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Search: Posts Made By: redbone
Forum: Recipes/Ingredients 04-30-2014, 02:24 PM
Replies: 288
Views: 36,481
Posted By redbone
Between the first post and the last.... has the...

Between the first post and the last.... has the recipe been adjusted anywhere? Just wondering if you or anyone knows without me clicking through 30 pages of posts. :) Thanks!
Forum: Lambic & Wild Brewing 01-17-2014, 04:31 AM
Replies: 11
Views: 1,741
Posted By redbone
So, did any of you guys make this acid beer for...

So, did any of you guys make this acid beer for blending yet? I'm wanting to do the same. If you did, please post your recipe and process.

Thanks!
Forum: Lambic & Wild Brewing 01-17-2014, 04:27 AM
Replies: 22
Views: 2,334
Posted By redbone
Surely the bugs are still alive and floating...

Surely the bugs are still alive and floating around in the beer. Why not just add sugar and bottle with no additional yeasts? I'd think it should carb up with its own cultures and some sugar.
Forum: Lambic & Wild Brewing 01-05-2014, 04:24 PM
Replies: 89
Views: 17,547
Posted By redbone
almost a year... you racked to secondary. Did...

almost a year... you racked to secondary. Did you not taste it when racking over?
Forum: Fermentation & Yeast 01-03-2014, 03:41 AM
Replies: 10
Views: 1,424
Posted By redbone
did anyone experience any banana esters coming...

did anyone experience any banana esters coming out of fermentation on this? I just did a quad and its smelling like a dang banana bomb. I hope it doesn't turn out like that! :(

Currently I have...
Forum: Fermentation & Yeast 01-03-2014, 03:35 AM
Replies: 10
Views: 2,138
Posted By redbone
did any of you guys get any banana esters out of...

did any of you guys get any banana esters out of this while it was fermenting. My quad smells like its gonna be a banana bomb! I hope not!!! :(
Forum: Bottling/Kegging 12-02-2013, 07:02 PM
Replies: 161
Views: 55,051
Posted By redbone
What appears to be the best ration of gluestick...

What appears to be the best ration of gluestick weight to crayon weight that people have found? I see counts of gluesticks and crayons, but has anyone measured weight?
Forum: Recipes/Ingredients 11-04-2013, 01:56 PM
Replies: 288
Views: 36,481
Posted By redbone
Is everyone still basing this off the recipe...

Is everyone still basing this off the recipe posted on the first page by 1Mainebrew or has there been any tweaks in the past 22 pages? Thanks. 1Mainebrew, please post the current recipe of you can...
Forum: Bottling/Kegging 10-14-2013, 03:14 PM
Replies: 15
Views: 1,354
Posted By redbone
Anyone have a source for the bottle on the right?...

Anyone have a source for the bottle on the right? I know thats what The Bruery uses - just don't know where to buy the empty bottles.
Forum: Recipes/Ingredients 10-02-2013, 02:47 AM
Replies: 33
Views: 3,472
Posted By redbone
From what I understand, all true Bavarian...

From what I understand, all true Bavarian Hefeweizens contain a certain percentage of raw or torrified wheat. I had also recently done an imperial wit with a lot of torrified wheat and it turned out...
Forum: Recipes/Ingredients 10-01-2013, 03:54 PM
Replies: 33
Views: 3,472
Posted By redbone
Try a late mash addition of .5lbs acid malt. :) ...

Try a late mash addition of .5lbs acid malt. :) It will also help with the overall stability of that much wheat.

I would also suggest splitting up wheat malt into wheat malt and torrified wheat...
Forum: Recipes/Ingredients 08-29-2013, 03:12 PM
Replies: 33
Views: 3,472
Posted By redbone
Another thing that people do with Belgian style...

Another thing that people do with Belgian style yeast strains is after a good controlled few days of primary fermentation temperatures, they bring them out and let them warm up a bit to help fully...
Forum: Recipes/Ingredients 08-23-2013, 04:25 PM
Replies: 33
Views: 3,472
Posted By redbone
Yes, yeast makes a difference - However....Your...

