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Search: Posts Made By: CreeDakota
Forum: Recipes/Ingredients 09-23-2011, 12:36 AM
Replies: 11
Views: 2,463
Posted By CreeDakota
what about pearl do you guys dislike?

what about pearl do you guys dislike?
Forum: Lambic & Wild Brewing 05-05-2010, 03:39 AM
Replies: 15
Views: 1,965
Posted By CreeDakota
I did a quick search and found some surface...

I did a quick search and found some surface yeasts, in particular Candida, that also produce acetic acid and therefore Ethyl acetate.

Both surface yeasts and acetobactor need oxygen to compete...
Forum: Lambic & Wild Brewing 05-05-2010, 03:00 AM
Replies: 15
Views: 1,965
Posted By CreeDakota
nail polish remover smell is Ethyl Acetate. It...

nail polish remover smell is Ethyl Acetate. It is formed due to the reaction of Ethanol and Acetic Acid. I would guess you have acetobacter in you mixed culture but other bugs can make this too.
Forum: All Grain & Partial Mash Brewing 04-29-2010, 09:42 PM
Replies: 29
Views: 7,353
Posted By CreeDakota
I am making a similar beer right now. I plan to...

I am making a similar beer right now. I plan to crush and then steam/sanitaize the coriander, and add in the secondary with my dry hops. I thought this would add more delicate and volitile aroma...
Forum: General Beer Discussion 04-28-2010, 04:26 PM
Replies: 4
Views: 355
Posted By CreeDakota
As for the oak chips I would recommend going...

As for the oak chips I would recommend going small, maybe an ounce of medium toast/ 5gallons for two weeks. I am not sure the exact amount becuase it varies with how much surface area the chips are...
Forum: Fermentation & Yeast 04-27-2010, 04:12 PM
Replies: 21
Views: 1,470
Posted By CreeDakota
I dont know the amount of O2 in distilled water. ...

I dont know the amount of O2 in distilled water. Why do your feel compelled to use it in the first place? Are you trying to make a Pilzen lager style with very low mineral water?
Forum: Fermentation & Yeast 04-27-2010, 03:53 PM
Replies: 3
Views: 532
Posted By CreeDakota
I would dump it and start over. ...

I would dump it and start over.

Alternatively you could brew a second batch of high alcohol cider/apple wine and blend them to create a semi-sweet more desert style batch. If you could force...
Forum: Recipes/Ingredients 02-25-2009, 12:27 AM
Replies: 91
Views: 33,298
Posted By CreeDakota
Roomates! He prolly ate your leftover pizza with...

Roomates! He prolly ate your leftover pizza with the beer, left the dishes in the sink and then used your towel after his shower....

Seriously though, thanks for the Cocoa tips.
Forum: Recipes/Ingredients 02-24-2009, 11:44 PM
Replies: 4
Views: 2,066
Posted By CreeDakota
why wait to add the maple syrup and molasses at...

why wait to add the maple syrup and molasses at secondary? if you add enough to make a difference you will start a rigorous fermentation anyway. I would add it to the boil just like adding Barley...
Forum: Recipes/Ingredients 02-24-2009, 11:32 PM
Replies: 91
Views: 33,298
Posted By CreeDakota
Great chocolate lesson! I would love more tips...

Great chocolate lesson! I would love more tips from others on brewing with chocolate. Do you add cocoa powder during the boil? Mash? Add an liquid infusion at secondary? I think most of the...
Forum: Recipes/Ingredients 02-24-2009, 11:07 PM
Replies: 22
Views: 2,032
Posted By CreeDakota
I think you are on the right track. Tea is...

I think you are on the right track.

Tea is going to mainly contribute one of two things to a brew; bitterness/tannins or aroma/flavor. Most tea is made hot to a)dissolve tannins, caffeine and...
Forum: General Beer Discussion 02-24-2009, 10:08 PM
Replies: 15
Views: 888
Posted By CreeDakota
The majority of your guests will go for the...

