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Search: Posts Made By: caiafa
Forum: General Beer Discussion 10-07-2012, 03:30 PM
Replies: 221
Views: 9,468
Posted By caiafa
raw excludes fermentation I think

raw excludes fermentation I think
Forum: Fermentation & Yeast 09-11-2012, 04:47 AM
Replies: 9
Views: 1,888
Posted By caiafa
Tripels go well with forbidden fruit as well.

Tripels go well with forbidden fruit as well.
Forum: General Beer Discussion 09-08-2012, 01:30 AM
Replies: 303
Views: 14,246
Posted By caiafa
Boucanier Red was the first beer that seemed...

Boucanier Red was the first beer that seemed totally different from the ones I was drinking (usual mas market lagers).
Forum: General Beer Discussion 09-08-2012, 01:27 AM
Replies: 4
Views: 528
Posted By caiafa
Brewdog or Hacker Pschorr I suppose. Not sure....

Brewdog or Hacker Pschorr I suppose. Not sure. Might be Brewdog as they've been using plastic kegs for a while (but the old ones were spherical and had a bag inside the pet).
Forum: General Beer Discussion 09-06-2012, 06:34 PM
Replies: 4
Views: 528
Posted By caiafa
great free fermenting option

Just seen some of these at my local beer joint.
http://www.petainer.com/

Got one and removed the plastic spear quite easily. I'm still waiting to brew the next batch and see how it performs.
I...
Forum: Equipment/Sanitation 08-06-2012, 03:56 PM
Replies: 3
Views: 351
Posted By caiafa
I have a couple myself. The old ones that are...

I have a couple myself. The old ones that are hand blown are very fragile. They have very thin glass in the middle region.
The newer ones are quite sturdy (they are made in a mold and have constant...
Forum: Fermentation & Yeast 07-25-2012, 03:46 PM
Replies: 11
Views: 1,011
Posted By caiafa
pure culture in the freezer acid wash when...

pure culture in the freezer
acid wash when reusing yeast

when it stops performing as it should, start again from pure culture in the freezer

also reculturing from slants or similar doesn't...
Forum: General Beer Discussion 07-10-2012, 10:07 PM
Replies: 66
Views: 3,442
Posted By caiafa
5 x 13 gal demijohns 3 x 6 gal 2 x 7 gal...

5 x 13 gal demijohns
3 x 6 gal
2 x 7 gal buckets
and a couple of key kegs with the lining removed that I find rather good for fermenting stuff in them
Forum: Lambic & Wild Brewing 05-07-2012, 10:18 PM
Replies: 7
Views: 547
Posted By caiafa
You need to fill the barrel at once anyway, so...

You need to fill the barrel at once anyway, so you could start by fermenting a normal batch first, use parts of it to ferment the next ones, then add them all to the barrel.

The primary...
Forum: Recipes/Ingredients 04-18-2012, 02:46 PM
Replies: 2
Views: 195
Posted By caiafa
If you drop 1kg of the roast it will be...

If you drop 1kg of the roast it will be drinkable, otherwise I suspect it will be way too roasty.
Forum: Fermentation & Yeast 04-13-2012, 10:00 PM
Replies: 4
Views: 1,063
Posted By caiafa
I had yeast alive in a 4 months old cake from a...

I had yeast alive in a 4 months old cake from a triple. Used it to ferment a dark strong.
You should be ok even at 6 months IMHO.
Forum: Extract Brewing 04-13-2012, 04:24 AM
Replies: 9
Views: 2,254
Posted By caiafa
I found that a caustic solution cleans burnt...

I found that a caustic solution cleans burnt deposits rather well (10-20% NaOH). I have a spray bottle filled with it and it's very useful while cleaning the stove. Careful with the hands and and...
Forum: Fermentation & Yeast 04-13-2012, 04:18 AM
Replies: 22
Views: 1,855
Posted By caiafa
Actually triples fermented at lower temps then...

Actually triples fermented at lower temps then usual go well with dry hopping, even more so when fermented with a rather clean yeast (3522, 3787).