Yes, yeast makes a difference - However....Your balance can be controlled much by your step infusion/protein rest time/temperature AND fermentation temperatures.
Forum: Wheat and Rye Beer 05-15-2013, 06:40 PM
Replies: 1,187
Views: 381,045
Posted By redbone
It has been a while since I've done a hefe. Its...

It has been a while since I've done a hefe. Its easy to get burned out on them. :P Since this is a popular and big thread, I thought I'd introduce this idea here...

Has anyone done an open or...
Forum: Lambic & Wild Brewing 05-08-2013, 06:35 PM
Replies: 8
Views: 3,622
Posted By redbone
Using 5335, we incubated at 90F for a week. ...

Using 5335, we incubated at 90F for a week. Activity was only seen the first 4-5 days, then it stopped. We reduced temperature down to 70 getting ready to pitch a German Ale yeast and all of a...
Forum: Fermentation & Yeast 05-08-2013, 06:25 PM
Replies: 6
Views: 5,781
Posted By redbone
If you are trying to do a starter for Lacto......

If you are trying to do a starter for Lacto... I'm confused on your method. Lacto works aerobically. So, why the stirplate? Am I wrong?
Forum: Lambic & Wild Brewing 05-01-2013, 01:54 PM
Replies: 10
Views: 2,815
Posted By redbone
I have a dubbel with Brett L and it took 5 months...

I have a dubbel with Brett L and it took 5 months for it to drink about perfect. It wasn't until I removed it from the kegerator in my outdoor cookhouse for a few weeks to make room for other stuff...
Forum: Lambic & Wild Brewing 04-30-2013, 04:21 AM
Replies: 21
Views: 2,205
Posted By redbone
Good updates. I'm excited to hear how it goes in...

Good updates. I'm excited to hear how it goes in a few more days and hopefully you will do a taste test.

I just did mine this weekend. Its fermenting at 90F like gangbusters with 5335! I'm...
Forum: Lambic & Wild Brewing 04-24-2013, 03:54 AM
Replies: 10
Views: 2,815
Posted By redbone
Only heterofermentative strains produce co2

Only heterofermentative strains produce co2
Forum: Lambic & Wild Brewing 04-19-2013, 07:29 PM
Replies: 21
Views: 2,205
Posted By redbone
Without throwing their names out there and...

Without throwing their names out there and putting them on the spot.... the people I've been talking to recommend 5-7 days on Lacto B. @90F followed by 1007 in order to get the MOST acidic results. ...
Forum: Lambic & Wild Brewing 04-19-2013, 04:47 PM
Replies: 21
Views: 2,205
Posted By redbone
Depending on your success I have plans to do a...

Depending on your success I have plans to do a similar thing. I have a proven brown sour recipe (oud bruin) that I wanted to ferment like you would a berliner by throwing 5335 and incubating at 90F...
Forum: Lambic & Wild Brewing 04-19-2013, 04:39 PM
Replies: 21
Views: 2,205
Posted By redbone
Great! I was hoping that it wasn't a dead...

Great! I was hoping that it wasn't a dead project.

:ban:
Forum: Lambic & Wild Brewing 04-19-2013, 02:27 AM
Replies: 21
Views: 2,205
Posted By redbone
How did this go? :)

How did this go? :)
Forum: General Techniques 04-05-2013, 04:03 PM
Replies: 6
Views: 3,182
Posted By redbone
What bout possible "off flavors" like DMS that...

What bout possible "off flavors" like DMS that could arise from a sour mash? DMS could/would be boiled off.

Not that I do or do not want to, but would a good hot break help with clarity if it was...
Forum: General Techniques 04-05-2013, 03:15 PM
Replies: 6
Views: 3,182
Posted By redbone
I also sour mash and did it for about 48 hours...

I also sour mash and did it for about 48 hours last time while incubating at 90F. Even after the sour mash and boiling for 15 minutes and giving some IBU's, we did toss more lacto and also...
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