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Search: Posts Made By: indigi
Forum: Group Buys 01-04-2014, 06:07 AM
Replies: 161
Views: 10,446
Posted By indigi
thirding the request for a new buy. I'm getting...

thirding the request for a new buy. I'm getting back into it after only having the time for extract batches last year and need to refill the coffers
Forum: Beginners Beer Brewing Forum 05-18-2012, 09:08 PM
Replies: 556
Views: 196,250
Posted By indigi
Ooh, great ideas, thanks! Does the parmesan...

Ooh, great ideas, thanks! Does the parmesan cheese affect the shelf life at all? I won't be giving them out for a couple weeks but am making most of them today.
Forum: Beginners Beer Brewing Forum 05-18-2012, 08:51 PM
Replies: 556
Views: 196,250
Posted By indigi
Any ideas for additions to the ingredients to...

Any ideas for additions to the ingredients to change them up a bit? I'm making a few batches for presents and would like to change up some of the recipe.
Forum: Beginners Beer Brewing Forum 12-15-2011, 09:25 PM
Replies: 556
Views: 196,250
Posted By indigi
I dried them in the oven for almost 10 hours til...

I dried them in the oven for almost 10 hours til they were totally dry (I think I made them a bit too think) so I'm hoping mold won't be a problem, but I'd rather not find out by hearing about how...
Forum: Beginners Beer Brewing Forum 12-15-2011, 12:30 AM
Replies: 556
Views: 196,250
Posted By indigi
How long do these last? I made a batch about 3...

How long do these last? I made a batch about 3 weeks ago and have stored them in Ziploc bags. Would they be ok to give to friends as Christmas presents? My dog only likes chewy treats.
Forum: Lambic & Wild Brewing 12-03-2011, 07:39 PM
Replies: 13
Views: 931
Posted By indigi
It's completely possible to brew an all-Brett...

It's completely possible to brew an all-Brett beer with no sourness, but under the right conditions (especially a glucose-rich wort with the levels of oxygen you'd get in a plastic bucket for 6...
Forum: Fermentation & Yeast 12-02-2011, 01:03 AM
Replies: 6
Views: 440
Posted By indigi
That's a good idea, Skyforger, and could save the...

That's a good idea, Skyforger, and could save the money spent on the yeast. I'd let it go for at least a month at room temperature. It's cooler out now and spoilage bacteria like lacto and pedio grow...
Forum: All Grain & Partial Mash Brewing 12-02-2011, 12:50 AM
Replies: 5
Views: 1,260
Posted By indigi
Not only that, but you'll get flavor and aroma...

Not only that, but you'll get flavor and aroma (as well as some bitterness) from hops added after the boil. You could only do a 60 minute addition and a large 0 minute addition, and if you let it...
Forum: Fermentation & Yeast 12-02-2011, 12:41 AM
Replies: 6
Views: 492
Posted By indigi
Boil a teaspoon of flour in half a cup of water...

Boil a teaspoon of flour in half a cup of water to cloudy it up, if you want. I've had good results with that method if I forget to add it to the boil.
Forum: Fermentation & Yeast 12-02-2011, 12:39 AM
Replies: 11
Views: 591
Posted By indigi
Depending on how low you're starting from, you...

Depending on how low you're starting from, you might not even need to crash and decant. Do a 250ml or 500ml starter, then pitch that into a bigger starter.
Forum: Fermentation & Yeast 12-02-2011, 12:30 AM
Replies: 6
Views: 440
Posted By indigi
I'd just use the ale yeast and do the lager...

I'd just use the ale yeast and do the lager another time. At least you'll know you have enough, it won't be infected (some types of pedio, lacto, and some spoilage organisms can survive at ~160* and...
Forum: Fermentation & Yeast 12-02-2011, 12:16 AM
Replies: 1
Views: 379
Posted By indigi
Make a starter, <1L should be fine if you...

