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Search: Posts Made By: ghack
Forum: General Beer Discussion 07-05-2014, 01:17 PM
Replies: 4
Views: 188
Posted By ghack
The proteins responsible for the haze clump when...

The proteins responsible for the haze clump when cold and form the haze. When warmed they come apart and the haze disappears. Getting rid of this stuff can be maddening, but there are ways to combat...
Forum: General Beer Discussion 07-05-2014, 01:06 PM
Replies: 1,453
Views: 21,475
Posted By ghack
Count me in!

Count me in!
Forum: Sponsor Giveaways 11-24-2013, 10:51 PM
Replies: 2,852
Views: 92,847
Posted By ghack
Tossing my hat in the ring

Tossing my hat in the ring
Forum: All Grain & Partial Mash Brewing 10-08-2013, 10:49 PM
Replies: 21
Views: 1,081
Posted By ghack
Huge number of chemical changes occur in the wort...

Huge number of chemical changes occur in the wort during the boil that make it beer. As has been mentioned, protein extraction, blow off of volatile and undesirable compounds (DMS or the cooked corn...
Forum: Sponsor Giveaways 10-08-2013, 10:38 PM
Replies: 2,218
Views: 74,469
Posted By ghack
Tossing my hat in the ring

Tossing my hat in the ring
Forum: General Techniques 10-06-2013, 02:13 PM
Replies: 17
Views: 3,961
Posted By ghack
If the barrel is in good condition (wet inside,...

If the barrel is in good condition (wet inside, staves tight) you should not need to do anything to it other than keep it hydrated. And remember, that rye was probably a good 50% alcohol, so there is...
Forum: Sponsor Giveaways 08-29-2013, 08:12 PM
Replies: 2,148
Views: 66,654
Posted By ghack
Sign me up!

Sign me up!
Forum: General Beer Discussion 08-18-2013, 03:10 PM
Replies: 24
Views: 2,023
Posted By ghack
You know, you could actually say the Coors is in...

You know, you could actually say the Coors is in large part responsible for ALL craft brewing. I mean, I'm sure their pathetic excuse for beer inspired a lot of craft brewers. ;)
Forum: Fermentation & Yeast 07-27-2013, 09:40 PM
Replies: 2
Views: 156
Posted By ghack
I split a batch of porter, half Bret C, the rest...

I split a batch of porter, half Bret C, the rest without. I ended up just blending them back together and letting the whole thing go. The Bret C added nice flavors with a touch of funk and smoothed...
Forum: General Techniques 07-13-2013, 01:48 PM
Replies: 6
Views: 298
Posted By ghack
I would think you'd be okay with the quick...

I would think you'd be okay with the quick sparge. The hops should have enough time to steep as you bring the wort up to boil.
Forum: General Beer Discussion 07-13-2013, 01:37 PM
Replies: 22
Views: 836
Posted By ghack
I kind of have a feeling this would largely be...

I kind of have a feeling this would largely be used by the giants to make even more flavorless beer.

BTW If you recall the "Dry Beer" abominations of the 80's, they were made with a genetically...
Forum: All Grain & Partial Mash Brewing 06-28-2013, 10:10 PM
Replies: 10
Views: 2,325
Posted By ghack
I did an all Columbus CA common. I liked it but...

I did an all Columbus CA common. I liked it but it needed a tad more dimension in the late additions. My two cents...
Forum: Sponsor Giveaways 06-25-2013, 01:56 PM
Replies: 1,582
Views: 63,060
Posted By ghack
On board!

On board!
Forum: Fermentation & Yeast 06-13-2013, 01:07 PM
Replies: 2
Views: 481
Posted By ghack
There are not many. They really go off the rails...

There are not many. They really go off the rails fast when they get over 70-72 degrees.
1187 Ringwood and 1318 London II list temps to 74, 1335 British II to 75. That's about it. Do you best to...
Forum: General Beer Discussion 06-11-2013, 08:24 PM
Replies: 27
Views: 1,899
Posted By ghack
Not a good idea to start debating with a pregnant...

Not a good idea to start debating with a pregnant woman, either.

Anyway...a few commercial examples of spruce beer are out there from time to time.
http://beeradvocate.com/beer/profile/450/26892
Forum: General Beer Discussion 06-05-2013, 01:25 PM
Replies: 12
Views: 925
Posted By ghack
Congratulations on a fully legal brew!

Congratulations on a fully legal brew!
Forum: General Beer Discussion 06-02-2013, 05:24 PM
Replies: 27
Views: 1,899
Posted By ghack
Greek Retsina is flavored with Aleppo Pine resin....

Greek Retsina is flavored with Aleppo Pine resin. Aleppo pines grow in the US, but I have yet to find a source for the resin. I would suspect you could add it to beer. If you've never had Retsina,...
Forum: All Grain & Partial Mash Brewing 05-28-2013, 11:16 PM
Replies: 2
Views: 629
Posted By ghack
You will need to do a cereal mash to gelatinize...

You will need to do a cereal mash to gelatinize the starches in the polenta. Quantities should be the same.

http://www.homebrewtalk.com/f36/cereal-mash-explained-81106/
Forum: Fermentation & Yeast 05-19-2013, 09:08 PM
Replies: 8
Views: 566
Posted By ghack
Fuller yeast, drops like a rock. But watch the...

Fuller yeast, drops like a rock. But watch the fermentation temps. This one will go off pretty quick when it gets too warm.
Forum: General Beer Discussion 05-09-2013, 11:33 PM
Replies: 1,122
Views: 54,518
Posted By ghack
Congratulations Alabama homebrewers! Hope to see...

Congratulations Alabama homebrewers! Hope to see some more of you at Emerald Coast Beer fest this year
Forum: All Grain & Partial Mash Brewing 05-08-2013, 02:25 PM
Replies: 7
Views: 863
Posted By ghack
I do the same. Five gallon pot to heat the sparge...

I do the same. Five gallon pot to heat the sparge water and poured it into a 5 gallon cooler fitted with a valve.
Forum: General Techniques 05-06-2013, 11:19 PM
Replies: 87
Views: 12,082
Posted By ghack
True. Plan your beers accordingly. I got...

True. Plan your beers accordingly.

I got three beers through a fresh barrel. 1st, really had the bourbon notes and a background of oak. 2nd, bourbon on the nose, good oak notes. 3rd, was a subtle...
Forum: General Techniques 05-01-2013, 05:20 PM
Replies: 87
Views: 12,082
Posted By ghack
It seems the five gallon barrels are all coming...

It seems the five gallon barrels are all coming from Balcones, Ive seen them from their Blue corn offerings, and Rumble, but the others may be out there: http://www.balconesdistilling.com/

The...
Forum: General Techniques 04-27-2013, 01:32 PM
Replies: 6
Views: 617
Posted By ghack
Some breweries add additional amalayse enzymes to...

Some breweries add additional amalayse enzymes to speed up conversion.

I have theory on why a 60 min. mash. An episode of Kojak was one hour long.
Forum: General Techniques 04-26-2013, 03:14 PM
Replies: 87
Views: 12,082
Posted By ghack
A good rule of thumb. But I would still taste it...

A good rule of thumb. But I would still taste it regularly.
Showing results 1 to 25 of 264

 
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