BeerTools Discussion Forum

just a word about fly sparging. we used to read here and there not to touch the grain bed (the "cake") during sparging. experiences show that even during a fly sparging, agitating the grains BUT leaving ~2 inches of untouched grains near the filter system helps increase our efficiency, and...

I used raw wheat, kindly given by a farmer (asking is better than steal). A few kilograms compared to tons is a very little for them, especially if you promise to give him back a few bottles. Raw wheat is traditionnaly used for witbiers or white beers or "biere blanche" from Belgium. Based...

You may prefer to have a first 'test' experience with all grain before spending money in more expensive and effective equipments. What you will need : 1- a grain crusher, 2- a mashing-boiling tun 3- a filter tun 4- a fermenter. 5- bottles (and a tube for bottling) 1 : Start with a manual coffee crus...

"white sugar" or "table sugar" is known to bring a cidery taste in beer. I just said that table sugar "is known" to bring bad taste. You're right when underlining that sometimes what used to be the truth may be now a legend or a "has been" verity. In conclusi...

may be one point to check, or two... -what did you use as priming before bottling ? "white sugar" or "table sugar" is known to bring a cidery taste in beer. -what belgian yeast did u use ? acid taste is usual in specifics styles of belgian beers such as lambic and gueuze... even ...

I don't understand your concern... I was just talking about a "cold" rest, even before protein rest. A french member of my homebrew forum http://www.barranger.net/forum told me that a protein rest should remain around 15mn, when I was doing a 30mn one... the cold salad is totally different...

Read in a 19th century french brewing manual that they used a method called "Cold Salad" ou "Salade

"concours de brassage amateur de saint nicolas"
is THE french-francophone annual contest.

It happens near Nancy in February 2005. Subscriptions close in September/October...

http://www.passionbrasserie.com/

I took a look on a similar project. Such equipment like PCI interface and automats are VERY expensive. I agree with Tyler, saying that the pleasure in homebrewing is not only to open a well carbonated brand new homemade beer, but also to make it ! Feel it, smell it, watch it, and look at it living, ...

Hi All ! A member of my french speaking Homebrewers Forum is asking about when adding fruits such as raspberries (frozen) to its batch. I recommanded to add it during secondary fermentation as his primary is low to start, after having the fruits boiled for sterilization. What's your opinion ? Thanks...

is there no promash user here ?
or am i alone to face this question ?

Can't understand why water ph is calculated only based on bicarbonate amount so that it can only result to a ph > 7.

How can we figure a more acid water ??????

wich bring a lot of hop dust ?

Hi guys,

I'm just curious about a bench of all your hops filtering solutions such as whirlpool various technics, rest, centrifuging, filters, etc...

Thanks for your feedback

Cheers

JLuc

check this one that is very close to the one I wanna brew myself :
http://www.beertools.com/html/recipe.php?view=1409
11 lbs of german pils
7 lbs of wheat raw
is what you call an adjunct ?