Search found 42 matches

by maltvault
Fri Mar 30, 2001 1:47 pm
Forum: Ingredients, Kits & Recipes
Topic: Kalik Beer from the Bahamas
Replies: 1
Views: 4351

What is in it?

I can get a pretty good idea of what a beer is made of if you can tell me what it smelled like, tasted like; sharp/mild hoppieness, malty, sweet, fuity.. ect. Also the color.
Malt Vault
by maltvault
Wed Mar 21, 2001 12:48 pm
Forum: Ingredients, Kits & Recipes
Topic: Shiner Clone
Replies: 1
Views: 4261

Link

http://www.skotrat.com/skotrat/recipes/ ... pes/2.html You can vary it as you see fit. If you need formulas to convert to all grain let me know at bryantsbrew@hotmail.com and I'll shoot you the Excel spread sheet I wrote.
Malt Vault
by maltvault
Fri Mar 02, 2001 6:27 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Infected
Replies: 5
Views: 7254

Infected

The guy at the brew shop insisted that Star-San was better at sanatizing than bleach. I used to use bleach for everything, then I was told that bleach is no good. SInce using a cleanser and a one step sanatizer I've had infected beers. Am I using it wrong?
by maltvault
Wed Feb 21, 2001 1:45 pm
Forum: Techniques, Methods, Tips & How To
Topic: I'm new in brewering...
Replies: 3
Views: 6643

Online

This is a link to Canadian home brew shops. http://www.beerinfo.com/vlib/homebrew.html#CAN copy/paste it into your address bar and hit enter. Also www.ebay.com is a great place to find stuff. I'd also have to recommend the guys I buy from, www.beerathome.com. I'd try to stay with Canadian shops thou...
by maltvault
Mon Feb 12, 2001 10:43 am
Forum: General
Topic: cajon food
Replies: 1
Views: 4288

Yummy

Sounds like a yummy time. I'd have to suggest a drinkable, or slamming beer. Like maybe Rhinos Extreme Pale Ale, or Rhinos Basic Beer II. These are my own, and they are light refreshing and should put out the flames.
Good Luck,
Malt Vault
by maltvault
Mon Feb 05, 2001 6:09 am
Forum: Techniques, Methods, Tips & How To
Topic: Yeast Culturing
Replies: 2
Views: 5445

Harvest

The easiest way is to brew te day you bottle, and pitch 1/2 your sediment into your cooled wort. Or pour about 1/2 quart into a cleaned/sanitized quart jar, cover and fridge until your ready to pitch. The ladder method will keep yeast about 2 weeks.
Good Luck,
Malt Vault
by maltvault
Thu Feb 01, 2001 7:33 am
Forum: Techniques, Methods, Tips & How To
Topic: Harvest
Replies: 4
Views: 6685

'cause

There's fine grain specs in it 'cause my sparging vessel is not as upto date as my fermentor. I have not noticed any off, or bad flavors, nor has anyone commented on any bad things. It's just alittle grain dust that gets boiled and such, but there's only about 1/2 cup of it so I do not fret it. Malt...
by maltvault
Wed Jan 31, 2001 10:18 am
Forum: Techniques, Methods, Tips & How To
Topic: Pour Or siphon???
Replies: 1
Views: 4292

Siphon

I personally siphon for the reasons you stated, I also keep the hose atleast a foot above the top of the wort in the fermentor so it will get plenty of air. I've never had to use a ir stone or anything, and it seems to work fine.
by maltvault
Tue Jan 30, 2001 9:55 am
Forum: Techniques, Methods, Tips & How To
Topic: Harvest
Replies: 4
Views: 6685

Harvest

I am brewing my first batch in my new conical, I wanted to harvest the yeast and need to know where it's at. I know sounds dumb. I do partial mashes, therefore I've grain in the bottom and need to know if I should drain it past that layer before harvesting. Thanks,
Malt Vault
by maltvault
Fri Jan 19, 2001 2:36 pm
Forum: Ingredients, Kits & Recipes
Topic: Revised Pale Ale
Replies: 6
Views: 9592

Do it

Try to mash 2-3 pounds of American 2 row with that ale, will do wonders. Mashing is ez, I use a big grain bag and can mash 7 lbs of grain to 88%. Mashing will give your beer a character you'll never belive...
by maltvault
Thu Jan 18, 2001 6:07 pm
Forum: Techniques, Methods, Tips & How To
Topic: Priming
Replies: 2
Views: 5303

Bottling now

I am putting that Cream Stout in the bottles now, thanks for the help. I will use exactly one teaspoon 'cause I belive there is plenty of yeast left. It should be good in about 2-3 weeks, I'll let you know.
Thanks,
Malt Vault
by maltvault
Wed Jan 17, 2001 10:07 am
Forum: Techniques, Methods, Tips & How To
Topic: using pure oxygen in the wort
Replies: 2
Views: 6645

Air

Air is needed for the yeast to work fully, yeast 'breaths' oxygen, 'eats' fermentable sgars, 'exhales' carbondioxide, and 'poop' alcohol. I've heard everything from airation stones, to forcing oxygen into the wort. I've had grand luck with holding the syphon tube from pot to carboy 6-9" to mix in ai...
by maltvault
Wed Jan 17, 2001 8:30 am
Forum: Ingredients, Kits & Recipes
Topic: the lady likes Zima
Replies: 4
Views: 7463

Zima Like

You could make Rhinos Basic beer, or Beer for Janice which are both light beers I have made and add citrus flavor to them via extract, or you could add 3-5 lbs. of cane sugar to give it a prohibition twang. I made a cider once with 10lbs of can sugar, and only 2 lbs of malt which was Zima Like. I bo...
by maltvault
Tue Jan 16, 2001 1:16 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Bubbling hasn't started
Replies: 8
Views: 9865

That's ok

Blowing off the airlock is fine, you sould have a blow off tube because when unfermented malt gets into the air lock it becomes a bacteria spa. So be sure to clean it good if it got wort in it. I am glad it's coming together. It took me about 2 years into the hobby, and 2-3 hundred dollars in equipm...
by maltvault
Tue Jan 16, 2001 11:55 am
Forum: Ingredients, Kits & Recipes
Topic: the lady likes Zima
Replies: 4
Views: 7463

Found a Link

http://www.stoutbillys.com/stout/recipe ... D06DEF.htm

try that, or do a search for cats meow on google.com
Good Luck,
MV