The majority of your guests will go for the lighter brew you bring; if you make a stout and something else I would go 1 stout for every 3 lighter brew.
Forum: DIY Projects 02-24-2009, 12:04 AM
Replies: 120
Views: 57,572
Posted By CreeDakota
Levels or mold and bacteria counts are typically...

Levels or mold and bacteria counts are typically 100-1000 higher concentration INSIDE than inside your home. I have the my wort open to the breeze during my cooling step and have had no problems.
Forum: General Chit Chat 02-03-2009, 09:47 PM
Replies: 7
Views: 1,689
Posted By CreeDakota
This document puts we off. Putting history...

This document puts we off.

Putting history aside, the point of any brew industry is to make a profit selling beer people value. Alot of people value beer based on cost per buzz. Macro brews...
Forum: General Techniques 01-29-2009, 11:26 PM
Replies: 6
Views: 579
Posted By CreeDakota
Hows the flavor? Cold steeping espresso beans...

Hows the flavor? Cold steeping espresso beans doesnt sound too effective to me. I think BierMuncher has a better idea with the Freezedried Coffee slurry addition. Maybe pull a small sample and test...
Forum: Recipes/Ingredients 01-27-2009, 11:52 PM
Replies: 9
Views: 1,001
Posted By CreeDakota
Hum....kinda off topic but has anyone ever tried...

Hum....kinda off topic but has anyone ever tried to get nut flavor directly into a beer, perhaps by stepping nuts like you would step crystal malt. I think the fat and protein would be bad if you...
Forum: General Beer Discussion 01-27-2009, 11:11 PM
Replies: 4
Views: 1,204
Posted By CreeDakota
If your starter is going well I think you could...

If your starter is going well I think you could split that fine. You mean 2 5 gallons right?
Forum: All Grain & Partial Mash Brewing 01-26-2009, 11:36 PM
Replies: 7
Views: 1,219
Posted By CreeDakota
I really wish I could taste your brew to...

I really wish I could taste your brew to understand what your talking about better.

Chlorine and Chloramines, wouldnt they both evaporate during the boil? Or are you talking about reaction during...
Forum: All Grain & Partial Mash Brewing 01-26-2009, 11:23 PM
Replies: 10
Views: 648
Posted By CreeDakota
I would love an update baldbrew! posting when...

I would love an update baldbrew! posting when things dont work out really helps others learn ALOT from your experience.

You say "chill this ****ty 1.032 and call it a day"; what temperature was...
Forum: General Techniques 01-26-2009, 03:25 PM
Replies: 55
Views: 3,564
Posted By CreeDakota
People mainly brew for fun. Fun looks different...

People mainly brew for fun. Fun looks different to many different people. On occasion I am as exacting as I know how to be, sometimes I just want to chill and throw it all in a bucket. Both ways I...
Forum: General Chit Chat 01-24-2009, 12:45 AM
Replies: 441
Views: 179,792
Posted By CreeDakota
Just found this thread, Your place looks great! ...

Just found this thread, Your place looks great! Thanks for sharing the build with all the rest of us.

I live in Seattle and will stop by for a Pint RIGHT NOW!!

Also are you going to have a...
Forum: Bottling/Kegging 01-23-2009, 12:15 AM
Replies: 4
Views: 305
Posted By CreeDakota
My LHBS stores their dry yeast at room temp for...

My LHBS stores their dry yeast at room temp for longer than 2 months with no problem.

If you used the Windsor for the primary ferment you should be fine. But I misunderstand why pitching again at...
Forum: Bottling/Kegging 01-20-2009, 11:41 PM
Replies: 12
Views: 3,163
Posted By CreeDakota
Great Response Jonnio! I have bottled into a...

Great Response Jonnio!

I have bottled into a similar growler over ten times with no incident. I filled it around an inch up the neck, so yes I filled it less than 12 oz and 22 oz i was filling...
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