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Messages - uisgue

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61
General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: November 25, 2010, 03:23:49 PM »
I kinda liked it,. but it felt too much like an hour long infomercial for DFH.  If each show features a different brewery, then I have no problem with Sam going first, but if the whole series is DFH, then 2 thumbs down.

62
Ingredients / Re: Favorite Odd Hop Sensations
« on: November 18, 2010, 07:03:29 PM »
I would love to try a sauvin, summit, simcoe, citra IPA sometime.

I'd try that just for the alliteration.

63
Ingredients / Weizenbock Vs.Wheatwine
« on: November 18, 2010, 06:55:03 PM »
What, if any, is the difference?...The yeast?

64
Ingredients / Re: Post your water report
« on: November 08, 2010, 07:48:05 AM »
This is from my Ward Labs report for Brookings, OR (On the Oregon Coast at the CA border)

pH    7.4
Total Dissolved Solids Est     76
Cations/Anions, me/L     1.1/ 0.9

Na       11
K        <1
Ca        9
Mg        2
Total Hardness, CaCO3    31
NO3-N   0.3(Safe)
SO4-S   1
Cl         4
CO3    <1
HCO3   40
Total Alkalinity, CaCO3     33

65
Beer Recipes / Re: Fruit and OG
« on: October 30, 2010, 10:21:01 AM »
So, I added 6 cans of Oregon Fruit Co. Raspberries (couldn't get hold of the puree) to my fermenter bucket after 5 days.  That's 5.3# of raspberries or 0.94# sugar that I can put into the original recipe on ProMash as if it were there from the beginning.  Then take the anticipated gravity including the fruit and plug that into the efficiency gravity as if I had actually measured it thus.
N'est pas?

66
All Grain Brewing / Re: "double" sparge in a batch sparge
« on: October 22, 2010, 07:41:08 PM »

[/quote]

While the stick was never the same again, it had no deleterious effects on the beer.
[/quote]

I'll bet that word gets harder as the evening wears on! ;D

67
General Homebrew Discussion / Re: my starter is green
« on: October 22, 2010, 02:25:00 PM »
Yeah, you get....... CREAM OF WHEAT!  ;D ;D ;D

Yeah, once I get the new starter going, I think I'll go with that.  Well kinda...


Uploaded with ImageShack.us

68
General Homebrew Discussion / Re: my starter is green
« on: October 19, 2010, 06:54:40 PM »
My water is very soft.  Maybe slightly high on the sodium being coastal.  One of the starters showed signs of activity today. After I got home from work there was just a little foam showing and some visible yeast deposits on the bottom.  The other one still is still.  I don't plan on using either one at this point.  The green scares me a bit.  I still have 2 vials of yeast to try a new set of starters.  I pick up some more DME on the way home. (...and a couple of packets of Nottingham, just in case).  The problem is that one of the vials was miss-delivered and is WLP080 instead of WLP380.  Anyone ever used Cream Ale yeast for a wheat beer?

69
General Homebrew Discussion / my starter is green
« on: October 19, 2010, 06:39:30 AM »
I tried to make a 1 1/8 gallon starter with 1 # of DME and 2 slightly expired vials of WLP380 (Hefe). For some reason it all turned out a muddy green.  It looks like a back-yard swimming pool a month after it is shut down for the season.  I used my copper coil immersion chiller the way I always do: put it into the boil for the last 15 minutes to sanitize.  It didn't look like it had any obvious patina, at least I didn' notice anything out of the ordinary.  Could the fact that it was in a gallon+ instead of 11 gallons result in a high enough concentration of copper to turn it green (and apparently kill the starter)?

70
Beer Recipes / Re: Fruit and OG
« on: October 09, 2010, 02:14:22 PM »
Thanks, Denny.  As I see it,  I'll just figure the weight of the sugars by the %'s listed in those charts (one says 7% the other, 9.5%, so I'll use the average -8.25%- for my guess). I can put that weight of sugar into the ProMash recipe as if it were in the boil, right?

71
Beer Recipes / Re: Fruit and OG
« on: October 09, 2010, 07:51:34 AM »
Or, phrased another way: How do you calculate or estimate the gravity addition from fruit?

72
Beer Recipes / Fruit and OG
« on: October 08, 2010, 07:19:29 PM »
I am trying to put together a recipe for a batch of Raspberry Wheat Ale.  Well, half of it anyway.  The other half will be a Ginger Honey Wheat.  What I haven't been able to figure out is how to estimate (theoretical) OG if I were to add the raspberry into the secondary fermenter.  For the other half, I think the honey calculation for adding post primary fermentation would be the same as if it were in the primary.

P.S.  Would you "dry-hop" the ginger in the keg?

73
Ingredients / Re: re-using dryhops
« on: September 29, 2010, 06:41:55 PM »
Thanks, this all pretty much confirms my line of thought.  Some, if not most, bitterness should still be available for later use.  It will be hard to calculate in advance.

BTW, Denny, It's your cascades that are in question here.

74
Ingredients / re-using dryhops
« on: September 29, 2010, 07:02:10 AM »
I know that dry-hopping does not isomerize (is that the right word?) the alpha acids in the hops.  My question is: are the alpha acids still in the hops afterward or are they extracted.  I have once in the past pulled the hop sack from the empty keg and put it into the freezer.  I used it as part of the bittering addition for my next batch.  I figured that the flavor and aroma were gone from the dry-hopping (but I would lose them anyway in an hour boil) while the bittering might still be available.  Any thoughts?

75
Yeast and Fermentation / Re: sugar added to secondary
« on: September 19, 2010, 06:08:55 PM »
Also, double check your hydrometer in water to see if it is still calibrated correctly.
Just out of curiosity, how could you recalibrate your hydrometer if it is incorrect?

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