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Forum: Recipes/Ingredients 10-11-2011, 07:46 PM
Replies: 792
Views: 177,706
Posted By SpanishCastleAle
AFAIK you just add the key ingredient to the...

AFAIK you just add the key ingredient to the alcohol and let it sit for a while. I've only made one; a smoked Habanero tincture for bottling a few from a traditional mead. I just put the smoked Habs...
Forum: Recipes/Ingredients 10-05-2011, 02:26 PM
Replies: 792
Views: 177,706
Posted By SpanishCastleAle
Good info Moody. They call the spices used in...

Good info Moody. They call the spices used in pumpkin pie (cinnamon, nutmeg, cloves, allspice, ginger) the 'warm' spices. So maybe that's the 'warming' you're talking about.

Yesterday I made two...
Forum: Recipes/Ingredients 10-04-2011, 08:01 PM
Replies: 792
Views: 177,706
Posted By SpanishCastleAle
I filled a 1/2 pint mason jar about 80% full, put...

I filled a 1/2 pint mason jar about 80% full, put the lid on loosely, threw a stirbar in there and put it on the stirplate first. Had to turn the stirplate off a couple times to prevent it foaming...
Forum: Recipes/Ingredients 10-04-2011, 01:21 PM
Replies: 792
Views: 177,706
Posted By SpanishCastleAle
I bought a couple of bottles of Pumpking and...

I bought a couple of bottles of Pumpking and measured the SG. It was in the 1.018-1.020 range. The label says 19* Plato and 8.6% ABV. If you start at 19* Plato (1.079) then you must ferment it...
Forum: Recipes/Ingredients 09-27-2011, 09:48 PM
Replies: 792
Views: 177,706
Posted By SpanishCastleAle
Something about the numbers on the bottle don't...

Something about the numbers on the bottle don't seem to add up. The ST website says the ABV is 8.6%. There is a picture of the label that says 9% ABV and 19* Plato. 19* Plato is ~1.079 and in...
Forum: Belgian Strong Ale 08-12-2011, 02:34 PM
Replies: 1,814
Views: 264,307
Posted By SpanishCastleAle
FWIW, my Quad did start carbing up (no added...

FWIW, my Quad did start carbing up (no added yeast) and is still going (I intentionally added a little too much sugar and am venting off the excess via spunding).
Forum: General Beer Discussion 08-09-2011, 03:25 PM
Replies: 168
Views: 12,762
Posted By SpanishCastleAle
Congrats! Well done! Please post pics of the...

Congrats! Well done! Please post pics of the trip!
Forum: All Grain & Partial Mash Brewing 07-27-2011, 06:45 PM
Replies: 39
Views: 2,155
Posted By SpanishCastleAle
I don't think lag-time is necessarily a good...

I don't think lag-time is necessarily a good indicator of anything other than...lag-time. If anything, more O2 should actually increase lag time because the yeast have more O2 with which to...
Forum: All Grain & Partial Mash Brewing 07-25-2011, 04:58 PM
Replies: 120
Views: 6,891
Posted By SpanishCastleAle
Usually the first thing I do is weigh out the...

Usually the first thing I do is weigh out the grain so I consider my brewday as 'started' when I begin that. But often the night before I had to fill a water bottle with RO and I don't usually...
Forum: Brew Science 07-22-2011, 07:45 PM
Replies: 27
Views: 1,883
Posted By SpanishCastleAle
Just remember that it will take some time to pull...

Just remember that it will take some time to pull the decoction, convert it, heat it up to a boil without scorching, and boil it for x minutes. It might be longer than you want to rest at, say the...
Forum: Recipes/Ingredients 07-22-2011, 07:35 PM
Replies: 16
Views: 452
Posted By SpanishCastleAle
I do this all the time, it was exactly my first...

I do this all the time, it was exactly my first thought when I read the recipe. No worries imo. I'm a slave to FIFO in order to keep grains as fresh as possible (but almost always just base grains...
Forum: General Techniques 07-22-2011, 03:28 PM
Replies: 25
Views: 1,602
Posted By SpanishCastleAle
I wouldn't think so bumstigedy. But by the same...