It would be great if you could bulk age for 3-4...
Forum: Fermentation & Yeast 03-25-2012, 03:14 AM
Replies: 6
Views: 466
Posted By caiafa
In some types of wort Belgian strains put out...

In some types of wort Belgian strains put out those large bubbles. No worries :)
Forum: Brew Science 03-19-2012, 12:43 PM
Replies: 30
Views: 2,473
Posted By caiafa
I've had great success using a sugar solution...

I've had great success using a sugar solution (sucrose - beet sugar) heated around 130C which had some nitrogen source added (Ammonium bicarbonate, DAP) and a fairly strong base (either Na2CO3 made...
Forum: Lambic & Wild Brewing 10-12-2011, 03:34 PM
Replies: 22
Views: 1,844
Posted By caiafa
In non-lambic brews, corn is mostly used in a...

In non-lambic brews, corn is mostly used in a small amount in belgian dark strongs. People say it adds some stickiness to mouth feel, helping to retain more flavor in your mouth.

Maybe it's the...
Forum: All Grain & Partial Mash Brewing 08-04-2011, 03:42 PM
Replies: 18
Views: 715
Posted By caiafa
huge1s I think that the a copper chiller reaches...

huge1s I think that the a copper chiller reaches the same temperature as the boiling wort in a couple of minutes. I'm sure it's sanitized by the temperature almost to the outlets.
Forum: General Beer Discussion 07-30-2011, 08:47 AM
Replies: 144
Views: 5,896
Posted By caiafa
I have no idea how one could not like the ones...

I have no idea how one could not like the ones like:
Tripel Karmeliet
Boucanier Red
La Trappe Dubbel
Forum: Fermentation & Yeast 07-24-2011, 03:25 AM
Replies: 9
Views: 5,345
Posted By caiafa
Next time when you bottle a brew you could let...

Next time when you bottle a brew you could let the slurry decant in the fridge, and then pour it in some ice cube trays and freeze it. It makes an awesome yeast nutrient.

Just throw a 2-3 cubes in...
Forum: General Beer Discussion 07-23-2011, 06:03 AM
Replies: 18
Views: 1,537
Posted By caiafa
+1 to adding flour. Wits were traditionally...

+1 to adding flour.
Wits were traditionally done with a turbid mashing technique, which left some starches unconverted. Beyond that, it doesn't add any additional flavor really.

As a side note,...
Forum: Fermentation & Yeast 07-22-2011, 03:56 AM
Replies: 14
Views: 731
Posted By caiafa
Boil a decent amount of hops for an hour in some...

Boil a decent amount of hops for an hour in some wort and then dump it in there.

As for drinking it, you could measure the ph and if it's reasonably low, give it a try.
Forum: General Beer Discussion 07-14-2011, 07:14 AM
Replies: 106
Views: 16,265
Posted By caiafa
But it might be nice for some sour ales.

But it might be nice for some sour ales.
Forum: Fermentation & Yeast 07-09-2011, 10:50 AM
Replies: 6
Views: 501
Posted By caiafa
I used 3463 (Wyeast Forbidden Fruit) and found it...

I used 3463 (Wyeast Forbidden Fruit) and found it to be a good flocc also. It floccs better than 3787. I'm planning on using 3463 on tripels from now on.

I think the key for haze in wits is to...
Forum: Lambic & Wild Brewing 06-28-2011, 08:38 AM
Replies: 4
Views: 508
Posted By caiafa
I decided to transfer on the fruits anyway, as I...

I decided to transfer on the fruits anyway, as I want to use the wood chips that soaked in the beer in another one. Also, I have some raspberries bought yesterday that should be used Asap.
Forum: Lambic & Wild Brewing 06-27-2011, 09:29 PM
Replies: 4
Views: 508
Posted By caiafa
Experiences with my first lambic

I made a lambic two months ago and pitched some Roeselare and Trapist High Gravity. The beer is now at 0.999 and quite sour. I would say it has 80% of the Rodenbach grand cru sourness.

I'm...
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