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Search: Posts Made By: peterj
Forum: All Grain & Partial Mash Brewing Yesterday, 05:19 PM
Replies: 4
Views: 5
Posted By peterj
I would just keep 1 lb of it and then replace the...

I would just keep 1 lb of it and then replace the other 2 lbs with base malt to keep your OG the same.
Forum: All Grain & Partial Mash Brewing Yesterday, 04:58 PM
Replies: 4
Views: 5
Posted By peterj
I'm sorry to say, but I don't think there's any...

I'm sorry to say, but I don't think there's any way to save this. The 1.020 reading that you got is probably almost entirely from the brown sugar and peaches. Without breaking open the malt, you...
Forum: Equipment/Sanitation Yesterday, 11:46 AM
Replies: 13
Views: 276
Posted By peterj
Sweet! That's a great deal. Nice find!

Sweet! That's a great deal. Nice find!
Forum: Equipment/Sanitation 09-16-2014, 02:07 PM
Replies: 13
Views: 276
Posted By peterj
Oh yeah, very true. The lid comes separately,...

Oh yeah, very true. The lid comes separately, but still cheaper!
Forum: Equipment/Sanitation 09-16-2014, 01:11 PM
Replies: 13
Views: 276
Posted By peterj
Personally I would go with a higher quality...

Personally I would go with a higher quality aluminum pot. I bought this one...
Forum: General Beer Discussion 09-12-2014, 01:40 PM
Replies: 16
Views: 565
Posted By peterj
We do know these properties. The precursor to...

We do know these properties. The precursor to DMS (SMM) is not what is boiled off. The heat of the boil breaks the SMM down to DMS. Then the continued boiling will volatilize the DMS (its boiling...
Forum: All Grain & Partial Mash Brewing 09-12-2014, 12:19 PM
Replies: 8
Views: 249
Posted By peterj
Yeah that sounds correct. You can use this...

Yeah that sounds correct. You can use this calculator (http://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/) to find out how much you're actually boiling off using your pre and post...
Forum: Commercial Brew Discussion 09-11-2014, 05:45 PM
Replies: 27
Views: 1,118
Posted By peterj
I haven't had too many, but I recently bought...

I haven't had too many, but I recently bought Uinta's and Dogfish Head's. Uinta's was just ok, a little too bitter and lacking body. Dogfish Punkin Ale was pretty good though. That's one of my...
Forum: Bottling/Kegging 09-11-2014, 01:33 PM
Replies: 8
Views: 227
Posted By peterj
It can work that way, but by quick carbing it all...

It can work that way, but by quick carbing it all the way at a high pressure you run the risk of overcarbonating it. That's why I leave it at a high pressure for only about a day or two, just to...
Forum: Bottling/Kegging 09-11-2014, 01:26 PM
Replies: 8
Views: 227
Posted By peterj
Here's a sticky in this forum that explains...

Here's a sticky in this forum that explains kegging pretty well: http://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/. And here is a temp vs. pressure chart for carbing to...
Forum: Beginners Beer Brewing Forum 09-04-2014, 11:32 PM
Replies: 29
Views: 877
Posted By peterj
If the CO2 isn't dissolved in solution, then the...

If the CO2 isn't dissolved in solution, then the only other place it could be is the headspace which is why I thought you were saying it needed time in the fridge to absorb the CO2. I guess that's...
Forum: Beginners Beer Brewing Forum 09-04-2014, 07:10 PM
Replies: 29
Views: 877
Posted By peterj
Yeah, kegging is definitely different. But the...

Yeah, kegging is definitely different. But the pressures vs. temperatures vs. levels of dissolved CO2 are going to be the same for both. We just don't ever worry about the psi measurement in a...
Forum: Beginners Beer Brewing Forum 09-04-2014, 04:39 PM
Replies: 29
Views: 877
Posted By peterj
Right, after I posted I was thinking about this...

