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Forum: Recipes/Ingredients 07-13-2014, 11:23 PM
Replies: 2,527
Views: 346,092
Posted By oldschool
Can anyone please post up the most up-to-date...

Can anyone please post up the most up-to-date recipe/process?

Thanks!
Forum: General Beer Discussion 06-06-2014, 01:43 AM
Replies: 35
Views: 1,887
Posted By oldschool
Some people's detectable threshold is very high-...

Some people's detectable threshold is very high- maybe you should be happy?
Forum: Recipes/Ingredients 02-20-2014, 01:56 AM
Replies: 10
Views: 2,315
Posted By oldschool
This was definitely a good brew. As stoutsmith...

This was definitely a good brew. As stoutsmith said, the bittering hops should be backed off some but the flavor profile was right on otherwise. I think it's notable that we used a large pitch of...
Forum: Recipes/Ingredients 12-31-2013, 09:48 PM
Replies: 10
Views: 2,315
Posted By oldschool
Maybe I should have checked there first.... But...

Maybe I should have checked there first....
But they are a little vague on the yeast calling it "ale yeast for bright fruity notes"
Forum: Recipes/Ingredients 12-31-2013, 09:47 PM
Replies: 10
Views: 2,315
Posted By oldschool
Maybe I should have checked there first.... But...

Maybe I should have checked there first....
But they are a little vague on the yeast calling it "ale yeast for bright fruity notes"
Forum: Recipes/Ingredients 12-31-2013, 03:10 AM
Replies: 10
Views: 2,315
Posted By oldschool
New Belgium Accumulation clone help

I love this beer but not quite sure where to start. They kinda indicate the hops they use and you know they use wheat and you have the abv and we can measure the gravity but I'm looking for some...
Forum: Fermentation & Yeast 12-29-2013, 09:15 PM
Replies: 16
Views: 999
Posted By oldschool
I also can't comment on the use of olive oil...

I also can't comment on the use of olive oil except I know that it has been done successfully.
In regards to oxygen for fermentation. Yeast would much rather undergo cellular respiration instead...
Forum: Brew Science 12-16-2013, 01:03 AM
Replies: 10
Views: 856
Posted By oldschool
I love the idea of stuff like this. I would love...

I love the idea of stuff like this. I would love to see some hard data and experimentation done on this topic with the use of a HPGC to quantify the results. Cheers!
Forum: Brew Science 12-16-2013, 12:36 AM
Replies: 10
Views: 775
Posted By oldschool
without getting looking up exact amounts you...

without getting looking up exact amounts you won't be far off from being neutral. You don't have a lot of sulphates or chloride ions in your water to start with. Like if you look at burton water...
Forum: Brew Science 12-15-2013, 10:48 PM
Replies: 7
Views: 545
Posted By oldschool
Knoxville Water Report

Hey some friends and I were wondering if anyone has an updated water ion report for the Knoxville, TN area. I know I can get it tested but was hoping someone could just post it up.

Thanks,
Forum: Brew Science 12-15-2013, 06:31 PM
Replies: 23
Views: 2,438
Posted By oldschool
So to get back on topic. You should give the...

So to get back on topic. You should give the South College program a look for sure. I have been researching the whole brew school thing for some time and the truth is that (this day in age) if you...
Forum: Recipes/Ingredients 07-10-2013, 02:19 AM
Replies: 22
Views: 7,593
Posted By oldschool
Starch gelatinization occurs at temps above 140...

Starch gelatinization occurs at temps above 140 or so which is your mash temp. Your mash is gelatinizing all starches- its why conversion happens so quickly. If you buy flaked or rolled oats from a...
Forum: Fermentation & Yeast 07-10-2013, 01:44 AM
Replies: 10
Views: 556
Posted By oldschool
I hate to thread **** but at OSU they told me not...

