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Messages - kramerog

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A quick search indicates that pomegranate seeds do not contain cyanide or its precursor and are safe to eat.

Other Fermentables / Mead with Pomegranate Seeds and possibly blueberries
« on: January 14, 2013, 09:30:09 AM »
I'm thinking of making a fruit mead with pomegranate seeds as I got a lot of pomegranates from Costco.  I'm thinking of picking the pomegranate seeds and adding pectinase before adding the seeds to the mead in secondary.  How many pomegranates do I need to significantly impact the flavor of 4 gallons of mead? Would I be better off with some kind of concentrate.  I'm also thinking of adding blueberries too.

Yeast and Fermentation / Re: Berliner Weisse fermentation help
« on: January 14, 2013, 09:08:51 AM »
Did you hydrate your yeast before pitching?  US-05 works just fine in Berliner Weiss (BW), but I wouldn't want to sprinkle the US-05 directly onto a pre-soured BW due to the acidity. 

Ingredients / Re: Pomegranates
« on: January 14, 2013, 08:38:40 AM »
Joe, how did the pomegranates go?  I got a bunch of pomegranates from Costco and am thinking about doing a mead with them.

Extract/Partial Mash Brewing / Re: Will the carbonation perk up?
« on: January 10, 2013, 01:34:18 PM »
If you are seeing yeast at the bottom of the bottles, it can help to shake the bottles to rouse the yeast.  But time and temperature are more important.

Beer Recipes / Re: The Ghosts of Homebrewing past
« on: January 10, 2013, 09:37:02 AM »

you gotta brew it, just once.

I've heard a rumor (totally a rumor, no supporting evidence at all) that at least some of the fleischmans bread yeasts are the same yeasts budweiser uses.

I remember an article stating the Fleischmann's compressed fresh yeast was Budweiser yeast.  I don't know anything about the dry yeast.  Nevertheless I pitched a package of Fleischmann's Active Dry yeast recently in a funky beer right before bottling this week.

Equipment and Software / Re: Philmill
« on: January 08, 2013, 02:37:39 PM »
Nix the Corona.  too fine of grind/crush.  I've got a Schmidling for over 10 yrs now.  very satisfied.

If you condition the malt with water, the Corona provides an acceptable crush.  However, the Corona is not  fast at milling grain.  Obviously, doing the extra step of malt conditioning is another time annoyance.   

All Things Food / Re: Beer dinner pairings help
« on: January 07, 2013, 08:15:24 AM »
I have both Brewmaster's Table and Randy Mosher's Tasting Beer.  I like Tasting Beer more, but I use both when I do beer and food pairings.

"Stage" = "apprenticeship" or "internship"?

The fried chicken course pairing is an interesting one.  How about a beer with DMS to match the creamed corn?  Without knowing more Helles might be the best choice. A Saison might work too depending on the spicing in the batter.  How spicy is the fried chicken and what are the dominant spices?  Why limit yourself to one beer for the main course?

General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 05, 2013, 08:22:23 PM »
I forgot one: use the methode champenoise more. The best beer I brewed last year used that. It was kind of a PITA, but man was the beer good.

How does a homebrewer do methode champenoise?  I gotta see photos of this.

General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 04, 2013, 01:43:53 PM »
Easy Goals in no specific order (do all):
1.  Make a series of 4 single malt APAs varying the malt from bath to batch.  One of the 4 using Vienna is fermenting.
2.  Brew an Old Ale this year for competitions next year.
3.  Make vinegars.  I'm hoping my wine vinegar is working.
4.  Finish my new mash tun including calibrating for volume.  Get my mash dialed in.
5.  Brew a Berliner Weiss based on the 2012 NHC competition.
6.  Commemorate my sister's wedding with a fruit mead.  Got the honey.  Not sure what fruit to use.
7.  Figure out how to best control fermentation temps using a water bath in the winter.
8.  Maintain a small bank for sour bacteria.  Got a Brett deposit.  Next add a lacto deposit.
9.  Make enough different beers in enough quantity to keep me happy as a beer drinker with plenty to share.

Aspirational Goals (do 1 or 2):
1.  Launch a new superlocal homebrew club
2.  Win a keenly contested competition (a category would be fine, a B.O.S. would be great)
3.  Regularly do labels and caps for commemoration beers.
4.  Make homebrew competitions and such legal in Illinois.  Participate in them regardless.

Equipment and Software / Re: best bottling equipment
« on: January 04, 2013, 09:13:04 AM »
Agree with what others have said re vinator and star san being the best.  I much prefer the Black Beauty capper over most benchtop cappers because most benchtop cappers have to be adjusted for different height bottles or require shims. 

Yeast and Fermentation / Re: Sort of a pole
« on: January 04, 2013, 08:59:49 AM »
2-4 weeks.  It depends more often on when I'm available to package the beer than when the beer is ready generally.

Equipment and Software / Re: Going Fermometer?
« on: December 21, 2012, 11:13:15 AM »
Suprisingly accurate.  I've verified their accuracy with a thermapen.  They are a lot better than trying to measure the temperature by opening your fermenter and putting a thermometer probe into the beer.

Equipment and Software / Re: Weird German homebrew equipment
« on: December 21, 2012, 11:09:22 AM »
It looks like he is using an indicator solution rather than pH paper. 

Ingredients / Re: Making Invert Sugar: table sugar vs. raw sugar
« on: December 20, 2012, 09:22:50 AM »
I'm talking bout a 1.090 tripel. How much higher gravity do you think you need before you notice a difference in flavor or AA? I will say that incremental feeding (with sugar) has always given me a higher AA.

Perhaps the different osmolarities of different sugars isn't important with incremental feeding as alcohol tolerance is more important.  I was talking/thinking about the difference in yeast stress in worts of the same OG but with different osmolarity.  Anyway, I was just speculating; I have no data.

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