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Forum: Recipes/Ingredients 09-16-2014, 04:58 PM
Replies: 15
Views: 379
Posted By Warthaug
I don't think anyone can say - if the sugar as a...

I don't think anyone can say - if the sugar as a nitrogen source than heating (with water) should produce the notes of a darker candi. If it lacks a nitrogen source (i.e. is pure sugar) you will get...
Forum: Lambic & Wild Brewing 09-16-2014, 04:54 PM
Replies: 49
Views: 1,681
Posted By Warthaug
Have fun!

Have fun!
Forum: Lambic & Wild Brewing 09-13-2014, 03:35 PM
Replies: 13
Views: 663
Posted By Warthaug
Others have mentioned this already, but if you...

Others have mentioned this already, but if you sour-mash you can have a berliner done in as little as 2 weeks, and easily within 5. There are a lot of posts and articles out there on sour mashing, so...
Forum: Lambic & Wild Brewing 09-13-2014, 02:53 PM
Replies: 14
Views: 652
Posted By Warthaug
Well done! You're lucky to have had such good...

Well done! You're lucky to have had such good success; I've found that around here about 1 in 4 cultures is brewable.

Brya
Forum: Recipes/Ingredients 09-13-2014, 02:53 PM
Replies: 15
Views: 379
Posted By Warthaug
You need very little DME; I add a roughly a...

You need very little DME; I add a roughly a tablespoon per kilo of sugar. There is no "test" for inversion; 30min for complete inversion is simply an estimate based on various sources I read. Rock...
Forum: Recipes/Ingredients 09-12-2014, 09:28 PM
Replies: 15
Views: 379
Posted By Warthaug
The main difference between Ryans method and my...

The main difference between Ryans method and my own is that he doesn't pre-invert his sugar (his inverts at the same time as the Maillard reactions), while I do. During the inversion process there is...
Forum: Recipes/Ingredients 09-12-2014, 07:59 PM
Replies: 15
Views: 379
Posted By Warthaug
If you follow the link to my blog, I have a...

If you follow the link to my blog, I have a series of articles and videos on candi sugar (under the "DIY" tab). They may be of some help to you. In regards to your specific Q's:


Just enter the...
Forum: General Beer Discussion 09-12-2014, 04:03 PM
Replies: 15,505
Views: 549,144
Posted By Warthaug
I'm planning on brewing a wet-hop pale ale this...

I'm planning on brewing a wet-hop pale ale this weekend, using the last few cascade bines that haven't been picked yet.

Woohoo!
Forum: Lambic & Wild Brewing 09-11-2014, 06:30 PM
Replies: 49
Views: 1,681
Posted By Warthaug
I had read that same claim elsewhere, before the...

I had read that same claim elsewhere, before the publication of the book (I think Chad Yakobson was the first to describe the over-production of phenols by brett exposed to too much dark malt). I've...
Forum: Lambic & Wild Brewing 09-09-2014, 05:14 PM
Replies: 49
Views: 1,681
Posted By Warthaug
The last link you provided refutes the 20B/gm...

The last link you provided refutes the 20B/gm number; 20B/gm is observed in rehydrated cultures by hemocytometer (which doesn't determine viability; only net cell numbers). When plated to test for...
Forum: Lambic & Wild Brewing 09-09-2014, 04:07 PM
Replies: 49
Views: 1,681
Posted By Warthaug
Safale claims >6 billion cells per gram of dried...

Safale claims >6 billion cells per gram of dried yeast; or ~70 billion per 11.5g sachet:
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf

That is where most of us are getting the...
Forum: Lambic & Wild Brewing 09-05-2014, 03:42 PM
Replies: 49
Views: 1,681
Posted By Warthaug
Don't forget to rehydrate the yeast first!

Don't forget to rehydrate the yeast first!
Forum: Lambic & Wild Brewing 09-05-2014, 11:48 AM
Replies: 49
Views: 1,681
Posted By Warthaug
The recipe looks good - I'm curious to see how...

The recipe looks good - I'm curious to see how the smoked malt turns out with the brett; should be an interesting balance.

