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haerbob3

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  1. A LHBS owner told me the reason they recommend dextrose is it is a high profit item. IE he makes more money than selling you table sugar same as with DME you need to use more because DME is not 100% fermentable. Try it the old school way save enough of your initial wort for your priming solution. Sugar does have a place in brewing. Look at you English Ales, Saisons & Belgiums sugar is appropriate to the style. Using sugar in your IPA's will really make your hops pop. Learn to make sugar your friend. Make your own candi sugars hard or soft. Make them with fruit, flowers etc it will open up your brewing world.
  2. also if it is not done correctly you will get poisonous alcohol types in the beginning and end of the run. Federal law super cedes state a cop or a neighbor can always be an ahole
  3. Use whatever water blows up your skirt. When you are using HME's you are reconstituting the wort IE making Cambell's soup . The Braumister has taken care of all the water worries for you. When you start doing boils than do not use tap water. The disefecnt chemicals will bind with components from both the grain & hops that will give some very nasty flavors/
  4. why not just use an extract recipe? pretty much all styles are covered. not all grains are available as an extract
  5. ^^^WHAT HE SAID^^^ sometimes guys ya just gotta pop for some pop Brew it up in 2L bottles
  6. I think a lot of this post is lost. All of the water adjustments are kinds moot for extract beers the work has been done, the wort is condensed. Water is much more the domain of the AG brewer. I set my water basically how I can get it well 1. Straight up no mods hard as hell really make hops pop 2. Filtered from the softener nice soft water salt has be removed most versatile 3. R/O used to match water profiles
  7. the problem with tap water is the chemicals use to disinfectant the water. This generally does not bring up any problems when using the recipes straight up. However when you start steeping grains or PM issues may arise resulting in off flavors Distilled and/or RO has a place in brewing. It is to match a specif water profile.
  8. and here I thought this was a discussions on the merits of stir plates
  9. just toss the hops in there is no need for the sack they will settle to the bottom for me the sack drinks too much of my beer hops are pretty much anti-bacterial
  10. Unfortunately sugar gets a bad rap. It is actually required in a lot of recipes. It can be used to make you hops pop. Gives you the nice dryness that help a lot of beers. We had a very lengthy discussion on these boards about priming agents. Sugar is all you need to prime. Malt, Honey, Corn Sugar all can be used. Fact there will be no flavor additions the amount used is too small. So save that cash for the front end of the brew!
  11. You generally do better fermenting at the lower end of the range cleaner flavors. When you get to brewing Saisons, Farmhouse Ales Belgium Ales That rule gets tossed! Once you bottle go 2 to 3 weeks for carbing and another month for conditioning. This is where you beer will clear. You can cold crash to help clear & compact the trub before bottling
  12. That is what is being said you pay for the convenience. I found that doing the recipes straight up to be a bit of a disappointment. At the least not steeping grain and doing a hop boil is how the recipes fall flat for me. Dealing with costs that is part of my mindset as is optimizing the flavors. I am a chef. This is how I like to explain it to new brewers. We all are familiar with soups. 1. HME beers equate to condensed soup. Add water, heat & ferment. Pretty good hits the spot. A) steep grains, dry hop Tastes better, better head retention, more hop aroma Full volume 60 min hop boil (extract add for hop extraction) late addition extract addition even better the above is doctoring up the soup yummy!! 2. Partial Mash is like making soup with pre-made stocks along with your own, Taste buds a rocking! 3. Al Grain is like from scratch soup that Granny made. memories & dreams are made from these Which ever way you brew take the time to make it yours. Any ABV brew that you is going to need a lot of carbing and conditioning time. This type of style Barely Wine, Belgium ETC all benefit when brewed all grain I do not know how many batches of beer that you have brewed. This is one that if you are just starting out I would highly advise waiting on. There is a Recipe Exchange thing over at Beer Borg that pairs brewers up. A great way for new brewers to team up with someone with experience
  13. I agree with the others. The cost is prohibitive. I too would go the extract grains and hops, full boil method. It will need a year to condition.
  14. try BeerSmith it has a built in conversion function.
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