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Messages - duboman

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1
I just brewed a gose and I kettle soured the batch. I brought the temp just up to 190 to kill off most critters, held it there for an hour and then lowered the temp to 80. Pitched a lactobacillus culture and waited till the pH hit 3.8 and then boiled, added hops and salt and corriander. It's not completely done fermenting yet but it's close and it tastes pretty awesome.
This is exactly my process and it works exceptionally well, highly recommend it!

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2
Equipment and Software / Re: Brewing with a pump
« on: July 10, 2016, 08:18:44 AM »
I love it, no more heavy dangerous lifting for me and
my creaky old back. It idiot take a bit to tweak my process but has made my brew day much easier

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3
Hop Growing / Re: my Galena hops are flowering but no cones
« on: July 10, 2016, 07:29:51 AM »
Yup, be patient, different varieties of plants will behave in different ways.

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4
All Things Food / Re: Low n Slow Pork Butt
« on: July 09, 2016, 12:43:23 PM »
Looks awesome, Gary!
Thanks Jon, the leftovers have been great as well!

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The bark looks great. Love that stuff!
Best part of smoked meat!

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5
Equipment and Software / Re: Beer Stone Remover from Five Star
« on: July 09, 2016, 10:37:06 AM »
That's pretty impressive, I'll have to pick some up

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6
I do this and it works fine, the boil issue is not a big deal.

I use a hop spider to keep the hop debris out of the chiller and pump, clogs can certainly happen and are a PITA to deal with

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7
All Things Food / Re: Low n Slow Pork Butt
« on: July 09, 2016, 10:30:36 AM »
Looks awesome, Gary!
Thanks Jon, the leftovers have been great as well!

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8
All Things Food / Re: Low n Slow Pork Butt
« on: July 09, 2016, 10:30:01 AM »
Thought I'd throw my butts  into the mix: 225 on cherry and apple for 15 hours, juicy, smokey and delicious!


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Gotta say the chicken in the background grabbed my attention.  BBQ looks good, too. :)
It's actually a Rooster and we have a unchanged of weird, eclectic art in the yard, all the wife's doing!

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9
Kegging and Bottling / Re: keg temperature for storage
« on: July 09, 2016, 10:13:26 AM »
As long as you purge the keg, seal up tight and hit it with a bit of gas to ensure no leaks it will sit fine

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10
Kegging and Bottling / Re: No joy in kegging
« on: July 08, 2016, 03:50:07 PM »
Saw a brief mention but nothing further, if the beer is sour and it's not intentional then there is an infection in the beer. With an infection there could be further fermentation going on in the keg producing additional co2 above what the tank is putting out causing foam pours, just another thought.

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11
Kegging and Bottling / Re: CO2 supply source and gas filtration
« on: July 08, 2016, 03:41:11 PM »
I get my tanks swapped at a local welding supply shop, the first time I asked this question they laughed at me:) like Denny said co2 is co2.

That being said if a tank is poorly maintained there can be debris or corrosion in the tank but it's not the gas. This was explained to me when they stopped laughing :0

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12
All Things Food / Re: Low n Slow Pork Butt
« on: July 08, 2016, 05:24:37 AM »
Thought I'd throw my butts  into the mix: 225 on cherry and apple for 15 hours, juicy, smokey and delicious!


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13
Beer Recipes / Re: Hibiscus Gose
« on: July 02, 2016, 01:43:20 PM »
I've not noticed much if any airlock activity or even a drop in gravity with the Lacto, at the lower temp it might take a few days for the pH to drop, a pH of about 4 is a really nice place to be for a tart Gose.

Yeah it seems like some people have activity and some do not.

Just needed a little patience. Just before the 24 hour mark, activity was visible---thin krausen on the top, bubbling, etc. Oddly enough around 75-80 degrees.

I actually split boil volume into two carboys (fermenter not big enough for boil volume). pH in one is around 3.8 and the second one is at 4. Going to combine the two again and boil this tomorrow.

Looking for a pH of 3.6 or 3.7 so hopefully it stays above 3.5! Thanks for the help!
Sounds good, I'm sure it will turn out great!

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14
Beer Recipes / Re: Hibiscus Gose
« on: July 02, 2016, 07:54:07 AM »
Just mashed this yesterday with your lacto method. I've never brewed with lactobacillus and was curious if I should expect airlock activity, or typical fermentation activity in the carboy? It's been just over 12 hours and I don't see much going on in the fermenter.

I don't have the ability to hold the temp as high as you suggested. I pitched at 110 degrees and figured it would naturally drop over the three days. I assume that because my temp will stabilize at 70 degrees, it might take a little longer for the pH to drop?
I've not noticed much if any airlock activity or even a drop in gravity with the Lacto, at the lower temp it might take a few days for the pH to drop, a pH of about 4 is a really nice place to be for a tart Gose.

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15
Ingredients / Re: Tincture in Bottling Bucket Question
« on: June 27, 2016, 05:34:05 PM »
I would figure out how much tincture you need for a bottle of beer. Prime the batch and bottle, then add the tincture to however many bottles you want individually and cap.

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