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Messages - cfleisher

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General Homebrew Discussion / Brewing a "Fest" in summer
« on: June 02, 2014, 01:00:24 AM »
Does anybody have tips on making some approximation of a fest bier during the summer, without a refrigerator? I just moved and had to give up lots of equipment and don't have the ability to do a true lager. My basement gets down to 60-degrees, and I have cheap styrofoam cooler that fits a carboy and which I might be able to get down to 50 degrees with enough ice packs, but that would require a lot of attention.

Any suggestions on how to do a cheater Oktoberfest during the summer? My pregnant wife has requested it as her first post-birth beer. She's due in late-August.

General Homebrew Discussion / Lowering ph level
« on: May 16, 2014, 02:16:23 AM »
How much gypsum per gallon do I have to add to my mash/sparge water to lower my ph into the optimal range. My water is 7.5 ph.

All Grain Brewing / Re: Single Infusion Mash Time
« on: January 16, 2014, 01:24:17 AM »
75 minutes. I like a well-attenuated beer and that seems to have been the sweet spot for a lot of my beers. I'm interested in the positive results from shorter times (45 min.). That seems awfully short, but perhaps I'll give it a try.

Beer Recipes / Chili pepper porter recipe?
« on: January 16, 2014, 01:18:32 AM »
I'm looking for a chili pepper porter recipe. Anybody have a good one? I'd like something between 4-6 percent, with chocolate notes and ample heat but not so much it burns your throat. Also, any advice on pepper types/quantity and when to add it (boil? secondary?) is most appreciated.

General Homebrew Discussion / Re: Flaked Oats
« on: October 05, 2013, 12:07:10 PM »
Thanks everyone. I'm using it for a pumpkin porter tomorrow. Glad I can just raid my kid's breakfast stash.

General Homebrew Discussion / Flaked Oats
« on: October 03, 2013, 11:19:14 PM »
My LHS ran out of flaked oats. Could I just substitute rolled oats? What's the difference?

General Homebrew Discussion / Re: Star anise?
« on: October 03, 2013, 12:20:31 AM »
1 star per 5 gallons is what I've heard. I used 1 star for last 5 minutes of the boil in a 5 gallon batch of Belgian Strong, and it provided a hint of flavor without being immediately identifiable.

General Homebrew Discussion / Re: Best Beers You Ever Brewed?
« on: July 02, 2013, 10:17:53 PM »
1. Saison -- 7.5 percent, made with rye and the White Labs Saison 1 yeast. Just opened a year-old bottle and it is perfect.

2. Pumpkin Porter -- 8 percent, chocolate and just a hint of the pumpkin spices (cinnamon, nutmeg, clove).

3. Belgian Wit/wine hybrid -- 5.5 percent Belgian wit with ginger and muscat grape juice.

General Homebrew Discussion / Re: Zymurgy Top-Ranked Beers
« on: July 02, 2013, 10:10:52 PM »
Great beer, but not my favorite IPA. I enjoy Heady Topper more.

General Homebrew Discussion / Sage in White IPA
« on: May 19, 2013, 12:58:20 PM »
I'm interested in putting sage in a White IPA and am wondering how much to use/when to use it. Has anyone tried brewing with sage? How much do I need, and how should I add it? I've read about making a sage tea and adding it to the secondary. Anyone thrown it into the boil?

Ingredients / Re: Hop suggestions for White IPA
« on: May 13, 2013, 12:36:34 AM »
Citra and Galaxy were definitely on my list. Hadn't thought about Sage as a spice, but that could be interesting. Lemon peel was another alternative, but I don't want to go crazy with the spices.

Ingredients / Hop suggestions for White IPA
« on: May 12, 2013, 08:23:27 PM »
Anybody have any suggestions for hops to use in a White IPA? I was thinking of a fruitier, citrus and melon profile to complement the orange peel. What about hopping rates and when to add spices?

General Homebrew Discussion / Re: Drinking while brewing
« on: May 11, 2013, 02:51:43 PM »
should this happen again, you should remember that there is no problem with leaving that wort safely tucked away under an air lock for 24ish hours until you ARE able to get yeast.

However, brewers yeast and bakers yeast are the same species of yeast. While the provenance of the bakers yeast is likely not as perfectly kept as a particular strain of yeast for brewing it'll be fine.

That is very interesting. I've always assumed baker's yeast would never work, but this makes total sense.

General Homebrew Discussion / Re: Souring a Berliner Weisse
« on: March 07, 2013, 01:29:20 AM »
Excellent. These are all great suggestions. Sounds like I should give the sour mash a try.

General Homebrew Discussion / Souring a Berliner Weisse
« on: March 05, 2013, 04:41:09 AM »
I've got a vial of the WLP630 Berliner Weisse Blend and am wondering whether I need to leave the wort to sour, or if I can do a standard brew process and rely on this yeast to deliver enough tartness. I want a beer that's true to style and don't want to go overboard on the sourness. Anybody have experience with this yeast?

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