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Search: Posts Made By: spenghali
Forum: General Techniques 05-12-2014, 08:35 PM
Replies: 22
Views: 2,775
Posted By spenghali
Is everyone talking about muslin bags to use? It...

Is everyone talking about muslin bags to use? It seems like most of the ones I have seen don't have a fine enough mesh to contain hop pellets. I am running into to issues with running my wort off...
Forum: Lambic & Wild Brewing 04-17-2014, 07:54 PM
Replies: 16
Views: 836
Posted By spenghali
FWIW I recently repitched (2nd generation) some...

FWIW I recently repitched (2nd generation) some ECY20 slurry into a new batch and it was at a pH of 2.97 after a month. Time for some blending.
Forum: Lambic & Wild Brewing 01-19-2014, 03:08 AM
Replies: 161
Views: 12,482
Posted By spenghali
Anyone want to send me a conan slant (ECY...

Anyone want to send me a conan slant (ECY Northeast Ale)?
Forum: Bottling/Kegging 01-17-2014, 08:48 PM
Replies: 1
Views: 258
Posted By spenghali
Did you chill the bottle before opening?

Did you chill the bottle before opening?
Forum: All Grain & Partial Mash Brewing 01-08-2014, 03:44 PM
Replies: 10
Views: 2,293
Posted By spenghali
Data suggest that it has a negligible effect....

Data suggest that it has a negligible effect. Maybe if you were going to be really extreme and mash at 0.25 qts/lb vs. 10 qts/lb it may turn out to be significant, but neither of those are practical.
Forum: Lambic & Wild Brewing 01-06-2014, 02:21 AM
Replies: 89
Views: 17,480
Posted By spenghali
Sometimes you can get lucky on craigslist and...

Sometimes you can get lucky on craigslist and find old stainless steel sinks
Forum: Lambic & Wild Brewing 01-04-2014, 11:06 PM
Replies: 3
Views: 365
Posted By spenghali
Mash at 158-160F for 60 minutes

Mash at 158-160F for 60 minutes
Forum: Fermentation & Yeast 01-04-2014, 06:04 AM
Replies: 7
Views: 402
Posted By spenghali
Looks fine. Wlp002 is a PITA for accurate cell...

Looks fine. Wlp002 is a PITA for accurate cell counts.
Forum: Fermentation & Yeast 12-27-2013, 04:20 PM
Replies: 40
Views: 1,629
Posted By spenghali
If you are brewing on a professional level you...

If you are brewing on a professional level you should definitely be using a pure oxygen system.
Forum: Lambic & Wild Brewing 12-25-2013, 11:11 PM
Replies: 4
Views: 429
Posted By spenghali
Its better to use a 5 gallon carboy for the...

Its better to use a 5 gallon carboy for the secondary for a 5 gallon batch, it will minimize the head space and exposure to oxygen.

A lot of the pellicle photos are in buckets or 6 gallon carboys...
Forum: All Grain & Partial Mash Brewing 12-20-2013, 06:37 PM
Replies: 38
Views: 3,545
Posted By spenghali
+1 on trying out RO water, definitely sounds like...

+1 on trying out RO water, definitely sounds like a water chemistry issue.
Forum: All Grain & Partial Mash Brewing 12-09-2013, 08:18 PM
Replies: 26
Views: 2,038
Posted By spenghali
Chinook has a pretty high cohumulone level, which...

Chinook has a pretty high cohumulone level, which will contribute astringency in the bitterness. Try something cleaner for bittering, like warrior.
Forum: Brew Science 12-05-2013, 03:21 AM
Replies: 47
Views: 7,961
Posted By spenghali
I think what the OP is looking for is basically a...

I think what the OP is looking for is basically a water chemistry primer such as:

https://sites.google.com/site/brunwater/water-knowledge

After reading that he should have basic understanding...
Forum: Lambic & Wild Brewing 12-05-2013, 02:29 AM
Replies: 18
Views: 1,171
Posted By spenghali
this might help (should probably be stickied): ...

this might help (should probably be stickied):

http://www.homebrewtalk.com/f127/understanding-brett-flavors-298943/
Forum: Brew Science 12-03-2013, 09:37 PM
Replies: 23
Views: 2,466
Posted By spenghali
Don't forget Oregon State University Fermentation...

Don't forget Oregon State University Fermentation Science degree. An equivalent education to UC Davis at more than half the price.
Forum: Lambic & Wild Brewing 10-31-2013, 12:25 AM
Replies: 32
Views: 2,245
Posted By spenghali
I have various growlers of brett/bacteria lying...

I have various growlers of brett/bacteria lying around, as well as sour cultures that I just feed every few months, similar to a sour dough starter, works well.
Forum: Fermentation & Yeast 10-21-2013, 05:56 AM
Replies: 19
Views: 705
Posted By spenghali
Sorry for the late reply, hopefully your beer has...

Sorry for the late reply, hopefully your beer has attenuated by now. You don;t necessarily need the high temps but it would help. Given enough time with your house at 70F, it should finish, just...
Forum: Lambic & Wild Brewing 10-21-2013, 05:49 AM
Replies: 6
Views: 760
Posted By spenghali
+1

+1
Forum: Fermentation & Yeast 09-28-2013, 08:14 PM
Replies: 19
Views: 705
Posted By spenghali
From wyeast: "This strain is notorious for a...

From wyeast:

"This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation...
Forum: Lambic & Wild Brewing 08-03-2013, 08:10 AM
Replies: 5
Views: 435
Posted By spenghali
Brew a fresh beer and blend old with new. Some...

Brew a fresh beer and blend old with new. Some acetic acid is welcome in sour beers, especially if blended correctly. Play around with other younger beers you have to blend in. The art of blending...
Forum: Lambic & Wild Brewing 07-26-2013, 09:59 PM
Replies: 21
Views: 848
Posted By spenghali
Have a berliner on right now dry hopped with...

Have a berliner on right now dry hopped with citra (no hops otherwise). Turned out really nice, though I think some sorachi ace would have worked better.
Forum: Lambic & Wild Brewing 07-09-2013, 06:04 AM
Replies: 9
Views: 720
Posted By spenghali
What JP beer dregs did you use?

What JP beer dregs did you use?
Forum: Lambic & Wild Brewing 07-09-2013, 05:55 AM
Replies: 11
Views: 1,048
Posted By spenghali
I think most flander's reds are pasteurized (at...

I think most flander's reds are pasteurized (at least the mass produced ones we get here in the states) so they can maintain the residual sugar for sweetness to balance the sour. Pasteurizing also...
Forum: Lambic & Wild Brewing 06-26-2013, 10:57 PM
Replies: 8
Views: 815
Posted By spenghali
Similar to this, yeah? I would go look through...

Similar to this, yeah? I would go look through the pellicle photo thread.
Forum: Lambic & Wild Brewing 06-26-2013, 10:55 PM
Replies: 8
Views: 815
Posted By spenghali
Picture isn't the best, but it certainly looks...

Picture isn't the best, but it certainly looks like a pellicle to me.
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