Search found 169 matches

by Brewer2001
Sun Jun 23, 2002 2:51 pm
Forum: Techniques, Methods, Tips & How To
Topic: Kegging
Replies: 6
Views: 6418

I have a question?

Are you trying to naturally carbonate (cask or bottle condition) or force carbonate? It seems that you are mixing the two methods. I bottle condition my ales so I can't help you on keg specifics. If you do naturally condition you should add the priming and store the ale warm 65 degrees for a few day...
by Brewer2001
Sun Jun 23, 2002 2:30 pm
Forum: Tasting & Experiencing
Topic: Hot Weather Green Apple Blues (**sniff**)
Replies: 5
Views: 11311

Read my post to Andytv

Maturation is the key. I won't retype it all but my post on June 10th may provide some insight. I have a batch of Irish Red that went much too hot and may be overpitched. I have a higher alcohol problem. You may have underpitched.

Tom F.
by Brewer2001
Thu Jun 13, 2002 9:53 pm
Forum: Equipment
Topic: should I replace my kegs?
Replies: 2
Views: 3507

Kegs

Just a suggestion. You might need to have the keg passivated and pressure tested. It is true that we generally do not use 'high' pressure but it could be nasty if the pressure builds and the keg ruptures. If you (or find someone that can) passivate the stainless you might save the keg. I have servic...
by Brewer2001
Mon Jun 10, 2002 9:03 pm
Forum: Ingredients, Kits & Recipes
Topic: whole-leaf-plug-pellet
Replies: 2
Views: 3692

Hops.

Hops are really processed for the major breweries, not for micros, brew pubs or us home brewers. True the hop growers, brokers and retailers do have an outlet in the latter but we don't make a dent. I was able to get a pound of Kent Goldings hops that was sent to our brewing school to use as a demo....
by Brewer2001
Mon Jun 10, 2002 12:00 am
Forum: Brewing Problems, Emergencies, Help!
Topic: AAAAAAAAAAARRRRRRGGGGGGGGGHHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!
Replies: 10
Views: 10025

Read my post to Andytv.

Veth, The biggest problems to brewers come from the yeast. As I told Andy home brewers generally don't repitch (I have started to for about a year)and are not able to learn the characteristics of the strain of yeast they are using. You made a drastic change. I ,who should have known better, started ...
by Brewer2001
Sun Jun 09, 2002 11:36 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Sour off-flavors
Replies: 7
Views: 7355

More on green apple smell.

Andy, I have reread you posting. You might want to check item #2. If you are using whole hops rather than plug or pellet (which usually contain some form of preservative) your hops may be adding to the 'sourness'. Smell and taste a sample and compare it to both batches of ale. If the hops are the ma...
by Brewer2001
Sun Jun 09, 2002 4:19 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Sour off-flavors
Replies: 7
Views: 7355

I will review my notes.

The two things that come to mind are Ethyl Hexanoate (green apple/aniseed) or Acetaldehyde (bruised or overripe apples). Daughter's birthday need to go. I will post later.
by Brewer2001
Sun Jun 09, 2002 4:07 pm
Forum: Ingredients, Kits & Recipes
Topic: rich red color ?
Replies: 2
Views: 3671

Red.

I use a small amount of roasted barley (a couple ounces per 5 gallon batch in an all grain recipe).
by Brewer2001
Sun Jun 09, 2002 4:01 pm
Forum: Equipment
Topic: conditioning the copper
Replies: 1
Views: 2873

Copper cleaning.

During my brewing apprenticeship all of the brewers that I talked with use caustic to clean (I use the newer brewery wash at home) followed by a light 'scrub' with phosphoric acid. If you want to keep the outside shinney use some metal polish. I don't think you need to passivate the internal seams. ...
by Brewer2001
Sun Jun 09, 2002 3:51 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: AAAAAAAAAAARRRRRRGGGGGGGGGHHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!
Replies: 10
Views: 10025

Don't give up!!!

I noticed, as others, that when I changed something I also had to adjust my methods. You need to progress in your brewing. Several of the above mentioned points are valid. First - the higher the original gravity the greater your pitching rate should be (to a point). Second - liquid yeast should alwa...
by Brewer2001
Sun May 05, 2002 2:56 pm
Forum: Ingredients, Kits & Recipes
Topic: Cane sugar to up alcohal?
Replies: 7
Views: 17546

Remember we are what we eat!

This is my second attempt, my connection timed out. Here we go again. The point is that "sugar" additions should be kept to a minimum and only used to obtain specific flavor profiles. I will give you the pactical explaination on how this affects the products (beer, ale, wine, etc.) Yeast process cer...
by Brewer2001
Sun May 05, 2002 1:16 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Yeast Starter
Replies: 6
Views: 6945

Know your yeast!

You are on the right track. I think you should move to liquid yeast slurry rather than dry. The viability and consistancy is better. The date is a good indicator when you buy the starter but if you reuse the yeast it won't matter once you create a starter slurry. Remember yeast is a alive and want t...
by Brewer2001
Sun Feb 10, 2002 2:13 pm
Forum: Equipment
Topic: Outdoor Brewing Tips
Replies: 2
Views: 3528

Outdoor brewing.

I have been brewing out side on my back deck for a year. I moved outside when I went to a larger brewpot and propane burner. I live in Seattle where the winter and summer temperatures are not extreme (I still mash inside during the winter). The move outside has helped me a lot due to the better boil...
by Brewer2001
Sat Feb 09, 2002 1:33 pm
Forum: Ingredients, Kits & Recipes
Topic: Looking for Maris Otter Extract
Replies: 2
Views: 4226

Here is some more info.

I checked some of my old notes and found some contact info for Maris Otter: The Maris Otter Group c/o Gowlett Grain Ltd. Abington Park Farm Great Abington,Cambridge CB1 6AX (Tel. 44(0)1223 893737 Fax. 44(0)1223 893753). International call can be fun! I also ran a search (google.com) on The Maris Ott...
by Brewer2001
Sat Feb 09, 2002 12:32 pm
Forum: BeerTools.com Online Tools
Topic: Hophead send me an Email.
Replies: 2
Views: 4962

Hophead send me an Email.

I tried to Email you on both my new and old addresses and both were returned due to unknown address. I have a preliminary report on our XXX experiment.