As for the yeast amount, even though you're only doing 15L (~4 US gal)...
Forum: Lambic & Wild Brewing 09-04-2014, 04:17 PM
Replies: 49
Views: 1,681
Posted By Warthaug
Apparently sarcasm is wasted on this board....

Apparently sarcasm is wasted on this board. However, when you offer demonstrably incorrect advice and pull out three years experience as proof expertise, don't be surprised if people get irate. We...
Forum: Lambic & Wild Brewing 09-04-2014, 03:57 PM
Replies: 49
Views: 1,681
Posted By Warthaug
If you manage things correctly you likely do not...

If you manage things correctly you likely do not need to. It is an option, and aside from filtering/centrifugation, is the only way to reliably stop fermentation at a specific point.

As others/I...
Forum: Lambic & Wild Brewing 09-04-2014, 12:04 PM
Replies: 49
Views: 1,681
Posted By Warthaug
You are making some pretty big assumptions about...

You are making some pretty big assumptions about others experience here; I've been brewing (deliberately) with brett and other non-sacc yeasts since the late 1990's. If you follow the link to my blog...
Forum: Lambic & Wild Brewing 09-03-2014, 10:56 PM
Replies: 49
Views: 1,681
Posted By Warthaug
May I suggest that before"contradicting" someone...

May I suggest that before"contradicting" someone that you read the post first. I specifically pointed out that superattenuation was an issue with Brett in the secondary and that a way around that...
Forum: Lambic & Wild Brewing 09-03-2014, 08:30 PM
Replies: 49
Views: 1,681
Posted By Warthaug
Brett added in the secondary will almost...

Brett added in the secondary will almost certainty super-attenuate, dropping your FG lower than you would prefer. You could primary with bret (I've got a RIS brewing that way right now) and hit your...
Forum: Lambic & Wild Brewing 09-03-2014, 12:26 PM
Replies: 14
Views: 652
Posted By Warthaug
If you can, than I would recommend the following...

If you can, than I would recommend the following (I'm working on a video showing this process, but it may be a while before it is posted):


Build a stand of some sort that you can use to keep...
Forum: Lambic & Wild Brewing 09-03-2014, 11:48 AM
Replies: 14
Views: 652
Posted By Warthaug
It is very hard to differentiate yeast from...

It is very hard to differentiate yeast from pedio/lacto on normal agar plates - the colony morphology is similar, and they are generally unpigmented. An experienced microbiologist may be able to do...
Forum: Lambic & Wild Brewing 09-02-2014, 08:49 PM
Replies: 14
Views: 652
Posted By Warthaug
While I like bootleg's yeast terroir project,...

While I like bootleg's yeast terroir project, they are massively over-charging for their plating setup. DME, agar (available as a vegan-friendly jello) and a few glass petri dishes (usually a few...
Forum: General Beer Discussion 08-29-2014, 07:08 PM
Replies: 6
Views: 181
Posted By Warthaug
It would work well for pure water, but once you...

It would work well for pure water, but once you begin adding solutes (sugars) and insolubles (hops), and heating (thermal expansion) the math to figure out what your volume is becomes tricky.

Bryan
Forum: General Beer Discussion 08-29-2014, 12:37 PM
Replies: 37
Views: 1,823
Posted By Warthaug
BrwingTV was awesome. Chip (Chop & Brew) is...

BrwingTV was awesome. Chip (Chop & Brew) is somewhat filling that void, but BrewingTV was (I think) a professional production, and it showed.

Bryan
Forum: Fermentation & Yeast 08-27-2014, 12:43 PM
Replies: 5
Views: 223
Posted By Warthaug
You will need a microscope with a 100x objective...

You will need a microscope with a 100x objective and, ideally, a 10x-20x ocular (the ocular is the part you look through, the magnifications multiply - e.g. a 100x objective + 20x ocular = 2000x...
Forum: Fermentation & Yeast 08-21-2014, 12:48 AM
Replies: 11
Views: 592
Posted By Warthaug
Belgian yeasts and sherry yeasts are...

Belgian yeasts and sherry yeasts are saccharomyces

B
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