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Search: Posts Made By: wonderbread23
Forum: Beginners Beer Brewing Forum Yesterday, 10:45 AM
Replies: 5
Views: 36
Posted By wonderbread23
Quoted attenuation numbers are good for relative...

Quoted attenuation numbers are good for relative comparison of strains, but not something that should be counted on to predict FG. Recipe is a much greater determinant of attenuation than yeast...
Forum: Recipes/Ingredients 07-28-2014, 11:38 AM
Replies: 27
Views: 3,522
Posted By wonderbread23
I brewed a SMaSH Mandarina Bavaria Pilsner....

I brewed a SMaSH Mandarina Bavaria Pilsner. Review of the beer is here (http://www.thepourreport.com/smash-mandarina-bavaria-vs-hallertau-mittelfruh-pilsners/).
Forum: Recipes/Ingredients 07-17-2014, 01:21 AM
Replies: 5
Views: 236
Posted By wonderbread23
If interested, I've written up my recipe on my...

If interested, I've written up my recipe on my blog, here (http://www.thepourreport.com/pivo-smash-brewday/).
Forum: Recipes/Ingredients 07-09-2014, 11:44 AM
Replies: 5
Views: 236
Posted By wonderbread23
There is an interview on the Brewing Network with...

There is an interview on the Brewing Network with their brewer where they give a lot of specifics. Combine that with info provided on their website, and you can put together a pretty reasonable...
Forum: Recipes/Ingredients 06-11-2014, 11:47 AM
Replies: 2
Views: 231
Posted By wonderbread23
Reply

I'd consider dialing back the 2oz of warrior at 90. That's a lot of IBUs. I prefer getting most of my bittering in a DIPA from late hop additions.
Forum: Equipment/Sanitation 06-10-2014, 10:03 AM
Replies: 31
Views: 6,226
Posted By wonderbread23
Omega Not Recommended

I cannot recommend Omega as a company. I purchased the meter directly from them that is referenced in this thread. It was DOA upon arrival. After dealing with their customer service, they shipped me...
Forum: General Beer Discussion 05-18-2014, 09:48 PM
Replies: 10
Views: 525
Posted By wonderbread23
It shouldn't ever happen. Only the first place...

It shouldn't ever happen. Only the first place category winners should go on to compete in the BOS round.
Forum: Fermentation & Yeast 05-17-2014, 01:28 PM
Replies: 34
Views: 1,108
Posted By wonderbread23
My ferment is done once the yeast have consumed...

My ferment is done once the yeast have consumed all fermentable sugars, and floc out. This typically means there is zero airlock activity, there is a solid yeast cake at the bottom of the fermenter,...
Forum: Beginners Beer Brewing Forum 05-09-2014, 11:47 AM
Replies: 6
Views: 379
Posted By wonderbread23
I'll play. I'd try to broadly master a wide range...

I'll play. I'd try to broadly master a wide range of beers which categorically offer different techniques to learn. If you can pull off a beer successfully in each of these categories, you'll be a...
Forum: Fermentation & Yeast 05-06-2014, 12:01 PM
Replies: 3
Views: 207
Posted By wonderbread23
Given enough time, Brett will almost always...

Given enough time, Brett will almost always attenuate very low. Short of pasteurization, I think there is very little that can be done to prevent Brett from over-attenuating. Mashing high or using...
Forum: Fermentation & Yeast 04-28-2014, 10:49 AM
Replies: 5
Views: 250
Posted By wonderbread23
You're at over 50% honey which is likely causing...

You're at over 50% honey which is likely causing some issues. Honey is deplete of the typical nutrients found in an all-malt wort which can cause the yeast to slow down and grind to a stop. Typically...
Forum: Fermentation & Yeast 04-27-2014, 01:10 PM
Replies: 7
Views: 631
Posted By wonderbread23
You'll get plenty of diacetyl with Ringwood. It's...

You'll get plenty of diacetyl with Ringwood. It's a nasty yeast. Under pitch it a hair and ferment cool, and you'll have your butter bomb.
Forum: General Beer Discussion 04-23-2014, 11:03 AM
Replies: 4
Views: 276
Posted By wonderbread23
Are you sour mashing, or adding lacto post boil?...

