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Forum: Sour Ale 03-30-2014, 04:36 AM
Replies: 22
Views: 10,513
Posted By Simps
I based my lactic acid content range on the book...

I based my lactic acid content range on the book "Designing Great Beers" by Ray Daniels, Table 27.2 page 344. I will not post something I do not have permission to so I will leave it to everyone else...
Forum: Sour Ale 02-22-2014, 09:04 PM
Replies: 22
Views: 10,513
Posted By Simps
Hey all, It has been a while since I updated...

Hey all,

It has been a while since I updated this post so I thought I should check in.

citric acid vs lactic acid

I haven't tried citric acid, but that sounds interesting. I know acid blend,...
Forum: All Grain & Partial Mash Brewing 02-22-2014, 08:17 PM
Replies: 20
Views: 848
Posted By Simps
Do you notice any off flavors? Green apple?...

Do you notice any off flavors? Green apple? Fusile alcohol?

Contamination as well as all the above can lead to reduced head retention.
Forum: All Grain & Partial Mash Brewing 07-03-2012, 02:56 PM
Replies: 35
Views: 3,170
Posted By Simps
Very Cool. I was thinking about starting a thread...

Very Cool. I was thinking about starting a thread dedicated to reducing the length of the brew day but this one already does the job. Now only one question remains...

There may be no defects but...
Forum: Sour Ale 05-03-2012, 02:52 PM
Replies: 22
Views: 10,513
Posted By Simps
If you are bottling you still need to add sugar...

If you are bottling you still need to add sugar to create the carbonation.

You are probably thinking of lactose - a type of sugar. Lactose sugar however is not metabolized by yeast either and...
Forum: Sour Ale 03-23-2012, 06:55 PM
Replies: 22
Views: 10,513
Posted By Simps
Moved to 4c as in 4 degrees celcius. I took the...

Moved to 4c as in 4 degrees celcius. I took the primary bucket and put in in a fridge to drop the yeast. You can leave it longer if you like, I believe the standard is 2weeks. Normally i ferment for...
Forum: Hops Growing 03-22-2012, 06:41 PM
Replies: 5
Views: 463
Posted By Simps
Hey BBL, Great response. I've not heard of...

Hey BBL,

Great response. I've not heard of anyone trimming their bines at a certain height but I am definatly interested. It sounds like the perfect strategy for what I'm planning.(a glorified hop...
Forum: Sour Ale 01-12-2012, 03:46 PM
Replies: 22
Views: 10,513
Posted By Simps
Thanks, Let me know what you think. It's a...

Thanks,

Let me know what you think. It's a huge time saver.
Forum: Extract Brewing 01-08-2012, 10:57 PM
Replies: 1
Views: 680
Posted By Simps
I wanted to update this post because I had such a...

I wanted to update this post because I had such a hard time finding guidance on how to do this and wanted to save someone else some time. I made a recipe for an extract Berliner that takes 2 hours to...
Forum: Sour Ale 01-08-2012, 10:50 PM
Replies: 22
Views: 10,513
Posted By Simps
Quick and Dirty Berliner

A while ago I was looking for a fast easy way to make a Berliner Weisse. I posted on the forums for advice and got no response so I threw this together myself and it turned out great.

The sourness...
Forum: Recipes/Ingredients 01-08-2012, 09:43 PM
Replies: 26
Views: 9,312
Posted By Simps
Thanks for the update marcelo. How did you go...

Thanks for the update marcelo. How did you go about choosing your pilsner base malt? I've had issues finding anything quite as aromatic as what you get in a real German beer. Was the final beer close...
Forum: Equipment/Sanitation 11-18-2011, 08:58 PM
Replies: 3
Views: 371
Posted By Simps
I was worried this would happen to me some day...

I was worried this would happen to me some day with the way my shank looked after the first time I used it. You could always keep doing what you're doing, just get a dremmel and shave some grooves...
Forum: General Techniques 10-19-2011, 09:05 PM
Replies: 14
Views: 1,450
Posted By Simps
I've tried this in the past, got somewhere close...

