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Messages - kramerog

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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.

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.

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.

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.

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.

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.

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.

Ingredients / Re: Vanilla Flavor Loss
« on: February 09, 2015, 10:48:56 AM »
Same thing happened to me.

All Grain Brewing / Re: Pilsner Malt question
« on: February 05, 2015, 08:43:23 AM »
Doesn't the bohemian have a higher sms content (Dms precursor)?

If the floor malted Bo Pils from Weyermann was used then you may be right.

All Grain Brewing / Re: Pilsner Malt question
« on: February 05, 2015, 08:13:15 AM »
DMS, a sulfur compound, is driven off during the boil and is more prevalent in pilsener malts.  Without knowing exactly what you are smelling it is hard for me to rule out DMS as an issue.  DMS is the a sulfury smell that I get during the boil. Finishing the fermentation warm may help.

Palmer has a good explanation of DMS at

General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 04, 2015, 05:20:45 PM »
The question is mmol/l of what?  I'm not sure what the water reporting conventions in Europe are - I seem to remember that homoeccentricus lives in Belgium - so perhaps Martin can help you or you can go back to your water utility for more info. 

Equipment and Software / Re: Grain Dust/ Sampling
« on: February 04, 2015, 04:58:33 PM »
I believe the grain dust would be considered a nuisance dust unless you are pulverising your grains.

Extract/Partial Mash Brewing / Re: Oatmeal in a Whiskey Barrel Stout
« on: February 04, 2015, 01:24:12 PM »
Cooked steel cut oatmeal will work.  Your beer may end up noticeably cloudy because the dissolved starch will form a haze, but may not be noticeable if your beer is dark enough.  8 oz is a reasonable amount.

Other Fermentables / Re: Storing opened wine kit
« on: February 03, 2015, 03:16:55 PM »
Ferment seems like the way to go.  You could ferment the concentrate or dilute and then ferment.  I would tend to ferment the concentrate or partially dilute the concentrate so that there is a lot of sugar left to be fermented by the saison yeast.

Edit:  I would use a non-killer wine yeast for the fermentation so there is no chance of the wine yeast taking over the saison.  There are some possibilities of getting interesting other flavors by selecting a wine yeast.

Other Fermentables / Re: Storing opened wine kit
« on: February 03, 2015, 01:57:39 PM »
A massive sulfite dose plus refrigeration would likely work. Any idea on the solid content of the wine syrup?  Is it thick like malt extract?  If so, the pH and sugar content would likely stop a spontaneous fermentation and the sulfite and refrigeration are insurance policies plus the sulfite is an antioxidant.

You might have to add your wine syrup to fermenting beer over a couple of days so that the sulfite dissipates rather than stopping the fermentation. 

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