Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Search Forums > Search Results

Showing results 1 to 25 of 125
Search took 0.02 seconds.
Search: Posts Made By: Bottoms_Up
Forum: Fermentation & Yeast 08-16-2014, 01:37 AM
Replies: 11
Views: 376
Posted By Bottoms_Up
Perhaps "cloudy" is not the best adjective to...

Perhaps "cloudy" is not the best adjective to use. The starter can look quite clear after a few days, but if you compare a 3-day starter directly to a 15-day starter, you will see a significant...
Forum: Fermentation & Yeast 08-16-2014, 01:34 AM
Replies: 11
Views: 376
Posted By Bottoms_Up
I've been considering that possibility. It should...

I've been considering that possibility. It should be quite instructional.
Forum: Fermentation & Yeast 08-15-2014, 11:03 PM
Replies: 11
Views: 376
Posted By Bottoms_Up
True, I'm not too worried about the results...

True, I'm not too worried about the results (negligible differences), but the other thing about brewing that interests me tremendously is the math behind it all. I have never purchased a brewing...
Forum: Fermentation & Yeast 08-15-2014, 03:03 PM
Replies: 11
Views: 376
Posted By Bottoms_Up
Good points, and I have yet to see solid...

Good points, and I have yet to see solid arguments for what the optimal time in the fridge would be. I suspect that leaving the starter in the fridge only overnight would result in a significant...
Forum: Fermentation & Yeast 08-15-2014, 02:50 PM
Replies: 11
Views: 376
Posted By Bottoms_Up
The problem is that the liquid on top is not...

The problem is that the liquid on top is not completely clear until it has been in the fridge for about 15 days, even though it looks relatively clear after a day or two. The amount of yeast in...
Forum: Fermentation & Yeast 08-15-2014, 02:16 PM
Replies: 11
Views: 376
Posted By Bottoms_Up
Cold Crashing - Amount of Yeast in Suspension

After making a yeast starter, one option is to cold crash the starter, decant and pitch. There seems to be little agreement on how long the starter should be "cold crashed", which also depends on the...
Forum: Belgian Strong Ale 07-17-2014, 04:11 AM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
If my conversion efficiency was 50%, and my...

If my conversion efficiency was 50%, and my lauter efficiency was the same at 50%. does it make sense that my overall efficiency would only be 0.5 x 0.5 = 25%? Shouldn't it be 50%?
Forum: Belgian Strong Ale 07-16-2014, 05:48 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
Achieving close to 100% mash efficiency in a...

Achieving close to 100% mash efficiency in a homebrew situation is unheard-of. Usually mash efficiencies in homebrew set-ups run about 65-80%. There are numerous factors that could affect the mash...
Forum: Belgian Strong Ale 07-16-2014, 12:32 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
There are generally four types of efficiency: ...

There are generally four types of efficiency:
1) Mash Conversion Efficiency;
2) Pre-boil Efficiency;
3) Ending Kettle Efficiency; and
4) Brew House Efficiency.

The last is actually the overall...
Forum: Belgian Strong Ale 07-15-2014, 04:13 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
After having read all the messages on this forum,...

After having read all the messages on this forum, regarding the single infusion process, there was one issue that was never discussed, and another that was not resolved. I was wondering if anyone...
Forum: Belgian Strong Ale 07-14-2014, 06:21 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
Someone correct me if I'm wrong, but, based on my...

Someone correct me if I'm wrong, but, based on my understanding, secondaries aren't necessary when you're only leaving the beer on the dead yeast/trub for relatively short periods of time, such as...
Forum: Brewing Software 07-14-2014, 01:28 PM
Replies: 5
Views: 1,367
Posted By Bottoms_Up
Thank you! Very fascinating setup!

Thank you! Very fascinating setup!
Forum: Belgian Strong Ale 07-13-2014, 04:57 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
It's all about backward engineering. You and saq...

It's all about backward engineering. You and saq in particular, have done an incredible job at doing just that. Saq for the refinement of his recipe, and you, particularly for your involvement in the...
Forum: Brewing Software 07-13-2014, 03:10 PM
Replies: 5
Views: 1,367
Posted By Bottoms_Up
I've been looking for such a device for years and...

I've been looking for such a device for years and can't understand why it hasn't yet been manufactured. The problem with the Amazon device and other similar devices is that it only goes to 140 F, not...
Forum: Belgian Strong Ale 07-13-2014, 02:28 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
Interesting blind tasting test, comparing the...

Interesting blind tasting test, comparing the three favourites - St. Bernardus Abt 12, Rochefort 10, and Westvleteren. I was impressed that these two were able to detect how different these three...
Forum: Belgian Strong Ale 07-13-2014, 01:38 AM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
Unfortunately, there were no links on your...

Unfortunately, there were no links on your message, but I searched for it and found it here:

https://www.youtube.com/watch?v=Ba2DCZnTUlk

Thank you - it's certainly well worth watching - I...
Forum: Belgian Strong Ale 07-13-2014, 12:56 AM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
I think I read somewhere that for open...

I think I read somewhere that for open fermentation, the ratio of height to width of the container should be about the same. There are also variations of this ratio. I read that once the height/width...
Forum: Belgian Strong Ale 07-12-2014, 10:56 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
I'm surprised that the photographer was allowed...

I'm surprised that the photographer was allowed into the brewery during the fermentation stage! Too bad he wasn't able to take a picture of them adding the secret candi-syrup.
Forum: Belgian Strong Ale 07-12-2014, 01:20 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
Earlier, I mentioned seeing pictures of an open...

Earlier, I mentioned seeing pictures of an open fermenter at St. Sixtus (Westvleteren). For purposes of interest, here is a link to those pictures:
...
Forum: Belgian Strong Ale 07-11-2014, 06:26 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
Great choice! Next to Westvleteren, Trappistes...

Great choice! Next to Westvleteren, Trappistes Rochefort 10 is my favourite, although it tastes quite different. I have yet to try the Panneport Reserve Fisherman's Ale. I have never seen it in my...
Forum: Belgian Strong Ale 07-11-2014, 04:25 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
What is your personal opinion of what beer comes...

What is your personal opinion of what beer comes closest to the taste of Westvleteren?
Forum: Belgian Strong Ale 07-10-2014, 10:41 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
I agree - it must be the smoothness of the...

I agree - it must be the smoothness of the Westvleteren candi-syrup that likely makes it so much superior to St. B. The way the caramel syrup is made is likely a significant contributor in what gives...
Forum: Belgian Strong Ale 07-10-2014, 05:22 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
It's possible that the taste I detect in the St....

It's possible that the taste I detect in the St. Bernardus is a result of the dark malt, but it still has that strong, almost pungeant, molasses taste. I agree that it is likely a result of the use...
Forum: Belgian Strong Ale 07-10-2014, 03:08 AM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
Thanks, CSI. I think I got some of my information...

Thanks, CSI. I think I got some of my information backwards. I assumed that it was St. Bernardus who did the open fermenting, but it was actually Westvleteren. The strong molasses taste was in the...
Forum: Belgian Strong Ale 07-09-2014, 10:57 PM
Replies: 2,048
Views: 327,632
Posted By Bottoms_Up
Based on the difference in taste, I suspect that...

Based on the difference in taste, I suspect that either the candi syrups are different, or the process (open fermentation?) causes the candi syrup to taste different. If it wasn't so expensive, it...
Showing results 1 to 25 of 125

 
Forum Jump