Search found 169 matches
- Sat Apr 16, 2005 11:07 pm
- Forum: Equipment
- Topic: Fermenter With Tri-Clover Fitting
- Replies: 1
- Views: 6929
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 sup...
- Tue Jan 25, 2005 12:13 pm
- Forum: General
- Topic: Hops AA with respect to flavor and aroma
- Replies: 6
- Views: 12109
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 vo...
- 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: 8308
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...
- Thu Jan 13, 2005 2:51 am
- Forum: Techniques, Methods, Tips & How To
- Topic: Coffee Stout?
- Replies: 3
- Views: 7942
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.
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.
- Thu Jan 13, 2005 2:42 am
- Forum: Ingredients, Kits & Recipes
- Topic: Water, water everywhere, nor any drop to brew with...
- Replies: 12
- Views: 30658
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...
- Sat Jan 01, 2005 6:21 pm
- Forum: Techniques, Methods, Tips & How To
- Topic: Taking a mash Ph?
- Replies: 2
- Views: 6388
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...
- Sat Jan 01, 2005 6:04 pm
- Forum: Brewing Science
- Topic: Does anybody have any thoughts on 'A Textbook of Brewing'?
- Replies: 2
- Views: 9264
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 ...
- Sun Dec 12, 2004 11:51 am
- Forum: Techniques, Methods, Tips & How To
- Topic: Starters are important
- Replies: 3
- Views: 7767
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...
- Sun Dec 12, 2004 11:14 am
- Forum: Techniques, Methods, Tips & How To
- Topic: Help With Lager Recipes
- Replies: 5
- Views: 15733
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...
- Thu Dec 09, 2004 7:43 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: Newbie Fermentation ?'s
- Replies: 6
- Views: 14056
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...
- Tue Dec 07, 2004 8:02 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: Newbie Fermentation ?'s
- Replies: 6
- Views: 14056
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...
- 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: 9476
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 ...
- 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: 9476
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...
- Sun Nov 28, 2004 3:13 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: Honey Wheat tastes mediciney
- Replies: 6
- Views: 14020
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 ...
- Fri Nov 19, 2004 1:06 am
- Forum: Brewing Problems, Emergencies, Help!
- Topic: Honey Wheat tastes mediciney
- Replies: 6
- Views: 14020
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...