Right, after I posted I was thinking about this and I realized that some CO2 must come out of solution when you warm a carbonated beer from fridge temp (we'll say 38F) to room temp (we'll say 72F) in...
Forum: Beginners Beer Brewing Forum 09-04-2014, 01:18 PM
Replies: 29
Views: 877
Posted By peterj
Wow, this has to be one of the most widespread...

Wow, this has to be one of the most widespread myths in homebrewing. Probably because it's not really that big of a deal and letting your bottles chill a little extra time isn't necessarily a bad...
Forum: Spice/Herb/Vegetable Beer 09-02-2014, 12:51 PM
Replies: 1,773
Views: 231,806
Posted By peterj
Fermentation is an exothermic reaction, meaning...

Fermentation is an exothermic reaction, meaning yes, it generates a good bit of heat. At the height of fermentation the beer can be as much as 8-10F warmer than the ambient temperature. 72-74F...
Forum: Spice/Herb/Vegetable Beer 09-02-2014, 12:44 PM
Replies: 1,773
Views: 231,806
Posted By peterj
You say you're going to use less priming sugar,...

You say you're going to use less priming sugar, so you're expecting it to drop lower than 1.012 in the bottle. Since the yeast is going to consume all of the fermentable sugars at some point, it's...
Forum: Bottling/Kegging 08-30-2014, 02:27 AM
Replies: 11
Views: 512
Posted By peterj
Please just stop for a second! It would be...

Please just stop for a second! It would be really great if you just took a few minutes and read some basic information and instructions on how kegging and force carbonating works. There are tons of...
Forum: Bottling/Kegging 08-30-2014, 01:42 AM
Replies: 10
Views: 495
Posted By peterj
This is a great sticky that explains it pretty...

This is a great sticky that explains it pretty well: http://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/

And here is a calculator for keg pressure if you don't like the...
Forum: Bottling/Kegging 08-30-2014, 12:24 AM
Replies: 10
Views: 495
Posted By peterj
This is not the correct procedure. Use a...

This is not the correct procedure.

Use a chart or an online calculator to figure out the psi you need to set the regulator at for the temperature of your beer to get the correct carbonation....
Forum: Fermentation & Yeast 08-29-2014, 06:39 PM
Replies: 5
Views: 200
Posted By peterj
What contamination are you trying to avoid? I...

What contamination are you trying to avoid? I don't see how venting the CO2 and contamination are related.

You don't need to vent the CO2 from the freezer, just don't stick your face in and take...
Forum: DIY Projects 08-29-2014, 06:31 PM
Replies: 19
Views: 1,326
Posted By peterj
Yeah, I've heard of people who do electric...

Yeah, I've heard of people who do electric brewing having setups that allow them to do this. I don't know much about it myself, but you might find people in the Electric Brewing forum who do.
Forum: Fermentation & Yeast 08-29-2014, 06:28 PM
Replies: 5
Views: 143
Posted By peterj
Huh? Are you asking if the finished beer will...

Huh? Are you asking if the finished beer will taste like the warm flat hydrometer sample? I assume you're going to carbonate and chill the beer before you drink it. So no, it will taste different...
Forum: Spice/Herb/Vegetable Beer 08-29-2014, 03:37 PM
Replies: 1,773
Views: 231,806
Posted By peterj
+1000! You should never stop fermentation early. ...

+1000! You should never stop fermentation early. As long as there are fermentable sugars and yeast in the beer, they will eventually consume all that they can. If that happens in the bottle you...
Forum: Fermentation & Yeast 08-29-2014, 01:31 PM
Replies: 88
Views: 3,655
Posted By peterj
This was a great discussion to read, thanks! ...

This was a great discussion to read, thanks!



As far as the OP's beer goes though, I'm surprised there aren't more comments like this. Why in the world would you ferment an Imperial stout (or...
Forum: General Beer Discussion 08-29-2014, 12:18 PM
Replies: 10
Views: 332
Posted By peterj
I guess by minimum you mean the calories that are...

I guess by minimum you mean the calories that are actually coming from the alcohol, correct? In a 4% ABV beer the alcohol is contributing about 77 calories. In a 5% ABV beer the alcohol is...
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