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Topics - homoeccentricus

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46
Beer Travel / Berlin
« on: May 13, 2016, 11:30:53 AM »
I'm off to Berlin this weekend. Any beery recommendations? Can't find anything interesting on ratebeer, apart from Stone, but that's 10 km from the center, and I'm not sure I can convince my significantly other other to make the trip. Even a reference to a good Berliner Weisse would be useful...

47
Other Fermentables / Cigary cider
« on: May 02, 2016, 05:34:05 PM »
I'm making a cider with sour cherries - first 10 liters of cider and three weeks ago I added 1 kg of frozen depitted sour cherries. A week ago I  transferred the cider to secondary, and it's becoming crystal clear now in my basement. The worrisome thing is that yesterday I started noting some kind of off flavor. Cigary, tobaccoy, i guess something phenolic. It's not very strong but still... Could this be related to the cherries, or has the cider really caught something?  The plan is to backsweeten with honey and then force carbonate...

48
Beer Recipes / Kölsch spam train
« on: April 14, 2016, 12:44:49 PM »
After having been to Cologne and seeing the light after a sip of Päffgen I have decided to brew a Kölsch. I was able to find a copy of "KÖLSCH History, Brewing Techniques, Recipes" by Eric Warner and am reading the book right now. A number of decisions need to be made and it is my intention to endlessly spam you about them. So here we go with the first questions:
1. Wheat or no wheat. I bought two bottles of Kölsch (yes, bottles so not the true kind), and they both contain wheat.

2. Pils malt. I have access to 3 German malts from Weyermann:
  - extra pale premium pilsner
  - Bohemian
  - floor malted Bohemian.
Any preference?

3. WY or WL?

4. Mash scheme: 117F (47C) - 143F (62C) - 159F (71C) then mash off  or something more simple?

5. Hop scheme: 90m Perle - 50m Perle  - 10m Hersbrucker (22 IBU) or something like 60m Hallertau (24 IBU)?

6. I guess ferment @60F (16C)?

7. Then this (from Warner): "The fermentation should take four to five days before end attenuation is reached. If carbonating using priming sugar or forced carbonation, allow to end ferment. Otherwise, transfer to a pressurized aging vessel with 15% residual fermentable sugar. If possible, cool from 59 to 32 °F (15 to 0 °C) over five to seven days. Allow pressure to build in aging vessel and hold temperature at 32 °F (0 °C) for 21 days. Carbonate to 2.3 volumes for keg Kölsch and 2.5 to 2.65 volumes for bottled Kölsch. Clarify as desired, transfer to bottle or keg, and serve at 46 to 50 °F (8 to 10 °C)." Has anyone tried the latter method? Does it make a difference?

49
Other Fermentables / sima Finnish fermented lemonade
« on: April 13, 2016, 08:42:21 AM »
Has anyone ever tried to make sima? http://www.everintransit.com/sima-recipe-finnish-fermented-lemonade/ - with the brown sugar, the non-descript yeast and the procedure itself it looks like a brewer's nightmare...

50
General Homebrew Discussion / most common off-flavors
« on: April 11, 2016, 03:20:52 PM »
Having read this article https://www.homebrewersassociation.org/how-to-brew/5-common-homebrew-flavors-fix/, plus its follow-up, I was wondering, dear judges, what the really really truly most common off-flavors are that you encounter in beers? Are there three or so flavors that stick out?

51
Commercial Beer Reviews / Gaffel
« on: April 05, 2016, 04:58:32 PM »


Better than your average pilsner because of the absence of the hated sulphur but far from world class.

53
Beer Recipes / simple recipe for yeast experiment
« on: March 26, 2016, 01:49:16 PM »
Any suggestions for a simple recipe for a relatively low-alcoholic beer? Purpose is to split up a batch of wort into 10 liter sub-batches, so that people from the homebrew club can add their own yeast and finish it off. Should be something that will allow for at least 10 different yeast strains, including dry yeasts,  to give an interesting result.
No malts that cannot be obtained locally in Belgium, I guess. Thanks!

54
The Pub / Muddy muddy muddy dull dull dull
« on: March 25, 2016, 02:51:27 PM »
I have started my beer judge program, and last night at the local homebrew club, when people asked me to evaluate their beers, all I could do was mumble "muddy, muddy, muddy dull dull dull" and "maybe you need to look at your water". Still a long way to go...

55
Kegging and Bottling / 74695A58
« on: March 24, 2016, 01:45:06 PM »
Randy Mosher writes in Mastering Homebrew: "Some tap heads have an adjustment that helps vary flow, and this helps with fine-tuning. But there’s no substitute for a well-balanced system. Another neat trick is to use one or two plastic epoxy mixer tubes, shoved in the liquid dip tube of the keg. These are basically dual spiral tracks that provide a lot of back pressure to give you a good amount of restriction in a compact form, perhaps 6 psi/0.41 bar per 6-inch/15-cm mixer. They are available cheap from industrial suppliers like McMaster-Carr (part number 74695A58)."

I have this kind of tap with an adjustment, and with my latest IPA I get too much foam. Has anyone tried 74695A58? Does it work? Anything else I could put in the dip tube (as I live in Europe) to reduce the foaming?

56
The Pub / Belgium replies
« on: March 22, 2016, 10:42:48 AM »

57
Ingredients / Hallertau Blanc
« on: March 17, 2016, 06:33:37 PM »
I have two ounces of Hallertau Blanc to play with, for a 10 liter batch. Any suggestions what to do with it?  Much obliged!

58
The Pub / podcasts
« on: March 16, 2016, 04:03:50 PM »
For reasons only known to my therapist I have until recently neglected the existence of the podcast phenomenon.
Can we compile a list  of good podcasts? What I have found so far are the obvious ones:
- beersmith
- the brewing network
- experimental brewing
- basic brewing

What else?

59
General Homebrew Discussion / strange flavor after bottling
« on: March 13, 2016, 03:09:07 PM »
When I had almost finished my keg of "quaffable porter", I decided to bottle the remainder with my new beergun. These were only four bottles, it appeared. When I tried one yesterday, a couple of weeks later, the porter from one bottle had an unpleasant, slightly sour flavor. Today I checked another one, same flavor. Completely unlike the kegged beer.  So I wonder what has caused that. I'm pretty anal about the bottles themselves. Also, there was no additional carbonation, to the contrary, I had some CO2 loss due to bottling with the beergun. The beer did not really taste infected either, just different and a bit more sour than the kegged version. But can it be anything else than an infection? Also, I have a keg with pressurized star san that I use to clean the beergun, and I'm pretty sure the beergun line was completely empty when I started filling.

I guess you are going to say the beer picked up something, but what, and where?

60
General Homebrew Discussion / finishing Belgian beers
« on: March 10, 2016, 01:20:24 PM »
How do you folks finish your Belgian trappist-like beers? Cold crash? Gel fine? Bottle? Keg? This is how Rochefort does it: "Secondary fermentation lasts a rather short two or three days in horizontal lagering tanks, with yeast and sugar added after centrifuging." (BLAM)

Not sure whether a force carbonated trappist ale will not be frowned upon if I submit one to a competition in BE/NL...

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