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Search: Posts Made By: StoneHands
Forum: Recipes/Ingredients 07-17-2014, 03:21 AM
Replies: 96
Views: 5,546
Posted By StoneHands
Indeed, that sounds good. I've messed around with...

Indeed, that sounds good. I've messed around with 3 lager yeasts now 830, 833, and 838 (same as the 2308). All decent, but I prefer the 833. Probably stick with it for all my lagers. 830 was good,...
Forum: Fermentation & Yeast 03-17-2014, 10:58 PM
Replies: 15
Views: 710
Posted By StoneHands
How are you measuring FG? Refractometer by...

How are you measuring FG? Refractometer by chance? If so, remember to correct the FG reading based on your OG.
Forum: General Beer Discussion 03-03-2014, 03:24 PM
Replies: 3
Views: 257
Posted By StoneHands
In addition to what cadillac said, I would say...

In addition to what cadillac said, I would say DON'T write anything by hand. You only need your bottle labels - rubber banded to your bottles. The bottle labels will have been printed by your...
Forum: Bottling/Kegging 02-28-2014, 06:00 PM
Replies: 6
Views: 650
Posted By StoneHands
I don't have the eisbock experience you're...

I don't have the eisbock experience you're looking for, but I have bottle conditioned a few doppelbocks.
1. For a fully attenuated eisbock (and it needed to be fully attenuated before eising),...
Forum: Bottling/Kegging 02-25-2014, 07:44 PM
Replies: 1
Views: 167
Posted By StoneHands
Maybe... I'd wait until Tuesday/Wednesday (the...

Maybe...
I'd wait until Tuesday/Wednesday (the 11th or 12th) to ship and hope for the best. I would assume that your bottles will get refrigerated once they arrive. I would bottle like you plan,...
Forum: Bottling/Kegging 02-24-2014, 04:09 PM
Replies: 17
Views: 3,163
Posted By StoneHands
This wasn't what was asked, but I bought a couple...

This wasn't what was asked, but I bought a couple of these (http://www.kegworks.com/perlick-425-series-draft-beer-faucet-repair-kit-1360-p175514?_s_icmp=nextopia) to have on hand. They work well and...
Forum: General Techniques 02-04-2014, 01:54 AM
Replies: 3
Views: 358
Posted By StoneHands
My vote is before and after. I just about always...

My vote is before and after. I just about always save at least a liter of wort after I've boiled and chilled - essentially the dregs with all of my break material, etc, the last bit that I don't want...
Forum: General Techniques 01-23-2014, 06:53 PM
Replies: 17
Views: 1,262
Posted By StoneHands
One thing to add... I was a dyed in the wool...

One thing to add...
I was a dyed in the wool batch sparger, saw no reason EVER to change on the homebrew level, until I did my first decoction. mjohnson's post above reminded me when he mentioned...
Forum: General Techniques 01-23-2014, 04:18 PM
Replies: 17
Views: 1,262
Posted By StoneHands
I would mash in at 100F like they say, but I...

I would mash in at 100F like they say, but I don't think it's necessary to hold it for 30 minutes. You want the mash to be fully wet/hydrated, and give it time to for the enzymes to get in solution....
Forum: Sponsor Giveaways 01-14-2014, 01:42 PM
Replies: 3,249
Views: 90,154
Posted By StoneHands
I'm in too.

I'm in too.
Forum: Fermentation & Yeast 12-30-2013, 08:06 PM
Replies: 9
Views: 849
Posted By StoneHands
In your original yeast, the nutrient pack is just...

In your original yeast, the nutrient pack is just that - nutrient, it contains no yeast. The yeast was the rest of the liquid. If I understand correctly, the nutrient pack is there to show viability....
Forum: All Grain & Partial Mash Brewing 12-30-2013, 06:57 PM
Replies: 14
Views: 766
Posted By StoneHands
Sorry, it's the lengthy thread here...

Sorry, it's the lengthy thread here (http://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/). The first post in the thread is where the info is.
Forum: All Grain & Partial Mash Brewing 12-30-2013, 03:38 PM
Replies: 14
Views: 766
Posted By StoneHands
I want to stress again, that your water isn't...

