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Search: Posts Made By: Brocster
Forum: Fermentation & Yeast 01-30-2012, 02:58 AM
Replies: 6
Views: 644
Posted By Brocster
My guess is you are totally ok. Your...

My guess is you are totally ok. Your fermentation us still taking place I would believe, it just might not look like it. Pitching on a cake can often cause huge early Krausen and blow offs then...
Forum: Beginners Beer Brewing Forum 01-30-2012, 02:52 AM
Replies: 11
Views: 599
Posted By Brocster
Congrats first of all! It is a fun journey. ...

Congrats first of all! It is a fun journey.

Did you take the OG reading after you added the water? I am not familiar with the recipe you used and am not sure what taste was expected. Time in...
Forum: All Grain & Partial Mash Brewing 03-02-2011, 09:36 PM
Replies: 25
Views: 7,068
Posted By Brocster
It is a great site, and you will learn more here...

It is a great site, and you will learn more here than in most books. Best site I have seen, and everybody is extremely helpfull, and, we all have started at some point!

PM is kinda hard to mess...
Forum: All Grain & Partial Mash Brewing 03-02-2011, 05:07 PM
Replies: 25
Views: 7,068
Posted By Brocster
Welcome back to the addiction! You'll get lots...

Welcome back to the addiction! You'll get lots of different answers to your questions, and there really is no right or wrong answer. Things like time (whcih someone already mentioned), cost, number...
Forum: Fermentation & Yeast 02-22-2011, 01:31 AM
Replies: 9
Views: 495
Posted By Brocster
This can happen a lot of ways. What type of...

This can happen a lot of ways. What type of yeast did you use? The Kolsch strains, among some others, are famous for their lack of falling Krasuen, even after 2 plus weeks.

Nothing to worry...
Forum: Recipes/Ingredients 02-22-2011, 01:26 AM
Replies: 4
Views: 717
Posted By Brocster
Looks Like an interesting recipe! If you...

Looks Like an interesting recipe!

If you haven't used Rye before, it is good to be in the 10% to 30% range, which you are dead center on.

I am not sure what your goals are, but you will...
Forum: Recipes/Ingredients 02-03-2011, 01:33 PM
Replies: 43
Views: 14,435
Posted By Brocster
Well, I am almost ready to try. It has been...

Well, I am almost ready to try. It has been sitting in secondary for 3 weeks now after spending 3 in primary. I just racked to the keg and it tasted FANTASTIC!!!! I am still waiting for the actual...
Forum: Recipes/Ingredients 02-03-2011, 01:26 PM
Replies: 5
Views: 316
Posted By Brocster
A good strong ale is never a bad option. It gets...

A good strong ale is never a bad option. It gets better with age and usually is liked by anyone who drinks it. I have some neighbor BMC fans who love the strong ale I make them. Also a great PM...
Forum: Beginners Beer Brewing Forum 08-04-2010, 05:42 PM
Replies: 3
Views: 370
Posted By Brocster
I am assuming your question is "is this ok?". ...

I am assuming your question is "is this ok?".

Suggestion - Back away from the airlock and don't ever do that again! :fro:

All is good. Some yeasts will spell like a fart after the prior...
Forum: Beginners Beer Brewing Forum 08-04-2010, 05:38 PM
Replies: 12
Views: 623
Posted By Brocster
You'll get a few different takes on this. Here...

You'll get a few different takes on this. Here is what I suggest. (and I must note that I do the following based on advice that I recieved here).

Since clarity (this isn't a Kolsch) is not a...
Forum: Beginners Beer Brewing Forum 08-03-2010, 11:12 AM
Replies: 4
Views: 2,103
Posted By Brocster
Basically, higher temps cause bi-products to be...

Basically, higher temps cause bi-products to be formed, esters mainly, at a rate and type that is different than lower temps. You'll generally get a more "fruity" flavor, or it might seem a bit more...
Forum: Beginners Beer Brewing Forum 08-03-2010, 11:04 AM
Replies: 12
Views: 4,797
Posted By Brocster
There could be a number of reasons, but let me...

There could be a number of reasons, but let me take a shot at a few potential ones. BTW....Hefe's you want cloudy.


All-Grain offers a better opportunity for clear beer than using extract. ...
Forum: All Grain & Partial Mash Brewing 07-25-2010, 09:29 PM
Replies: 11
Views: 1,864
Posted By Brocster
Should work out nice! In a way, American Wheat...

