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Topics - Gloridaze Brewing Company

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All Grain Brewing / Smoked Helles Advice
« on: September 04, 2017, 02:52:05 PM »
Looking for some advice on a smoked Helles
recipe. I want it to be clear that there is smoked malt in there but be a subtle compliment to the base style. None of the articles that I've found offers a solid starting point. They all punt saying that it depends on how smoky that you want it and how old the malt is without offering a range. My best guess is to replace a pound of  pilsner malt with a pound of Weyermann Rauch malt. Let me know if you have any suggestions. Thanks!

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Ingredients / Adding Fruit Puree in Stages
« on: June 15, 2016, 03:17:22 PM »
I'm working on a peach Kolsch.  The unflavored base beer is in the fermenter right now bubbling away.  I've done some research as to how much puree to add and I have a general consensus of 1 to 2 lbs per gallon should be good especially since peach doesn't have a strong flavor.

I've killed many a beer by overdoing flavor additions after primary fermentation.  I'm considering adding the puree in stages.  For my 2.5 gallon batch, adding 1.5 lbs of peach puree after primary fermentation is done, waiting 4-5 days, tasting it, and adding more if the peach flavor isn't strong enough.

I've need read about anyone adding fruit puree in this staggered fashion, but can't think of any reason that it wouldn't work just fine.  Does anyone have any experience doing it in this way? TIA

All Grain Brewing / Hitting you mash pH
« on: December 15, 2015, 09:27:18 PM »
This may be a subjective question, but...

Is it best to try to hit your target mash with salts alone and then make your adjustments with acid malt or lactic acid?

Or is OK to include an acid addition as part of your initial water treatment?

I've been doing the latter, trying to keep salt additions as small as possible.  Is one way better than the other and why?


General Homebrew Discussion / Cellar Temperatures
« on: November 03, 2015, 01:58:09 PM »
I have read the ideal cellar temperature is around 50˚F.  I don't have a dedicated fridge that I can put a controller on or a basement that holds temps in that range.  I've been keeping my "cellar" beers in my food fridge around 38˚F.  I have read that keeping them this cold will not allow them to age properly or at least at a reasonable rate.  Am I be better off storing these beers at room temp, 68˚-72˚F or keeping them in the fridge as I'm doing?  Thanks!!

General Homebrew Discussion / eBooks from Brewers Publications
« on: March 31, 2012, 03:15:11 AM »
Has anyone had much luck finding eBooks from Brewers Publications, Kindle or iBooks?  I would really like to get Ray Daniels’ “Designing Great Beers“ and Gordon Strong
's "Brewing Better Beer". I've tried emailing and calling Brewers Publications to find out their plans for publishing a digital version of these and other books but cannot get a response. I have "Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew" by Jamil Zainasheff on Kindle and it's a terrific book in a terrific format. Does anyone have more info?

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Beer Travel / Dallas area beer
« on: February 20, 2012, 02:45:32 AM »
I'll be in Plano TX next week. What are some good local beers to try?

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