I want to stress again, that your water isn't very good for brewing. Your grain bill doesn't really have any dark malts either to help acidifiy the mash. I don't think you'll get to the proper pH if...
Forum: All Grain & Partial Mash Brewing 12-30-2013, 03:20 PM
Replies: 14
Views: 766
Posted By StoneHands
Hope this helps!

Hope this helps!
Forum: All Grain & Partial Mash Brewing 12-27-2013, 03:41 PM
Replies: 7
Views: 1,033
Posted By StoneHands
Pretty much what Iowa said. Usually "light...

Pretty much what Iowa said. Usually "light munich" is the 10L stuff. Weyermann makes a 6L (Munich I) and a 9L (Munich II), I would still consider the 9L the "light Munich" for your recipe. The other...
Forum: All Grain & Partial Mash Brewing 12-13-2013, 06:22 PM
Replies: 36
Views: 2,820
Posted By StoneHands
Props to the OP on this thread...

Props to the OP on this thread (http://www.homebrewtalk.com/f12/base-malt-experiment-404932/). With the results shown, quite frankly I wouldn't use Kolsch malt in a kolsch with what I see. Too dark.
Forum: All Grain & Partial Mash Brewing 12-13-2013, 05:41 PM
Replies: 36
Views: 2,820
Posted By StoneHands
I initially read that as CaCO3 as 96ppm, hence my...

I initially read that as CaCO3 as 96ppm, hence my recommendation of 50% dilution. The updated numbers are even more alkaline, so I would probably do 2 gallons of distilled per 1 gallon of tap with...
Forum: All Grain & Partial Mash Brewing 12-13-2013, 03:57 PM
Replies: 76
Views: 6,902
Posted By StoneHands
Yeah, I agree. I wasn't addressing the...

Yeah, I agree. I wasn't addressing the tannin/taste issue with my comment, I was stating that more from a time savings standpoint.
Forum: All Grain & Partial Mash Brewing 12-13-2013, 03:55 PM
Replies: 36
Views: 2,820
Posted By StoneHands
Pretty good water, but slightly alkaline (the...

Pretty good water, but slightly alkaline (the CaCO3). I'm still learning about water chemistry, but I'd be tempted to dilute your source water with at least 50% distilled, and add 3% acid malt to...
Forum: All Grain & Partial Mash Brewing 12-13-2013, 03:49 PM
Replies: 36
Views: 2,820
Posted By StoneHands
The pH of your water isn't really important, the...

The pH of your water isn't really important, the pH of the mash is. Just measuring the pH of your water doesn't tell the whole story without knowing your water makeup. Pay attention to your water...
Forum: All Grain & Partial Mash Brewing 12-13-2013, 03:27 PM
Replies: 76
Views: 6,902
Posted By StoneHands
It sounds like everyone has covered the issue...

It sounds like everyone has covered the issue pretty well, but I wanted to chime in and recommend the OP look at the water chemistry primer...
Forum: All Grain & Partial Mash Brewing 12-09-2013, 10:32 PM
Replies: 6
Views: 276
Posted By StoneHands
To add, my total mash volume at 1.75 qt/lb at...

To add, my total mash volume at 1.75 qt/lb at acid rest dough in was just over 6 gallons (I used the markings on my cooler mash tun). I pulled just over 3 gallons of thick mash and put it in the pot,...
Forum: All Grain & Partial Mash Brewing 12-09-2013, 10:24 PM
Replies: 6
Views: 276
Posted By StoneHands
I did my first decoction mash over the weekend...

I did my first decoction mash over the weekend (so that makes me an expert...) but managed to hit my temps pretty well. I used Kai's enhanced double decoction...
Forum: Sponsor Giveaways 11-21-2013, 02:09 PM
Replies: 2,852
Views: 94,678
Posted By StoneHands
Definitely in.

Definitely in.
Forum: General Techniques 11-15-2013, 05:29 PM
Replies: 4
Views: 360
Posted By StoneHands
If you're bottling your lagers, bottle them after...

If you're bottling your lagers, bottle them after fermentation is finished, let them carb up at room temp, and then "lager" in the bottle with the bottles in the fridge. However, I think this is less...
Showing results 1 to 25 of 430

 
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