Search found 79 matches

by brewer13210
Thu Dec 20, 2007 7:38 am
Forum: Brewing Science
Topic: Gypsum mistake?
Replies: 2
Views: 11870

It isn't doomed, although it might have a tendency to be a bit dry. Keep in mind that gypsum is hard to dissolve, so any excess probably ended up in the trub in the bottom of the brewpot.

Todd
by brewer13210
Wed Oct 24, 2007 2:18 pm
Forum: News, Events & Announcements
Topic: Homebrew Competition Calendar?
Replies: 1
Views: 9932

The BJCP has a list of the all of the sanctioned competitions:

http://www.bjcp.org/apps/comp_schedule/ ... hedule.php

I'm sure there are other sources.
by brewer13210
Wed Oct 24, 2007 10:11 am
Forum: Techniques, Methods, Tips & How To
Topic: How long will beer be good in a keg?
Replies: 1
Views: 4235

As long as all of the fittings, seals and gaskets have been sanitized, the keg has a tight seal, and you're only using CO2, nitrogen or beer-mix with the keg, it can keep for many, many months. I have a friend who kegs his mead, and has more than a few that have been in the keg for 3+ years. As far ...
by brewer13210
Wed Oct 24, 2007 9:59 am
Forum: Techniques, Methods, Tips & How To
Topic: Ring around the brew pot
Replies: 1
Views: 4157

When transferring from the kettle to the primary fermenter, try to leave the hot-break, cold-break, bits of hops and any other solid matter behind.

As you mentioned, when you rack from one carboy to the next, always try to leave as much of the trub behind as you can.

Todd
by brewer13210
Thu Oct 18, 2007 8:36 am
Forum: Equipment
Topic: First time Kegger, but low on budget...
Replies: 4
Views: 10463

Frankieboy,

The only problem is that you'll need a dose of CO2 to pressurize the keg, seat the gaskets and seal the keg. You can still let the beer naturally carbonate with priming sugar, but that alone won't seal the keg properly.

Todd
by brewer13210
Mon Oct 15, 2007 9:27 am
Forum: Techniques, Methods, Tips & How To
Topic: Tips For Fermintation
Replies: 3
Views: 6565

Mack, 78F is pretty warm. You can still brew and ferment it at that temperature, but the yeast will produce more fusel alcohols and more esters. Even up here in the north (NY), fall tends to be the start of brewing season. There are all sorts of tricks to keeping the fermentor cool. One effective me...
by brewer13210
Thu Oct 11, 2007 9:58 am
Forum: Ingredients, Kits & Recipes
Topic: Should any preservatives in canned pumpkin bother yeast?
Replies: 6
Views: 17850

One of these days I'm going to have to do a parallel brew, one with and one without pumpkin, to see if there is any real difference.

Honestly, I really think 98% of the flavor of a "pumpkin" beer comes from the spices, and not the pumpkin.

Todd
by brewer13210
Thu Oct 11, 2007 9:54 am
Forum: General
Topic: Beer storage
Replies: 15
Views: 20727

Thanks for your replies. Just a follow-up question. What if you have a large quantity of beer and you'd like to keep it cool, do you think placing it in an airconditioned room is practical? No reason to get too complicated over an issue like this; storing the beer is a cool dark corner of the basem...
by brewer13210
Fri Sep 21, 2007 9:21 am
Forum: Brewing Science
Topic: Brewing salts - to add or not to add ?
Replies: 10
Views: 30807

Kabbo, First things first, relax, don't worry and have a homebrew. Next, brew a batch of beer without adding any brewing salts. If you're still having haze problems, then the brewing salts are clearly not the cause. That being said, I think your haze problem is VERY unlikely to be caused by added br...
by brewer13210
Thu Sep 06, 2007 9:35 am
Forum: Techniques, Methods, Tips & How To
Topic: Filtering during transfer to ferm.
Replies: 21
Views: 29205

Re: Filtering during transfer to ferm.

Hello, I was wondering if it would be OK to cold-filter the beer between the kettle and the fermenter to reduce chill haze ? If so, should I use coarse filter pads ? Kabbo, If your goal is to reduce chill haze, then unfortunately the method you've outlined won't work. In order to reduce chill haze,...
by brewer13210
Fri Aug 17, 2007 3:20 pm
Forum: General
Topic: Filtering
Replies: 11
Views: 15023

I've never filtered a homebrew, but I used to work in a microbrewery and filtering has a variety of effects on the finished beer depending on how tight the medium is. First, if you filter out the yeast before carbonating the beer, you can add all the priming sugar you want, but it will always be dea...
by brewer13210
Thu Aug 16, 2007 10:58 am
Forum: Ingredients, Kits & Recipes
Topic: Gluten free
Replies: 6
Views: 8999

Thinking about that a little more, how much gluten is too much gluten? For example, I'd think that highly roasted/kilned malts (roasted barley, dark chocolate malt, etc), which are kilned at 350+ deg F, would denature just about any proteins in the kernel. It would certainly allow a little more crea...
by brewer13210
Thu Aug 16, 2007 10:46 am
Forum: Ingredients, Kits & Recipes
Topic: Gluten free
Replies: 6
Views: 8999

Good article. I don't know, but if I was limited to brewing only with corn, rice, sorghum, buckwheat, millet or quinoa, I would seriously consider switching to wine.

Anyone ever tasted any of the commercial examples?

Todd
by brewer13210
Thu Aug 16, 2007 10:43 am
Forum: Techniques, Methods, Tips & How To
Topic: Summer Heat
Replies: 5
Views: 8436

Check with the owner of any homebrew shop, summers are absolutely dead. Once the weather turns cool again, most people don't mind firing up the king cooker, but when it's 90 degrees and 98% humidity, I know it isn't high on my list of things to do.

Todd
by brewer13210
Thu Aug 16, 2007 10:39 am
Forum: General
Topic: Lager fermentation time
Replies: 2
Views: 5596

Hi, By definition, a steam beer is made with lager yeast, but fermented at the lower end of typical ale fermentation temperatures, so a cool fermentation of this beer really isn't to style. Looking over the temperatures you've posted, you've gotten a little ahead of yourself. Lager means to store, a...