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Forum: General Beer Discussion 08-18-2014, 01:06 AM
Replies: 8
Views: 385
Posted By Calder
If they can tolerate a little gluten, Miller Lite...

If they can tolerate a little gluten, Miller Lite is an option. It has a substantial amount of rice, and most of the proteins are filtered out, leaving very little gluten. It is a beer that you...
Forum: General Beer Discussion 08-16-2014, 02:52 AM
Replies: 4
Views: 172
Posted By Calder
Leave it alone. The yeast will search out the...

Leave it alone. The yeast will search out the sugars and mix it up for you.
Forum: Lambic & Wild Brewing 08-10-2014, 05:00 AM
Replies: 6
Views: 424
Posted By Calder
OK, I took a sample of both yesterday, and no...

OK, I took a sample of both yesterday, and no evidence of acetic acid.

The Flanders (started 10/2013) tasted fine, nice and sour, with a decent pellicle. This is the one that had the cap sealed...
Forum: General Beer Discussion 08-07-2014, 12:44 AM
Replies: 14
Views: 385
Posted By Calder
Adding gelatin at RT will clear the beer at RT. ...

Adding gelatin at RT will clear the beer at RT. It will not clear the protein haze that forms when the beer is chilled (chill haze). To clear those proteins, you need to add the gelatin when the...
Forum: General Beer Discussion 08-07-2014, 12:36 AM
Replies: 2
Views: 230
Posted By Calder
BJCP guidelines (13A dry stout) say "A small...

BJCP guidelines (13A dry stout) say "A small percentage (3%) of soured beer is sometimes added (generally by Guiness only) ......."

BJCP guidelines (9B and 9C, Scottish Heavy and Export) say the...
Forum: Beginners Beer Brewing Forum 08-04-2014, 02:20 AM
Replies: 4
Views: 244
Posted By Calder
Could just be kraeusen. Take a sample check...

Could just be kraeusen. Take a sample check gravity and drink the sample. No known pathogens can survive in beer ....... it will not kill you!!!

It may be just fine.

If infected, fill with...
Forum: General Beer Discussion 08-04-2014, 02:10 AM
Replies: 4
Views: 370
Posted By Calder
Huge airspace. Might have something to do with...

Huge airspace. Might have something to do with it.

Looks like a pellicle to me. Brett, but this is pretty fast ....... maybe the large airspace and oxygen is the cause of the rapid pellicle.
...
Forum: Beginners Beer Brewing Forum 08-03-2014, 08:04 PM
Replies: 7
Views: 340
Posted By Calder
With all the churning going on at the height of...

With all the churning going on at the height of fermentation, it will all be at the same temp; no temperature gradient.
Forum: Beginners Beer Brewing Forum 08-03-2014, 05:17 PM
Replies: 6
Views: 301
Posted By Calder
Aroma hop steep is an addition at the end of the...

Aroma hop steep is an addition at the end of the boil (0 minutes), and steeped for the noted time. If added when the wort is close to boiling, it will add to the IBUs. If the wort is cooled quckly...
Forum: Lambic & Wild Brewing 07-30-2014, 02:02 AM
Replies: 9
Views: 378
Posted By Calder
No specific data. I split my batches between 1...

No specific data. I split my batches between 1 gallon glass carboys with stoppers and airlocks and 3 gallon thick HDPE hedpaks with plastic screw tops (with airlocks). The glass carboys always get...
Forum: Beginners Beer Brewing Forum 07-30-2014, 01:28 AM
Replies: 18
Views: 527
Posted By Calder
No set timetable, usually about 2 years. After...

No set timetable, usually about 2 years. After use I run water thru them and then sanitizer. Run sanitizer thru them again before use too.
Forum: Beginners Beer Brewing Forum 07-27-2014, 04:15 AM
Replies: 6
Views: 259
Posted By Calder
Beer bottled, yeast finished ........ No problem!...

Beer bottled, yeast finished ........ No problem!

Store the beer just as you would store bought beer. Since it has live yeast in it, it will probably fare better than commercial under the same...
Forum: Extract Brewing 07-27-2014, 03:52 AM
Replies: 2
Views: 336
Posted By Calder
I will not comment on what you did wrong, but at...

I will not comment on what you did wrong, but at the end of everything, you will end up with a decent beer.

