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Messages - kramerog

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751
Homebrew Competitions / Re: NHC Competition question...
« on: January 24, 2013, 03:37:49 PM »
A steel cage match sounds fair.  I think the steel cage match is why Jamil and Gordon are no longer shooting for the Ninkasi.

752
Homebrew Competitions / Re: NHC Competition question...
« on: January 24, 2013, 03:07:31 PM »
Boo to the coin flip.  If the other 6  tiebreakers can't determine a winner then we should have tie.

753
General Homebrew Discussion / Re: Yeast nutrient
« on: January 24, 2013, 01:31:53 PM »
I have a generic "yeast nutrient" that supplies nitrogen and phosphorous.  I have a generic "yeast energizer" that supplies vitamins and trace minerals including zinc.  Generally, I don't use either except for meads.  I might use the energizer for my next saison that uses the finicky Dupont yeast, which I have not worked with before, and for very big beers, which need more zinc apparently.

754
Equipment and Software / Re: Warming Fermenters a Few Degrees
« on: January 23, 2013, 01:33:07 PM »
Standard $ 25-35 aquarium heaters have temperature ranges that do not go much below 70 F.  The one I have theoretically goes down to 65 F but in fact goes down only as far as 67 F.  Maybe you could use a water bath for your ales and put your lager into your fermenter? 

I've never used the timer Denny refers to, but I can imagine that it would work.

755
Yeast and Fermentation / Re: Lacto: Pure Culture or Malt Starter?
« on: January 22, 2013, 09:14:28 AM »
Pitching at 126-128 F does not kill the other beer bugs.  They are just inactive in that range while lacto is active allowing the lacto to get a head start. 

756
Yeast and Fermentation / Re: Lacto: Pure Culture or Malt Starter?
« on: January 22, 2013, 08:17:03 AM »
Another thing I remember is that lacto is active at temperatures above 125 F, but not much more while other beer bacteria generally are not.  So it would be advantageous to pitch your grains say at 126 F and allow the wort to slowly cool to 110 F to give your lacto a head start.

757
Yeast and Fermentation / Re: Lacto: Pure Culture or Malt Starter?
« on: January 21, 2013, 09:27:31 PM »
Crooked stave acidfies their mash to a pH of 4.5 when doing sour mashes.  I heard that on a podcast with the brewer.

758
All Grain Brewing / Re: Time from Mash to Boil
« on: January 21, 2013, 02:02:48 PM »
Your wait time seems ordinary.

759
Yeast and Fermentation / Re: Lacto: Pure Culture or Malt Starter?
« on: January 21, 2013, 01:59:07 PM »
I understand that acidifying your wort to a pH of 4.5 will prevent clostridium butryrica and other undesirables from taking hold.  If you do that I think your chances of success are very high.

760
The Pub / Re: Why does Budweiser just not get it?
« on: January 17, 2013, 09:15:10 AM »
The Hops book indicates that Bud does get it kinda.  When BMC came out with the "I can't taste my beer ads," Bud started making their beers incrementally hoppier.  Bud understands that most consumers want to be able to taste their beer, but not much.  Over time, Bud may continue to get hoppier but it'll be really hard for people to notice the evolution. 

761
Equipment and Software / Re: propane vs natural gas
« on: January 17, 2013, 07:51:24 AM »
Another possibility is go to your local chinatown and compare it to the wok burners they sell.

762
Ingredients / Re: Berliner Weisse Sweetener Choices
« on: January 16, 2013, 01:20:16 PM »
Berliner Kindl Weiss is being imported into the US again or another German brand.  I saw it at a Binnys in Chicagoland.

763
Equipment and Software / Re: propane vs natural gas
« on: January 16, 2013, 07:54:54 AM »
If all the photos were to the same scale, you would be able to tell the difference.

764
Ingredients / Re: Berliner Weisse Sweetener Choices
« on: January 15, 2013, 09:12:31 PM »
And roughly how much of this is added to a half liter of Berliner Weisse?  I am sure you sample to taste, but what have you found with it to your taste?



Sent from my iPad using Tapatalk HD

I cover the bottom of the glass with the woodruff syrup and then pour in the beer.  A wild ass guess is 1 part woodruff to ~20 parts beer.

765
Equipment and Software / Re: propane vs natural gas
« on: January 15, 2013, 08:59:47 PM »
Looks like euge was right; you have propane burners.  Examples of propane and NG burners are below.  The gas orifice of the propane burner is much closer in size to the burner you have.  Another way to tell if you have a propane burner is to connect it to natural gas because it will be very hard to light due to overdilution with air.  You can convert to a NG burner by drilling the gas orifices to the appropriate size. 


Propane burner


NG burner

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