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Forum: Beginners Beer Brewing Forum 08-13-2012, 02:59 PM
Replies: 3
Views: 203
Posted By pericles
My understanding is that, for the most part,...

My understanding is that, for the most part, Trappist monks brewed beer for daily consumption, particularly during winter months, because their styles of beer lasts longer than if it were stored as...
Forum: Beginners Beer Brewing Forum 08-13-2012, 02:25 PM
Replies: 16
Views: 515
Posted By pericles
When you say your thermometer broke. . . do you...

When you say your thermometer broke. . . do you mean that there is mercury in your beer, or that your digital thermometer stopped working? Mercury is toxic both to yeast and to you.
Forum: Beginners Beer Brewing Forum 08-13-2012, 02:23 PM
Replies: 3
Views: 203
Posted By pericles
The big ones I can think of are Duchess, the...

The big ones I can think of are Duchess, the -tion beers at Russian River, and Tor Rouge, none of which are affiliated with any particular religion that I know of.

Why the interest?
Forum: Recipes/Ingredients 08-10-2012, 01:36 PM
Replies: 4
Views: 255
Posted By pericles
I think bitter is a better flavor for Belgians,...

I think bitter is a better flavor for Belgians, but others may disagree.
Forum: Equipment/Sanitation 08-03-2012, 01:01 PM
Replies: 1
Views: 2,543
Posted By pericles
Revvy gave a great breakdown of this in another...

Revvy gave a great breakdown of this in another post (http://www.homebrewtalk.com/f11/iodine-sanitation-150345/). Here's what he had to say:
Forum: All Grain & Partial Mash Brewing 08-02-2012, 03:17 PM
Replies: 2
Views: 315
Posted By pericles
The flavor from jam comes almost entirely from...

The flavor from jam comes almost entirely from fermentable sugars, so I'm not sure how much would be left in the final product. Unless you used sugar-free jam?
Forum: Fermentation & Yeast 08-02-2012, 03:12 PM
Replies: 13
Views: 1,541
Posted By pericles
Why not pitch both? I've gotten WLP002 to...

Why not pitch both? I've gotten WLP002 to attenuate and floc really nicely while keeping it's flavor profile when I pitch it with WLP001.
Forum: Fermentation & Yeast 08-02-2012, 03:11 PM
Replies: 7
Views: 417
Posted By pericles
I decant if the starter is more than 5% of the...

I decant if the starter is more than 5% of the total volume of the beer. If it's less than that, I usually just pitch it on in.

There are some beers that will require starters larger than the...
Forum: Beginners Beer Brewing Forum 08-02-2012, 03:06 PM
Replies: 3
Views: 389
Posted By pericles
Unfermented beer (wort) contains sugars,...

Unfermented beer (wort) contains sugars, proteins, and long-chain dextrines that are not fermentable by brewing yeast. As a result, normal brewing yeast will stop fermenting and the beer will be...
Forum: Recipes/Ingredients 06-20-2012, 04:31 PM
Replies: 13
Views: 719
Posted By pericles
(1) If you like nice dry IIPAs like Pliny, then...

(1) If you like nice dry IIPAs like Pliny, then you need to cut way back on your fermentables. Of the 1.08 original gravity, at least ten percent should be simple sugars. Otherwise, you'll end up...
Forum: All Grain & Partial Mash Brewing 06-20-2012, 04:20 PM
Replies: 8
Views: 1,306
Posted By pericles
170F will not kill the bacteria on grain, so if...

170F will not kill the bacteria on grain, so if you leave the mash for long enough you will definitely sour the beer. The question is how long is too long? I've gone six hours from the beginning...
Forum: General Beer Discussion 06-15-2012, 07:29 PM
Replies: 103
Views: 6,963
Posted By pericles
Sure could be—Heinekin in the US tastes VERY...

Sure could be—Heinekin in the US tastes VERY different than it does in Germany. If you're used to the taste of cardboard in your IPAs then you might grow to like it.
Forum: General Beer Discussion 06-15-2012, 05:58 PM
Replies: 103
Views: 6,963
Posted By pericles
I guess my big objection to the "patience"...

