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Forum: General Techniques 03-24-2014, 04:29 PM
Replies: 32
Views: 1,718
Posted By brycelarson
I tend to go longer. I would suggest splitting a...

I tend to go longer. I would suggest splitting a batch up. Maybe move to 5 @ 1 gallon and try various lengths of time.
Forum: Brew Science 03-20-2014, 12:57 PM
Replies: 3
Views: 302
Posted By brycelarson
https://v.cdn.vine.co/r/videos/48CADB52DB105820873...

https://v.cdn.vine.co/r/videos/48CADB52DB1058208737942740992_1395270813155c07d405732.mp4.mp4?versionId=wAtQOlKpLQFD6kpReKxgs_btZEJr2tSK

I added some of the Sour Skittle syrup last night. Knocked...
Forum: Brew Science 03-16-2014, 05:15 PM
Replies: 3
Views: 302
Posted By brycelarson
I fully expect this to be an ongoing project. I...

I fully expect this to be an ongoing project. I did 1.5# of skittles as a very thick syrup. The palm oil formed a skin on top - I'm going to remove that, i assume like any oil it'll drastically...
Forum: Brew Science 03-16-2014, 01:49 PM
Replies: 3
Views: 302
Posted By brycelarson
Acid levels - Brett Trois

So, I'm doing a Sour Skittles beer. It's my wife's favorite candy and she loves sour beers. I've got tasting notes from Brett Trois specifically mentioning skittles and candy flavors - so I'm going...
Forum: Gluten Free Brewing 02-21-2014, 02:45 PM
Replies: 22
Views: 1,969
Posted By brycelarson
Ok, so for those of you who have used it - can...

Ok, so for those of you who have used it - can you give me some guidelines on mash temp and expected extraction rates?
Forum: Gluten Free Brewing 02-19-2014, 06:35 PM
Replies: 22
Views: 1,969
Posted By brycelarson
oops, here's the red millet: ...

oops, here's the red millet:

https://drive.google.com/file/d/0B1-H04mQffqtZklLdXpRR2w2QVNSank1YmU4R1ZNanplSURn/edit?usp=sharing

how do we interpret the DP number from this? How does it convert...
Forum: Gluten Free Brewing 02-19-2014, 04:24 PM
Replies: 22
Views: 1,969
Posted By brycelarson
Old post - but I figure you might still be...

Old post - but I figure you might still be interested. Here's the analisys sheet of the millet from CO Malting. Short answer - very low. Way below self converting.


CMC MILO and RICE...
Forum: All Grain & Partial Mash Brewing 01-30-2014, 06:49 PM
Replies: 21
Views: 3,003
Posted By brycelarson
thanks, I'll try that next time.

thanks, I'll try that next time.
Forum: All Grain & Partial Mash Brewing 01-20-2014, 08:21 PM
Replies: 12
Views: 425
Posted By brycelarson
Yeah, that's the correct temperature range. The...

Yeah, that's the correct temperature range. The lower in that range the more fermentable the wort will be - the higher the less. So a lighter beer that you're looking for a dry finish will be in...
Forum: All Grain & Partial Mash Brewing 01-20-2014, 07:23 PM
Replies: 12
Views: 425
Posted By brycelarson
http://www.beersmith.com/Grains/Grains/GrainList.h...

http://www.beersmith.com/Grains/Grains/GrainList.htm

Look at the "must mash" column.

If it says "yes" that means that the sugars are still being stored as starch - and that the mash process is...
Forum: Beginners Beer Brewing Forum 01-20-2014, 05:42 PM
Replies: 32
Views: 1,433
Posted By brycelarson
good advice. You should be looking for 400...

good advice. You should be looking for 400 billion cells for that big a beer.
Forum: Wine Making Forum 01-20-2014, 05:29 PM
Replies: 2
Views: 230
Posted By brycelarson
http://www.brewersfriend.com/brix-converter/ ...

http://www.brewersfriend.com/brix-converter/

Just different scales (think F v C for temps)
Forum: Fermentation & Yeast 12-28-2013, 04:48 PM
Replies: 56
Views: 1,873
Posted By brycelarson
he's suggesting a dicetyl rest then dropping...

he's suggesting a dicetyl rest then dropping temps. Dicetyl is made when the yeast reproduce - it's the chemical they use in artificial butter flavorings. After a majority (70-80%) of fermentation...
Forum: All Grain & Partial Mash Brewing 12-27-2013, 02:00 PM
Replies: 5
Views: 247
Posted By brycelarson
Totally agree. I was somewhat talking around...