If the beer has a problem at the end of all this, these items are not the cause of it.
...
Forum: General Techniques 07-27-2014, 03:34 AM
Replies: 7
Views: 537
Posted By Calder
Many ways ......... It is supposed to be...

Many ways .........

It is supposed to be very sour!

My method (I've tried several different way, this is how I've come to like it):

- No hops
- No crystal or other specialty grains
- Did I...
Forum: General Techniques 07-27-2014, 02:45 AM
Replies: 2
Views: 235
Posted By Calder
Adding water during brew - did I do wrong????

I partial-mash/partial-boil. For a long time, my late addition of extract seemed to roughly offset the boil-off, and bring the level back to that at the start of the boil.

I'm now mashing more...
Forum: Lambic & Wild Brewing 07-27-2014, 02:15 AM
Replies: 9
Views: 378
Posted By Calder
The oak stave was just to simulate O2 diffusion,...

The oak stave was just to simulate O2 diffusion, not oak flavor. For the most part, sours are added to old oak barrels which do not impart any oak flavor. The stave method seems wrought with...
Forum: Lambic & Wild Brewing 07-27-2014, 01:52 AM
Replies: 5
Views: 272
Posted By Calder
I doubt the yogurt did anything. There is an...

I doubt the yogurt did anything. There is an incubation period for any latco that is added, so the lacto from the yogurt probably hadn't even started in the 6 hours. However, once lacto has...
Forum: Lambic & Wild Brewing 07-27-2014, 01:46 AM
Replies: 6
Views: 424
Posted By Calder
Should I be concerned?

I've made a lot of sours, and keep them in lots of 1 gallon glass carboys and 3 gallon HDPE containers. I find the HDPE seem to have less O2 intake than the glass; I figure it is the stopper that is...
Forum: Lambic & Wild Brewing 07-25-2014, 09:59 PM
Replies: 427
Views: 49,416
Posted By Calder
I've used a couple of experimental hops that have...

I've used a couple of experimental hops that have been ok, but I have mostly used Nelson Sauvin, which has turned out great. Only need about an ounce in 5 gallons; don't want anything overpowering.
Forum: Lambic & Wild Brewing 07-20-2014, 01:59 AM
Replies: 427
Views: 49,416
Posted By Calder
Some lacto can't tolerate any hops at all. I've...

Some lacto can't tolerate any hops at all. I've used Lacto Acidopohilis (probiotics) a couple of times. In wort with zero hops it works great. In wort with 'a hint' of hops (starter wort boiled...
Forum: Extract Brewing 07-19-2014, 04:27 AM
Replies: 6
Views: 284
Posted By Calder
4 ozs of peat smoked malt will give you what you...

4 ozs of peat smoked malt will give you what you want. Might be too smokey to be enjoyable at 0.5 lbs (in 5 gallons).

Make sure it is peat smoked. Other smoked malts need several lbs to get a...
Forum: General Beer Discussion 07-19-2014, 03:37 AM
Replies: 6
Views: 263
Posted By Calder
Looks like that is well into Stout territory with...

Looks like that is well into Stout territory with that recipe. You have more than enough black for a Porter. Personally I don't like any black in my Porters, and make up the color with dark crystal...
Forum: Lambic & Wild Brewing 07-19-2014, 03:19 AM
Replies: 427
Views: 49,416
Posted By Calder
It is vague on specifics, but basically, BYO says...

It is vague on specifics, but basically, BYO says pitch the yeast a couple of days before the lacto, and to maintain temperatures about 60 F. The lacto is started at the same time as the yeast in a...
Forum: Extract Brewing 07-10-2014, 11:37 PM
Replies: 11
Views: 546
Posted By Calder
It usually ends up longer, but I get full...

It usually ends up longer, but I get full conversion and 80% mash efficiency with a 20 minute mash. Try it, you could end up saving some time.
Forum: Lambic & Wild Brewing 07-10-2014, 01:38 AM
Replies: 10
Views: 641
Posted By Calder
The lager yeast is probably dead. Too acidic for...

The lager yeast is probably dead. Too acidic for it. I wouldn't worry about it.

Run off 7 pints of the wort and pitch the dregs. After 5 days, add a pint of your fermenting beer. This lets the...
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