Search found 169 matches

by Brewer2001
Wed Jan 28, 2004 7:49 pm
Forum: General
Topic: Brooklyn...try this.
Replies: 2
Views: 4088

Brooklyn...try this.

B, If you are truly interested in brewing call Garret Oliver at the Brooklyn Brewery. I am not sure where it is, but I think it is in Park Slope. He has a nice 20 barrel Newlands brewhouse. If you do some reading and impress him a job could follow. He was looking for an assistant brewer/Cellarman a ...
by Brewer2001
Fri Jan 23, 2004 3:16 pm
Forum: Ingredients, Kits & Recipes
Topic: Club brew at local brewery
Replies: 1
Views: 2857

It will be big......

j, This stuff will be a good 'sippin' beer if all goes well. I would suggest a Scottish ale yeast (Wyeast 1728) because of the style and the yeasts alcohol tolerance. This yeast ferments slow, if it is kept cool, which is what you want. You will need to make a starter of at least 3 quarts. You can u...
by Brewer2001
Thu Jan 22, 2004 9:11 pm
Forum: Techniques, Methods, Tips & How To
Topic: Right Temp?
Replies: 4
Views: 6152

Excess heat is usually the problem.

DJ, If you pitch the correct amount of viable yeast the active fermentation will generate 5 or 6 deg. F. of heat. This adds to the fermentation temperature and must be removed. So if your ambiant temperature is 65 deg. F. during primary you should be fine. The times that you may need to add heat is ...
by Brewer2001
Tue Jan 20, 2004 3:20 pm
Forum: Techniques, Methods, Tips & How To
Topic: Lager temp
Replies: 1
Views: 2727

Steam beer, you say?

Yooper, Your beer should be ok, a typical Octoberfest is a 'bigger' beer than a typical Pilsner. The hole idea of lager maturation is to slow the yeast down so that they can work to produce the correct flavor profile of the beer. With lager yeast this takes temperatures down around 33-34 deg F. Howe...
by Brewer2001
Tue Jan 20, 2004 2:39 pm
Forum: Equipment
Topic: Adding a second keg
Replies: 4
Views: 8315

CO2 parts.

Ken, You have all sorts of options. If you want to pressureize both kegs equally you can ether cut the line (if you have barbed fittings) or add a two or multiple port adaptor at the regulator. If you want more control add a valve on each line. If you want to make the lines easier to change use thre...
by Brewer2001
Tue Jan 20, 2004 4:19 am
Forum: Techniques, Methods, Tips & How To
Topic: New to the game
Replies: 6
Views: 6268

Here is another couple of suggestions.

JS, All of the information that the guys gave you is correct. Two other things that will help you along faster are detailed notes and replication. A detailed log book with each brewing recipe and session will be very helpful as a reference, make good notes and review them often. The second thing is ...
by Brewer2001
Tue Jan 20, 2004 3:52 am
Forum: Equipment
Topic: Reply for Jayhawk.
Replies: 1
Views: 4624

Reply for Jayhawk.

Chris,


I am sorry that I did not reply sooner. I had an entire reply typed and the board timed out
by Brewer2001
Fri Jan 02, 2004 1:56 am
Forum: Equipment
Topic: Conical vs Carboy
Replies: 2
Views: 4834

I posted on this a while back...

Beer, I am a pro brewer and have bought a brewhouse and am trying to buy a couple of 7 BBl conicals. So I have a little different take on the use of this equipment. I would not buy the plastic ones. As you stated stainless is the way to go. However I question the one that Beer, Beer and More Beer se...
by Brewer2001
Fri Jan 02, 2004 1:25 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Is it lost?
Replies: 7
Views: 10660

I agree with previous posts.

Jim, I worked in a brewery this summer that used nothing but open fermenters. The brewer swore by them, 14 bbl dairy tanks with jackets and covers. They work fine and make good beer. However they are in their own room, that is loaded with CO2, that was a %#$@! to work in. The tanks were also a %#$@!...
by Brewer2001
Tue Dec 02, 2003 7:30 am
Forum: Ingredients, Kits & Recipes
Topic: Hop extract/oil?
Replies: 2
Views: 3821

Strong stuff!

Sisu, We used some Cascade oil in a batch of ESB to cover a metallic taint due to poor welds not being passivated. The amount was 15cc to 16 or 18 barrels. That batch took a long time to mellow. That worked out to 0.9375 to 0.833 cc per barrel divided by 31.0 was about 0.03 to 0.0268 cc. per gallon....
by Brewer2001
Thu Oct 30, 2003 4:14 pm
Forum: Techniques, Methods, Tips & How To
Topic: Not Fermenting?
Replies: 1
Views: 2854

Yeast considerations.

Z, It sounds as if you underpitched the yeast. Check the information on the Wyeast web site (www.wyeastlab.com). This topic has been discussed many times before. The main idea is the viability of the yeast that is pitched. The important points are the age of the starter yeast, the SG of the wort, th...
by Brewer2001
Wed Oct 29, 2003 9:58 pm
Forum: Ingredients, Kits & Recipes
Topic: 'leaf' vs 'flower' whole hops
Replies: 2
Views: 3512

Check hopunion.com

Bred, I checked the Hopunion web site. I think the difference is just terminology. Each distributor may call the hop cones by ether leaf or flower. The Hopunion web site is pretty interesting. I have met both Ralph and Ralph at brewing meetings, we call them "Ralph 2". The web link is : www.hopunion...
by Brewer2001
Tue Oct 07, 2003 11:15 pm
Forum: Equipment
Topic: Fair Brewing Setups?
Replies: 16
Views: 21759

What really makes good beer?

Charlie, It is true that the expensive systems aid the brewer in their brewing tasks, but it is the knowlege of the brewer and knowing how to use the tools that makes the difference. Anyone that claims to be a brewer should have a basic understanding of the craft and how to manipulate the steps and ...
by Brewer2001
Sun Sep 21, 2003 10:58 pm
Forum: Techniques, Methods, Tips & How To
Topic: How does kegging work in a brewery?
Replies: 1
Views: 2913

Kegging 101

Tim, This is my secind attempt I hope I get it all in. I had a good three paragraphs for you. Well here we go again. Racking is quite different in commercial breweries. They set specific carbonation specs for each of their beers (small breweries may just approximate this). When sealed kegs (Sankey, ...
by Brewer2001
Wed Aug 13, 2003 11:15 pm
Forum: Ingredients, Kits & Recipes
Topic: Guiness clone questions
Replies: 16
Views: 83289

Fitz is right.

Brew, I have brewed a batch of 'dry' stout to match the Guiness style and used the flaked barley to add dextrins to the mash. I though about using acid malt to get the sour profile (I haven't tried this yet). In 'all mash' brewing pale malt is used as base malt. Base malt provides the 'sugars' and t...