Totally agree. I was somewhat talking around your point - but we're coming from the same place.

When I first moved to all grain I had these images of complex tempterature profiles. Later I...
Forum: All Grain & Partial Mash Brewing 12-27-2013, 01:29 PM
Replies: 5
Views: 247
Posted By brycelarson
My question for projects like this is two parts: ...

My question for projects like this is two parts:

1. Is there a problem you're trying to solve? ie missing FG, low efficiency etc.
2. If there is an identified problem - what are each of those...
Forum: Fermentation & Yeast 12-27-2013, 12:12 PM
Replies: 56
Views: 1,873
Posted By brycelarson
you're in good shape - take a deep breath, walk...

you're in good shape - take a deep breath, walk away and give it time. :)
Forum: Beginners Beer Brewing Forum 12-27-2013, 11:33 AM
Replies: 8
Views: 478
Posted By brycelarson
The cloudiness will fall out whether it's in the...

The cloudiness will fall out whether it's in the primary or secondary. I usually wait for it to drop in my primary - then my secondary us just much cleaner and has less gunk at the bottom. I keg -...
Forum: Beginners Beer Brewing Forum 12-26-2013, 02:49 PM
Replies: 5
Views: 176
Posted By brycelarson
I guess the other thing to remember is that when...

I guess the other thing to remember is that when you're up in the 30+ range - it's all freaking dark.

http://www.twobeerdudes.com/beer/srm

You're going from darker than deep brown to black. ...
Forum: Beginners Beer Brewing Forum 12-26-2013, 02:30 PM
Replies: 5
Views: 176
Posted By brycelarson
What crystal malt is it?

What crystal malt is it?
Forum: Cider Forum 12-14-2013, 12:57 PM
Replies: 2
Views: 261
Posted By brycelarson
Clarity Ferm in a Graff?

So, I've done beers and I've done ciders. I've never done the mixed bag that is a Graff. Usually I just use time to clear my ciders. In this case I want it to drop clear quicker - what do people...
Forum: Recipes/Ingredients 12-05-2013, 04:38 PM
Replies: 1
Views: 149
Posted By brycelarson
Souring bugs for Brown

I've got an oatmeal brown recipe that I've dialed in and really like. It's reminiscent of Cigar City Maduro Oatmeal Brown.

I'm going to brew a batch and want to sour it. Any suggestions for...
Forum: Beginners Beer Brewing Forum 10-08-2013, 04:59 PM
Replies: 5
Views: 291
Posted By brycelarson
I bet you're fine. It's like blood in a cut - as...

I bet you're fine. It's like blood in a cut - as long as it's going out nothing bad can get in.
Forum: General Beer Discussion 10-07-2013, 08:44 PM
Replies: 23
Views: 1,373
Posted By brycelarson
This is a very consistent sentiment I hear...

This is a very consistent sentiment I hear regarding them.
Forum: General Beer Discussion 10-07-2013, 06:54 PM
Replies: 23
Views: 1,373
Posted By brycelarson
really? How do you check gravity during wort...

really? How do you check gravity during wort collection?
Forum: Fermentation & Yeast 10-07-2013, 06:48 PM
Replies: 24
Views: 1,103
Posted By brycelarson
You're right on with the 6-8 pts off. to the...

You're right on with the 6-8 pts off.

to the OP - if it's just too sweet you could consider brewing a drier stout and blending down. Carb some up and see if it's tasty. might be fine.
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