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Messages - kramerog

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751
Hop Growing / Re: Centennial Hops Are Not Growing
« on: April 28, 2015, 09:42:20 PM »
Pots and raised beds usually warm up faster than the ground.  The potted plants are probably warmer and so they have grown first. 

752
Wood/Casks / Re: Saving a stinky barrel?
« on: April 28, 2015, 05:56:24 PM »
I filled the barrel with water at 180 F last evening.  This morning the water was at 155 F and the barrel was quite warm to the touch.  This evening I'll taste the water.  The smell of the barrel was pretty good yesterday ... smelled of oxyclean and a barrel.

753
Wood/Casks / Re: Saving a stinky barrel?
« on: April 27, 2015, 11:38:18 PM »
The oxyclean soak appears to have had some benefit.  I'm going to put water at about 180 F into the barrel and then taste the following day.  If necessary drain and use a storage solution to extract out more unwanted funk.

754
Kegging and Bottling / Re: Picnic Faucet Alternatives
« on: April 27, 2015, 02:50:27 PM »
With picnic taps and the right length of line your carbonation pressure and serving pressure can be the same. The problem with one of those is that the serving pressure for one of those is very low.

755
General Homebrew Discussion / Re: Prop. 65?
« on: April 27, 2015, 02:26:55 PM »
Could be the plastic contains a phthalate?  Without knowing more, it seems that labeling products under Prop 65 that are clearly intended to be used for food service isn't "kosher."

756
Wood/Casks / Re: Saving a stinky barrel?
« on: April 27, 2015, 01:45:17 AM »
Morewine indicates that a soak in a percabonate solution will likely save the barrel. 

757
Wood/Casks / Saving a stinky barrel?
« on: April 25, 2015, 10:43:56 PM »
After emptying a barrel of a RIS, I filled it with water to strip some charcoal flavor from the barrel with the intention of putting a sour in there shortly afterwards.  Life got in the way ....  There is mold at the mouth of barrel and the water stinks of sulfur and other septic smells.  Is the barrel saveable and how?  I'm ready to fill the 26-gal barrel with a flemish red some soured some not.

758
The Pub / Re: 10 days to exam
« on: April 16, 2015, 02:30:06 AM »
Definitely study the guidelines.  It helped me to summarize which styles could have DMS (some US and German ones) and which ones could have diacetyl (some British ones).  Don't second guess yourself - case in point, you may taste a beer that has really nailed some aspects of the style and then is completely off on other aspects and wonder how the beer is so good in one area and bad in another.  It is possible that what you are drinking is a blend of two or more beers left over from a home brew competition, one good and one bad. 

759
The Pub / Re: 10 days to exam
« on: April 15, 2015, 01:32:04 PM »
If you can find a BJCP competition to judge in this weekend, do so. 

760
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 14, 2015, 01:06:26 AM »
Can you get idophor or star san? you might just need to shock your system with something new. you might even do a bleach wash down on everything. Rinse well after.
Rinse the bleach solution off. When using iodophor or starsan there is no need to rinse and rinsing could possibly reintroduce bacteria. 

761
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 13, 2015, 04:01:07 PM »
Do you shake the ferment to oxygenate?  It seems you do, but I just want to check because, an oxygenation "stone" could be a source of infection.

Do you sanitize everything after the boil immediately before you use it?  How?

762
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 13, 2015, 03:04:53 PM »
When you say you see white foam are you seeing pellicle which is shown in the first twenty or so pictures at

https://www.google.com/search?q=pellicle+beer&espv=2&biw=1144&bih=916&tbm=isch&tbo=u&source=univ&sa=X&ei=M9orVfzOMIuwggT_w4OICw&ved=0CB0QsAQ&dpr=0.9

763
Ingredients / Re: Malt Analysis?
« on: April 08, 2015, 01:11:36 PM »
I think Mort hit it on the head with consistency issues otherwise the various results seem contradictory.   A glucan rest should take care of the glucan for folks who have issues with wheat, oat, and rye adjuncts.

Additional thoughts: the FAN and the S/T indicate very over modified on average so the glucan rest should be on the low temp end to avoid breaking down the proteins anymore.  Double milling of the grain may be helpful because of the low friability. 

Let me add that I really know nothing about malting!

764
Yeast and Fermentation / Re: Secondary question
« on: April 03, 2015, 03:22:58 PM »
You can keep it in the same fermenter.  In your Brett example, if you transfer you'll probably get less funk and a little more acidity from oxygen pickup.  Mind you these might be subtle changes.

765
General Homebrew Discussion / Re: Mead Fermentation questions
« on: April 02, 2015, 06:29:54 PM »
Assuming your mead fermented it should be safe to drink.  I have allowed the fermentation lock on a mead to go dry.  The mead tasted like sweet sherry, which is an acquired taste for some.  At this point, I would package/bottle it still i.e. without carbonation.

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