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Messages - pyrite

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46
Beer Recipes / Re: Low Alcohol Beer Ideas?
« on: April 27, 2012, 04:37:27 PM »
I'll take the advice of not using American Pale malt and mashing at higher than normal.  Since the gravity is so low it's almost certain that if there are any flaws in this delicate creation they would be amplified.  It seems every ingredient including malt, hops yeast and water have to be of the highest quality

I have tasted a couple mild's in the range of 3-3.2% but to me they just seem like they were lacking taste.

You guys have some interesting creations such as the brown ale, the rye stout, the mild ale, and the ordinary bitter.   
 

47
Beer Recipes / Low Alcohol Beer Ideas?
« on: April 27, 2012, 08:47:06 AM »
Any ideas on how to approach brewing a very low alcohol beer that tastes great? 

Is it possible to make a beer of 2-3% ABV or lower that tastes GREAT?

Would a Lager or an Ale be better suited for such an attempt?

What are some issues that occur when brewing low gravity beers, (water, pH, ingredients, etc.)?

Ideas, thoughts, recipes, would be appreciated.


48
Ingredients / Re: Rhizomes?
« on: April 27, 2012, 08:16:05 AM »
Is it expected that only 2 out of 6 plants rhizomes have broken the surface after ten days of being planted?


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It took a little more than 2 weeks for the galena rhizomes I planted to break the surface.  Since then they have been growing vigorously.

49
Yeast and Fermentation / Re: Zero Headspace in Carboy
« on: April 23, 2012, 09:42:10 PM »
Brewed a Munich Helles this weekend.  I didn't stop the siphon at the right time and filled up my 5G carboy a little too much.  When I added my starter it filled it up right to the neck.  I expect basically all of the Krausen to blow off.

Should I remove some beer to create some headspace?  I'll definitely be removing some yeast as well.  Or just RDWHAHB and let it ride out?  The blow off is in a 2qt pitcher so I'm not particularly worried about a mess.

Dave

Anheuser-Bush uses a similar technique.  Of course their techniuqe is a bit more sophisticated, but I would leave it as is.  This is actually good in lager fermenting.  Lagers have bottom fermenting yeast, and the active yeast will be insuspension. The blow-off is essentially trub and particulates, and as a result you will have a cleaner tasting Munich Helles. 

50
Ingredients / Re: Rhizomes?
« on: April 22, 2012, 03:24:29 PM »
Will hallertau grow in Minnesota or was it a bad choice.


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I live in Southern California (Riverside) where it is dry and very hot during the summer months.  Although the Hallertau hop plants grew very well during the first months of summer, they suffered tremendously during the hot days of July and August.  After two years of no hop production I pulled out the Hallertau plants and replaced them with Liberty hops which grows very well here. 

If where you live in Minnesota the summer climate is on average no higher than the upper 80's, I think the plants should do well.

51
One post, you don't identify yourself, and you ask personal questions?  Pass.
+1

52
Ingredients / Re: Hops Direct Yard Sale
« on: April 13, 2012, 04:01:05 PM »
I was able to score some Organic Hallertau, bummer that they sold out of Citra.

53
Kegging and Bottling / Re: Sanke Kegs; How do you clean and fill them?
« on: April 11, 2012, 11:34:07 AM »
Ouch, $80 for that valve tool.  I guess the kegs are free though.  OK, so now I know how to get the thing open, any tips on effective cleaning?

If you didn't want to open the sanke keg you could fill a corny keg with a hot solution of pbw or oxyclean, and use CO2 to push the solution via a transfer hose into the sanke keg, soaking it for sometime.  But then you would have to rinse it that way and sanitize it that way. Which requires a lot of disconecting and reconecting of hoses (a lot of work). I don't do it this way beasue I want a complete srub down of the inside.

If you can open the sanke keg up with the sanke keg tool and soak it like you would a corny keg, you can scub the inside of the sanke keg using a carboy brush.

These sanke kegs are useful when you have the tool to take them apart, but if you don't have the tool it can be a pain.  I would much rather have a corny keg becasue they are easier to work with.  Although, these sanke kegs are great for storing and bulk aging beer.


54
Kegging and Bottling / Re: Sanke Kegs; How do you clean and fill them?
« on: April 11, 2012, 11:21:03 AM »
Is the danger of the "spear" lessened with this tool?

What danger?

55
Beer Recipes / Re: Belgian yeast for american ale!!
« on: April 11, 2012, 08:46:35 AM »
+1 for Ardennes yeast for a Belgian/American ale.

56
Kegging and Bottling / Re: Sanke Kegs; How do you clean and fill them?
« on: April 11, 2012, 08:20:48 AM »
I use this sanke valve removal tool. It allows you to compress the valve so that the spiral lock ring can be removed.

http://morebeer.com/search/103439/beerwinecoffee/coffeewinebeer/Sanke_Keg_Accessories

I have 5 pony kegs, but I primarily use them for bulk aging, because I prefer to use corny kegs for everyday use.

57
Ingredients / Re: Hops for Pilsner
« on: April 10, 2012, 06:44:44 PM »
Lately, I've been using New Zealand Organic Hallertau Hop Pellets for Pilseners.  It's rather tasty in Pilsners.

58
Ingredients / Re: Rhizomes?
« on: April 10, 2012, 02:25:18 PM »
When I pant rhizomes, I make sure that the eye of the shoot is pointing in the vertical direction just about an inch under the soil. Usually that makes it so the rhizome is in the vertical position.

59
Ingredients / Re: Rhizomes?
« on: April 09, 2012, 09:54:19 PM »
In my experience, hop rhizomes are very resilient, and can withstand harsh treatment.  Although I don't live in or around your area, I do live in dessert like conditions, where the rhizomes have displayed much strength against the brutal heat.

I say plant away. But if you want peace of mind, you could start them in small pots to develop their roots and move them inside if it freezes.

60
Wood/Casks / Re: Wine barrel aged beer
« on: April 09, 2012, 11:55:30 AM »
Absolutely it's possible to use the barrely without sanitizing it. Try and fill the barrel before the barrel staves dry out. That's going to be a nice complex barley wine. 

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