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Search: Posts Made By: Prionburger
Forum: Lambic & Wild Brewing 02-11-2013, 04:23 AM
Replies: 7
Views: 443
Posted By Prionburger
They all have the same bugs in them, and I've got...

They all have the same bugs in them, and I've got roughly the same results from the strong ones and the light ones. It's been said that the younger ones (bottling date is taped to the bottle) are...
Forum: Lambic & Wild Brewing 02-11-2013, 03:47 AM
Replies: 7
Views: 443
Posted By Prionburger
Without oxygen, sour beers never get "too sour." ...

Without oxygen, sour beers never get "too sour." They seem to stop after a certain sourness. Even then, the best ones are the most sour. Once you've acquired the taste, which is mostly for brett...
Forum: Lambic & Wild Brewing 02-11-2013, 12:43 AM
Replies: 11
Views: 908
Posted By Prionburger
Also, if you don't bottle often from the keg,...

Also, if you don't bottle often from the keg, don't worry about your lines. In fact, the sour beer will keep the lines sanitized with their acidity and maybe prevent mold.

To prevent souring of...
Forum: Lambic & Wild Brewing 02-11-2013, 12:41 AM
Replies: 11
Views: 908
Posted By Prionburger
Definitely keg it and drink it if it tastes good....

Definitely keg it and drink it if it tastes good. Don't worry about it. The only problem I see with drinking a beer that's in the process of souring is if it has buttery diacetyl. Otherwise it's...
Forum: Lambic & Wild Brewing 02-11-2013, 12:32 AM
Replies: 5
Views: 693
Posted By Prionburger
I suggest pitching the bugs with the yeast into...

I suggest pitching the bugs with the yeast into the wort. I think that gets things going faster. It works well either way, but i think it's faster.

Also, I think you have it totally right with...
Forum: Lambic & Wild Brewing 02-10-2013, 11:55 PM
Replies: 7
Views: 443
Posted By Prionburger
Make a beer with 20-30 Ibu. Gravity 1.060-1.069....

Make a beer with 20-30 Ibu. Gravity 1.060-1.069. 100% pilsner/pale, maybe 10% crystal, and maybe 5% roasted. Pitch any old yeast with some dregs from your favorite live (unpasteurized) sour beer. ...
Forum: All Grain & Partial Mash Brewing 08-05-2012, 05:46 PM
Replies: 22
Views: 2,059
Posted By Prionburger
From my experience, depending on the yeast and...

From my experience, depending on the yeast and the quality/health of the ferment, a porter can be ready very quickly.

Just as an example, I brewed the "Can You Brew It?" black butte porter recipe...
Forum: Bottling/Kegging 07-14-2012, 06:37 AM
Replies: 23
Views: 1,429
Posted By Prionburger
What takes me more time is cleaning bottles. I...

What takes me more time is cleaning bottles. I wish there were a faster way. Most of my time spent bottling is rinsing the oxyclean off, making sure no detergents get in the beer.
Forum: General Beer Discussion 07-14-2012, 06:28 AM
Replies: 3
Views: 495
Posted By Prionburger
Why does North American malt taste like that?

So I've been thinking a lot about it. I like that American malts are so easy to use, and so inexpensive. Nice protein content too. Their flavor though... seems to be less than European malts. Why...
Forum: General Beer Discussion 07-13-2012, 06:58 AM
Replies: 25
Views: 1,439
Posted By Prionburger
Calorie-wise, I think beer is not as rich as it's...

Calorie-wise, I think beer is not as rich as it's made to be. The carbohydrates in beer include a huge percentage of ethanol, and my impression from reading the science is that the caloric...
Forum: Recipes/Ingredients 07-04-2012, 05:04 AM
Replies: 18
Views: 1,787
Posted By Prionburger
I find that you can push the bitterness if you...

I find that you can push the bitterness if you use a low cohumulone hop (the ones with smooth bitterness). I've done a Saison with Apollo hops; 1.065 OG and 50 ibus, and it has a really nice...
Forum: Recipes/Ingredients 07-01-2012, 10:07 PM
Replies: 18
Views: 1,787
Posted By Prionburger
Here's my experience from brewing about 15...

Here's my experience from brewing about 15 Saisons:

I'll second that about candi sugar. Most candi sugar rocks and light syrup are essentially the same as cheap table sugar. Candi syrup is only...
Forum: Recipes/Ingredients 06-30-2012, 04:58 AM
Replies: 2
Views: 341
Posted By Prionburger
Help me pick a SMaSH!

Hi all!

