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Topics - rainmaker

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I've done some reading on the tasting exam, but I haven't been able to find an answer to this? From what I understand, during a competition the style guidelines are accessible, so why not during the exam?

Is it to make the participant draw from his knowledge bank of descriptors, or to see if they can blindly recognize a style, a combination of both, or some other reason?

Kegging and Bottling / Anyone have success C&Cing Bruery Bottles?
« on: March 25, 2014, 06:12:58 PM »
 I was given a case of bruery bottles with the punts in the bottom, and I'm think of trying to cork and cage then.

Has anyone tried this successfully?

Kegging and Bottling / Chart for bottle pressures?
« on: March 25, 2014, 06:08:17 PM »
Maybe my Google MOJO is lacking, but I searched for an hour in vain.

I recall seeing a chart somewhere that listed bottle types and max volumes you could carbonate to, but I can't for the life of me find it. Anyone know what I'm talking about?

Yeast and Fermentation / Can a sour turn non-sour?
« on: March 18, 2014, 07:05:43 PM »
I currently have a blackberry sour that is almost a year old. At the six month mark, I checked it, and it had a pleasant sourness along with a light blackberry finish (I only used 8 lbs in a 5 gallon batch wanting just a hint of flavor). I checked it recently and the blackberry hint is there but there is no perceived sourness. What gives?

For the record, we pitched about 10 different dregs into this at the start just as a fun project.

General Homebrew Discussion / Can wort heat past 212 when boiling?
« on: March 13, 2014, 05:35:25 PM »
My having a friendly debate with my brewing partner that a kettle used only for boiling the wort does not need a thermometer since we are simply boiling, and the temperature will not exceed 212. He claims it can. Can anyone who is smarter than me help settle this?

Yeast and Fermentation / WLP 670 not fermenting?
« on: August 27, 2013, 12:08:29 PM »
I brewed an American Black Saison, 10 gallon batch. 10 lbs 2 row, 2 lbs Rye, 1 lb black prinz malt. 4 ounces maltodextrin. Mt. Hood and Willamette hop additions at 60 and 5 respectively. OG was 1.059. Pitched yeast at 77 degrees on Saturday and haven't seen a bit of airlock activity. For fun, I took 5 gallons of wort and pitched it with lactobacillus and a berliner Weiss yeast from WLP and that's chugging along fine.

So, I'm stumped as to why this yeast hasn't done a thing.

Any thoughts?

I'm brewing a sour, and it's been in primary for 4 weeks. Plan on racking it into a carboy for long term storage until the bugs are finished.

My question is this. I want to rack a new beer onto the old yeast.  It's white labs belgium sour blend, which I believe contains yeast and bugs. 

Is this a bad idea? Could the saccaromyces be dead but bugs alive, this tainting the new wort I plan to add?

In light of my recent thread regarding wlp565 and it's attenuation levels, it got me wondering about natural carb.

How does one determine the amount of gravity points a beer needs to drop to naturally carb? I believe some lambic breweries do this, but how is it calculated? If I want 3 volumes in my Saison, and I expect it to attenuate another 8 points, is there some formula to figure out what kind of co2 that will produce if bottled?

Yeast and Fermentation / WLP 565 higher than expected attenuation?
« on: August 05, 2013, 03:53:02 AM »
Bottled my Saison today, and according to the numbers, I hit an attenuation level of 78% even though the strain is only said to go to 75%.  Miscalculation on my part, slightly higher attenuation than standard due to yeast factors?

OG was 1.057. Finished was 1.012

Ingredients / Anyone use the Pur Mineral filter?
« on: July 15, 2013, 08:54:52 PM »
Saw this at target the other day. It claims to filter chlorine, mercury, lead, blah blah blah and filters the water through a mineral bed. I've got city water that's super soft and thought about giving this a whirl just to see if I could taste a difference in my beers.

Got a great deal on some fresh fruit and would like to brew some sort of sour with it. Thoughts? Help?

My first thought was a fruited berliner, but then I considered a sour mash amber ale with plums. 

Any who, just looking for some thoughts and help?

Also, with the fruit being fresh and whole, should I wash and cut up a while or wait till brew day, which is Sunday?

Kegging and Bottling / Flake looking material in bottles?
« on: July 11, 2013, 12:21:49 AM »
I used star San to sanitize my bottles, racked over my beer from the yeast cake into my bottling bucket, added the pricing sugar and bottled. 

This was Sunday. Checked my bottles out of curiosity to see what kind of sediment if any had settled down. Before bottling the beer had cleared fairly well.

If looking at the bottom of the bottle, there is a noticeable sediment, and when swirled it looks like flakes floating in the beer.

For reference, this was bottled Sunday and no fining agents were used.

Equipment and Software / Options other than racking cane?
« on: July 07, 2013, 08:38:56 PM »
I'm wondering if there is something out there that is better and easier to use than a racking cane, one that would automatically stop when full or something of the nature?

Yeast and Fermentation / Help with Berliner pellicle.
« on: June 25, 2013, 11:18:25 PM »
Sorry for the bad photo, but I was wondering if anyone can help with this.... It's a very thin film with intermittent bubbles. My question is, what is it from, and is it safe?

Anyone have experience souring this brown ale?

I've heard you can pitch some raw grain in to sour it. Not looking to use bugs in this, just a light sour tartness to balance the maltiness. Never used the raw grain method and have used bugs in the past but not looking for something that aggressive.



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