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Topics - akr71

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Yeast and Fermentation / What to do with Partigyle second runnings?
« on: December 09, 2009, 04:05:57 PM »
I'm planning on brewing an oatmeal stout over the holidays and figure I can partigyle and get a second beer out of it.  Since its pretty much a free beer, I feel I should experiment with it.  But how?

The small beer should be somewhere around OG 1.046 & SRM 22.  The safe road would be to use wyeast 1084 Irish Ale or 1968 London Ale or Danstar Nottigham Ale dry yeast (all of which I have).  But like I said - I want to experiment with this one...

I also have Orval, Delirium Tremens and Roquefort (6, 8 and 10) which I could harvest the yeast from.  I may even be able to get my hands on wyeast 3763 Roselare, but don't know if I can tie up a fermenter for that long.  Or get something completely different...


All Grain Brewing / Help with a Roggenbier water profile
« on: November 18, 2009, 03:47:34 PM »
I'm brewing a Roggenbier next week and I'm not really where to start for a water profile.  Should model it after a wheat beer?

My water (ppm)
Ca 12.2
Mg 1.2
Na 8.1
Cl 19
SO4 73
Alkilinity 134

pH 8.4

If I remember correctly (my log book is at home), for my wheat beer it cut it with 75% RO water and add a bit of Calcium Chloride (quater of a teaspoon) to bring the Chlorides and Sulphates into balance.

Comments or suggestions?

The Pub / Bourbon, Whiskey or Rye?
« on: November 16, 2009, 02:55:43 PM »
As sort of a spin off of the Favorite Bourbons thread...

I used to drink a lot of Rye in my college days, but find it too sweet now.  Give me a nicely aged Irish Single Malt, Single Malt Scotch is fine also, but I'm not big on the real smoky ones.  I've never had a quality bourbon, so I don't really know how I feel about it.

Ingredients / Thomas-Fawcett a good substitute for Simpsons Golden Promise?
« on: November 10, 2009, 11:33:38 PM »
My LHBS doesn't carry Simpsons malts and I've only every used Golden Promise for my Scottish Ales.  They said they could order in a T-F 'golden promise like' pale malt.  I have no idea if they meant Maris Otter or Halcyon.

Would either of these make a good substitute?  I've use Maris Otter a number of times and like it a lot.  How do you think it would work in a Scottish Ale.

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