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Messages - cfleisher

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Ingredients / Hop suggestions for White IPA
« on: May 12, 2013, 01:23:27 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, 07:51:43 AM »
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 06, 2013, 06:29:20 PM »
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 04, 2013, 09:41:09 PM »
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?

General Homebrew Discussion / What is BHA and why is it in beer?
« on: February 10, 2013, 02:13:34 PM »
I just saw a list with the "11 Scariest Things in Your Food" and saw a reference to Butylated HydroxyAnisole (or BHA). Among the foods listed for this ingredient was "beer." Looks like it's some kind of preservative, but I've never used it to my knowledge. Does anybody know anything about this? What commercial beers would it be used in?

Yeast and Fermentation / Re: Best Beer for S-23?
« on: February 08, 2013, 12:54:50 PM »
Yeesh...this yeast sounds Shi-teee. I'll find something to do with it. I like the APA idea.

Yeast and Fermentation / Best Beer for S-23?
« on: February 07, 2013, 06:05:16 PM »
I've got a pack of S-23 yeast and am not sure what to do with it. I was hoping to do a pilsner, but from what I've read, this is an estery lager yeast. Any suggestions on styles I should consider for this?

General Homebrew Discussion / Re: Signs of Infection
« on: February 07, 2013, 06:01:38 PM »
I'd pull a sample with a thief and taste it. The only way you're going to know for sure.

General Homebrew Discussion / Re: Lagering question
« on: February 02, 2013, 01:29:18 PM »
I couldn't have described it better. A mudroom is a necessity up here in New Hampshire, particularly in March when Spring -- otherwise known as "mud season" -- begins.

General Homebrew Discussion / Re: Lagering question
« on: January 27, 2013, 11:02:42 AM »
Yeah, I tried storing a scottish 60 shilling in my garage on time, and it froze solid. We just ended a week when the daytime high temps were -2 to 0. Don't think I'll try that. But I'm definitely going to transfer and store. Just seems everyone says it results in much smoother beer.

General Homebrew Discussion / Lagering question
« on: January 21, 2013, 03:25:41 PM »
I'm fermenting a bock right now and am weighing whether to bottle or transfer to a secondary. I've been fermenting it in a cooler that holds the temperature at a steady 50 degrees, but don't have the ability to lower the temperature further, as many recipes recommend, and lager it for an extended period without risking some more significant temperature fluctuations. (Basically, I'd put it out in my mudroom, where it gets plenty cold, but can have temperature swings of 20 degrees.)

Is it worth transferring to a secondary and continuing to hold it at 45-50 degrees for a month or more, or should I just bottle it when fermentation is complete, as I do with most ales?

Other Fermentables / Re: Medicinal mead - d'oh!
« on: November 17, 2012, 07:11:22 AM »
I just had the same problem! I've used plenty of nutrients, though I admit I haven't really checked ph levels. I've notice the flavor aging out of my braggot, though my two meads, which have been bottled, are not coming along so well. They remain kind of medicinal, almost minty. I've kept the braggot in the secondary since June and I think it's finally starting to come around. Patience is my only advice.

Other Fermentables / Medicinal flavor in mead and braggot
« on: November 17, 2012, 07:06:51 AM »
My last three experiments with fermenting honey have all resulted in a kind of medicinal, almost minty flavor and I can't figure out what's causing it. I used different yeasts for all of them (Red Star Premier Curvee, Red Star Côte des Blancs and White Labs Champagne), each resulting with the same off flavor, to varying degrees. The Red Star yeasts were used in mead recipes, and the champagne for a braggot.

I've used the same supplier of wildflower honey for each batch. Anybody had this problem?

General Homebrew Discussion / Re: Is this a good problem?
« on: November 09, 2012, 07:39:35 AM »
Reducing glassware size seems like a good way to address the issue. If the guy is drinking 5 servings of 24 oz. pours, he should probably cut back anyway.

I set out a bunch of taster glasses for friends. If they want to keep refilling them, that's fine, but if they're also coming over for "a visit" then hopefully they're not going to spend all their time disappearing into the back room for a refill. I also like the idea of an ingredient fund, though I haven't needed to go this far yet.

General Homebrew Discussion / Re: Star Anise in Winter Warmer
« on: November 04, 2012, 12:01:07 PM »
Cool. Thanks. What about vanilla? I'm going to be adding some extract. Any ideas on proper amount and length of time? I'm thinking 1 1/2 oz. (1 shot) with the bean for a week.

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