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Search: Posts Made By: pdxal
Forum: General Techniques Yesterday, 05:32 AM
Replies: 3
Views: 108
Posted By pdxal
You'll probably want to get a 3500W induction...

You'll probably want to get a 3500W induction burner to have enough horsepower to ramp up to boil. The smaller/cheaper 1500W burners will be incredibly slow.
Forum: Extract Brewing Yesterday, 05:26 AM
Replies: 5
Views: 219
Posted By pdxal
You shouldn't. Use vanilla beans for a better...

You shouldn't. Use vanilla beans for a better taste, during the boil or after fermentation has finished, like dry hopping, for a week-10 days IMO. Sanitize with a soak in vodka if using after the...
Forum: Extract Brewing Yesterday, 05:21 AM
Replies: 7
Views: 148
Posted By pdxal
Invert sugar is more fermentable, not less. ...

Invert sugar is more fermentable, not less.
Although, the need to use invert sugar for better attenuation is debatable since many argue that sucrose is easily split into glucose and fructose in the...
Forum: Fermentation & Yeast Yesterday, 03:18 AM
Replies: 17
Views: 412
Posted By pdxal
I'd watch out with those bottles. They may turn...

I'd watch out with those bottles. They may turn into gushers (when you open them) or grenades (exploding). They will likely be finishing fermentation in the capped bottles and massively...
Forum: Fermentation & Yeast Yesterday, 03:03 AM
Replies: 6
Views: 164
Posted By pdxal
How about more detail on process and recipe with...

How about more detail on process and recipe with the beers that haven't attenuated well?
I'll echo the questions about refractometer, temperatures, and starter information. 1/2 cup DME doesn't help...
Forum: General Beer Discussion 08-25-2014, 08:44 PM
Replies: 1,061
Views: 7,616
Posted By pdxal
In it to win it.

In it to win it.
Forum: Fermentation & Yeast 08-25-2014, 05:01 AM
Replies: 14
Views: 605
Posted By pdxal
Not sure about in the past, but these days Sake...

Not sure about in the past, but these days Sake is made with koji AND yeast.
http://en.wikipedia.org/wiki/Sake
Forum: Fermentation & Yeast 08-25-2014, 04:47 AM
Replies: 13
Views: 487
Posted By pdxal
Are you sure about your mash temp? Are you...

Are you sure about your mash temp?
Are you using a hydrometer to measure FG, or refractometer?
I'd have boiled longer with the pilsner malt.
How long has it been fermenting now? Did you put it...
Forum: General Beer Discussion 08-25-2014, 04:34 AM
Replies: 14
Views: 541
Posted By pdxal
Wheat is covered with lactobacilis and...

Wheat is covered with lactobacilis and pediococcus, if not brettanomyces. If the "wort" isn't boiled sufficiently after the addition of the wheat some bacteria could survive to sour your "beer"....
Forum: Sake Forum 08-25-2014, 12:31 AM
Replies: 4,490
Views: 518,466
Posted By pdxal
You should give it a shot. The Jiu Qiu have a...

You should give it a shot. The Jiu Qiu have a different type of mold in them, but it would be interesting to see if your experiment works.
Forum: Sake Forum 08-25-2014, 12:15 AM
Replies: 4,490
Views: 518,466
Posted By pdxal
Champagne yeast won't work on its own. The yeast...

Champagne yeast won't work on its own. The yeast balls have mold that breaks down the starches in the rice into sugars that the yeast in the balls can then ferment into CO2 and alcohol.
Not sure if...
Forum: Sake Forum 08-23-2014, 01:00 AM
Replies: 4,490
Views: 518,466
Posted By pdxal
I prefer the clear, rather than cloudy/nigori,...

I prefer the clear, rather than cloudy/nigori, and completely finished fermenting and not carbonated version myself. To each his own. Lots of people like the cloudy and sweeter version, and it isn't...
Forum: Sake Forum 08-22-2014, 10:35 PM
Replies: 4,490
Views: 518,466
Posted By pdxal
Not much difference in flavor between 3 weeks and...

