_Anthony's posts

365 posts found

Re: Altbier

  By: _Anthony on Oct. 27, 2012, 7:36 p.m.

Cool, looking forward to tasting it sometime in the future

Re: Altbier

  By: _Anthony on Oct. 25, 2012, 3:35 p.m.

If it were me and I wanted to give a nod to the traditional and old school BUT also brew it the way it is presently, I would do the following:

Drop the Vienna malt completely, replace with equivalent amount of Munich.Increase the CaraMunich slightl…

Re: BUZZ Big Lager Brew Oct. '12

  By: _Anthony on Oct. 23, 2012, 11:17 p.m.

One thing you really need to watch for with this yeast is sulfur, especially if you under-pitch. Typically if I smell any significant amount of sulfur during the ferment, I will make a note to raise the temperature to the low 60s during the last thi…

Re: Acid Level

  By: _Anthony on Sept. 5, 2012, 1:36 p.m.

Traditionally you would use a titration kit to accomplish bringing a juice or must up to a certain acid percentage. The easier way is to use a pH meter and just adjust the juice/must to between 3.2-3.8.

Most likely you will need to lower the pH. Yo…

Re: Meeting Protocol

  By: _Anthony on Sept. 2, 2012, 10:27 p.m.

Hi there,

All meetings start with the official BUZZ pledge:

"Whether golden bright or dark as night, no homebrew shall escape my sight. Let those who worship macro-brewed lite, beware our power, homebrewer's might!"

Then we pass around the common…

Re: Wort chillers for sale

  By: _Anthony on Aug. 30, 2012, 9:58 p.m.

Nope, sorry.

Re: Pumpkin beer?

  By: _Anthony on Aug. 23, 2012, 11:19 a.m.

Joel has linked to a video made using World of Warcraft, truly the apocalypse is upon us.

Re: Mash Efficiency and Temprature

  By: _Anthony on Aug. 21, 2012, 10:41 p.m.

This page will begin to answer your questions: http://goo.gl/TDNqM

The short answer is: temperature will affect how long it will take to get complete conversion. Assuming you get complete conversion, temperature won't strictly affect efficiency, it…

Re: Chambana Water Quality

  By: _Anthony on Aug. 20, 2012, 12:41 a.m.

I use:

10ca 166hco3 11mg 22co3 39na 1so4 2k 9cl

It's not completely accurate because the cations and the anions aren't close enough together but the numbers, at least on my system, yield predictable pH results.

Re: Looking for a India Black Ale/ Cascadian Dark recipe

  By: _Anthony on Aug. 7, 2012, 12:14 a.m.

Just add 3-4% Carafa II (or III)/Midnight Wheat and 2-3% Chocolate Malt to a well formed American IPA and you will be on your way. Add the Carafa/Midnight Wheat at sparge for less roast emphasis but same color impact.

Re: Water Filtration

  By: _Anthony on July 11, 2012, 6:11 p.m.


Re: Sources of chlorophenols

  By: _Anthony on July 10, 2012, 11:52 a.m.

One easy way to narrow down if it was because of some equipment is to run 2-3 gallons of water through your process the way you normally would. Heat it up, put it into the mash tun, transfer to the boil kettle, chill it, and taste it at each step. I…

Re: Water Filtration

  By: _Anthony on June 30, 2012, 9:02 a.m.

The slower the better. It takes more contact time for chloramine to be removed with a carbon filter.

I usually filter and then add a 1/4 tablet of campden per gallon of water I am using because I'm paranoid like that.

Sour beer thoughts from New Belgium's Sensory Specialist

  By: _Anthony on June 28, 2012, 10:11 a.m.

Great Q&A with Lauren Salazar from New Belgium talking about blending and other sour beer techniques... also finally lays to rest the great corked&caged conspiracy surrounding La Folie's change to 22oz bottles.


More water thoughts from Ale Asylum (Madison, WI)

  By: _Anthony on June 28, 2012, 9:59 a.m.

This was a presentation given at a MBAA gathering. Thought it had some good points.

Also as a reminder, you can use this spreadsheet to calculate your acid/mineral additions.