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Messages - kramerog

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661
General Homebrew Discussion / Re: 4 hours in the sun
« on: March 03, 2015, 08:16:12 AM »
Even if skunked, you should bottle some and take it to your local homebrew club and tell your tale of woe.  Learning from other people's mistakes (and learning what certain faults taste like) is a valuable part of the homebrew club experience.

662
Homebrew Clubs / Re: Looking for feedback
« on: March 02, 2015, 12:35:01 PM »
It is pretty unlikely, perhaps impossible, to get a brewing permit for a nano in the basement of a home from what I've heard, never mind zoning.  You may be able to get one for a detached garage or brew shed depending on your zoning laws.

663
All Grain Brewing / Re: Berliner Weisse Question - Blend +Lacto?
« on: February 26, 2015, 08:47:46 PM »
Pitch the mix at 100F to kill off the yeast and get the lacto very active.  Keep above 90F as best as you can for 2+ days while keeping out air.  Let cool and when it hits pitching temp pitch German Ale yeast.  That's if you want it to get really sour.

664
All Grain Brewing / Re: Berliner Weisse Question - Blend +Lacto?
« on: February 26, 2015, 08:42:24 PM »
Save some of the cherries to make a cherry simple syrup. 

665
Homebrew Competitions / Re: How best to describe 22C?
« on: February 26, 2015, 01:37:43 PM »
Baltic Porter on Rum infused Oak seems like a possibility.  Does the spice in spiced rum come through?

666
Kegging and Bottling / Re: "re-bottling"
« on: February 20, 2015, 11:23:46 PM »
Get the beer really cold before transferring and enter it at the last moment so it's guaranteed to be have been kept cold for the longest amount of time.  You may be OK.  I would say don't bother because the feedback won't be that helpful unless your beer has clear faults already.

667
Ingredients / Re: Post your water report
« on: February 20, 2015, 11:06:02 PM »
Flbrewer, your magnesium is really high, perhaps too high

668
Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 20, 2015, 07:50:26 AM »
What Jim said.  But if you want it faster, then add Champagne yeast.

669
General Homebrew Discussion / Re: AHA offers not honored
« on: February 17, 2015, 07:42:25 PM »
Butter, did you show them the AHA website? I'm guessing the issue is likely to be ignorance.

670
General Homebrew Discussion / Re: Life of unused two row grain
« on: February 17, 2015, 07:18:28 PM »
How does it taste?  First I would chew on some kernels.  If things are still promising, I would mix 1 pint of water with 2/3 of pound and heat to 155 F. After 20+ minutes taste the wort.  If still good, I would consider using it in a beer with strong flavors like stout.  It might be interesting in a beer that is supposed to be aged like a barleywine or an old ale.

671
All Grain Brewing / Re: Question about high final gravity
« on: February 13, 2015, 09:46:20 AM »
Irish Ale yeast is very flocculent; I wouldn't expect it to get to low gravity levels.

672
General Homebrew Discussion / Re: Hop Teas and other Hoppy techniques
« on: February 12, 2015, 10:58:01 AM »
FYI, the Rock Bottom experiment is discussed in Hops on pp. 201-02.

673
Homebrew Clubs / Re: Oh what a relief it is......
« on: February 11, 2015, 12:05:57 PM »
Congrats on birthing and raising a your c[l]ub.

674
Kegging and Bottling / Re: Blending and re-bottling
« on: February 11, 2015, 12:01:43 PM »
If you are adding only a small amount of wine that would fit in the headspace, I would let the bottles fully carb then put them in a fridge close to freezing overnight.  The next day, I would then add the cold wine to each bottle and then recap.  The loss of carbonation would be minimal.

675
General Homebrew Discussion / Re: Mitch Steele Comments
« on: February 10, 2015, 12:58:21 PM »
I don't whirlpool but I do like to add hops after the boil but before fermentation - often called a stand.  The flavor and to a lesser extent aroma is great.

I think the 10 degree drop is the key here, not the 62 F.

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