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Messages - yso191

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106
Beer Recipes / Re: Salted Caramel Gose?
« on: June 09, 2017, 05:17:25 PM »
Yes, that is my fear.  With food, as you know, sweetness is often balanced with acidity...  I really like those green apple/caramel suckers...  imagining that, I think it would work with a little saltiness added.  Like most experiments it could be genius or folly.

107
Beer Recipes / Salted Caramel Gose?
« on: June 09, 2017, 04:34:15 PM »
I'm still dreaming up the Gose recipe I want to brew for my wife.  I'm sitting here thinking 'what goes with salt?' And obviously caramel does.  Those of you with Gose brewing experience, would this work?  What lovibond level of caramel malt would be best?  Are there other considerations?

109
The Pub / Re: What is the Purpose of this Forum?
« on: June 07, 2017, 01:09:05 AM »
Some thoughts of my own...

1. I am in favor of thicker skin.
2.  I do think some here have the attitude that unless you do it their way you must like crappy beer.  This is irritating, but see point 1.
3. I think the content is sufficiently dense and sufficiently accessible.  People can drill down pretty deep, and newbs can ask what wort is.

This is the only forum I participate in and I will stay, both to help and to learn, because both are very possible.

110
General Homebrew Discussion / Re: Nagged About Brewing
« on: June 07, 2017, 12:58:39 AM »
   A tin knocker with a hot wife? I thought the sparkies and turd herders always got the good looknin' wemmens.
You just made me Google 3 phrases. "Turd herder" did not go well...

Ha ha!

111
If you suspect your CO2 has O2 contamination, you might want to look into sparge carbonation.
https://tapintohach.com/2014/01/27/how-the-purity-of-sparged-carbon-dioxide-affects-the-oxygen-concentration-of-beer/

If I am reading this correctly, force carbonating via the beverage-out post rather than the gas-in post is the superior method, resulting in less DO.  Do I have that right?

112
Kegging and Bottling / Re: re-cork?
« on: June 06, 2017, 05:05:58 PM »
Thanks guys.  I decided to go ahead and try it last night.  One of them worked great, the other one went through 6 corks and never seated right.  I assumed it was a bottle issue. 

113
 First, I would love to see your recipe of this best IPA ever.
 Second, I've had the same experience and wondered what was going on. This is an interesting Avenue to investigate.
 I really want to continue kegging but at low pressure my corny kegs don't seal so I can't do a secondary fermentation or keg condition of my beers.   Now I'm wondering if all new kegs are in order.

114
Kegging and Bottling / re-cork?
« on: June 06, 2017, 12:50:08 AM »
I am trying to decide whether to recork a couple of bottles or not.  I bottled on Saturday.  All the 750's went perfectly.  I bottled 5 - 375's to both sample the beer's progress and maybe enter a competition.  I did not adjust the cork depth for the 375's so 3 of them have high corks - too high to put cages on.  Would you re-cork or not?

If it matters, bottle conditioning is in progress.

115
The Pub / Re: Decided not to ask my brewing question on AHA
« on: June 04, 2017, 03:34:48 PM »
My perception is that it is rare here.  It is one of the reasons this forum is the only brewing forum in which I participate.

116
Commercial Beer Reviews / Re: Micro IPAs
« on: June 03, 2017, 03:13:10 PM »
I was just whining about this to my wife and a couple of friends.  Within the span of about six months Yakima has or will have four new breweries for a total of eleven.  Yakima has a population just shy of 100,000.  Ten years ago there was one brewery.  I love the idea that Yakima would become a Beer Mecca of sorts, but here is the problem:  the new start-ups apparently don't think temperature control during fermentation matters.  And one of the newer breweries actually pumps beer from the fermenter into an open cattle trough on a shelf so that they can gravity fill kegs.  I am friends with two of these brewery owners from before they had breweries.  It is really difficult to navigate the "So, what do you think of the beer?" question.

So, should you find yourself in Yakima, go to Bale Breaker & Bron Yr Aur (better yet, contact me and I will give you a beer tour).   I also have high hopes for the soon-to-open Varietal Brewing Co.  There are a couple of others that are making significant changes that I have hope for.  And there are another ~3 that are OK, but nothing interesting.

117
Thanks to all.  I appreciate it!

118
How about the "PseudoBohPils"?

The fact that you formed that in a question has me wondering if you are less than certain.

119
General Homebrew Discussion / Re: Nagged About Brewing
« on: June 02, 2017, 02:19:44 PM »
I think a how-to manual is in order here, so that your results can be replicated in homes around the world.  There might even be a speaking tour in your future.

120
Ingredients / Bru'n Water profile for 3B. Czech Premium Pale Lager
« on: June 02, 2017, 02:13:55 PM »
Just a quick question: What ru'n Water profile should I use for a 3B. Czech Premium Pale Lager?

I know it requires very soft water.  I'll be starting with RO as always.

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