Are you sour mashing, or adding lacto post boil? If you sour mash, then boil as normal, there shouldn't be any problems keeping bugs out of your cold side. I personally like doing a controlled sour...
Forum: Beginners Beer Brewing Forum 04-21-2014, 10:48 AM
Replies: 2
Views: 195
Posted By wonderbread23
Yes, I'm guessing there is a real risk of...

Yes, I'm guessing there is a real risk of oxidation. As long as there was no air in the head and the pump wasn't cavitating, you're probably fine. Was it all clean and sanitized?
Forum: Recipes/Ingredients 04-19-2014, 04:43 PM
Replies: 23
Views: 996
Posted By wonderbread23
I just took gold in the NYC region for NHC with...

I just took gold in the NYC region for NHC with this recipe:

http://www.thepourreport.com/petite-hoppy-duvel-recipe/

The BJCP National judge scored it a 43. I went much smaller --- in fact...
Forum: Fermentation & Yeast 04-19-2014, 12:19 PM
Replies: 4
Views: 289
Posted By wonderbread23
A lot of nutrients contain DAP (diammonium...

A lot of nutrients contain DAP (diammonium phosphate). I've never smelled it when putting it into the beer, but do get it if I smell the vial it comes in. So long as you put in the prescribed amount,...
Forum: Beginners Beer Brewing Forum 04-19-2014, 12:08 PM
Replies: 14
Views: 459
Posted By wonderbread23
It makes no sense to add it to the mash. Add it...

It makes no sense to add it to the mash. Add it to the kettle.
Forum: Fermentation & Yeast 04-15-2014, 10:55 AM
Replies: 6
Views: 728
Posted By wonderbread23
4-weeks is probably too early to bottle a brett...

4-weeks is probably too early to bottle a brett beer with that much residual gravity. I'd typically go something like 6 months...
Forum: Fermentation & Yeast 04-14-2014, 01:44 AM
Replies: 32
Views: 1,291
Posted By wonderbread23
It's likely butyric acid which can be quite...

It's likely butyric acid which can be quite unpleasent. Typical causes are infection.
Forum: General Beer Discussion 04-12-2014, 04:23 PM
Replies: 2
Views: 174
Posted By wonderbread23
Conference hasn't sold out. Passes available...

Conference hasn't sold out. Passes available here:

http://www.ahaconference.org/
Forum: Fermentation & Yeast 04-07-2014, 12:06 AM
Replies: 7
Views: 280
Posted By wonderbread23
Perfectly normal for highly flocculant English...

Perfectly normal for highly flocculant English strains.
Forum: General Beer Discussion 04-05-2014, 01:50 PM
Replies: 583
Views: 55,268
Posted By wonderbread23
Here's the trick. 1. Login in to the brewing...

Here's the trick.

1. Login in to the brewing competition site.
2. Go directly to: http://brewingcompetition.com/output/print.php?section=default&action=print
3. It will show results that are in...
Forum: Recipes/Ingredients 04-04-2014, 11:43 AM
Replies: 7
Views: 617
Posted By wonderbread23
The brewer at Firestone gives a lot of...

The brewer at Firestone gives a lot of information about Pivo in an interview on the Brewing Network.

http://thebrewingnetwork.com/shows/1041

The keys are very high attenuation (88% by my...
Forum: General Techniques 03-22-2014, 01:04 PM
Replies: 6
Views: 315
Posted By wonderbread23
Simple sugars are great in a DIPA. If you don't...

Simple sugars are great in a DIPA. If you don't have too much in there already, I would definitely go for it.
Forum: Fermentation & Yeast 03-22-2014, 12:53 PM
Replies: 5
Views: 374
Posted By wonderbread23
2565 is a very powdery yeast. Traditional for a...

2565 is a very powdery yeast. Traditional for a Kolsch beer is a prolonged period of cold storage (lagering). At the end of that period, you should have a pretty bright beer. Gelatin can help if the...
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