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Forum: Fermentation & Yeast 07-10-2014, 04:29 AM
Replies: 3
Views: 104
Posted By Dok
Let it go for a while. It will only get better.

Let it go for a while. It will only get better.
Forum: All Grain & Partial Mash Brewing 07-02-2014, 12:27 PM
Replies: 3
Views: 240
Posted By Dok
The first thing people would suspect is that you...

The first thing people would suspect is that you didn't get a good boil. DMS can also form if you don't cool the wort soon after your boil. If not either of those then it is more than likely...
Forum: Fermentation & Yeast 06-07-2014, 02:21 PM
Replies: 5
Views: 180
Posted By Dok
Orval Dregs

204274

I am trying to make a starter with som Orval dregs. After one week this formed. Any thought?
Forum: All Grain & Partial Mash Brewing 12-28-2013, 03:36 PM
Replies: 1
Views: 355
Posted By Dok
Calcium And Magnesium From Mash

With all the talk about water reports and salt additions, I was wondering how much calcium and magnesium would one expect to get from the mash alone if I used regular 2-row and distilled water. Any...
Forum: Lambic & Wild Brewing 08-11-2013, 03:17 PM
Replies: 3
Views: 225
Posted By Dok
No, this is for secondary. I guess my question is...

No, this is for secondary. I guess my question is what should I do since there is a pellicle on the surface. I can't really decant or step it up without either disturbing the pellicle or losing cells.
Forum: Lambic & Wild Brewing 08-07-2013, 08:56 PM
Replies: 3
Views: 225
Posted By Dok
Brett C Starter

Three weeks ago I pitched 2 Brett C vials into a 1.5 liter starter. I left it on a stir plate for 8 days. The starter formed a thick pellicle on top. My question is this. What do I do now? When and...
Forum: Recipes/Ingredients 05-02-2013, 05:26 PM
Replies: 3
Views: 230
Posted By Dok
Yes, I will be kegging. It just seems to me that...

Yes, I will be kegging. It just seems to me that it makes sense just like you would with back sweetening a cider. Like I said I would be heating the juice in a bag. I plan on consuming this fairly...
Forum: Recipes/Ingredients 05-02-2013, 02:45 PM
Replies: 3
Views: 230
Posted By Dok
Okay, I am looking for a little input for plan to...

Okay, I am looking for a little input for plan to make a strawberry wheat beer. I currently have 10 gallons of this fermenting:
8# wheat
8# 2 row
Mashed at 152 for 60 min.
1 ounce Hallertau at 60...
Forum: General Beer Discussion 03-26-2013, 01:35 AM
Replies: 69
Views: 5,891
Posted By Dok
He last club competition people where laughing...

He last club competition people where laughing about a scoresheet where one of the entries had notes on it where the judge said it smelled like human feces. Well I got my score sheet back for my...
Forum: Fermentation & Yeast 03-25-2013, 05:34 AM
Replies: 9
Views: 505
Posted By Dok
Sulphur does not mean infection. It is typical...

Sulphur does not mean infection. It is typical for some strains. If it is coming out of your airlock then it is being released from fermentation. Give it time and it will clear up.
Forum: Fermentation & Yeast 02-03-2013, 12:38 AM
Replies: 0
Views: 297
Posted By Dok
Measuring yeast for harvesting

I currently have some WLP 838 Southern German Lager yeast that I harvested and rinsed in a jar that I kept for two weeks in the fridge under boiled cooled water. I went by a few calculations to try...
Forum: All Grain & Partial Mash Brewing 12-20-2012, 04:45 AM
Replies: 36
Views: 3,170
Posted By Dok
+1

+1
Forum: Fermentation & Yeast 12-20-2012, 04:39 AM
Replies: 22
Views: 1,534
Posted By Dok
I never paid much attention to how well my...

I never paid much attention to how well my thermometer worked. I have a collection of about 6 different ones. My Uncle's girlfriend works in restaurants and she showed me the best thermometers are he...
Forum: Fermentation & Yeast 12-15-2012, 09:43 PM
Replies: 16
Views: 2,866
Posted By Dok
That really is funny. I was just thinking of this...

