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Search: Posts Made By: merkinman
Forum: Lambic & Wild Brewing 08-05-2012, 11:59 AM
Replies: 927
Views: 221,275
Posted By merkinman
This starter was pitched into a test batch of...

This starter was pitched into a test batch of beer about three weeks ago, and the fermentation is taking on a very interesting path (one more like a lambic or other sour beer than some of the...
Forum: Lambic & Wild Brewing 07-22-2012, 07:19 PM
Replies: 0
Views: 421
Posted By merkinman
Wild Curd Krausen

After about a 30 hour lag, my test batch for the starter of wild yeast I captured in my yard had developed a thick, fluffy krausen. Then these little curds rose up and floated to the top - looking...
Forum: Lambic & Wild Brewing 06-18-2012, 07:18 PM
Replies: 927
Views: 221,275
Posted By merkinman
Good points. I was intending to capture this to...

Good points. I was intending to capture this to use in another fuller batch of beer (there is only about .5 a gallon in the jug now), and I do suppose if I wanted to let that little bit run the...
Forum: Lambic & Wild Brewing 06-18-2012, 02:12 PM
Replies: 927
Views: 221,275
Posted By merkinman
This is what happens (from Lambic by Guinard): ...

This is what happens (from Lambic by Guinard):

(3 to 7 days) Enteric Bacteria and Kloeckera Apiculata
(2 weeks) Saccharomyces
(3 to 4 months) Lactic Acid Bacteria
(8 months) Brettanomyces plus...
Forum: Home Brewing Photo Forum 06-16-2012, 07:36 PM
Replies: 9,939
Views: 279,802
Posted By merkinman
American Rye Beer

American Rye Beer
Forum: Lambic & Wild Brewing 06-16-2012, 04:42 PM
Replies: 927
Views: 221,275
Posted By merkinman
I set out about a gallon of second runnings for...

I set out about a gallon of second runnings for around 18 hours before pouring them into a sanitized jug and covering:

http://farm8.staticflickr.com/7212/7380510200_148e5a3fe0.jpg...
Forum: Fermentation & Yeast 02-04-2012, 09:21 PM
Replies: 25
Views: 4,058
Posted By merkinman
O.G. = 1.046 F.G. = 1.004 Mash = 122 (30...

O.G. = 1.046
F.G. = 1.004

Mash = 122 (30 min) -- 146 (60 min) -- 168 (10 min)

I was wondering if this was even possible before reading this thread -- but it is still a higher attenuation rate...
Forum: Commercial Brew Discussion 01-10-2012, 11:17 PM
Replies: 78
Views: 21,762
Posted By merkinman
Great thread here. Any ideas on how I might get...

Great thread here. Any ideas on how I might get my hands on the Ballantine ad with John Stienbeck? I have been searching for one for years.
Forum: Recipes/Ingredients 10-24-2011, 01:02 AM
Replies: 10
Views: 900
Posted By merkinman
Looks good. Saison is pretty versatile. I would...

Looks good. Saison is pretty versatile. I would leave the orange and coriander out though.
Forum: General Beer Discussion 09-20-2011, 03:59 PM
Replies: 150
Views: 15,491
Posted By merkinman
Thanks, R.

Thanks, R.
Forum: Recipes/Ingredients 08-17-2011, 02:24 AM
Replies: 5
Views: 806
Posted By merkinman
Did this beer ever get brewed? How did it turn...

Did this beer ever get brewed? How did it turn out? I really like the idea of 50% pils, 25% Munich, 25% Vienna.
Forum: Fermentation & Yeast 08-17-2011, 01:59 AM
Replies: 10
Views: 524
Posted By merkinman
1.102 is going to take some time. You may...

1.102 is going to take some time.

You may have tasted hot alcohols by now if they were present. I'd continue to keep it cool even though I think you are past the danger zone.

I would...
Forum: Fermentation & Yeast 08-10-2011, 09:35 PM
Replies: 10
Views: 524
Posted By merkinman
With a high gravity beer like this, hot alcohols...

With a high gravity beer like this, hot alcohols are a risk at any elevated temp. 72 may not be that big of a deal, but I would be much more comfortable if I kept the temp lower than that, especially...
Forum: Bottling/Kegging 08-03-2011, 07:01 PM
Replies: 3
Views: 230
Posted By merkinman
Was the beer carbonated before it went into the...

Was the beer carbonated before it went into the bottle?

If it was, I do not see this as much of a problem. Once the cap is on, the gas can't really go anywhere. Try one and see if it is okay.
Forum: Bottling/Kegging 08-03-2011, 04:17 PM
Replies: 10
Views: 759
Posted By merkinman
Most Belgian beers are also bottle conditioned. ...

Most Belgian beers are also bottle conditioned. I previously thought that may be the only need for the heavy bottle -- hence my dismay at having a bottle bomb that was keg carbed.

I wonder if...
Forum: Bottling/Kegging 08-03-2011, 02:43 PM
Replies: 10
Views: 759
Posted By merkinman
I would say the carbonation was somewhere between...

I would say the carbonation was somewhere between 3.5 and 4, being a Belgian style, I cranked it up pretty well.

I drank one of the other bottles last night, and it did not taste of any infection,...
Forum: Bottling/Kegging 08-03-2011, 01:01 AM
Replies: 10
Views: 759
Posted By merkinman
I think we have our answer.

I think we have our answer.
Forum: Bottling/Kegging 08-02-2011, 04:13 PM
Replies: 7
Views: 891
Posted By merkinman
You may have gotten the gelatin a little to hot...

You may have gotten the gelatin a little to hot which will cause it to blob up. I boil, then let the water cool to around 170. I then add the gelatin and wait 20-30 minutes for it to dissolve, and...
Forum: Bottling/Kegging 08-02-2011, 12:38 PM
Replies: 10
Views: 759
Posted By merkinman
Keg conditioned bottle bombs

I did not think this was possible until about 1:00 this morning. It was witbier force carbonated in a keg and then bottled for comps. I guess the suspended yeast remained active and then boom. Some...
Forum: Bottling/Kegging 08-02-2011, 12:26 PM
Replies: 7
Views: 891
Posted By merkinman
I think you are just getting the little bit from...

I think you are just getting the little bit from the bottom; your beer should be clear soon. At what temperature did you hydrate the gelatin?
Forum: Home Brewing Photo Forum 07-30-2011, 11:12 AM
Replies: 9,939
Views: 279,802
Posted By merkinman
Raichbier

Raichbier
Forum: Home Brewing Photo Forum 07-30-2011, 02:22 AM
Replies: 9,939
Views: 279,802
Posted By merkinman
are you two the only ones left playing?

are you two the only ones left playing?
Forum: Fermentation & Yeast 07-29-2011, 05:27 PM
Replies: 12
Views: 1,698
Posted By merkinman
I'd be more inclined to leave it in the primary...

I'd be more inclined to leave it in the primary in the higher temps until you reach terminal gravity, even if it takes 6-7 weeks which it very well may.
Forum: Home Brewing Photo Forum 07-29-2011, 11:02 AM
Replies: 9,939
Views: 279,802
Posted By merkinman
Honey wheat

Honey wheat
Forum: Home Brewing Photo Forum 07-22-2011, 11:50 AM
Replies: 9,939
Views: 279,802
Posted By merkinman
Uncle lefty's dms dick pickler.

Uncle lefty's dms dick pickler.
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