Search found 27 matches

by Phobos
Sun Dec 18, 2005 6:56 pm
Forum: Ingredients, Kits & Recipes
Topic: peated malt for a Scottish ale (Wee Heavy)
Replies: 0
Views: 3114

peated malt for a Scottish ale (Wee Heavy)

I know the guidelines say about 3% for peated malt but, for a 5 gallon batch of beer, how much peated malt have you used in a recipe? Thanks
by Phobos
Sat Jun 04, 2005 8:35 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Insane Fermentation
Replies: 8
Views: 10691

Insane Fermentation

Cool clip. That one is really cranking! I've seen the Wyeast Activatir take off with Belgian yeasts, but this one takes the cake! :mrgreen:
by Phobos
Tue May 24, 2005 6:28 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Not enough sugar
Replies: 3
Views: 7830

Sugar

Hi. You can add the sugar to the fermentor. Just remeber to boil (say 5 minutes) a sugar solution, cool and add. That way it's sanitized. You can also replace the sugar one for one with malt extract. Good luck. :D
by Phobos
Sun May 22, 2005 7:46 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: What's wrong with my fermentation?
Replies: 2
Views: 5829

Fermentation??

Evaluate the fermentation after a week. If need be, (high specific gravity, say above 1.020) add more yeast. Sometimes yeast is mostly done in a day! Don'y worry have a beer! :D Let me know how it comes out. Hope this helps, good luck Fred
by Phobos
Sat May 07, 2005 10:49 am
Forum: Techniques, Methods, Tips & How To
Topic: fruit removal
Replies: 2
Views: 4392

fruit removal

Hi. If you want a strong fruit flavor you can ferment with no fruit for about a week and rack over to the secondary which already has the fruit in it. The alcohol from the brew will sanitize the fruit. Then you can rack again when the final gravity is right. Fred
by Phobos
Thu May 05, 2005 6:16 am
Forum: Brewing Problems, Emergencies, Help!
Topic: final gravity problem
Replies: 2
Views: 5840

Final gravity

Hi. A sg of 1.07 is a strong ale, it will take time. At 1.034 in a week is pretty good. You can transfer to a secondary fermentor if you have one, now or at 2 weeks. 2 weeks is usually the longest to keep your beer in the primary so you don't get off flavors from the sediment. Yes, the yeast is stil...
by Phobos
Sat Apr 23, 2005 11:52 am
Forum: Ingredients, Kits & Recipes
Topic: Siason
Replies: 2
Views: 4874

Juniper berries

Hi. Juniper berries sounds really good for a saison. 2 Tablespoons is maybe 1.5-2 oz? That will give a good solid flavor. I've made the hennepin clone with ginger and orange. I think the berries will round out the flavor nicely. The orange is kinda weak. Let me know how it comes out. :D
by Phobos
Sat Apr 09, 2005 8:55 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Bizarre Contamination
Replies: 2
Views: 5821

Bizarre Contamination

Hi. What style beer did you make? The %alcohol? The higher the alcohol the less chance of contamination. But they are correct try some and see how it tastes. I've had the air lock water go into my beer a few times with no problem. But I usually had a high alcoholic beer. :oops:
by Phobos
Tue Mar 29, 2005 6:57 pm
Forum: Techniques, Methods, Tips & How To
Topic: When to transfer to secondary fermenter
Replies: 2
Views: 4905

Rack away!

Well you can rack it into a secondary fermentor anytime now. My personal preference is to wait anywhere from 4-7 days until the major action is over and then rack. Whatever makes you happy. Just curious, what kind of yeast did you use for your tripel? I love Belgian ales. Fred :mrgreen:
by Phobos
Sun Mar 27, 2005 9:24 am
Forum: General
Topic: Hops Wall Chart
Replies: 3
Views: 6214

Hops

Here's one from yakima chief, with pictures. Fred


http://www.yakimachief.com/hopvarieties/hopvar.html
by Phobos
Mon Mar 21, 2005 7:31 pm
Forum: Techniques, Methods, Tips & How To
Topic: Creating a Yeast Starter
Replies: 1
Views: 3824

Sounds fine

I've used the Wyeast activator and have had the temperature swings with no problem. Let the pack warm up to room temp and then slap it to break the inner pouch and then shake it real good and wait. It should expand in 3-4 hours. :D
by Phobos
Mon Mar 21, 2005 5:25 pm
Forum: General
Topic: Wyeast Activator
Replies: 4
Views: 6051

Explosive yeast!

It is a vigorous yeast for sure that activator. . The beer started fermenting yesterday after a few hours of pitching, and bubbled and frothed hard...Well This morning it had blown the airlock completely off and bubbled all the way down the glasscarboy! Woo hoo! :lol: :lol:
by Phobos
Mon Mar 21, 2005 5:18 pm
Forum: General
Topic: Wyeast Activator
Replies: 4
Views: 6051

WYeast Activator

The Activator has a 100 Billion yeast cells on average. Also, 'malt and nutrients' is included. I assumed it was the cell count. It has more than triple the amount of other liquid yeast's. That and the slap packs I've bought are only a couple of weeks old which helps. :D :D
by Phobos
Sun Mar 20, 2005 4:45 pm
Forum: General
Topic: Wyeast Activator
Replies: 4
Views: 6051

Wyeast Activator

Has anyone else tried the new WYeast Activator? I have been using it for the last half dozen batches and love it. I get fast fermentation and great finishing gravities. Down to 1.005.
by Phobos
Tue Mar 01, 2005 7:46 pm
Forum: Ingredients, Kits & Recipes
Topic: Witbier ingredients questions
Replies: 3
Views: 9474

Spices

Here is the website for brewing techniques if interested.

http://www.brewingtechniques.com/