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Topics - ndcube

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46
All Grain Brewing / Minimum SO4
« on: December 04, 2009, 11:28:48 AM »
Reading through the online version of How to Brew it says the minium SO4 is 50ppm.  Is that generally accepted?  If so, what is the reason?

47
Questions about the forum? / Online Status ?
« on: December 04, 2009, 06:23:57 AM »
Does one have a status of being online (green light) only as long as your browsing the forums or is it dependent on the time you enter at the login prompt?

48
Yeast and Fermentation / Cold Fermenting Ales
« on: December 02, 2009, 09:41:58 AM »
I have two Ales going right now.
An Imperial IPA (US-05) and an Alt (1007).  Both are fermenting in my basement at 54.5F (wort temp).

What can I expect from the colder fermentation?  Just longer ferment time?  Sulfur (I don't smell any)?

Would it be better if I invest in a couple of fish aquarium heaters for my swamp coolers?  My basement could still get a little colder as the winter progresses.

I also plan on doing a Kolsch.

Thanks.

49
Beer Recipes / Scottish 60 Help
« on: December 01, 2009, 11:32:37 AM »
I'm thinking of doing this with just 3% roasted barley and enough MO to get a gravity of 1.031.  Haven't decided on hops yet.

My question is what should my mash temp be?  I've never made anything this light before and I'm afraid of it drying out.

Also, is boiling down part of the first runnings desirable with this style?

I'm open to other tips as well.

Thanks.

50
General Homebrew Discussion / Chill Haze Flavor Contribution
« on: December 01, 2009, 08:28:12 AM »
Does chill haze have a flavor contribution?


51
Kegging and Bottling / Bottling a Lager ?
« on: November 27, 2009, 12:51:31 PM »
Is it better to bottle something that has been lagered / cold conditioned while it's still cold or to let it warm up first?

52
Yeast and Fermentation / Medicinal Off-Flavor ?
« on: November 20, 2009, 01:56:33 PM »
Can you get the same off flavor from fermenting too warm as you do from chlorine in your water during the mash?

53
Equipment and Software / Condensation in Chest Freezer
« on: November 18, 2009, 09:44:49 AM »
I got my chest freezer rigged up with a temp controller.  It's been at 35F for a few days now and it's getting some condensation inside.

Is this normal?  Maybe I'm opening it too much checking things or it's sneaking in where the thermister wire goes under the lid.

What do you do about it?  Just wipe it down with a paper towl every so oftern?

Thanks,

54
Beer Recipes / Orval Clone
« on: November 17, 2009, 07:08:02 AM »
Does anyone have an Orval clone?

55
General Homebrew Discussion / Patersbier ?
« on: November 16, 2009, 07:56:03 AM »
What style is this?  Belgian Pale?

56
Yeast and Fermentation / Re-called Nottingham Yeast
« on: November 16, 2009, 07:02:41 AM »
Well, this is the second time I've typed this because I got logged out.  Have to up the 60 minute limit I guess.

I sent back 3 packs of Nottingham yeast from the recall in September.  I just got them over the weekend (plus two extra).  Just thought I'd share in case anyone was worried about their yeasties.

Not sure I'm even going to use them now.  Maybe for priming bottles.

57
General Homebrew Discussion / Wiring a Love Temp Switch
« on: November 14, 2009, 12:42:57 PM »
I got my TS2 and am going to wire it up soon.

Is it best to break hot or neutral thru the switch?

58
Questions about the forum? / Skipping to last viewed reply?
« on: November 14, 2009, 06:51:34 AM »
Maybe I'm missing it.

Is there a way to skip to the last reply that you've read in a topic rather than starting at the top and scrolling down to find your place?

Thanks,
Matt

59
Kegging and Bottling / Lagering in bottles?
« on: November 13, 2009, 07:29:46 AM »
Instead of racking a lager to a secondary for cold conditionig, is there any difference if I were to bottle it from the primary and cold condition?  ...other than maybe more sediment in the bottles.

60
Beer Recipes / Baltic Porter - All Munich?
« on: November 13, 2009, 06:56:52 AM »
I'm looking into brewing a Baltic Porter sometime this winter.  I notice alot of recipes use Vienna, Munich and Pilsen malt.

Would it no longer be the same style if I sub-ed Munich for the Vienna?

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