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Messages - ajk

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Ingredients / Re: help brewing a shandy
« on: November 01, 2016, 07:59:05 PM »
Shandies are generally not brewed, Leinenkugel notwithstanding.  Shandies are usually mixed in a serving glass by adding beer to lemonade.

I've not brewed with huckelberries before.  If they are like blueberries you will need at least 1 lb/gallon for a huckelberry beer.

And traditionally, it's a soda like 7 Up.  It's referred to as lemonade in other countries.
I don't think what they call lemonade is as sweet as 7-Up, do you? I force-carbonate lemonade and use that. It makes a pretty good match for the Radlers I've had in Munich.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 27, 2016, 07:21:31 PM »
This might help with your efficiency adjustment, in case you haven't seen it.

All Grain Brewing / Re: mash in at 40C
« on: October 13, 2016, 04:25:37 PM »
Underletting is a good alternative that helps avoid clumping.

Ingredients / Re: vienna malt for mild
« on: July 30, 2016, 04:30:11 AM »
I've used Vienna as a base malt for British beers, and it has worked really well. It may seem inauthentic, but the nutty, toasty flavors it provides are exactly what I expect in those styles.

Equipment and Software / Brewing Software - Recommendations?
« on: May 04, 2016, 04:47:51 AM »
I'm one of the people you emailed it to, so thanks for that!

I used applications (both desktop- and web-based) for ages, but 3 batches ago I switched to my own spreadsheet. I use Numbers and sync to all my devices using iCloud, but I'll likely find some tidbits in yours to steal. :)

Although mine is still a work in progress, I agree with all the sentiment here. I like being fully aware of what formulae I'm using, being able to tweak every constant easily, and most of all, being able to add calculations as needed. For example, the other day I needed to know the mass of the cast-out wort. Adding that to the spreadsheet was trivial, and now it's there for future batches should I ever need it.

Yeast and Fermentation / Re: S-189
« on: April 03, 2016, 07:40:00 PM »
Okay, I tasted this again today, one week into lagering. The green apple is gone--thankfully--but there is a little sweet flavor that I would describe as candy or sugar. Remember those little straw candies they used to sell? They were paper straws filled with sugar. That's sort of what I'm getting from it.

Pixy Stix?

Yeast and Fermentation / Re: Yeast flocculation
« on: March 10, 2016, 07:02:22 PM »
Looks like an encoding issue. Try this one:

General Homebrew Discussion / Re: How long for a pH reading?
« on: March 05, 2016, 09:15:28 AM »

I used to let it sit for about a minute and then call it good. 

What do you guys do?
That's what I do. It usually only moves by 0.1, if at all, for me.

Events / Re: 2016 Homebrew Con
« on: February 25, 2016, 09:49:18 PM »

I might take a stab at that t-shirt. Would make a funny as hell photo with Denny at NHC Homebrew Conn.
Any profits should go to the Charity of Denny's choice.
Nooo ... that's the Society for Prevention of Decoction Mashing. I joke, I kid.

Events / Re: 2016 Homebrew Con
« on: February 24, 2016, 05:23:25 AM »
I saw the subject line and thought it was some new, unrelated conference. Since there's no way I'd have time for that (at least this year), I deleted it without reading it!

Equipment and Software / Re: Glassware / Drinkware Question
« on: February 18, 2016, 10:27:11 AM »
I get all my glassware at Goodwill. I recently got a dimpled half-liter mug and a bow tie glass for about $2 total.

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 07:56:14 PM »
Supposedly, palates vary wildly in ability to taste diacetyl. I've met many a judge who say they can't perceive it. You could be in that camp.

As far as fixing it, simply sprinkling US-05 directly onto the beer works better for me than kräusening. I'm not sure why.

Brett usually takes a while to get going, so it's unlikely it was introduced during the gravity check. It probably happened around the time it went into the fermentor. Could be an infected starter or unsanitary equipment between the kettle and the fermentor. I suggest thoroughly cleaning your cold-side equipment and using a sanitizer you don't normally use (e.g., Iodophor instead of StarSan) before your next batch.

All Grain Brewing / Re: astringent off flavor
« on: January 05, 2016, 04:59:36 AM »
Indy574, if you live in central Indiana as your name suggests, try using 70 to 100% filtered tap water for your dark beers, and make up the balance with RO. The alkalinity we get for free in our Indiana water balances the acidity from the dark grains.

Using 100% RO and adding salts to raise the alkalinity is also a valid approach, as is steeping the dark grains after the mash. But I find it easier just to blend in some tap water.

Equipment and Software / Re: Fermentation Heaters...
« on: December 08, 2015, 08:05:25 PM »
I just use a 40-W light bulb in an old lamp socket. It's what I had on hand at the time, and I've never had a need to upgrade it.

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