Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - dzlater

Pages: 1 ... 16 17 [18] 19 20 ... 34
Ingredients / Liquid Sugar in the Raw
« on: May 10, 2012, 04:56:13 PM »
Has anyone used Liquid Sugar in the Raw in a beer?
I saw it in the grocery store and and wondered if it was invert sugar.
I emailed the company and they said it was inverted.
I've made invert sugar and it was kind of pain, so I thought stuff this might work?

General Homebrew Discussion / Re: A Rose By Any Other Name
« on: May 10, 2012, 04:21:44 PM »
Good article.
I have never named my beers but maybe I'll start.
At Big Brew day I brought a beer, that my neighbor said "tastes like Shlitz"
So when folks asked "what are you serving I replied, "my neighbor said "it tastes like Shlitz"
It wasn't a big hit until I changed my response and started calling it a Summer Ale.

General Homebrew Discussion / Re: Question about styles
« on: April 29, 2012, 03:34:37 AM »
I was just looking at the recipe of the week. 12 dollar cream ale. It is a SMaSH made with Briess 2 row and Willamette hops. Isn't a kolsh basically just 2 row? I thought a cream ale had flaked corn or something in it to make it creamy. My question is what is the difference between a kolsh and a cream ale?

Not really relevant to your question , but I had no idea there was a recipe of the week. That's a pretty cool resource. For anyone else who doesn't know here's the link

Beer Recipes / Re: Genesee Cream Ale Clone
« on: April 21, 2012, 04:36:26 AM »
Reviving a goodie. 

I want to give Skotrats recipe a try in the coming weeks.  Anyone try this with WLP080 yet?

I did, it turned out great.

Yeast and Fermentation / Re: Boiling in an erlenmeyer flask
« on: April 14, 2012, 04:54:16 AM »
I have an electric stove with coil elements.
I tried the water bath and it took me long time to get to boiling.
Then I made a ring of twisted up aluminum foil set that on the burner and set the flask on that.
That worked fine.
Last time I just set the flask on the burner and had no issues.

All Grain Brewing / All grain partial boil and IBU's
« on: April 08, 2012, 07:44:50 AM »
I am starting to think about what to brew at our clubs Big Brew Day.
Last year with so many people brewing, trying to chill was a challenge with the lack of water pressure for my chiller.
I was considering doing a partial boil and topping off with cold water.
I can figure out for example how many ibu's I'd get with a one hour boil for a final volume of 3 gallons @ 1.080
Then top off with 3 gallons of cold water to get six gallons @ 1.040.
If I calc the ibu's of the 3 gallons at 80 does that mean the ibu after the top off water is 40?

All Grain Brewing / Re: on a whim
« on: April 08, 2012, 03:46:47 AM »
so my question: when would one ever need or want an oatmeal consistency for a mash?

i'm pretty sure it's a mass marketed kit, but still picked it up on a whimsical note.

cheers and happy almost zombie day everyone!

When you can't fit any more water in your mash tun?  ;)

Yeast and Fermentation / Re: Supplier...Stir plate...Erlenmeyer flask
« on: April 08, 2012, 03:43:53 AM »
I bought my 2000ml flask here:
It's a nice flask, and about the best price I could find.
They also have stirplates, but I am not sure how the prices compare as I made mine.

Thanks for the link.  But, would a 2 liter flask be large enough for a 2 liter starter, i.e., enough head space?
I have done 1 liter starters in my 1 liter flask, and using foam control drops it worked OK.
Until I tried it with Wyeast 1318, that spewed all over the place. That's when I ordered the 2 liter.

Yeast and Fermentation / Re: Supplier...Stir plate...Erlenmeyer flask
« on: April 07, 2012, 04:13:26 AM »
I bought my 2000ml flask here:
It's a nice flask, and about the best price I could find.
They also have stirplates, but I am not sure how the prices compare as I made mine.

All Grain Brewing / Re: Batch sparging specifics
« on: April 06, 2012, 04:51:30 AM »
I have a similar question.
I usually figure my total water volume and use half for the mash and half for the sparge, as long as the mash ratio is somewhere between 1 and 2 quart per lb.
I am planning on brewing the Bastage English summer Ale recipe from Nov. issue of Zymurgy.
Adjusting the recipe for my efficiency I need 5.37 lbs of grain and 8 gallons of total water.
If I use half for the sparge and half for the mash. It works out to 3 quarts per lb.
Does that thin a mash present any problems?
Should I hold back some of the mash water for a mash out so I'll have a thicker mash?

General Homebrew Discussion / Re: Bottle woes.
« on: March 31, 2012, 03:25:23 AM »
I once got a case of empties that were returned for the deposit at my local store for the price of the deposit.
You could try that at a store or bar.

Kegging and Bottling / Can I add geletin to a carbed keg?
« on: March 26, 2012, 03:29:30 AM »
That's the question:
Can I add gelatin to a carbed keg?
Has anyone done this?

I have an apartment size fridge 58" tall.
If I built one of these
and mounted it on top of the fridge, running the beer line from a corny keg in the refrigerator, through the freezer. Would it work? Is that too far to pump the beer?
In the linked article it says to lay the keg on it's side and serve through the gas post, I thought that was only if you wanted to serve using gravity? Or do need the gravity pressure to get the pump to work?

Just got a sack of 2-row, and a sack of Maris Otter. ;D
Brewing this tomorrow
using homemade invert sugar, and home toasted brown malt.

Ingredients / Re: trying to get a handle on water chemistry.
« on: February 10, 2012, 04:13:09 AM »
If I know the hardness is 64.4 ppm can I figure out the Mg, and Ca?

I just found this:
"A CaCO3 value of 100 mg/l would represent a free calcium concentration of 40 mg/l (divide CaCO3 value by 2.5) if hardness is caused by the presence of calcium only.  Similarly, a CaCO3 value of 100 mg/l would represent a free magnesium value of 24 mg/l (divide CaCO3 value by 4.12) if hardness is caused by magnesium only.  Where hardness is caused by limestone, the CaCO3 value usually reflects a mixture of free calcium and magnesium with calcium being the predominant divalent salt."

so with my hardness of 64.4
I have 25.78 of ca, and 15.63 mg ?

Pages: 1 ... 16 17 [18] 19 20 ... 34