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Forum: Beginners Beer Brewing Forum 08-26-2014, 08:37 PM
Replies: 12
Views: 362
Posted By TNGabe
To me it looks like transferring the wort kicked...

To me it looks like transferring the wort kicked the yeast up and restarted your stuck ferment. If it starts to develop a film or snot bubbles, you've got a problem.
Forum: Fermentation & Yeast 08-26-2014, 05:51 PM
Replies: 5
Views: 279
Posted By TNGabe
Depends on what you mean by yeast nutrient. If it...

Depends on what you mean by yeast nutrient. If it was DAP, that's probably not good. Here's the data sheet. (http://www.inchem.org/documents/icsc/icsc/eics0217.htm)

I would think a veterinarian...
Forum: Cooking & Pairing 08-26-2014, 03:47 PM
Replies: 6
Views: 161
Posted By TNGabe
Unless you are cooking for an army or want to can...

Unless you are cooking for an army or want to can 4oz jars of wort, you aren't going to be able to use one pressure cooker for both things,
Forum: General Beer Discussion 08-25-2014, 03:23 PM
Replies: 1,281
Views: 14,328
Posted By TNGabe
I'll take the conical please :)

I'll take the conical please :)
Forum: Beginners Beer Brewing Forum 08-23-2014, 06:01 PM
Replies: 14
Views: 595
Posted By TNGabe
How could headspace possibly cause contamination...

How could headspace possibly cause contamination of a beer?
Forum: General Beer Discussion 08-21-2014, 10:56 AM
Replies: 40
Views: 1,468
Posted By TNGabe
So you tried an American wit beer and your batch...

So you tried an American wit beer and your batch of homebrew and concluded you don't like beer from Belgium?

Logic expert I am not, but I do see a flaw in your reasoning.

Get yourself a bottle...
Forum: Cider Forum 08-21-2014, 10:52 AM
Replies: 1
Views: 165
Posted By TNGabe
I let five gallons from a club pressing ferment...

I let five gallons from a club pressing ferment on it's own last year and will do more this year. From what I've read, apples seem to be the most reliably 'self fermenting' fruit there is. No need to...
Forum: Lambic & Wild Brewing 08-19-2014, 01:18 AM
Replies: 11
Views: 645
Posted By TNGabe
To me, it's the other side of the 'why can't I...

To me, it's the other side of the 'why can't I use simple sugar for a starter?' I don't want the culture to become acclimated to fermenting maltodextrose and am uncertain how MD compares to wort for...
Forum: Beginners Beer Brewing Forum 08-19-2014, 01:12 AM
Replies: 13
Views: 392
Posted By TNGabe
I think all the gelatin drops through the beer,...

I think all the gelatin drops through the beer, leaving none in final product, or at least that's what you should tell her.

1.012 is spot on for 34/70 from 1.050. 76% is right around what I've...
Forum: Lambic & Wild Brewing 08-18-2014, 07:46 PM
Replies: 11
Views: 645
Posted By TNGabe
I've seen you post this before, but remain...

I've seen you post this before, but remain doubtful of it's efficacy.
Forum: Beginners Beer Brewing Forum 08-16-2014, 02:52 AM
Replies: 7
Views: 211
Posted By TNGabe
3.5 volumes is fine in standard 12 oz bottles, so...

3.5 volumes is fine in standard 12 oz bottles, so don't let that stop you from brewing a golden strong. Now if you don't have temp control for fermentation on the other hand...
Forum: Lambic & Wild Brewing 08-15-2014, 04:42 PM
Replies: 5
Views: 286
Posted By TNGabe
As Gus_13 said, JP dregs are fast and tend to...

As Gus_13 said, JP dregs are fast and tend to take over. Some of their beers are only in a wood for a couple weeks so they're a good choice for something you're trying to turn around fast. Assuming...
Forum: Lambic & Wild Brewing 08-15-2014, 12:17 AM
Replies: 11
Views: 645
Posted By TNGabe
If you're pitching dregs into secondary, a...

