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Search: Posts Made By: Piotr
Forum: Lambic & Wild Brewing 07-27-2011, 05:32 AM
Replies: 1
Views: 1,040
Posted By Piotr
Jopenbier experiment

I'm trying to recreate an old german bier, Danziger Jopenbier

There is little data about it, we know that the beer was huge in extract (> 40 Plato), lightly hoped, very long boil (>20h),...
Forum: Fermentation & Yeast 05-16-2011, 03:34 PM
Replies: 38
Views: 5,462
Posted By Piotr
I'm sorry, I have to de-bust the autolysis myth. ...

I'm sorry, I have to de-bust the autolysis myth.
Autolysis exists.
This comes from a competition scoresheet of my German Pils (rude translation):

... the beer is generaly very correct, except...
Forum: Fermentation & Yeast 10-19-2010, 12:12 PM
Replies: 4
Views: 900
Posted By Piotr
Starter myths

I had and interesting discussion with my friend microbiologist, and he told me some interestingng things about yeast, that contradict some "common wisdom" about starters, for this post I will call...
Forum: Fermentation & Yeast 09-25-2010, 08:05 AM
Replies: 5
Views: 468
Posted By Piotr
Thank you all for your advice. I have time,...

Thank you all for your advice.

I have time, so I think I will make a starter at 1.040 with a spoon of slurry, 1 Liter; plus I will add some 50 ml of slurry. That should be plenty for 1.080 beer.
...
Forum: Fermentation & Yeast 09-23-2010, 06:49 PM
Replies: 5
Views: 468
Posted By Piotr
Repitch: Strong->Strong or Strong->Small->Stong

I want to harvest slury from a Dubbel (~1.065) and repitch it into a Golden Strong (~1.080).

I wonder, maybe it would be better to make a smaller beer (~1.050) between those two batches, to give...
Forum: General Techniques 09-14-2010, 02:01 PM
Replies: 23
Views: 6,154
Posted By Piotr
I gained some interesting experience during last...

I gained some interesting experience during last year:

I made a Pilsener and I sent it to a competition when the beer was 3 months old. On the scoresheet I got comment "strong diacetyl".

Now,...
Forum: Lambic & Wild Brewing 09-01-2010, 05:13 PM
Replies: 7
Views: 498
Posted By Piotr
OK, thanks. I start cooling it down.

OK, thanks. I start cooling it down.
Forum: Lambic & Wild Brewing 09-01-2010, 01:58 PM
Replies: 7
Views: 498
Posted By Piotr
Overnight, and it is still around 95F. The...

Overnight, and it is still around 95F.

The beer is on secondary, 12 days after pitching yeast, 7 days after racking & pitching "bugs"
Forum: Lambic & Wild Brewing 09-01-2010, 10:32 AM
Replies: 7
Views: 498
Posted By Piotr
Will the bugs survive temp. 100F ?

I've heated my Ouid Bruin fermenter up to ~100F (accident - temp. controller issue).
Will all the bugs from Belgian Sour Mix survive this temperature?

And what now - shall I cool it down slowly...
Forum: Lambic & Wild Brewing 08-31-2010, 10:01 AM
Replies: 41
Views: 5,604
Posted By Piotr
Nobody answered, so I had to do my own...

Nobody answered, so I had to do my own experiment. I collected some slurry from Berliner Weisse secondary vessel, and I added it to small portion of hopped wort (~25 IBU). The yeast started working...
Forum: Lambic & Wild Brewing 08-23-2010, 02:29 PM
Replies: 8
Views: 2,036
Posted By Piotr
I wonder it you finally tried this technique and...

I wonder it you finally tried this technique and how the beer turned out.

I am going to do similar thing now: to pitch lacto do secondary fermentation of Flanders Brown (quite a big beer). I have...
Forum: Lambic & Wild Brewing 07-25-2010, 09:12 AM
Replies: 41
Views: 5,604
Posted By Piotr
Well, my Berliner is ready fo bottling, the...

Well, my Berliner is ready fo bottling, the souring process was suprisingly long - 6 months!; but eventually it is sour enough to pass as Berliner Weisse.

I have a question about further...
Forum: Lambic & Wild Brewing 07-22-2010, 05:37 PM
Replies: 8
Views: 1,933
Posted By Piotr
Sure, I don't even use bottling bucket, I bottle...

