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Messages - hospter81

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61
Kegging and Bottling / belgian style corkable bottles
« on: December 31, 2012, 10:07:23 AM »
Hello, does anybody knows a good supplier for corkable bottles?

thanks!

62
All Grain Brewing / Re: dark malts on sparging
« on: December 20, 2012, 08:19:44 AM »
definitely...it makes a more refined flavor...less toastes, more chocolate..

63
All Grain Brewing / dark malts on sparging
« on: December 20, 2012, 07:39:45 AM »
Hello, if i want to do a porter style with all dark and crystal grains mashed on the sparging, can i neglect the acidification effect of those malts? if yes, i just take the effect of base malts and apply some phosporic acid to achieve a ph 5.2-5.4 on the mash tun?

do you have a better option?

thanks!

64
Beer Recipes / Re: spring style
« on: December 20, 2012, 07:28:39 AM »
thanks for your ideas....going on the belgian side...do you think a biere de mars would be similar to a maibock?

65
Beer Recipes / spring style
« on: December 17, 2012, 01:08:50 PM »
Hello...i know winter is coming, but, any ideas for a spring style  (European preferably) other tan witbiers or saisons?

Any brainstorm would be nice

Thanks!

66
All Grain Brewing / Re: Water profile: Can someone just tell me what to do?
« on: December 15, 2012, 12:10:20 PM »
i bought a RO filter and just add salts as Gordon says on his book....but...just wondering at what time do i need to add in order to enhance salts addtions and flavor...i've been reading that some salts could precipitate before fermentation or just do nothing to alkalinity

67
All Grain Brewing / kolbach index
« on: December 15, 2012, 11:36:31 AM »
hello! i've been reading about kolbach index on some forums and normally said that "a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing".

I'm using Rahr Pale Ale for a porter with a single infusion method...but reading the lot analysis of the malt, it has a total malt protein of 12.13% and a soluble protein content of 5.56%.

So 5.56 divided by 12.13 equals to 45%.... if this is correct, do i need to make a protein rest? at what temperature? how long?

Thanks!

68
Ingredients / kolbach index
« on: December 15, 2012, 11:33:13 AM »
hello! i've been reading about kolbach index on some forums and normally said that "a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing".

I'm using Rahr Pale Ale for a porter with a single infusion method...but reading the lot analysis of the malt, it has a total malt protein of 12.13% and a soluble protein content of 5.56%.

So 5.56 divided by 12.13 equals to 45%.... if this is correct, do i need to make a protein rest? at what temperature? how long?

Thanks!

69
All Grain Brewing / Re: step mashing or single infusion
« on: December 07, 2012, 10:47:16 AM »
thanks guys! i used step mash on my last batch...i will try single infusion next monday and  i'll see what happen

thanks again!

70
All Grain Brewing / step mashing or single infusion
« on: December 07, 2012, 07:49:47 AM »
Hello, after reading for a while i'm still confused. If i want to mash a belgian style beer (tripel) with 2 row pilsner, what do you recommend me? step mashing as Gordon Strong said or single infusion because of a 2 row malt.

thanks!

71
Yeast and Fermentation / Re: dry yeast for biere de mars
« on: December 01, 2012, 05:08:03 PM »
thanks! any suggestion for temperature profile in fermentation?

72
Yeast and Fermentation / Re: dry yeast for biere de mars
« on: December 01, 2012, 11:18:01 AM »
actually i was thinking using that saflager strain on the warmer side or US-05 or nottingham on the cold side... what do you recommend me?

73
Yeast and Fermentation / dry yeast for biere de mars
« on: December 01, 2012, 11:10:32 AM »
Hello! i would like to make a biere de mars batch soon....Because of geography location i can only buy dry yeast. Is the saflager 34/70 dry yeast good enough to make a biere de mars, o what other option do i have to make an accurate style?

thanks!

74
Equipment and Software / Stainless Oxygen Stones
« on: October 31, 2012, 12:55:53 PM »
Hi! Is there a proper way to clean a sanitize a Stainless oxigen stone who have a suspected pediococcus infection? i am worry to block the tiny pores of the stone with some kind of detergent

thanks!

75
Yeast and Fermentation / slurry color
« on: October 26, 2012, 10:50:00 AM »
Hello, i have been brewing porter for a while. Since last two batches, when i collect yeast from the bottom of my conical fermentro, i saw a brownish and thinner slurry (instead of a more white and dense one). Is that a sign of a possible contamination o what else? I have not changed any yeast strain (nottingham). Call me a paranoid but I recently had an infection of peddiococus on my plate chiller and i see bugs everywhere

thanks!

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