I've got my US-05. I've got my 10 pounds of domestic pale malt. Now I need to choose a hop:

I have a freezer with Crystal hops, Cluster, EKG, and Hallertau Tradition.

Kinda want to...
Forum: Fermentation & Yeast 04-12-2012, 03:06 AM
Replies: 1
Views: 1,197
Posted By Prionburger
Wyeast 1581 experiences

So, I made a regular blonde ale with this yeast. 100% Belgian pilsner malt, 25 ibu Czech saaz 1.068 O.G., and a big mrmalty stirplate starter. Finished at about 1.012.

Impressions: This beer is...
Forum: Fermentation & Yeast 04-12-2012, 02:49 AM
Replies: 13
Views: 4,170
Posted By Prionburger
My only experience with adding sugar later...

My only experience with adding sugar later resulted in a stalled fermentation. It stalled at 1.020, which is gross for a Belgian beer. Adding an active 001 starter fixed it, but in the future I'm...
Forum: Recipes/Ingredients 03-28-2012, 05:13 AM
Replies: 8
Views: 2,972
Posted By Prionburger
My opinion: Overall, what makes a great...

My opinion:

Overall, what makes a great tripel is dryness. Nothing ruins a tripel for me more for me than a sweet finish.

There's a few things in the recipe that will be making your tripel...
Forum: Fermentation & Yeast 02-10-2012, 05:55 PM
Replies: 12
Views: 3,488
Posted By Prionburger
One big thing is the quality of the ferment. If...

One big thing is the quality of the ferment. If the temperature fluctuates too much, even with a high flocculating yeast, you'll get yeast stuck in suspension sometimes.
Forum: All Grain & Partial Mash Brewing 02-02-2012, 07:22 AM
Replies: 10
Views: 815
Posted By Prionburger
I don't think it's worth worrying about. Mine's...

I don't think it's worth worrying about. Mine's been smelling like spent grain for 2 years. As long as it's not moldy, I'm not worried. Even if it is, it's such a trace residue that it won't...
Forum: Recipes/Ingredients 01-25-2012, 05:26 PM
Replies: 44
Views: 14,917
Posted By Prionburger
I brewed this but subbed the hops for some galaxy...

I brewed this but subbed the hops for some galaxy I had recently got. I also used safale 04, which actually attenuated less than 002 finishing at 1.020. Malt profile was dead on, despite hops being...
Forum: General Beer Discussion 01-22-2012, 08:58 PM
Replies: 21
Views: 2,255
Posted By Prionburger
I think EBMUD chlorinates the water sometimes...

I think EBMUD chlorinates the water sometimes (with chloramine). I use campden tablets (one per 10 gallon batch) in the mash water to remove any question that chlorophenols might be forming. They...
Forum: Recipes/Ingredients 12-28-2011, 08:52 PM
Replies: 9
Views: 2,004
Posted By Prionburger
Hey! I've continued with this line of recipes...

Hey! I've continued with this line of recipes here:

http://www.homebrewtalk.com/f12/red-brown-saison-experiment-240353/

I switched to just the two flavors I wanted: roasty and yeasty. My...
Forum: Lambic & Wild Brewing 09-26-2011, 07:12 PM
Replies: 36
Views: 2,953
Posted By Prionburger
Not sure... Maybe it was more in the bubblegum...

Not sure... Maybe it was more in the bubblegum realm of flavors. I'm definitely not getting as much perceived banana as with 1214 (which I love).

WLP566 definitely has more fruit going on than...
Forum: Lambic & Wild Brewing 09-26-2011, 05:45 PM
Replies: 36
Views: 2,953
Posted By Prionburger
Yeah, I've never had 3711 get stuck. I've...

Yeah, I've never had 3711 get stuck. I've underpitched with it, and gave it horrible temperature control, yet it still finished attenuating my beer.

I'm not a huge fan of 3711's flavor profile...
Forum: Lambic & Wild Brewing 09-25-2011, 09:14 PM
Replies: 36
Views: 2,953
Posted By Prionburger
Update: I just racked the clean version into one...

Update: I just racked the clean version into one of my empty carboys. Then I pitched some JP dregs! :ban::ban::ban:
...
Forum: Extract Brewing 09-23-2011, 05:54 PM
Replies: 11
Views: 1,258
Posted By Prionburger
Milk sugar in a Belgian beer is scary to me. I...

Milk sugar in a Belgian beer is scary to me. I think you may get more cloying sweetness than creaminess. For mouth-feel, I'd look more to yeast selection and raw grains than lactose. The best...
Showing results 1 to 25 of 173

 
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