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Messages - denny

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8866
I'd bet a 12-pack that it's diacetyl.

You channelling Carnac the great?  ;)

You mean The Magnificent?

Yeah, that's it!  Thanks!

8867
I'd bet a 12-pack that it's diacetyl.

You channelling Carnac the great?  ;)

8868
I don't think DMS would show up later in the ferm like diacetyl does, so I'm guessing the assumption is a good one.

Yeah, but it might not necessarily be DMS, either.

8869
Ingredients / Re: Lactic acid to sour a Berliner
« on: August 16, 2013, 05:16:48 PM »
Dose a sample of the beer to your liking, then scale up the addition to the full volume of beer.

Dats what I would do!  8)

Yeah, that's my SOP.  Thanks for the help, everyone!

8870
So, OP, is it corn or is it butter?  Different things.

8871
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 10:57:35 PM »
I kinda gulped and thought "Let's find out".  I won that one...that doesn't always happen, you you always learn something!

8872
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 09:41:12 PM »
I've had this happen a few times, and it was from the same bag of DME that I'd used when it didn't happen.  I can't tell you why, but it's never caused me a problem.

So you've gone ahead and used it?

Yep....how will you know of you don't try?

8873
Going Pro / Re: One year and Counting
« on: August 15, 2013, 09:39:42 PM »
Good on ya!  Couldn't happen to nicer people!

8874
Ingredients / Re: Lactic acid to sour a Berliner
« on: August 15, 2013, 09:38:42 PM »
Did you sour mash, boil, then add lactobacillus? If so, you could warm it up with an electric blanket/fermwrap to get the lacto going.

I'm sure there's a rule of thumb about how much acid to add to drop x pH points, but when I adjust sourness, I do it in a keg, one tablespoon/teaspoon at a time, until it tastes right.

Lacto has been added and the beer warmed, but it's not going as quickly as I'd like.  According to Jess Caudill from Wyeast, the lacto should have been added before the yeast in order to get faster action.  But that's hindsight....

8875
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 09:13:04 PM »
I wonder is some of the DME scorched when boiled. If enough actually carbonized it could well turn the whole starter blackish.

Possible, but when it's happened to me there was no evidence of scorching.

8876
Here, hold my beer and watch this....

8877
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 09:10:22 PM »
I've had this happen a few times, and it was from the same bag of DME that I'd used when it didn't happen.  I can't tell you why, but it's never caused me a problem.

8878
Ingredients / Lactic acid to sour a Berliner
« on: August 15, 2013, 09:03:18 PM »
Anybody used lactic acid to sour a Berliner weisse?.  It was done with a sour mash, but it's young and hasn't soured much yet.  Yeah, I know waiting would be the way to go, but how about lactic acid?

8879
Ingredients / Re: home grown cider
« on: August 15, 2013, 06:33:06 PM »
Yeah, you want to "sweat" the apples for maybe a week or so after you pick them.  Drew just put out a book on cider you might want to pick up...

http://www.amazon.com/The-Everything-Hard-Cider-Book/dp/1440566186/ref=sr_1_1?ie=UTF8&qid=1376504924&sr=8-1&keywords=everything+hard+cider

8880
General Homebrew Discussion / Re: Be afraid, be very afraid
« on: August 14, 2013, 08:04:45 PM »
Is there such a thing as powdered alcohol??  No, there's not.  Simply add vodka??  But then you're really just drinking a malt extract cocktail.  Add some green olives or pickled mushrooms, and you're g....

NO.

Well, they claim it has alcohol...and I don't see where they say it's dry.  You do have to carb it yourself, though.

"But with our innovative and modern brewing process (patent pending) we can create a nearly waterless beer concentrate that contains all the great flavor, alcohol, and aroma of a premium quality micro brew. Our beer is not dehydrated beer!"

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