I guess my big objection to the "patience" argument is that it has no clear end point. None of the patience-people ever says "four weeks is the perfect amount of time, no longer, no shorter." ...
Forum: Beginners Beer Brewing Forum 06-15-2012, 04:05 PM
Replies: 2
Views: 473
Posted By pericles
Yes. IPAs are meant to be consumed quickly...

Yes. IPAs are meant to be consumed quickly because hop oils will volitolize out of solution. That's why the Pliny the Elder label includes a warning that says:



Three weeks is shorter than I...
Forum: General Techniques 05-30-2012, 07:22 PM
Replies: 31
Views: 3,013
Posted By pericles
I clean a mason jar with PPW, then sanitize it in...

I clean a mason jar with PPW, then sanitize it in the microwave, and finally cool it in a bath of room temperature iodophor. Once it's completely clean, I skim it across the top of the kreusen to...
Forum: General Techniques 05-29-2012, 03:35 PM
Replies: 31
Views: 3,013
Posted By pericles
When I add sugar, I do it after active...

When I add sugar, I do it after active fermentation has finished. The reason is that yeast lose the ability to consume maltose after just a few generations in a dextrose-rich environment; adding...
Forum: Recipes/Ingredients 04-27-2012, 12:50 PM
Replies: 105
Views: 55,352
Posted By pericles
I repeat my request for this to be a sticky and,...

I repeat my request for this to be a sticky and, in addition, request that the admins then delete the (many) requests from me and others so that the thread is less cluttered.
Forum: Recipes/Ingredients 04-25-2012, 08:39 PM
Replies: 105
Views: 55,352
Posted By pericles
Sticky.

Sticky.
Forum: Beginners Beer Brewing Forum 04-17-2012, 07:13 PM
Replies: 14
Views: 896
Posted By pericles
DMS precursers form in wort that is in the...

DMS precursers form in wort that is in the in-between temperatures after boiling and before pitching. Wort that sits for a long time at 120 is therefore more likely to have a lot of DMS in the final...
Forum: All Grain & Partial Mash Brewing 04-16-2012, 02:34 PM
Replies: 9
Views: 497
Posted By pericles
Your higher OG is caused by...

Your higher OG is caused by greater-than-anticipated efficiency, not by (or not just by) your higher-than-anticipated mash temperature. The result is that you have two variables working against...
Forum: All Grain & Partial Mash Brewing 04-16-2012, 02:24 PM
Replies: 23
Views: 1,351
Posted By pericles
Let me start by saying, I've been in a place...

Let me start by saying, I've been in a place where I really wanted to move to "the next level" and couldn't justify the expense of doing it, so I get it. And there are definitely people who make...
Forum: Lambic & Wild Brewing 04-15-2012, 03:26 PM
Replies: 21
Views: 5,211
Posted By pericles
Brett tends to like warmer temperatures than ale...

Brett tends to like warmer temperatures than ale yeasts, somewhere around the belgian area (75-90). That means that, if you choose to blend brett with something clean like 001, you can balance the...
Forum: Beginners Beer Brewing Forum 04-15-2012, 03:20 PM
Replies: 10
Views: 400
Posted By pericles
+1 to BobC. Also, if you want to use dry yeast,...

+1 to BobC. Also, if you want to use dry yeast, consider rehydrating it, isntead of just dumping on top of the wort. You can find instructions on rehydration on the Safale website.
Forum: Beginners Beer Brewing Forum 04-15-2012, 03:09 PM
Replies: 10
Views: 400
Posted By pericles
First off—an absence of airlock activity is not a...

First off—an absence of airlock activity is not a problem. Unless your beer was scalding and killed the yeast, there's no reason that it wouldn't ferment.

Second, why don't you look around this...
Forum: Recipes/Ingredients 04-11-2012, 10:03 PM
Replies: 4
Views: 2,795
Posted By pericles
(1) Why are you adding extract to an all grain...

(1) Why are you adding extract to an all grain recipe? It's not that I object as a matter of principle, I'm just confused.

(2) Why are you adding that little honey? If you only add 8oz, you...
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