That really is funny. I was just thinking of this too. I was looking at the White Labs website at the profiles of the different strains. I would love some some insight on certain strains and which...
Forum: Fermentation & Yeast 11-28-2012, 01:40 PM
Replies: 1
Views: 589
Posted By Dok
I brewed a Belgian Golden Strong on 11/11/12...

I brewed a Belgian Golden Strong on 11/11/12 (mashed 148 for 90 min) I have used this strain before about a year ago. I pitch 240 bil/liter cells,1 min of O2 and fermented it at 80 degrees. It...
Forum: All Grain & Partial Mash Brewing 11-08-2012, 12:37 PM
Replies: 8
Views: 1,190
Posted By Dok
Sounds to me like you could be dealing with some...

Sounds to me like you could be dealing with some sulphur produced by the yeast. You mentioned that it went away after kegging. That would be from CO2 clearing it out. I have had this before. What...
Forum: All Grain & Partial Mash Brewing 10-19-2012, 04:58 AM
Replies: 12
Views: 1,188
Posted By Dok
I am going to brews Schwarzbier this week and my...

I am going to brews Schwarzbier this week and my question is how dark malts are used. I would like to brew one on the darker side of the style and I would like to see some of your recipe suggestions....
Forum: Fermentation & Yeast 10-11-2012, 02:52 PM
Replies: 9
Views: 562
Posted By Dok
Okay so I just sampled my Standard American Lager...

Okay so I just sampled my Standard American Lager that I brewed two weeks ago. 1.020 from 1.052. Airlock activity started almost immediately. I avoided rep itching because of the unfavorable results...
Forum: All Grain & Partial Mash Brewing 10-04-2012, 01:06 AM
Replies: 11
Views: 692
Posted By Dok
Take your gravity before you add the sugar. Then...

Take your gravity before you add the sugar. Then you can calculate how much sugar you need to add to hit your number. When I do a BGS I figure my gravity without the sugar, then calculate my hops....
Forum: Fermentation & Yeast 09-27-2012, 04:18 PM
Replies: 9
Views: 562
Posted By Dok
Yeah, I was just thinking that I would be putting...

Yeah, I was just thinking that I would be putting 78 degree wort off my plate chiller on top of the yeast cake. I guess the most important part of the process is getting the right amount to harvest...
Forum: Fermentation & Yeast 09-27-2012, 02:09 PM
Replies: 9
Views: 562
Posted By Dok
Or should I pour some starter wort on top of the...

Or should I pour some starter wort on top of the yeast swirl for a while, then pour it into my next batch?
Forum: Fermentation & Yeast 09-27-2012, 02:04 PM
Replies: 9
Views: 562
Posted By Dok
Pitching on yeast cake

I am finishing a diacetyl rest on a Marzen. In one carboy I made a starter with 2 WLP 830 German Lager yeast that I used a stir plate with. The other I did the same with WLP 833. I gave both two...
Forum: Bottling/Kegging 08-16-2012, 02:33 AM
Replies: 3
Views: 262
Posted By Dok
Thanks guys, I thought about it after I posted...

Thanks guys, I thought about it after I posted and I would imagine just carbing it up and venting was probably better than reversing the dip tubes. Not as messy.
Forum: Bottling/Kegging 08-15-2012, 09:31 PM
Replies: 3
Views: 262
Posted By Dok
Removing Sulphur With CO2

Have had a few issues with sulphur in my hefeweizens. I was told that reversing the dip tubes and running CO2 can flush it out. I am going to try this but I was wondering if any of you have had...
Forum: All Grain & Partial Mash Brewing 08-15-2012, 01:39 PM
Replies: 1
Views: 431
Posted By Dok
Purchased a sack of Briess Pilsner malt. I used...

Purchased a sack of Briess Pilsner malt. I used it in a Belgian blonde and the wort color was a lot darker than I anticipated. I would expect it to be a little darker with break matter and other...
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