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03-10-2010

Last Activity:

02-07-2016 5:12 AM

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  • Posted in thread: Using Grapefruit Peel in Primary on 02-08-2016 at 03:40 AM
    Hmm will the beer not do that? I was thinking the vodka was just to sanitize.The higher alcohol
    of the vodka will extract the oils faster than if just tossed in the beer. If you plan to soak
    in vodka ...

  • Posted in thread: Questions about my next extract recipe on 02-08-2016 at 03:36 AM
    Driving over the grains is a great suggestion and I'm not sure how much of each grain. I would
    however suspect it is a total of 2-2.5 lbsGrab a paint straining bag from the hardware store
    and you are ...

  • Posted in thread: Do I need a starter for my slurry on 02-07-2016 at 05:11 AM
    I don't trust Mr. Malty for slurry. it is a crap shoot in trying to estimate the yeast content,
    and then the viability goes down wayyyyy too quick. I think 2 month old slurry is 10% viable,
    but 11 mon...

  • Posted in thread: Sour/Lambic beers and temp fluctuation on 02-07-2016 at 04:55 AM
    Brett WILL sour a beer by producing acid under aerobic conditions. Crooked Stave makes 100%
    Brett beers that are more sour than most commercial lambics.I don't believe Brett produces a
    sour beer. It m...

  • Posted in thread: Questions about my next extract recipe on 02-07-2016 at 03:56 AM
    If the grains are not crushed, most (if not all) the grains will be whole. If crushed, the
    outside f the grain (the husk) will be separate from the grain, and you will have bits of solid
    grain. It sho...

  • Posted in thread: What to brew with WLP644 (Brett Trois) on 02-07-2016 at 03:36 AM
    I think I am too late for brewing with this next week - haven't gotten the starter going yet.
    Expecting to build it a couple of times, and take a sample to save for future use, so may not
    be ready in ...

  • Posted in thread: Sour Styles on 02-07-2016 at 03:17 AM
    My main issue in Israel is finding the Brett, Lacto and Pedio. If you can get unpasteurized
    sours, you can use the dregs to make a sour beer. The bugs from a relatively fresh commercial
    sour are gener...

  • Posted in thread: Using Grapefruit Peel in Primary on 02-06-2016 at 07:00 PM
    I think you just want the zest.Add to vodka as soon as possible, and leave it in the vodka for
    as long as possible. The higher alcohol of the vodka will improve extraction of the oils from
    the zest.

  • Posted in thread: The best bottles for bottling. on 02-06-2016 at 03:45 PM
    For 12 ozs bottles I use Sam Adams, Sierra Nevada, and Stone. No problems with any of them. I
    use a red wing capper.But it is just a pain to sanitize fill and cap so many bottles, so I have
    moved to u...

  • Posted in thread: Sour Styles on 02-06-2016 at 02:56 PM
    I don't consider Saisons as a sour beer style.The list of styles is pretty small::- Berliner
    Weisse- Gose- Lambic/Gueuze (Gueuze is basically a blended, bottled, and carbonated version of
    Lambic).- Fl...

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