Should work out nice! In a way, American Wheat beers have a lot of room for interpretation, with one main condition being the use of American wheat yeasts vs. Bavarian for the clean profiles it...
Forum: General Beer Discussion 07-25-2010, 09:20 PM
Replies: 65
Views: 8,564
Posted By Brocster
Subscribed!

Subscribed!
Forum: Fermentation & Yeast 07-25-2010, 09:10 PM
Replies: 181
Views: 30,428
Posted By Brocster
Just an update....I pulled a sample and it is at...

Just an update....I pulled a sample and it is at 1.002. 7 days. Sample really is clear and the yeast looks to have mostly dropped out. Awesome pepper hint, and, the yeast really allows the orange...
Forum: Fermentation & Yeast 07-23-2010, 10:49 AM
Replies: 181
Views: 30,428
Posted By Brocster
Not exactly sure if you need sugar or not, but, a...

Not exactly sure if you need sugar or not, but, a little Belgian or Honey can only help.

About the 3711 strain - wow!

I just brewed a Saison last weekend (simple Grain bill and an OG of 1.055)....
Forum: General Techniques 07-10-2010, 01:32 PM
Replies: 11
Views: 1,728
Posted By Brocster
Recipe looks good. The only suggestion I have is...

Recipe looks good. The only suggestion I have is to add the Willamette earlier on, IF you are trying to stay closer to style. There is absolutely nothing wrong with the addition at FO for pure...
Forum: General Techniques 07-09-2010, 10:47 AM
Replies: 11
Views: 1,728
Posted By Brocster
My Kolsch is the #1 beer I have on tap, since it...

My Kolsch is the #1 beer I have on tap, since it is the most liked by SWMBO and the neighbors, so I brew this a lot. My recommendation is to let sit in the primary for 2-3 weeks, condition for at...
Forum: All Grain & Partial Mash Brewing 07-01-2010, 08:20 PM
Replies: 9
Views: 523
Posted By Brocster
Good luck on the transition! You will learn a...

Good luck on the transition! You will learn a lot and enjoy the outcomes. In your process of moving to AG, you may want to consider a few partial mash batches as a way to better understand the...
Forum: All Grain & Partial Mash Brewing 06-24-2010, 03:13 PM
Replies: 8
Views: 357
Posted By Brocster
You may want to switch out 2-row for 6-row, since...

You may want to switch out 2-row for 6-row, since 6-row has a greater amount of enzymes for conversion.
Forum: All Grain & Partial Mash Brewing 06-24-2010, 03:11 PM
Replies: 8
Views: 357
Posted By Brocster
You have a lot of stuff in there, so you might. ...

You have a lot of stuff in there, so you might. Even though 6-row is not ideal for many recipies, it may be for your since it has more enzymes and could help with conversion.
Forum: Bottling/Kegging 06-22-2010, 11:35 AM
Replies: 2
Views: 1,525
Posted By Brocster
bottling from keg - how long will carb last.....

I am pretty sure that, from what I have read, carbonation will last quite a while in a bottle of beer that has been bottled from a keg. I use the fantastic BM bottling thingamajimee, but mostly...
Forum: Fermentation & Yeast 06-22-2010, 02:05 AM
Replies: 5
Views: 468
Posted By Brocster
If you have already passed high krausen, just...

If you have already passed high krausen, just decant the spent wort an pitch the yeast slurry. Cold crash overnight if possible to get the yeast to fall out more, but make sure you warm up the yeast...
Forum: Recipes/Ingredients 06-21-2010, 03:51 PM
Replies: 3
Views: 929
Posted By Brocster
I brew a Roggen with 3056 and love it. I really...

I brew a Roggen with 3056 and love it. I really like what that yeast does to the style. Mine has higher IBU profile than yours, so it will be pretty different, but still, yours sure sounds great!
...
Forum: All Grain & Partial Mash Brewing 06-21-2010, 03:43 PM
Replies: 42
Views: 3,555
Posted By Brocster
Here is a way to look at this issue from another...

Here is a way to look at this issue from another perspective, and involves NOT heating the runnings into the boil kettle.

One of my favorite styles to brew is a very traditional Kolsch. I think...
Showing results 1 to 25 of 277

 
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