I've tried this in the past, got somewhere close to 75% reduction. The wort that was reduced tasted a lot like caramel, I was really pumped to try the finished product, added it back the the last of...
Forum: General Techniques 09-29-2011, 08:54 PM
Replies: 9
Views: 983
Posted By Simps
You might be better off trying to find...

You might be better off trying to find butterscotch flavored syrup and adding to to the pint rather than trying to boost an off flavor. Doing both might add some complexity though.
Forum: All Grain & Partial Mash Brewing 09-09-2011, 10:53 PM
Replies: 3
Views: 489
Posted By Simps
I had a huge problem with acetyldehyde for a...

I had a huge problem with acetyldehyde for a while. Everyone cries temp and sanitation but the solution for me was Oxygenation. I know a guy who ran an experiment on his recurring acetyldehyde...
Forum: General Beer Discussion 09-07-2011, 03:46 PM
Replies: 30
Views: 1,835
Posted By Simps
I don't know if it's subconscious or coincidental...

I don't know if it's subconscious or coincidental but I always seem to brew an amber ale with a full slightly sweet body and dry finish that has been lightly dry hopped around fall. Something...
Forum: Fermentation & Yeast 08-29-2011, 05:18 PM
Replies: 13
Views: 849
Posted By Simps
I brewed a german heffeweizen last summer the...

I brewed a german heffeweizen last summer the night my air conditioning went out. The temps shot up to the mid 80's in my place over the next couple days. I thought for sure the beer was shot,...
Forum: All Grain & Partial Mash Brewing 08-29-2011, 04:30 PM
Replies: 6
Views: 391
Posted By Simps
Those questions are exactly why a lot of people...

Those questions are exactly why a lot of people avoid using dark and amber extracts. You can't really be sure what specialty malts and how much of them are in extracts. If you are trying to control...
Forum: All Grain & Partial Mash Brewing 06-28-2011, 07:00 PM
Replies: 23
Views: 1,151
Posted By Simps
Is it possible you are sparging too fast? I...

Is it possible you are sparging too fast? I realize stuck mash is the most common problem associated with it but depending on how much you stir you might have a channeling problem?

Doing a...
Forum: Recipes/Ingredients 05-26-2011, 08:13 PM
Replies: 8
Views: 1,229
Posted By Simps
I've been reading a lot on this topic lately as...

I've been reading a lot on this topic lately as well. I've gone through "Belgian Ales" and "Brew like a Monk" among the other brewing library standards. From what I've read the type of sugar is...
Forum: General Techniques 05-26-2011, 07:59 PM
Replies: 21
Views: 2,202
Posted By Simps
I recently bought some living irish moss and have...

I recently bought some living irish moss and have been growing it on my balcony. Does anyone know if you can use fresh moss or does it have to be dried? It looks a lot different when it's alive which...
Forum: Fermentation & Yeast 05-26-2011, 07:55 PM
Replies: 5
Views: 685
Posted By Simps
Personally I have found the higher the ferm temp,...

Personally I have found the higher the ferm temp, the stronger the :ban:. I have always had an issue with producing too much :ban: however. (I have fermented between 68-80F)

Most brewers are...
Forum: Extract Brewing 04-20-2011, 08:31 PM
Replies: 1
Views: 680
Posted By Simps
Berliner Weisse

Hey brewtrools,

I want to brew a Berliner Weisse on friday and was wondering if anyone knows the best extract to use. I have heard extracts can pick up some additional unwanted flavors and colors...
Forum: Recipes/Ingredients 12-31-2010, 03:08 PM
Replies: 26
Views: 9,312
Posted By Simps
If Mahrs is as good as Monschof KellerBrau then...

If Mahrs is as good as Monschof KellerBrau then I'm all for it. If you've never had Monschof you should definitely give it a go. It's unfiltered...I wonder if any of that yeast could be revived. It's...
Forum: Recipes/Ingredients 12-29-2010, 06:49 PM
Replies: 26
Views: 9,312
Posted By Simps
Excellent choice using spalt! It's my favorite...

Excellent choice using spalt! It's my favorite hop to use with rich german beers like bocks and marzens. It tastes the most authentic to me, and from what I have read some German brewers refuse to...
Showing results 1 to 25 of 39

 
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