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Forum: Recipes/Ingredients 08-02-2006, 06:08 AM
Replies: 1
Views: 1,258
Posted By D-brewmeister
Don't most commercial alcoholic teas use high...

Don't most commercial alcoholic teas use high proof alcohol mixed with tea flavoring and sugar? I don't know that they actually ferment anything containing tea? So if you are trying to make a...
Forum: General Beer Discussion 01-02-2006, 12:02 AM
Replies: 67
Views: 3,313
Posted By D-brewmeister
Those glasses would look great with my next batch...

Those glasses would look great with my next batch in them!! Count me in, and thanks!
Forum: Recipes/Ingredients 11-15-2005, 05:30 PM
Replies: 12
Views: 6,304
Posted By D-brewmeister
What sort of mashing strategy are you going to...

What sort of mashing strategy are you going to use? I would be concerned about the liquid content of your mash, and the efficency, as you will probably be making a rather thick mash, to limit the...
Forum: Recipes/Ingredients 11-15-2005, 04:23 AM
Replies: 20
Views: 1,276
Posted By D-brewmeister
Hmmm. . . I wonder if that would work out. I'v...

Hmmm. . . I wonder if that would work out. I'v heard that they are closely related plants, the reef and the hopps. Probably beats bannana peals :cross:
Forum: Recipes/Ingredients 11-15-2005, 03:58 AM
Replies: 49
Views: 11,483
Posted By D-brewmeister
Hooray for Mate! I'm addicted to the stuff, have...

Hooray for Mate! I'm addicted to the stuff, have to have it most afternoons if I expect to be more than comatose. I was wondering about a mate beer sometime last winter, but never got around to...
Forum: Bottling/Kegging 06-06-2005, 02:39 AM
Replies: 7
Views: 2,173
Posted By D-brewmeister
So what you be checking here? Wouldn't the beer...

So what you be checking here? Wouldn't the beer be pretty foamy if it was at room temp? Does beer ever foam up out of a keg if you depressurize it too fast when it is warm (I know this happens all...
Forum: General Techniques 06-06-2005, 02:15 AM
Replies: 5
Views: 575
Posted By D-brewmeister
Cooling the ferment will probably slow it down a...

Cooling the ferment will probably slow it down a bit, and might improve the results, depending on what style of beer you're brewing, and what sort of yeast. From what I have read, many yeasts...
Forum: Recipes/Ingredients 06-03-2005, 04:25 PM
Replies: 18
Views: 4,615
Posted By D-brewmeister
I seem to remeber that some belgian wit beers use...

I seem to remeber that some belgian wit beers use coriander for bittering? I know that some early beers used an herb called henbane for bittering, but they stopped using it since it has some strong...
Forum: General Techniques 06-01-2005, 02:26 AM
Replies: 11
Views: 1,232
Posted By D-brewmeister
From what I understand, lagers are often...

From what I understand, lagers are often fermented in the 50s degree range, then "lagered" at temps in the high 30s low 40s. As far as time frames are considered, the cooler ferment temps translate...
Forum: Equipment/Sanitation 06-01-2005, 02:15 AM
Replies: 28
Views: 1,992
Posted By D-brewmeister
I use star san acid sanitizer, and do leave...

I use star san acid sanitizer, and do leave things wet when transfering and bottling beer. Last time I added dry hops to a secondary fermenter, there was still a bit of foam from the sanitizer (the...
Forum: General Techniques 05-31-2005, 07:07 AM
Replies: 27
Views: 2,180
Posted By D-brewmeister
Burger flippers at Mc. D's the world over can...

Burger flippers at Mc. D's the world over can produce identical results, without anything resembling culinary skill or talent. I would say that the same applies to the majority of those working in...
Forum: Recipes/Ingredients 05-31-2005, 06:41 AM
Replies: 8
Views: 1,679
Posted By D-brewmeister
Few weeks back I drank a mc tarnahans IPA that...

Few weeks back I drank a mc tarnahans IPA that was Oak aged, and I thought the flavor left something to be desired, a bit sour/tart and weird I guess. Might be an aquired taste or something. I...
Forum: Beginners Beer Brewing Forum 05-31-2005, 06:33 AM
Replies: 2
Views: 553
Posted By D-brewmeister
For many beers, I think fermenting at 78 might be...

