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Topics - flbrewer

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All Grain Brewing / PH Definition
« on: March 04, 2016, 05:18:53 PM »
When you hear a brewer comment that their sour beer is around 3.3 PH, are they speaking of final PH or mash PH? I hear a lot of (and measure) mash PH here on the does this equate to final PH?

Beer Recipes / Mild Advice
« on: March 04, 2016, 12:14:24 PM »
I have found a really great local Mild beer and got some information from the owner/brewmaster about it. Of course, specific percentages aren't included! He did mention this is the order of the grist bill in descending order. Any advice on the below bill would be appreciated. The beer is 4.9% FWIW.

-Two Row (I'm subbing Marris Otter here)
-English 45
-Black Patent

Hops are Warrior and EKG

Yeast and Fermentation / Oxygenation and Fermenter Head Space
« on: March 03, 2016, 04:30:30 PM »
In thinking about reducing oxygenation, I started thinking about my almost 8 gallon Speidel that normally is only filled with about 5.5-6 gallons of beer. Is this a potential issue during the ~2 weeks my wort/beer sits there?

Secondly, what about kegs in the same situation? Here I will purge so in guessing it's not a problem.

Sent from my iPad using Tapatalk

Beer Recipes / Mild Carbonation
« on: March 01, 2016, 11:29:10 PM »
For those of you who have made/make Milds...what are you typically carbonating at? I have one now that just wrapped up and I am carbonating to 1.65 volumes or about 4 PSI in my case. A little bit of it is going to a local "competition" which isn't BJCP or anything.

I'm more interested in enjoying the beer at home. How would a Mild taste that has a higher PSI? Do you prefer your Milds with more carbonation than the BJCP guidelines?


Yeast and Fermentation / Secondary Fermenter Headspace
« on: March 01, 2016, 07:10:14 PM »
I am planning on adding a starter (built up bottle dregs w. Brett and bacteria) to a one gallon batch of finished Mild. I don't want to leave much headspace in the one gallon glass carboy but am not sure what to expect with a sour starter like this. Any thoughts?

Kegging and Bottling / Kegging PSI Question
« on: February 29, 2016, 11:54:05 PM »
I've kegged my mild (although haven't put pressure on it yet). From what I've read the average volume for this style is around 1.65, I'll be setting my PSI around 4 PSI.

I understand how to look at and apply the various PSI carbonation charts online. I just don't understand if there is a formula that helps figure out how long it will take to reach this level. Any ideas?

General Homebrew Discussion / All Sour Brewing
« on: February 29, 2016, 05:30:37 PM »
Has anyone said "fu#k it" and made the switch to an entire sour operation? No separate gear to speak of and only fermenting sours?

Commercial Beer Reviews / SN Torpedo
« on: February 26, 2016, 11:29:38 PM »
I think I've really slept on this beer, wow was I impressed with a fresh bottle I had recently. I've always been a fan of SN Pale Ale and this tasted very similar, I'm getting the same Cascade aroma and taste in this. I know it's not a new beer but certainly great when fresh.

Questions about the forum? / New Category Suggestions
« on: February 25, 2016, 11:10:19 PM »
Can we have a separate category for both sour beer discussion and barrel aging chat?

Events / NHC 2016 First Timer Questions
« on: February 23, 2016, 11:20:50 PM »
I am contemplating heading up to Baltimore for the "con", too soon? I'm curious if it's a faux pas to show up for part of the convention (Friday and Saturday) for example.

Secondly, with what I read about the hotel last year is it an issue staying at another hotel? I am an admitted hotel snob. Thanks and perhaps I'll see some of you in June!

Beer Recipes / Boring Pale Ales/ IPA's
« on: February 22, 2016, 08:07:07 PM »
I have brewed 12 all grain batches up to this point. 11/12 of them were a pale ale or IPA recipe. My last recipe (Hop-Fu) turned out somewhat boring. I've never confirmed any off-flavors in my beers, sanitation and my batch sparging procedure is pretty solid IMO. I have always used RO water and have begin to explore mash PH.

I am pretty particular in what I like amongst commercial pale ale/ IPA's FWIW. The beers I've brewed have always had between 80-100% 2 row as a base malt and in most cases they were fermented with US-05 or similar.

I'm considering not brewing this style anymore and perhaps changing gears to something that may be more exciting to me. Any thoughts? Are these styles tougher to produce an interesting beer, perhaps something that would win an award or score about 35 points in a comp. Thanks for any feedback or suggestions!

Ingredients / Flaked Oats
« on: February 20, 2016, 12:47:29 AM »
I read this article tonight and the beer looks/sounds intriguing. Has anyone used a similar grist bill in the past? I'm curious about the ~20% flaked oats...I assume this is how you get the cloud mess of a beer.

The Pub / Beer Experiments
« on: February 17, 2016, 11:09:05 PM »
Between Brulosophy and Experimental Brewing, there is a lot of tasting experiments going on! As I listened to the most recent EB podcast today I thought....what the hell is really the point of the experiments?  :o

While I think these are all very interesting, I think the consensus (so far) has been that there is no consensus! I would be willing to wager that the same response would happen to people if we gave them the same commercial beers or the same brownie recipe, the same etc. etc.

I think it's way more physiological than anything else. It would be nice to have some consensus on some brewing practices, recipes, etc. but I think either it doesn't exist or we are a long way away from attaining it. In the meantime, I'll aimlessly follow the results!

Keep up the great work Denny, Drew, and Marshall!

Equipment and Software / Dual temp. control
« on: February 17, 2016, 11:38:52 AM »
For the first time in a long time I am needing a heating element for my chest freezer fermentation chamber. Fermenting a Mild right now with WLP 002 and while its steady at 65, I'd like to get it a little warmer.

I have a dual temp control but want some input on what to use for the heating portion. I tried a heating pad but this doesn't turn back on when the power has been cut. Thanks!

Yeast and Fermentation / WLP 002 and Milds
« on: February 16, 2016, 09:24:11 PM »
Can anyone recommend a certain fermentation temp for this yeast and a low ABV Mild?

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