Make a starter, <1L should be fine if you rehydrate properly and give it a good shake every now and then.
Forum: Lambic & Wild Brewing 12-02-2011, 12:13 AM
Replies: 13
Views: 931
Posted By indigi
Depends on a whole lot of things, including wort...

Depends on a whole lot of things, including wort sugar composition, what strain of Brett L, what other yeasts, exposure to oxygen, process, etc.
Forum: General Techniques 12-02-2011, 12:03 AM
Replies: 5
Views: 562
Posted By indigi
Anything you do to promote acetaldehyde...

Anything you do to promote acetaldehyde development can and probably will produce other related off-flavors you're not looking to include. It's not always an A+B=C equation, especially with many...
Forum: Lambic & Wild Brewing 12-01-2011, 11:47 PM
Replies: 1
Views: 284
Posted By indigi
Sour culture gone off?

I started a small sour culture/starter with dregs from a few Russian River/Jolly Pumpkin beers that I've fed a couple times over the past three months. It's starting to develop a horse blanket aroma,...
Forum: All Grain & Partial Mash Brewing 12-01-2011, 11:04 PM
Replies: 8
Views: 587
Posted By indigi
An easy way to answer a lot of questions you have...

An easy way to answer a lot of questions you have is to just take a dispassionate look at the question:

You're asking if you should continue using a process because it worked well for you and made...
Forum: All Grain & Partial Mash Brewing 11-26-2011, 07:02 PM
Replies: 7
Views: 453
Posted By indigi
I agree with "just leave it alone" as it probably...

I agree with "just leave it alone" as it probably tastes fine, but if you really can't get over it coming in a bit paler than you want, pick up some Maltoferm...
Forum: All Grain & Partial Mash Brewing 11-26-2011, 06:56 PM
Replies: 7
Views: 426
Posted By indigi
Taste it a few times before doing anything...

Taste it a few times before doing anything drastic. If you water it down, you can't un-water it, and it could be a perfectly tasty porter as-is, or watering it down a bit might make it taste even...
Forum: Fermentation & Yeast 10-20-2011, 01:37 AM
Replies: 29
Views: 2,015
Posted By indigi
I usually use Notty on a first pass of an...

I usually use Notty on a first pass of an English/American recipe, then as I start refining the grist/hop schedule I'll pick another yeast at some point. Notty's great, but WLP023 might be my new...
Forum: All Grain & Partial Mash Brewing 09-28-2011, 01:24 AM
Replies: 20
Views: 950
Posted By indigi
To me, March says spring, which says fruity and...

To me, March says spring, which says fruity and floral, which says Belgian Triple or Golden Strong. A nice hoppy Pilsner would also be great.
Forum: All Grain & Partial Mash Brewing 09-28-2011, 01:21 AM
Replies: 7
Views: 567
Posted By indigi
The Samuel Smith Oatmeal Stout is pretty dry as I...

The Samuel Smith Oatmeal Stout is pretty dry as I recall, and you're most likely using a low-attenuating English yeast, so that's not too surprising really. Raise it to 152* if you really want, but I...
Forum: All Grain & Partial Mash Brewing 09-27-2011, 11:40 PM
Replies: 17
Views: 1,138
Posted By indigi
How long did you boil your decoction? How thick...

How long did you boil your decoction? How thick was it? In addition to the gallon and change unaccounted for with dead space and absorption, the boiloff might have put you at 2 gallons shy.


e:...
Forum: Fermentation & Yeast 09-27-2011, 11:36 PM
Replies: 5
Views: 409
Posted By indigi
The port would add some extra sugar that you'd...

The port would add some extra sugar that you'd need to account for when adding your priming solution.
Forum: General Techniques 08-12-2011, 01:32 AM
Replies: 12
Views: 576
Posted By indigi
Cherry off-flavor sounds like rogue Brett to me.

Cherry off-flavor sounds like rogue Brett to me.
Forum: Fermentation & Yeast 08-12-2011, 01:31 AM
Replies: 8
Views: 367
Posted By indigi
3711 cannot be stopped by warm shipping...

3711 cannot be stopped by warm shipping temperatures
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