For many beers, I think fermenting at 78 might be a bit high, and would also explain the fast ferment. Higher temps seem to create more estery flavors, more banana smells etc, which are good for...
Forum: Bottling/Kegging 05-31-2005, 06:27 AM
Replies: 5
Views: 2,719
Posted By D-brewmeister
Do try to avoid using your mouth to start a...

Do try to avoid using your mouth to start a syphon, as your mouth is a great breeding ground for bacteria. Just for the record, however, I have resorted to that method, and have never had a problem....
Forum: Bottling/Kegging 05-31-2005, 06:13 AM
Replies: 2
Views: 1,871
Posted By D-brewmeister
How I have dealt with this question in the past: ...

How I have dealt with this question in the past: When I finished my last brew, a pale ale, I filled two 5 ltr. kegs, which were each primed with about a teaspoon worth of corn sugar, then I looked...
Forum: All Grain & Partial Mash Brewing 05-26-2005, 08:32 AM
Replies: 13
Views: 1,530
Posted By D-brewmeister
I have been using a 20 gal rubbermaid cooler with...

I have been using a 20 gal rubbermaid cooler with a stainless steel screen that I took from a water supply hose (the braided kind, just remove the fittings from the end and pull out the rubber hose,...
Forum: General Chit Chat 05-18-2005, 07:02 PM
Replies: 2
Views: 384
Posted By D-brewmeister
D's B day!

WOOOhOOO I'm gonna go a drinkin' tonight! :D Peace everybody!
Forum: Equipment/Sanitation 05-16-2005, 03:49 PM
Replies: 5
Views: 737
Posted By D-brewmeister
Wow, that's kinda nutty, but looks like it would...

Wow, that's kinda nutty, but looks like it would work! Seems like more trouble than it is probably worth - would be way easier to just get a kegging system. I like the big :) on the balloon!
Forum: Bottling/Kegging 05-11-2005, 04:39 PM
Replies: 1
Views: 480
Posted By D-brewmeister
Regulator Dials

In looking for corny regulators, I see several the range on the serving pressure dial goes all the way to 160, way too high for beer use. I would assume that one that goes up to 60, or even 30,...
Forum: Recipes/Ingredients 05-10-2005, 09:43 PM
Replies: 3
Views: 610
Posted By D-brewmeister
I wonder if rasberries have natural pectin in...

I wonder if rasberries have natural pectin in them. If so, I could see that doing some strange things, but I'm not sure what. I know that they would add a bit of tartness, but as you didn't heavily...
Forum: Beginners Beer Brewing Forum 05-10-2005, 09:35 PM
Replies: 6
Views: 985
Posted By D-brewmeister
It is generally advisable to boil as much of your...

It is generally advisable to boil as much of your total wort volume as possible, as boiling less wort makes the sugars much more dense in the solution (higher specific gravity) which has a negative...
Forum: All Grain & Partial Mash Brewing 05-02-2005, 06:17 PM
Replies: 4
Views: 787
Posted By D-brewmeister
The flavors you describe definitely sound hop...

The flavors you describe definitely sound hop related, and the nice thing about those is they are likely to mellow well with age (how long has the batch been bottled?) What was the alpha acid % of...
Forum: Beginners Beer Brewing Forum 05-02-2005, 06:04 PM
Replies: 11
Views: 2,854
Posted By D-brewmeister
I wouldn't worry too much here, since when your...

I wouldn't worry too much here, since when your beer is actively fermenting (as it must have been to fill your airlock twice) it is not nearly as susceptable to infection as it was before the yeast...
Forum: Bottling/Kegging 04-30-2005, 12:16 AM
Replies: 2
Views: 980
Posted By D-brewmeister
Used Corny Refub

Could someone post a step by step guide to refurbishing used soda kegs? What tools are needed, what cleaning solutions? What parts and washers should be replaced, and how do you know when things...
Forum: General Beer Discussion 04-29-2005, 07:52 PM
Replies: 2
Views: 697
Posted By D-brewmeister
Maybe if you are talking about an Imperial Stout,...

Maybe if you are talking about an Imperial Stout, or some other high gravity version of the stout species. High s.g. recipes often benifit from a long aging period, but for most standart beers much...
Showing results 1 to 25 of 221

 
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