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Ingredients / Re: Hop Extract & 30 Minute Boils
« Last post by Stevie on Today at 07:23:55 PM »
Tried Eric’s trick today. Mixed the hop shot with DME. Maybe 1/8 cup DME to 5ml of hop shot. Final product looked like saw dust. Still sat on top of the break for a bit, but did manage to get into the wort and didn’t leave everything tacky. I’ll weigh it out tomorrow and figure out the ideal ratio.

Best tip in years.
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Other Fermentables / Re: "Naturally Sweet" Cider
« Last post by ynotbrusum on Today at 06:14:06 PM »
Getting my apple juice this Friday and I will try the Wy1450 route.  Definitely looking forward to the residual sweetness - and I will keg it, so I am hoping for the best on this maiden voyage with cider!
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Ingredients / Re: Candi syrup in primary
« Last post by HoosierBrew on Today at 04:50:26 PM »
FWIW I usually add mine with a minute or two left in the boil, Rob. As long as it gets distributed evenly, I doubt it matters.
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Ingredients / Re: Candi syrup in primary
« Last post by brewinhard on Today at 04:38:31 PM »
Thanks,

I have seen that as well as the last 10 minutes or so, of which I have done both. Their product fresh out of the package is "sterile" but I guess my major concern was just wondering if it will fully dissolve without a quick boil before adding it to the fermenter...
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Ingredients / Candi syrup in primary
« Last post by BrewBama on Today at 04:23:27 PM »
They recommend adding at flameout:

http://www.candisyrup.com/uploads/6/0/3/5/6035776/use_and_storage_of_candi_syrups_rev_1.4.pdf


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Ingredients / Candi syrup in primary
« Last post by brewinhard on Today at 03:21:33 PM »
I am toying with the idea of adding a couple pounds of dark candi syrup towards the tail end of my primary fermentation mainly to gain more gravity points from it in a smaller batch size (5 gallons in fermenter vs a finished 6.5 in boil kettle).

Anyone know if there is any harm in warming up the packs to decrease the viscosity of the syrup, sanitizing them and simply just dumping them into a fairly active fermentation? The syrups never seem to thick to me and I am guessing they will probably fully dissolve in an active yeast enviroment.

Just curious if anyone has any insight on this....Thanks!
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All Things Food / Re: Himalayan Salt Block
« Last post by pete b on Today at 03:08:03 PM »
We have a couple and I find they are better cold as a serving platter. Their great for serving cucumbers and other veggies from the garden on a hot day.

Aside from an impressive look, is it any different than serving on a cold plate with some pink salt sprinkled over the vegetables?
The only difference IMO is that the mass of the block that had been in the freezer chills the veggies and keeps them cold for awhile.
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Beer Travel / Re: Where am I?
« Last post by homoeccentricus on Today at 03:00:36 PM »
Yep. For me best beer I have tasted during this trip, after Weihenstephaner.
Which Kölsch brewery is your favorite? Might be in Kölsch next year.

If you are in Kölsch next year you will be in trouble ;) but if you are in Köln you might want to visit Paffgen and Peters. I also visited Fruh and Malzmuhle but found them not as good. And stay away from the bottles, I thinkth they are not worth it.
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Beer Recipes / Re: Red Ale with Apple Pie extract recipe
« Last post by a10t2 on Today at 01:36:39 PM »
As it happens I just kegged my Oktoberfest today and it's probably the reddest beer I've ever brewed. 6.5% CaraRed and 0.5% black patent, the base being Pils/Munich.
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Beer Travel / Re: Where am I?
« Last post by hopfenundmalz on Today at 01:00:05 PM »
Yep. For me best beer I have tasted during this trip, after Weihenstephaner.
Which Kölsch brewery is your favorite? Might be in Kölsch next year.
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