I wouldn't think so bumstigedy. But by the same token, if you supersaturate the wort with pure O2 and then start the stirplate, I would expect the stirplate to actually assist in knocking out the...
Forum: General Beer Discussion 07-22-2011, 02:06 PM
Replies: 168
Views: 12,762
Posted By SpanishCastleAle
So did you say that it 'tastes/smells soooo much...

So did you say that it 'tastes/smells soooo much better than the oxidized crap PU we get over here'?:D

Looks like the old adage will be true with the judges; 'You never get a second chance to make...
Forum: General Techniques 07-22-2011, 02:03 PM
Replies: 25
Views: 1,602
Posted By SpanishCastleAle
I don't think he's saying a stirplate doesn't...

I don't think he's saying a stirplate doesn't have a positive effect. I use a stirplate everytime but I also don't believe much O2 is getting in. My simple experiment mentioned above was enough to...
Forum: Recipes/Ingredients 07-22-2011, 01:54 PM
Replies: 6
Views: 588
Posted By SpanishCastleAle
IIRC permo, Summit is more garlic-y (maybe...

IIRC permo, Summit is more garlic-y (maybe shallot-y?) and Columbus is more onion-y. I know what you mean about zoning in on a particular flavor/aroma and once you zone in on it you notice it...
Forum: Fermentation & Yeast 07-22-2011, 01:51 PM
Replies: 9
Views: 253
Posted By SpanishCastleAle
I recently did this and it was a bit more than...

I recently did this and it was a bit more than just a few ice crystals, yeast took off like gangbusters just like it always does.
Forum: General Techniques 07-22-2011, 11:31 AM
Replies: 25
Views: 1,602
Posted By SpanishCastleAle
Less CO2 stress from CO2 being driven off and...

Less CO2 stress from CO2 being driven off and keeping the yeast in suspension.
Forum: Recipes/Ingredients 07-21-2011, 07:43 PM
Replies: 6
Views: 588
Posted By SpanishCastleAle
I think it's that you just happened to choose two...

I think it's that you just happened to choose two varieties known for their onion-y flavor.
Forum: Brew Science 07-20-2011, 02:24 PM
Replies: 19
Views: 1,577
Posted By SpanishCastleAle
Not Yooper but; I usually hit my FG within a...

Not Yooper but; I usually hit my FG within a point or two, and it's almost always right at the FG of the FFT. But I mash so differently every time I brew I don't really have a 'base' mash temp. ...
Forum: Brew Science 07-20-2011, 12:39 PM
Replies: 19
Views: 1,577
Posted By SpanishCastleAle
My beers/system are the same way Yooper, higher...

My beers/system are the same way Yooper, higher attenuation for a given recipe/process than most recipes expect.

I have a theory on this: most start with extract or PM and often struggle to get...
Forum: Mead Forum 07-20-2011, 12:30 PM
Replies: 191
Views: 30,259
Posted By SpanishCastleAle
I was considering doing another soon with...

I was considering doing another soon with peaches. I'm trying to use fruits that are somewhat local. I got about 18# of raw OB honey that I need to use up and my Trad Mead should be ready to come...
Forum: Fermentation & Yeast 07-20-2011, 12:26 PM
Replies: 36
Views: 2,653
Posted By SpanishCastleAle
Makes you wonder how sanitary that bursted vial...

Makes you wonder how sanitary that bursted vial is too doesn't it?
Forum: Brew Science 07-20-2011, 12:22 PM
Replies: 19
Views: 1,577
Posted By SpanishCastleAle
+1 on the FFT. I do an FFT for every batch I...

+1 on the FFT.

I do an FFT for every batch I brew and it gives me a much quicker answer to the question of where a beer will finish given the recipe/mash/yeast. I think that gives a better mental...
Forum: Mead Forum 07-20-2011, 12:01 PM
Replies: 191
Views: 30,259
Posted By SpanishCastleAle
I just wish that, in the three months between...

I just wish that, in the three months between making the post above and actually making my Strawberry mead, someone could have posted what you did below flyweed.


I understood that it should take...
Forum: Fermentation & Yeast 07-19-2011, 05:36 PM
Replies: 36
Views: 2,653
Posted By SpanishCastleAle
Two weeks will be fine. I just made a Roggenbier...

Two weeks will be fine. I just made a Roggenbier with Wyeast 3333 that had a 1 week old starter and it took off in ~4 hours.
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