I hate to thread **** but at OSU they told me not to keep yeast in a residential freezer because of the defrost cycles. I thinks i have heard that here somewhere also. But if it is working for you...
Forum: Recipes/Ingredients 07-10-2013, 01:34 AM
Replies: 22
Views: 7,593
Posted By oldschool
Quick oats are NOT the same thing at all. If you...

Quick oats are NOT the same thing at all. If you want to use quaker brand then use the "Old Fashioned" and not the quick. The quick oats have been previously cooked/processed in some way. They may...
Forum: All Grain & Partial Mash Brewing 03-17-2013, 03:31 AM
Replies: 5
Views: 433
Posted By oldschool
Mine is getting out of bed. I hate mornings and...

Mine is getting out of bed. I hate mornings and especially hate Sunday mornings. I always brew on Sunday so just that.
Forum: All Grain & Partial Mash Brewing 03-17-2013, 03:29 AM
Replies: 2
Views: 204
Posted By oldschool
Dan brewed loooong before it was cool. Send me a...

Dan brewed loooong before it was cool. Send me a bottle of the last batch.
Forum: All Grain & Partial Mash Brewing 03-17-2013, 03:07 AM
Replies: 1
Views: 516
Posted By oldschool
Who has used Irish Stout Malt?

I picked up a bag for 40 bones so why not? Just wondering about the flavor profile if anyone else has used this before. I'm brewing a Citra IPA tomorrow that I've made several times before with Rahr...
Forum: All Grain & Partial Mash Brewing 04-11-2012, 01:28 AM
Replies: 46
Views: 3,601
Posted By oldschool
Heady Topper is the dirtiest, haziest, beer I...

Heady Topper is the dirtiest, haziest, beer I have seen and is one of the best. That is all.
Forum: All Grain & Partial Mash Brewing 12-07-2011, 01:10 AM
Replies: 13
Views: 612
Posted By oldschool
Just be sure to, as mentioned, get the chloride...

Just be sure to, as mentioned, get the chloride to sulfate ratio where you want it, along with achieving at least 50ppm Calcium and enough alkalinity to adjust pH for the the dark malt profile. I...
Forum: All Grain & Partial Mash Brewing 09-24-2011, 09:23 PM
Replies: 9
Views: 582
Posted By oldschool
I know that pedio can have an effect and not show...

I know that pedio can have an effect and not show any "visible" signs although it produces lots of diacetyl. So I would assume that lacto can be in the beer and not show a pellicle etc.
Forum: All Grain & Partial Mash Brewing 09-11-2011, 10:20 PM
Replies: 14
Views: 1,195
Posted By oldschool
My suggestion is to get it warmed up to help...

My suggestion is to get it warmed up to help speed up fermentation and the outgassing of CO2.
Forum: All Grain & Partial Mash Brewing 09-09-2011, 01:19 AM
Replies: 50
Views: 3,598
Posted By oldschool
And really DMS is not just a worry in pilseners...

And really DMS is not just a worry in pilseners malts. Do a 90 min boil with any very light colored malt-such as pilsner.
Forum: Recipes/Ingredients 09-04-2011, 01:38 PM
Replies: 6
Views: 507
Posted By oldschool
Thanks for the input. I do really love smoked...

Thanks for the input. I do really love smoked beers but I may cut back the smoked malt some and cut out the late hops.
Forum: Recipes/Ingredients 09-04-2011, 12:10 AM
Replies: 6
Views: 507
Posted By oldschool
Smoked porter recipe feedback

6 gallon batch
Cal Ale repitch
1.070 OG
35 IBU
90 minute boil
I will be adjusting my water as usual

10 # Briess Cherrywood smoke malt 62.5%
3 # Munich 10L ...
Forum: Fermentation & Yeast 09-03-2011, 11:43 PM
Replies: 3
Views: 640
Posted By oldschool
I just have a fride I bought used and use a...

I just have a fride I bought used and use a digital controller (single stage) and a thermowell. It works very well if it's either 60 or below or 75 or above. If it's in between like the weather is...
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