« on: December 23, 2016, 08:30:59 AM »
Thaw it and verify that the pH is 3 or less and, if it still foams up, you should be good to go.
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Trying to clone Tripel Karmeliet? Fantastic beer...
Look at Duvel...nothing but pils malt and sugar and better foam tham nost will ever get. You do not need oats or wheat (or carapils, etc.) for great foam.
I'm starting to narrow down the recipes I want to brew with regularity to about 5 or 6. I think I'm past that phase of brewing where I just want to brew EVERYTHING.
Given the recent notes indicating glassware, I'm curious if anyone has tried the new Norlan whiskey glasses.
My most recent Saison, brewed 7/30/16. Clear as a bell: you can see the Christmas tree behind it above the glass and reflected upside down in the glass. Starting to fade a bit in flavor, but still tasty. Loving this recipe
Enjoy the holidays everyone, I'll be celebrating in Gunnison and Crested Butte till the end of the year( not going to enjoy driving a U-Haul, with a tow dolly on the back over Monarch pass; then the rest of the way back to SE Indiana)
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Drinking it neat, from a Glencairn glass. Smooth and not hot or boozy. I could sip it all night. Need a cigar or a fire.
I like these for the holidays. Roasted garlic and thyme
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Great looking bread. I was never coordinated enough to do something like that.
I do make basil rolls for Christmas dinner. But those are rolls; nothing fancy.
You can keep the Booker's. I'll take Knob Creek if we're going that way.
I just opened a bottle of Mortlach Rare Old single malt scotch. Not typically my thing, but buying for the holidays and it was on sale at $50 off. It's very light, spicy, and the peaty scotchness is restrained. Smoooooth. Good stuff, but only coming out for special occasions.
OK, I've had a beer gun for a while, use it to bottle ciders and beers when I need to give them away (as around xmas) instead of slurping them out of the keggerator. I brewed up a batch of Weizenbock and in the keg brought it up to 4.25 - 4.3 volumes of CO2. Off the keg (with very long keg line) it is perfect. Going to try to bottle up some in some belgian bottles (cork & keg) for xmas and ran into a problem. I chilled down a keg to 31F and using the blichmann beer gun, can't seem to get it to go without foaming everywhere. Using a 3/16 ID beer line 10ft long (3psi/ft), I still get a bunch of gushing when the beer hits the 33F bottle (pre-chilled). Any ideas outside counter pressure?
Here is an image of my foam machine. Nothing says the holidays like a 1/2 full corked and caged homebrew!
No straight answer. It depends on how much sparge water you will need.
I don't have ball valves. What I do is fill a silicone tube and siphon the water out the old school way. What I do is take a 2qt pitcher, dip it in the cooled preboiled water, fill the 4-5 foot tube with water, cap the end going into the mashtun with my thumb, dip the other end in the kettle and start siphoning into the grain in the mashtun. I have the Blingmann green gloves on while doing this. It's my cheap and easy method for doing it. You get better at not letting it splash and whatnot the more you do it. But my point is, you don't have to have ball valves, this was my workaround for implementing these methods.