Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - kramerog

Pages: 1 ... 43 44 [45] 46 47 ... 85
661
General Homebrew Discussion / Re: Kettle Carmelization
« on: November 19, 2013, 01:40:42 PM »
Do you stop concentrating wort in the thread stage or do you continue into the various ball stages?  Or is candymaking not relevant here?

662
General Homebrew Discussion / Re: Kettle Carmelization
« on: November 19, 2013, 11:40:06 AM »
Does it make more sense to add the wort in the boil kettle to the concentrated wort and adding the mix to the  boil kettle than to add the concentrated wort to the boil kettle?

663
Yeast and Fermentation / Re: Time to try something new
« on: November 19, 2013, 11:23:13 AM »
Grant's Scottish Ale might have better distribution.

664
General Homebrew Discussion / Re: Kettle Carmelization
« on: November 19, 2013, 11:11:47 AM »
I'm going to concentrate some of the first runnings for a Scottish too over Thanksgiving weekend for the first time.  Based on looking at some candy making websites, I'm guessing the temperature will be ~240 F when it's time to stop.  Anyway, I'm not going to use the temperature of the boil as my guide; I want it as a reference point for future boils.

Anyone know what boil temperature I  can expect to reach?

665
General Homebrew Discussion / Re: hop stand vs. flame out addition
« on: November 15, 2013, 12:47:36 PM »
At what temperature do you start worrying about DMS?

The question should be at what temperature do you stop worrying about DMS.  I forget the temperature below which DMS becomes a non-factor; perhaps ~180 F.  Bear in mind that a good 1-hour boil should eliminate DMS except for pilsener malts.   

666
Ingredients / Re: simcoe
« on: November 13, 2013, 07:46:53 AM »
When the cat box is changed I think Simcoe.  I used to find cattiness highly objectionable, now I'm close to neutral.

667
General Homebrew Discussion / Re: Mead
« on: November 11, 2013, 08:20:25 PM »
I can't say that I have had your problem although I don't make much mead, much less still mead.  I always transfer my mead to secondary after the fermentation is complete before bottling. The transfer to secondary, aging and the bottling seems to dissipate enough of the carbon dioxide for me.

668
Zymurgy / Re: Cider yeast article - more info wanted
« on: November 11, 2013, 01:53:23 PM »
It goes without saying that the subjective data (how does it taste) is most important, I don't see why objective data is not included especially since this data was probably collected.  A beer recipe should include O.G. and F.G., why not a cider recipe?

669
Zymurgy / Re: Cider yeast article - more info wanted
« on: November 11, 2013, 12:25:12 PM »
While I don't think the intent of the research or its funding is to produce peer-reviewed articles, I think the requested data should be shared as a condition of funding.

670
Ingredients / Re: Water from Berkely Springs WV Good for beer? What kind?
« on: November 11, 2013, 11:56:37 AM »
The numbers you got don't match  what the USGS has: http://pubs.usgs.gov/pp/1044e/report.pdf.  Moderate amounts of calcium but low amounts of alkalinity.

671
Ingredients / Re: Water from Berkely Springs WV Good for beer? What kind?
« on: November 11, 2013, 11:42:08 AM »
The numbers appear to come from  a spa (http://berkeleysprings.com/aboutthewater.html).  Contact your municipality to get a proper report in mg/l.

672
Ingredients / Re: Water from Berkely Springs WV Good for beer? What kind?
« on: November 11, 2013, 11:34:37 AM »
The biggest source of alkalinity by far appears to be magnesium carbonate at 1.11 grains/gallon, which is 19 ppm.  The water would then be very soft which makes it useful for all manner of beers with the appropriate addition of salts.  You have almost no calcium in there so you would want to add CaSO4 or CaCl2 to get your calcium between 50-150 ppm.

I'm not sure if I trust the numbers or my understanding of them.  Is the water soft in your experience?  If so I would assume what I said is correct.  If not, what I said is baloney.


673
Kegging and Bottling / Re: Gelatin First Try
« on: November 11, 2013, 09:58:35 AM »
I am about to corny and gel my latest pale ale and I wanted to summarize (from what I understand) so I get this right:

(1) Cool/Cold your secondary
(2) Prepare the gel mixture (1-1.5 cups H20, 1-3 tablespoons of gel mix; let sit for @ least 20 minutes, then microwave till boil)
(3) Rack beer from secondary to corny
(4) Gently pour gel mix (will be hot) into corny (will be cool/cold)
(5) blast with CO2 and let sit at least 2 days

Whut'd I miss?

I rather add the gel mixture to the cold carboy, shake the carboy to mix, let settle over a few days and then rack to the corny.

674
General Homebrew Discussion / Re: hop stand vs. flame out addition
« on: November 08, 2013, 12:43:53 PM »
Are there any pros or cons to keeping a whirlpool going during the hop stand?

From the perspective of a homebrewer who doesn't have a pump and does hop stand in boil kettle

PROS:
-possibly better transfer of hop compounds into wort - remember in the boil the wort is being mixed by the boil; I feel this is somewhat of a minor advantage for homebrewers.  For commercial breweries, the extra efficiency could be beneficial.

CONS:
- hot side aeration (probably not an issue)
- difficult to keep a whirlpool going (occasional stirring might work just fine)


675
General Homebrew Discussion / Re: hop stand vs. flame out addition
« on: November 08, 2013, 12:10:21 PM »
Do you guys put the lid on the kettle during your hop stand?

Yes

Pages: 1 ... 43 44 [45] 46 47 ... 85