Sure, I don't even use bottling bucket, I bottle stright from the fermentor; but you know, some degree of oxygenation at bottling is inevitable.

I might have used too weak yeast for carbonation...
Forum: Lambic & Wild Brewing 07-21-2010, 07:18 PM
Replies: 8
Views: 1,933
Posted By Piotr
Could you give me a link to that thread? My...

Could you give me a link to that thread?

My infection was very rapid. At bottling the beer was quite OK, after a week it had some trace of vinegar, after 2 weeks I couldn't drink it. I suspect,...
Forum: Lambic & Wild Brewing 07-21-2010, 06:28 PM
Replies: 8
Views: 1,933
Posted By Piotr
He was in Cantillon too :) He must have talked to...

He was in Cantillon too :) He must have talked to other brewer :)

I am asking about it, because my first Kriek was ruined by acetobacter.

I made a 6 gallon batch of lambic, 5 gallons are still...
Forum: Lambic & Wild Brewing 07-21-2010, 07:50 AM
Replies: 8
Views: 1,933
Posted By Piotr
Kriek - how long on fruit?

A friend of mine just visited Belgium; he says they make Kriek that way: they take fresh cherries, they pulp them a little bit (no sanitation or pateurisation whatsoever), and they rack young (1...
Forum: Recipes/Ingredients 03-03-2010, 02:20 PM
Replies: 14
Views: 16,490
Posted By Piotr
So, what was the conclusion? Can I use Black...

So, what was the conclusion? Can I use Black Patent (Carafa III in my case) as a sub of Roasted Barley in Dry Stout, or not?

It turned out that I have only 3 oz of Roasted Barley left, if Black...
Forum: Fermentation & Yeast 02-18-2010, 10:01 AM
Replies: 12
Views: 993
Posted By Piotr
Don't worry 1.014 is quite OK. My best Witbier...

Don't worry 1.014 is quite OK. My best Witbier finished at FG=1.018, scored 42 points and won gold medal for me.

I usually ferment my witbiers at 68F for a week, then I rise the temp to ~72F.
Forum: Lambic & Wild Brewing 01-15-2010, 06:20 PM
Replies: 41
Views: 5,604
Posted By Piotr
Thank you, so I will pitch kolsh slurry. One...

Thank you, so I will pitch kolsh slurry.

One more (possibly stupid) question:

I'm going to pitch lacto first, and yeast 2 days later.
Should I aerate the wort before pitching lacto?
Forum: Lambic & Wild Brewing 01-15-2010, 10:56 AM
Replies: 41
Views: 5,604
Posted By Piotr
Which yeast will be better for Berliner Weisse: I...

Which yeast will be better for Berliner Weisse: I have Koelsch slurry, and dry american ale yeast (US05)
Forum: All Grain & Partial Mash Brewing 12-21-2009, 12:36 PM
Replies: 15
Views: 2,542
Posted By Piotr
I've tried this 1 hour 72*C rest on a few...

I've tried this 1 hour 72*C rest on a few batches, and indeed, it seems to help with head retention. What is the science behind this effect, is in enzyme-related? I cant find anything about it in...
Forum: Brew Science 11-27-2009, 03:52 PM
Replies: 0
Views: 675
Posted By Piotr
Oxygen uptake while racking

I'm looking for data, how big is oxygen uptake during careful racking. Maybe somebody has measured it with dissolved oxygen meter (in ppm - before and after racking) ?
Forum: Recipes/Ingredients 11-27-2009, 03:41 PM
Replies: 4
Views: 906
Posted By Piotr
Weizenbock - best before?

I am going to brew ~1.080 Weizenbock for a competition, how long should I age it in bottles, so that it is in the best shape?
Rather short like weizen or rather long like bock?
Forum: Recipes/Ingredients 10-05-2009, 06:16 PM
Replies: 5
Views: 504
Posted By Piotr
No, I do have munich malt, but I think pale malt...

No, I do have munich malt, but I think pale malt has too much of grainy character comparing to 2-row, thats why I want to remove munich malt from the recipe like: 2-row+munich = pale
Forum: Recipes/Ingredients 10-05-2009, 04:02 PM
Replies: 5
Views: 504
Posted By Piotr
US 2-row sub

It is not a joke - in my country there is no way to buy american 2-row and I have hard time brewing american-style beers.

Now I want to make Jamil Z's robust porter, as base malts it has:
...
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