Search found 169 matches

by Brewer2001
Sat Apr 16, 2005 11:07 pm
Forum: Equipment
Topic: Fermenter With Tri-Clover Fitting
Replies: 1
Views: 5435

Check Probrewer.com.,

Toads, I chacked the Morebeer web but they do not list these valves any more. The Probrewer web has some equipment suppliers that have valves in stock. You could also talk to the brewer at your "local" brewery or brewpub. They may be able to order one for you. Also try Larry's homebrew supply. He ca...
by Brewer2001
Tue Jan 25, 2005 12:13 pm
Forum: General
Topic: Hops AA with respect to flavor and aroma
Replies: 6
Views: 8756

If you decide to use hop oil...be carefull!

Greg, I would make a "hop tea" by steeping, not boiling your aroma hops and adding them to your maturation vessel (secondary...I hate that word) or your racking vessel. It just depends on how soon you want the beer to blend. Remember, as Jeff and Billy stated, the aromatic compounds are volitile and...
by Brewer2001
Wed Jan 19, 2005 12:54 am
Forum: Ingredients, Kits & Recipes
Topic: Need beer recipe with alot of flavor without alchohol taste
Replies: 3
Views: 5941

Another suggestion.

Dan, An Irish Red is a good choice for the flavor that you want. Follow the style guidelines. Produce a mid-color ruby wort of mid-range SG and low hopping levels (just enough to balance the sweetness of the malt. I would leave out the chocolate malt but add a small amount of roasted barley or roast...
by Brewer2001
Thu Jan 13, 2005 2:51 am
Forum: Techniques, Methods, Tips & How To
Topic: Coffee Stout?
Replies: 3
Views: 5561

Mash hotter.....

Rock,


Dextrin malt will help and you could add 2-3% wheat to the grist. The big key is to mash at the high end of the range (157- 159 deg. F).


Good brewing,

Tom F.
by Brewer2001
Thu Jan 13, 2005 2:42 am
Forum: Ingredients, Kits & Recipes
Topic: Water, water everywhere, nor any drop to brew with...
Replies: 12
Views: 23514

Bitters are your best bet.....

Barley Man, You hit the nail on the head. Hard water (Burton) is the reason that English Bitters were brewed. Hard water lends itself to thinner beer that is very bitter. The hard water enables the extraction of alpha acids from the hops and more tannins from the mash (during sparge). The things tha...
by Brewer2001
Sat Jan 01, 2005 6:21 pm
Forum: Techniques, Methods, Tips & How To
Topic: Taking a mash Ph?
Replies: 2
Views: 4620

Sparge water pH is the issue.

Blue, If your brewing water (liquor) starts around 7.0 the mash will acidify it sufficently. The mash should pH should drop to 5.2 - 5.7. The sparge water is what you need to be concerned with. The pH should be adjusted to the same pH as the mash or slightly lower (4.8 - 5.2). this will help from ex...
by Brewer2001
Sat Jan 01, 2005 6:04 pm
Forum: Brewing Science
Topic: Does anybody have any thoughts on 'A Textbook of Brewing'?
Replies: 2
Views: 7250

I used it during my brewing course.

Jeff, It is a good brewing text, one that many of the homebrewing texts quote or the writers use as a resource. It is an older book that was published in 1957. It was translated from French into English so there are certain syntax errors. I only have the first volume, my instructor told us that the ...
by Brewer2001
Sun Dec 12, 2004 11:51 am
Forum: Techniques, Methods, Tips & How To
Topic: Starters are important
Replies: 3
Views: 5725

It makes a big difference.

B, When I went to brewing school they had us count the yeast...no joke. We measure a given amount of water and added a specific amount of yeast slurry to arrive at a specific volume (I would have to check my notes for all the specifics....). Then we had to plate and stain them and count all the live...
by Brewer2001
Sun Dec 12, 2004 11:14 am
Forum: Techniques, Methods, Tips & How To
Topic: Help With Lager Recipes
Replies: 5
Views: 12880

Maturation is the real reason.

Stephen, There is more to lager beers than just cold storage. You hit on the main point, the yeast. Lager yeast 'tends' to work better in cooler temperatures, or you make "steam" beer. However the real reason for cooling beer down is to allow it to mature while having an extended period of contact w...
by Brewer2001
Thu Dec 09, 2004 7:43 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Newbie Fermentation ?'s
Replies: 6
Views: 10834

Viability....I had a post on this one before,but.

Matt, Viability is the amount of live, active yeast that are present in a volume of solution. Fact, you need live yeast to ferment (good beer). Fact, you need to have enough yeast cells in solution to carry out a strong fermentation. Fermentation problems due to under pitching is probably the second...
by Brewer2001
Tue Dec 07, 2004 8:02 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Newbie Fermentation ?'s
Replies: 6
Views: 10834

No bleach...and other suggestions.

matt, I stopped using bleach quite awhile ago due to a chlorophenol problem with a batch of ale (read my post under the brewing science tab). A second problem that you may have encountered was yeast viability. I have never found that 'pitchable' viles to be really ready to pitch. When i went to brew...
by Brewer2001
Mon Nov 29, 2004 9:53 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: 3 gallon boil off and too much solids....argh.
Replies: 3
Views: 7284

Boil....

E, Start timing your boil after you reach 212 deg. F (100 deg. C). there are a couple of reasons for doing this. First is that it "fixes" a set time that you can measure or just observe by looking at the kettle. Secondly it sets up the wort by mixing all of the different gravity additions (or adjunc...
by Brewer2001
Mon Nov 29, 2004 2:21 am
Forum: Brewing Problems, Emergencies, Help!
Topic: 3 gallon boil off and too much solids....argh.
Replies: 3
Views: 7284

Here is what I think....

E, I have to make some assumtions. If your water measurements were correct you had two procedural problems. The first was that you did not account for the water that the grain would absorb and retain. Without knowing your grist bill I am just guessing that the grain held about a gallon. Secondly you...
by Brewer2001
Sun Nov 28, 2004 3:13 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Honey Wheat tastes mediciney
Replies: 6
Views: 10476

I found a link for you......

To all, Here is a link a site with some good information about water problems. http://www.probrewer.com/resources/library/siebel-watersupplies.php The artical is a little dated (Oct. 1963) but the information still applies. I told you about the 'red mold" that we see here in Seattle. Our water is al...
by Brewer2001
Fri Nov 19, 2004 1:06 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Honey Wheat tastes mediciney
Replies: 6
Views: 10476

I wonder about the chlorine......

Jay, I think that you are confusing chlorides vs chlorine. Chlorides are bound to other element such as sodium, calcium and potassium are desireable in brewing. Free Chlorine (Cl2) is not desireable in brewing due to its ability to combine with the phenol complex (benzene ring). You may be able to u...