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Forum: Lambic & Wild Brewing 04-24-2012, 12:06 AM
Replies: 4
Views: 413
Posted By pbarning
Thanks for the responses. I am going to bottle...

Thanks for the responses. I am going to bottle this, though I'm very tempted to keg it. My interest is to preserve the current flavor. I don't want to go to bottle and allow for further souring. ...
Forum: Lambic & Wild Brewing 04-19-2012, 08:16 PM
Replies: 4
Views: 413
Posted By pbarning
Bottle Time

I have a sour ready for bottling and I want to kill off the active bugs before doing so. Reasoning behind this is to prevent further souring. I have explored three options and would like to hear...
Forum: Fermentation & Yeast 11-24-2011, 09:08 PM
Replies: 1
Views: 228
Posted By pbarning
If you can, split the batch and ferment with the...

If you can, split the batch and ferment with the two strains independently. Then mix them post fermentation.
Forum: Lambic & Wild Brewing 08-04-2011, 10:22 PM
Replies: 1,421
Views: 309,056
Posted By pbarning
Having a hard time not classifying this ad mold. ...

Having a hard time not classifying this ad mold. This is a side angle pic and cherries are still floating. The batch is about 8 months old.
Forum: Fermentation & Yeast 05-10-2011, 12:56 AM
Replies: 13
Views: 1,221
Posted By pbarning
I think blending makes sense, too. However, it...

I think blending makes sense, too. However, it may not have to be 50/50 depending on what yeast strain you want to be prevalent.
Forum: Lambic & Wild Brewing 04-23-2011, 10:30 PM
Replies: 26
Views: 3,079
Posted By pbarning
Mold is quite resilient to low levels of alcohol.

Mold is quite resilient to low levels of alcohol.
Forum: Fermentation & Yeast 01-22-2011, 05:40 PM
Replies: 15
Views: 3,737
Posted By pbarning
I've used 1056 at 61F a few times with very good...

I've used 1056 at 61F a few times with very good attenuation.
Forum: Fermentation & Yeast 01-02-2011, 01:05 AM
Replies: 10
Views: 641
Posted By pbarning
I've used that strain several times and it looked...

I've used that strain several times and it looked like that everytime.
Forum: Fermentation & Yeast 12-01-2010, 03:16 PM
Replies: 6
Views: 491
Posted By pbarning
I was getting low temps the other day (59-60F)...

I was getting low temps the other day (59-60F) and I had the great idea to put a small space heater in my fermentation closet overnight to maybe bump it up a few degrees. Wow, that was a big...
Forum: Fermentation & Yeast 12-01-2010, 12:54 AM
Replies: 26
Views: 1,604
Posted By pbarning
I have 1056 that I've been using almost a year...

I have 1056 that I've been using almost a year now and I slanted it from a washed cake. I just streaked it earlier in the week and it's just fine. Bottom line is that you could have contamination,...
Forum: All Grain & Partial Mash Brewing 11-29-2010, 01:49 PM
Replies: 6
Views: 603
Posted By pbarning
The yeast profile is pretty solid. Banana/clove...

The yeast profile is pretty solid. Banana/clove traces. I fermented in the lower range to avoid fusels. I made a tripel that fermented in the upper 60's and, while I enjoyed it, I wanted to limit...
Forum: All Grain & Partial Mash Brewing 11-27-2010, 05:21 PM
Replies: 6
Views: 603
Posted By pbarning
I fermented at 61F. I did a diacetyl rest for a...

I fermented at 61F. I did a diacetyl rest for a few days before kegging at about 68F. The yeast actually munched it down to 1.012, which was a little lower than I hoped.

I guess what I'm trying...
Forum: All Grain & Partial Mash Brewing 11-27-2010, 02:03 PM
Replies: 6
Views: 603
Posted By pbarning
Dubbel - Where's the cherries?

I brewed up the following recipe for a dubbel that I threw together an was really looking forward to that dark Belgian candi flavor and aroma. The smell permeated from the fermenter and still...
Forum: All Grain & Partial Mash Brewing 11-24-2010, 03:37 PM
Replies: 6
Views: 315
Posted By pbarning
I use the formula referenced on...

I use the formula referenced on www.picobrewery.com/askarchive/mashtemp.html to determine my temperatures. It is pretty spot on.

If you can heat both strike water pots at the same time, then...
Forum: All Grain & Partial Mash Brewing 10-05-2010, 05:04 PM
Replies: 3
Views: 316
Posted By pbarning
Pumpkin and Heat

I am going to do a pumpkin this week and was wondering how to factor in the pumpkin when determining strike and sparge water temps. I know that it takes 1 Kelvin to raise the temperature of water by...
Forum: Fermentation & Yeast 09-28-2010, 09:37 PM
Replies: 72
Views: 16,583
Posted By pbarning
I'm on my second attempt of harvesting Pacman...

I'm on my second attempt of harvesting Pacman (this time from Shakespeare Stout). If it doesn't work this time would anyone from Michigan be interested in selling me a slant? I have Pacman fever.
Forum: Stout 09-26-2010, 05:37 AM
Replies: 134
Views: 59,704
Posted By pbarning
Anyone try mashing at 156?

Anyone try mashing at 156?
Forum: Fermentation & Yeast 09-20-2010, 09:42 PM
Replies: 759
Sticky: Slanting yeast
Views: 162,750
Posted By pbarning
My slants tend to lift from the bottom such as...

My slants tend to lift from the bottom such as your second one is doing.
Forum: General Techniques 09-20-2010, 01:56 PM
Replies: 4
Views: 758
Posted By pbarning
Hydrometer Reads and Hop Particles

I have been doing hydro tests with leftover wort following the transfer to the primary. Usually, I end up getting some hop particles in my sample tube. I wouldn't think it would matter but can...
Forum: Fermentation & Yeast 08-31-2010, 11:04 AM
Replies: 0
Views: 458
Posted By pbarning
Holy Trappist

It took me over 10 batches to finally brew a session beer. It was a simple pale that went incredibly smooth, much to my enjoyment. However, I've noticed that the smell coming from it in the primary...
Forum: Bottling/Kegging 08-23-2010, 06:33 PM
Replies: 1
Views: 316
Posted By pbarning
Bottle Bombs

So, I bottled a Tripel the other night. Prior to bottling I prepared a corn syrup solution using the tastybrew calculator. I made a mistake of not entering in the fermentation temp to determine...
Forum: Fermentation & Yeast 08-17-2010, 04:59 PM
Replies: 10
Views: 966
Posted By pbarning
Partial thread hijack

Has anyone had issues with their slants lifting from the bottom during incubation periods? If so, could such a phenomenon be avoided by adding more agar agar to the solution?
Forum: Fermentation & Yeast 07-27-2010, 12:24 PM
Replies: 6
Views: 1,596
Posted By pbarning
That does make sense. I usually stay in the...

That does make sense. I usually stay in the range of 68 degrees, but that was an abnormally hot week.

I guess the good news is that I can keep the strain. I will just make certain to keep my...
Forum: Fermentation & Yeast 07-26-2010, 08:30 PM
Replies: 6
Views: 1,596
Posted By pbarning
Now that I think about it, I believe it fermented...

Now that I think about it, I believe it fermented at around 72*F. Maybe slightly higher. It was a hot week.
Forum: Fermentation & Yeast 07-26-2010, 03:53 PM
Replies: 6
Views: 1,596
Posted By pbarning
Wyeast Irish Ale 1084

I have used this yeast for two batches of an Oatmeal Stout. The first batch had yeast pitched from a starter made using yeast from the smackpack. My most recent batch had yeast pitched from a...
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