If you're pitching dregs into secondary, a bottling strain isn't a concern because there shouldn't be much of anything left for it to ferment. JP dregs have a well deserved reputation for being very...
Forum: All Grain & Partial Mash Brewing 08-13-2014, 12:23 PM
Replies: 7
Views: 562
Posted By TNGabe
Sounds like a strong ferment. If you're only...

Sounds like a strong ferment. If you're only complaint is that it's not quite as sweet as you expected, don't mess with it. That's probably a function of the recipe rather than getting a few more...
Forum: Lambic & Wild Brewing 08-13-2014, 12:18 PM
Replies: 9
Views: 641
Posted By TNGabe
I don't think I've heard anyone call it clean or...

I don't think I've heard anyone call it clean or boring. It just doesn't taste good. The stone fruit and clove thing isn't what I want in a saison.
Forum: Lambic & Wild Brewing 08-13-2014, 12:16 PM
Replies: 109
Views: 11,221
Posted By TNGabe
Interesting note on the L. Brevis. Got a pack of...

Interesting note on the L. Brevis. Got a pack of the L Brevis and some pedio to grow up and keep together with my usual L Delbrueckii to have a more diverse collection of lactic bacteria. Wondering...
Forum: Fermentation & Yeast 08-13-2014, 12:10 PM
Replies: 75
Views: 5,516
Posted By TNGabe
Anecdotaly, from my experience, old yeast is old...

Anecdotaly, from my experience, old yeast is old yeast. Make a starter (or two) and it will obvisouly perform better than if you just pitch a year old smack pack, but you're still growing up...
Forum: Lambic & Wild Brewing 08-11-2014, 12:01 PM
Replies: 13
Views: 775
Posted By TNGabe
Xpertskir, If you've already ordered those...

Xpertskir, If you've already ordered those bottles, stick with the caps. Those smaller 26mm bottles don't cork well. I think Ancorage was only commercial brewery corking them and they've switched to...
Forum: Lambic & Wild Brewing 08-11-2014, 11:06 AM
Replies: 14
Views: 431
Posted By TNGabe
It is a common misconception that adding sugar...

It is a common misconception that adding sugar will make a beer 'more dry.' It will generally increase attenuation, although as noted with 3711, some yeasts are so attenuative sugar doesn't make much...
Forum: Home Brewing Photo Forum 07-24-2014, 08:32 PM
Replies: 6,538
Views: 205,968
Posted By TNGabe
Sorry you got skanky jam labels. Reggie decided...

Sorry you got skanky jam labels. Reggie decided to help unpack after the market the other day and I haven't redone them yet.

Yup, I'm alive-ish.
Forum: Lambic & Wild Brewing 06-27-2014, 03:18 PM
Replies: 109
Views: 11,221
Posted By TNGabe
Lacto looks interesting, but I think wyeast's...

Lacto looks interesting, but I think wyeast's normal strain is more hop tolerant than credited, or at least it can develop hop tolerance.

On the downside, this is when they're supposed to release...
Forum: Lambic & Wild Brewing 06-25-2014, 04:28 PM
Replies: 20
Views: 1,321
Posted By TNGabe
Almanac release a sourdough ale commercially....

Almanac release a sourdough ale commercially. They're available online from a number of places.

Although it's likely to be lactobacillus, without doing some lab work there's no way of knowing...
Forum: Lambic & Wild Brewing 05-05-2014, 10:14 PM
Replies: 2
Views: 343
Posted By TNGabe
Some brett strains will make noticeable acid when...

Some brett strains will make noticeable acid when continually aerated.
Forum: Lambic & Wild Brewing 04-18-2014, 02:21 AM
Replies: 16
Views: 836
Posted By TNGabe
How long it takes to 'sour' isn't important. How...

How long it takes to 'sour' isn't important. How long it takes to reach maturity is. Plan on waiting at least 12 months. I've got two ECY20 beers. I thought the first one was pretty pedestrian at the...
Forum: Lambic & Wild Brewing 04-18-2014, 02:16 AM
Replies: 14
Views: 1,498
Posted By TNGabe
I'd file this in the 'anyone who gives a...

I'd file this in the 'anyone who gives a definitive answer is full of crap' category. I'd guess it's more common with mixed fermentations as I feel that a fair bit of acetic acid is required in the...
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