Search found 561 matches

by BillyBock
Fri Sep 07, 2007 7:57 pm
Forum: Techniques, Methods, Tips & How To
Topic: Filtering during transfer to ferm.
Replies: 21
Views: 28841

As long as the haze isn't from unconverted starch or an infection, time and cold work wonders for beer clarity. If you can manage it, cold condition your brews near freezing. This will cause the chill haze components to come out of suspension and with time gravity will pull them to the bottom of the...
by BillyBock
Fri Sep 07, 2007 7:49 pm
Forum: Techniques, Methods, Tips & How To
Topic: Advice for new brewers like me.
Replies: 1
Views: 4201

Glad to hear it. Take your time and as Papazian said, "Relax, Don't Worry, Have a Homebrew".
by BillyBock
Mon Apr 02, 2007 7:20 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Recipe Help!
Replies: 15
Views: 57795

By all means..."dabble" away :lol:

If you're worried about measuring your LME you could use all 3.3# and then dilute with water in the kettle (or in the fermenter) to get the gravity you're looking (assuming your kettle and fermenter have the room).
by BillyBock
Sun Apr 01, 2007 9:52 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Recipe Help!
Replies: 15
Views: 57795

lgtg, here's a few thoughts for your consideration: 1) Not all LME is created equal. Some brands are more dextrinous than others (Laaglander for example is 50% fermentable) that'll leave your beer with a higher final gravity, lowering your hop balance and your ABV. 2) Not sure how dark your LME is, ...
by BillyBock
Sun Apr 01, 2007 9:30 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Beer tastes a tinge like wine
Replies: 3
Views: 9196

In some cases in can take a lager a month to ferment completely in primary. Lager yeasts do their job slower than ale yeast--so patience is key. My lager schedule is similar to wottaguy's: I keep the beer on the primary yeast bed for about 2-4 weeks, then I transfer to kegs and lager at 28F for the ...
by BillyBock
Sat Jan 06, 2007 12:01 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Chill Haze
Replies: 8
Views: 14742

I've tried various fining agents over the years and for me the best way to knock out chill haze is cold temps and time. Besides you can't beat it for simplicity, and it prevents you from potentially infecting your nectar. I lager all my beers (ales and lagers alike) at about 30F in the kegerator. Fo...
by BillyBock
Thu Nov 09, 2006 4:19 am
Forum: Equipment
Topic: building your own conical fermenter
Replies: 10
Views: 26989

Check out the line of Mini-Brew conicals.

http://www.minibrew.com/index.php?main_ ... ex&cPath=5
by BillyBock
Sun Nov 05, 2006 5:59 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Billy- little advise please
Replies: 3
Views: 7238

Doh! The dreaded thermometer out of calibration trick. Why didn't I think of that? At least you got it figured out...good thing you didn't make beer out of it. That's one hell of a protein rest then! You brew would've had zero head :D I know what you mean about the water. I move around every few yea...
by BillyBock
Sun Nov 05, 2006 2:41 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Billy- little advise please
Replies: 3
Views: 7238

Freon: personally I stopped using the iodine test 1 or 2 years ago. I could never get the test to give me a conclusive result. If any bit of grain husk comes in contact with the iodine it'll throw your result out the window. A mash temp of 158F would yield a more dextrinous brew; however, it should ...
by BillyBock
Mon Oct 23, 2006 8:01 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Lager Problems
Replies: 1
Views: 4963

Welcome to the world of lagers. First rule...everything on lagers just takes longer. Additionally since the wort is cooler during the ferment, it holds more CO2, therefore you get seemingly less airlock activity. If you have a nice yeast bed then I'd say they were having a party in your fermenter. I...
by BillyBock
Sat Oct 21, 2006 6:40 pm
Forum: General
Topic: It's done?
Replies: 1
Views: 4760

Make sure the beer is at fermenting temperature and check the gravity 3 to 5 days apart. If there's no change, you should be ok to bottle.
by BillyBock
Wed Oct 18, 2006 10:24 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Lager Fermentation
Replies: 2
Views: 5185

I'm assuming you're fermenting at lager temperatures. If so, lager yeast perform a lot slower than ale yeast. This is the biggest adjustment for first-time lager brewers who are used to things being done in a matter of days. To see any bubbles in the airlock the wort would have to become saturated f...
by BillyBock
Tue Oct 03, 2006 8:11 pm
Forum: Ingredients, Kits & Recipes
Topic: Recipes with LME and DME - why?
Replies: 2
Views: 5188

Whenever I do an extract recipe it's so I can use whole units of LME (ie. 3.3# cans) and then make up the remainder with DME. This way you're not having to store an opened can of LME.
by BillyBock
Sun Oct 01, 2006 5:45 pm
Forum: General
Topic: Question About Sugar And Timing
Replies: 2
Views: 5223

Typically you'll want to add it to your boil which will help sterilize it. It only needs the last 10-15 minutes to do the job.
by BillyBock
Sun Oct 01, 2006 6:51 am
Forum: Ingredients, Kits & Recipes
Topic: Milk Stout
Replies: 2
Views: 5302

I've found the best time is during the boil. That way you get it in the batch, it's not forgotten, it gets sterilized, and the yeast won't consume it anyway.