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Search: Posts Made By: 40watt
Forum: Sponsor Giveaways 08-18-2014, 10:42 AM
Replies: 2,094
Views: 49,046
Posted By 40watt
Yup.

Yup.
Forum: Sponsor Giveaways 07-17-2014, 09:58 PM
Replies: 1,540
Views: 43,303
Posted By 40watt
Yup.

Yup.
Forum: Sponsor Giveaways 06-11-2014, 02:12 PM
Replies: 2,173
Views: 64,678
Posted By 40watt
Yep.

Yep.
Forum: Lambic & Wild Brewing 06-11-2014, 02:01 PM
Replies: 12
Views: 639
Posted By 40watt
Of course, I know this. On the other hand,...

Of course, I know this.
On the other hand, I've consumed an oceans' worth of Boulevard Saison Brett. Have both White Labs and Wyeast Brett B. banked right now. I have used them both, and not...
Forum: Lambic & Wild Brewing 06-10-2014, 03:52 AM
Replies: 12
Views: 639
Posted By 40watt
You certainly could culture the dregs, but be...

You certainly could culture the dregs, but be aware that Brett Brux is widely available, so apart from just playing around, you don't NEED to use your dregs to get that profile.
Forum: Lambic & Wild Brewing 06-10-2014, 03:44 AM
Replies: 6
Views: 396
Posted By 40watt
Rather than something like maltodextrin, you...

Rather than something like maltodextrin, you could just throw some uncooked pasta in the barrel. It may or may not help with mouthfeel as it is broken down, but at the very least it will add...
Forum: General Techniques 06-04-2014, 11:34 PM
Replies: 7
Views: 257
Posted By 40watt
For comparison sake, champagne is typically...

For comparison sake, champagne is typically carbed to about 5 volumes.
Forum: General Techniques 06-03-2014, 05:38 PM
Replies: 7
Views: 257
Posted By 40watt
I wouldn't do less than 3, and believe it or not,...

I wouldn't do less than 3, and believe it or not, 4 volumes would be about right if you wanted something to resemble Duval.
Just use some thick glass if bottling.
Forum: All Grain & Partial Mash Brewing 06-01-2014, 06:54 PM
Replies: 74
Views: 31,448
Posted By 40watt
This is basically a turbid mash used by lambic...

This is basically a turbid mash used by lambic producers in Belgium. I believe they repeat the process a number of times, as one might in a decoction.
They push a wicker strainer down into the...
Forum: General Beer Discussion 05-31-2014, 04:53 PM
Replies: 114
Views: 6,710
Posted By 40watt
I think I could enjoy a Wee Heavy more often if I...

I think I could enjoy a Wee Heavy more often if I lived in the overcast Scottish Highlands. Under the scorching sun of Oklahoma...is no bueno.
Forum: General Beer Discussion 05-31-2014, 04:50 PM
Replies: 114
Views: 6,710
Posted By 40watt
I love a good sour, but I finally tried the...

I love a good sour, but I finally tried the Duchesse and I don't even want to like that swill. Sickly sweet, buttery...I was disgusted.

No wonder so many people have trouble finding a sour they...
Forum: Fermentation & Yeast 05-21-2014, 06:14 PM
Replies: 394
Views: 88,376
Posted By 40watt
Thank you! Have yet to taste the results,...

Thank you!

Have yet to taste the results, but I saw recently that Prairie Ales were giving Belle Saison a try. Thus far they have brewed mostly with 3711.

I am a huge fan of 3711, and would be...
Forum: General Beer Discussion 05-21-2014, 06:00 PM
Replies: 114
Views: 6,710
Posted By 40watt
Hefes. For some reason the levels of banana or...

Hefes.
For some reason the levels of banana or clove seem to really turn me off, as opposed to the levels of those same flavors present in some Belgians, which I do enjoy.

IPA is always a waste...
Forum: Fermentation & Yeast 05-20-2014, 09:11 PM
Replies: 394
Views: 88,376
Posted By 40watt
Yes. Thank you for the good catch! Glucans are...

Yes. Thank you for the good catch!
Glucans are the reason we wheat, spelt, rye, or oats to our Brett beers. Cheers!
Forum: Fermentation & Yeast 05-20-2014, 05:57 PM
Replies: 394
Views: 88,376
Posted By 40watt
Doing wild fermentations and sours will make one...

Doing wild fermentations and sours will make one realize that traditional methods of achieving mouthfeel and avoiding a thin beer, are far from the only considerations.
Forum: Fermentation & Yeast 05-20-2014, 05:51 PM
Replies: 394
Views: 88,376
Posted By 40watt
Different yeast produce different amounts of...

Different yeast produce different amounts of glucans responsible for perception of mouthfeel. This is not as well defined in ale yeast. Wine yeast is looked at more closely in this regard.
3711...
Forum: Fermentation & Yeast 05-20-2014, 05:21 PM
Replies: 394
Views: 88,376
Posted By 40watt
Does anyone feel that this yeast produces a...

Does anyone feel that this yeast produces a mouthfeel anywhere close to that of 3711?
Forum: Recipes/Ingredients 05-20-2014, 02:56 PM
Replies: 9
Views: 327
Posted By 40watt
You should be very careful with Crystal malt no...

You should be very careful with Crystal malt no matter what you are making.
I personally never use any Crystal in a Saison or any light summer beer. If you had to have some color, I'd go with the...
Forum: Sponsor Giveaways 05-13-2014, 10:15 PM
Replies: 2,069
Views: 47,655
Posted By 40watt
Yes please.

Yes please.
Forum: Lambic & Wild Brewing 05-05-2014, 02:17 AM
Replies: 24
Views: 1,374
Posted By 40watt
I swear I'm making some kraut and kimchi when I...

I swear I'm making some kraut and kimchi when I can remember to do it!
Forum: Fermentation & Yeast 05-04-2014, 10:29 PM
Replies: 702
Views: 118,110
Posted By 40watt
Whirlfloc is for precipitating out proteins and...

Whirlfloc is for precipitating out proteins and also starches...I think.

To drop a yeast that doesn't want to floc, you can use gelatin or give it some time in cold storage.
Forum: Lambic & Wild Brewing 05-04-2014, 08:48 PM
Replies: 24
Views: 1,374
Posted By 40watt
Well done! That approach got the human race by...

Well done! That approach got the human race by for millennia!
Forum: Lambic & Wild Brewing 05-03-2014, 06:02 PM
Replies: 13
Views: 818
Posted By 40watt
I've seen info on POF+ wine yeast, but never info...

I've seen info on POF+ wine yeast, but never info on beer yeast.
Although it seems most Saison strains fit that criteria.

Do you specifically what yeasts are POF+ ?
Forum: Lambic & Wild Brewing 05-03-2014, 02:59 PM
Replies: 24
Views: 1,374
Posted By 40watt
The danger is very low if not completely absent. ...

The danger is very low if not completely absent.
I'm only saying that a ph meter would make me feel better about it.
That's just me though.

I would be much more wary if I were a no chill brewer...
Forum: Lambic & Wild Brewing 05-03-2014, 02:53 PM
Replies: 10
Views: 593
Posted By 40watt
The nice thing about the Colonna is it's...

The nice thing about the Colonna is it's versatility.
Seems you can cap or cork just about anything with it.
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