Not much difference in flavor between 3 weeks and 4, but it is no longer carbonated at 5-7 weeks. From there to 6 months I haven't noticed any differences. I've never had a batch turn to vinegar. I...
Forum: General Beer Discussion 08-22-2014, 05:48 AM
Replies: 8
Views: 327
Posted By pdxal
Has the gravity stopped dropping? What is it at? ...

Has the gravity stopped dropping? What is it at?
What yeast?
"Finished"? 7 days is likely very green beer. Saisons were originally made to be brewed and store for a while before drinking. More...
Forum: Sake Forum 08-22-2014, 05:41 AM
Replies: 4,490
Views: 518,466
Posted By pdxal
Supposed to harvest on day 21? I guess I missed...

Supposed to harvest on day 21? I guess I missed that memo. My batches keep fermenting and off gassing until at least 5-6 weeks. I usually harvest at 6-7 weeks to be safe and ensure fermentation is...
Forum: General Beer Discussion 08-21-2014, 04:47 AM
Replies: 8
Views: 327
Posted By pdxal
Yes there would be a problem. You don't want a...

Yes there would be a problem. You don't want a lot of headspace in a secondary, to prevent oxidation. Covering it with a blanket of CO2 might help some, but not much.
Many people never use secondary...
Forum: General Techniques 08-20-2014, 04:59 AM
Replies: 1
Views: 168
Posted By pdxal
The off flavors are associated with other...

The off flavors are associated with other bacteria besides lactobacillus (acetobacter, enteric bacteria, perhaps pediococcus to some degree) that like cooler temperatures and perhaps more oxygen than...
Forum: Fermentation & Yeast 08-20-2014, 04:39 AM
Replies: 8
Views: 382
Posted By pdxal
What kind of water? For rehydrating yeast, boiled...

What kind of water? For rehydrating yeast, boiled and cooled tap/spring water to 80°ish. For starters and for making wort tap water with chlorine/chloramine removed or reverse osmosis/distilled with...
Forum: Extract Brewing 08-19-2014, 05:26 AM
Replies: 5
Views: 395
Posted By pdxal
Glad it turned out for you. In the future, I...

Glad it turned out for you.
In the future, I wouldn't leave the grains in until boiling, steep them at 150-160 and remove. You can get some unwanted flavors from boiling grain.
Forum: BIAB Brewing 08-19-2014, 04:39 AM
Replies: 17
Views: 1,137
Posted By pdxal
Another option is to use a cheapo round baking...

Another option is to use a cheapo round baking rack on the bottom underneath your bag, then fish it out before boiling. Here's an example:
...
Forum: All Grain & Partial Mash Brewing 08-19-2014, 02:39 AM
Replies: 11
Views: 530
Posted By pdxal
Thanks for clarifying.

Thanks for clarifying.
Forum: General Techniques 08-18-2014, 06:07 AM
Replies: 7
Views: 391
Posted By pdxal
If you've left it that long fermenting, and at...

If you've left it that long fermenting, and at 85-90, I'd bet you are measuring your gravity with a refractometer and need to correct for alcohol. Sean Terrill has a good correction tool online.
Forum: All Grain & Partial Mash Brewing 08-18-2014, 05:37 AM
Replies: 11
Views: 530
Posted By pdxal
What the heck is a "Cajun Injector"? All I get...

What the heck is a "Cajun Injector"? All I get when I google that is a brand of marinades and smokers. Thanks for any help.
Cheers.
Forum: Sake Forum 08-18-2014, 12:54 AM
Replies: 4,490
Views: 518,466
Posted By pdxal
I don't rinse, and cook the rice with the amount...

I don't rinse, and cook the rice with the amount of water the rice cooker indicates. I don't add any water. I use Chinese yeast balls and Vietnamese yeast 'tablets', so I can't help you with the...
Forum: Fermentation & Yeast 08-16-2014, 04:08 PM
Replies: 7
Views: 218
Posted By pdxal
Refractometer readings of wort, without alcohol,...

Refractometer readings of wort, without alcohol, are correct and there is no need for correction. Your 1.052 was probably spot on assuming the refractometer was calibrated, the temp was corrected for...
Showing results 1 to 25 of 500

 
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