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Search: Posts Made By: doghousechef
Forum: Fermentation & Yeast 08-17-2013, 01:47 PM
Replies: 7
Views: 447
Posted By doghousechef
This is the one I bought:...

This is the one I bought:...
Forum: Fermentation & Yeast 08-17-2013, 11:18 AM
Replies: 7
Views: 447
Posted By doghousechef
I use a water bath and an aquarium heater to get...

I use a water bath and an aquarium heater to get my belgians up above room temp.
Forum: Fermentation & Yeast 08-17-2013, 11:17 AM
Replies: 19
Views: 907
Posted By doghousechef
From what I've read, you can use any kind of...

From what I've read, you can use any kind of yeast. The mold is what makes this happen. The special mold slowly converts the rice to sugar and the yeast convert to alcohol as it's happening.
Forum: All Grain & Partial Mash Brewing 07-16-2013, 03:09 PM
Replies: 15
Views: 1,254
Posted By doghousechef
If you want to dry it out do not put it in a...

If you want to dry it out do not put it in a bucket! Spent grains get pretty foul, pretty quick.
Forum: All Grain & Partial Mash Brewing 07-15-2013, 11:11 AM
Replies: 4
Views: 271
Posted By doghousechef
I don't think absorption will be much of an issue...

I don't think absorption will be much of an issue as the grains in the first batch will already be saturated. It would probably work best to mash a double bill of base malts first and then steep your...
Forum: All Grain & Partial Mash Brewing 07-15-2013, 10:56 AM
Replies: 15
Views: 1,254
Posted By doghousechef
try this: ...

try this:
http://www.nyc.gov/html/nycwasteless/html/resources/prod_serv_composting_foodwastedropoffs.shtml
Forum: Lambic & Wild Brewing 07-14-2013, 10:27 PM
Replies: 3
Views: 843
Posted By doghousechef
Corn will reduce body. Oats are going to add a...

Corn will reduce body. Oats are going to add a silky mouthfeel and some body. You could also consider flaked wheat or flaked barley.
Forum: Recipes/Ingredients 07-10-2013, 01:39 AM
Replies: 22
Views: 8,102
Posted By doghousechef
Get some 2 row barley from your lhbs and a grain...

Get some 2 row barley from your lhbs and a grain bag. Line a small cooler or pot with the grain bag, put the barley, oats(quick or old-fashioned), and some water in and hold it at 154 degrees for an...
Forum: General Techniques 07-07-2013, 09:19 PM
Replies: 13
Views: 2,878
Posted By doghousechef
You also need a long, vigorous boil in order get...

You also need a long, vigorous boil in order get the bittering compounds from hops into your beer.
Forum: Equipment/Sanitation 06-13-2013, 02:16 AM
Replies: 26
Views: 2,389
Posted By doghousechef
I have a 15 gal one and I love it. My...

I have a 15 gal one and I love it. My father-in-law gave me a good sized gift certificate at my LHBS, so I didn't pay full price myself. I wouldn't have sprung for it otherwise, but I think I may...
Forum: Fermentation & Yeast 05-11-2013, 01:11 AM
Replies: 31
Views: 1,513
Posted By doghousechef
He's talking about the island from LOST

He's talking about the island from LOST
Forum: Fermentation & Yeast 05-07-2013, 04:11 AM
Replies: 6
Views: 409
Posted By doghousechef
I never bottle before 2 weeks. There are all...

I never bottle before 2 weeks. There are all kinds of fermentation by-products that the yeast will clean up after active fermentation is over. I routinely go 3- 6 weeks and have even let one go 8....
Forum: Fermentation & Yeast 05-07-2013, 03:58 AM
Replies: 31
Views: 1,513
Posted By doghousechef
If I were on a desert island, I'm pretty sure it...

If I were on a desert island, I'm pretty sure it would be something wild.
Forum: Bottling/Kegging 04-28-2013, 05:48 PM
Replies: 15
Views: 3,698
Posted By doghousechef
I always use fresh dry yeast when bottling. If...

I always use fresh dry yeast when bottling. If you think about it, the yeast in your beer is very stressed by the time you bottle, especially if you have a big beer. Some fresh yeast will actually...
Forum: Fermentation & Yeast 04-28-2013, 04:09 PM
Replies: 20
Views: 1,460
Posted By doghousechef
I always have a packet of a clean, dry yeast in...

I always have a packet of a clean, dry yeast in the fridge. I always sprinkle a little into the bottling bucket so there is some fresh yeast for carbonation.
Forum: Fermentation & Yeast 02-20-2013, 12:34 AM
Replies: 3
Views: 326
Posted By doghousechef
Here's a recipe I did with White Labs Wit yeast: ...

Here's a recipe I did with White Labs Wit yeast:
Wallonian Wood (http://hopville.com/recipe/1447211)
Forum: All Grain & Partial Mash Brewing 01-27-2013, 01:56 AM
Replies: 3
Views: 454
Posted By doghousechef
I always lauter into buckets first. I started...

I always lauter into buckets first. I started this to compensate for a smallish pot, but now I use it as a grant. You could just hold on to the buckets until your first boil is done.
Forum: All Grain & Partial Mash Brewing 01-17-2013, 03:04 AM
Replies: 137
Views: 14,062
Posted By doghousechef
I think you would need to cook them first, like...

I think you would need to cook them first, like with cereal adjuncts. The only thing I would worry about is the fat content affecting the head retention.
Forum: Beginners Beer Brewing Forum 01-17-2013, 02:44 AM
Replies: 16
Views: 713
Posted By doghousechef
The priming sugar is to create carbonation in the...

The priming sugar is to create carbonation in the bottle. You want to add it to your bottling bucket at the time of bottling. If you add it before, then the yeast will consume the sugar and you won't...
Forum: Beginners Beer Brewing Forum 01-17-2013, 02:22 AM
Replies: 1
Views: 260
Posted By doghousechef
1.012 is just an estimate. Any number of factors...

1.012 is just an estimate. Any number of factors can affect attenuation. 75f is pretty warm, which could have made the yeast more active. Enjoy your beer.
Forum: Beginners Beer Brewing Forum 10-28-2012, 10:31 PM
Replies: 21
Views: 1,083
Posted By doghousechef
I'd say the most critical things to start out...

I'd say the most critical things to start out with are something to boil in, something to chill with, and something to ferment in. When and if you feel like moving to all grain, there is the matter...
Forum: All Grain & Partial Mash Brewing 10-03-2012, 01:06 AM
Replies: 16
Views: 2,349
Posted By doghousechef
Did you test at brew temps? I usually don't find...

Did you test at brew temps? I usually don't find much evidence of flaked grains at the end of mashing. I also usually do a beta-glucan rest when I use adjuncts like this.
Forum: DIY Projects 04-28-2012, 05:49 PM
Replies: 22
Views: 4,012
Posted By doghousechef
Oh, I thought you were going to directly fire the...

Oh, I thought you were going to directly fire the wood. With that in mind, I don't see any problem as long as you don't have direct contact with flame
Forum: DIY Projects 04-28-2012, 12:13 PM
Replies: 22
Views: 4,012
Posted By doghousechef
Not even touching on the flammability, I don't...

Not even touching on the flammability, I don't think wood would be very efficient at transferring heat, so you're going to need to apply more heat for the same temperature rise.
Forum: Beginners Beer Brewing Forum 03-06-2012, 01:03 AM
Replies: 12
Views: 511
Posted By doghousechef
I have started stirring when adding priming...

I have started stirring when adding priming solution(gently, mind you) and have been getting much more consistent carbonation when bottling. Don't worry.
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