Search found 169 matches

by Brewer2001
Fri Jan 31, 2003 1:13 pm
Forum: Ingredients, Kits & Recipes
Topic: Thick Wheat Ale & alcohol level concern
Replies: 2
Views: 3431

I would use Dextrin malt.

Zeno,

I would cut down on the wheat and add 0.5 to 1.0 lb. of dextrin malt. If you ever go to all grain mashing use less wheat or add it (DME) to the kettle. Wheat also tends to increase the potential for boil overs and haze problems.

Good brewing,

Tom F.
by Brewer2001
Fri Jan 31, 2003 1:03 pm
Forum: Techniques, Methods, Tips & How To
Topic: when to stir the mash...
Replies: 5
Views: 4896

I have a story for you.

Bred, I recently started "working" (no pay yet) in a brewery here in Seattle. It is a 20 barrel system that look, and operates, like a big homebrew rig. The mash tun is open and uses a SS cover. Now untill yesterday I would have told you not to stir after mashing in and temperature correction. Here'...
by Brewer2001
Fri Jan 31, 2003 12:33 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: OG very low..What Happened?
Replies: 4
Views: 5122

Lower extract yield of tne malt.

HLC, Malt constituants vary from malt to malt and season to season. Homebrewers are not furnished with the spec. sheets, so we get what we get. Extract should meet a specific range, but may not be the same from batch to batch. You could always buy more DME than you need to adjust the OG or boil with...
by Brewer2001
Mon Jan 27, 2003 7:39 am
Forum: Techniques, Methods, Tips & How To
Topic: Waking dry yeast
Replies: 1
Views: 2741

Here's the scoop

Z, Dry yeast has everything it needs to get started, except the water. You do not need to add sugar or malt to 'start' dry yeast. You could make a slurry but that would be a waste of money. Dry yeast is ment for one pitching. Now on to the sugar. Both are bad, light DME or dilute wort is yeast food....
by Brewer2001
Thu Jan 23, 2003 9:17 pm
Forum: General
Topic: education options?
Replies: 3
Views: 5036

I have taken the CBA.

Bred, The IBS&E is the same course material as the CBA without a five week apprenticeship. The course should fit your schedule, but it is a lot of work. You need to get back to the books. It is a little hard if you haven't been to school in a while. The CBA is good training if you have a brewery in ...
by Brewer2001
Sun Jan 19, 2003 8:31 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Neverending fermentation...
Replies: 4
Views: 4811

I think your yeast 'hit the wall'.

Hardcore, I think now is the time to add more yeast. If you are reasonably sure that the batch is not contaminated you should make a small (1 quart) starter and repitch. Do not over do it with the amount. You are just trying to drop the SG a fraction of the oroginal value. As I stated before viabili...
by Brewer2001
Wed Jan 15, 2003 5:16 pm
Forum: Ingredients, Kits & Recipes
Topic: Dumb Question #83
Replies: 8
Views: 51878

ESB

Bobby, English pale ale is divided into three catagories (maybe sub-catagories) Bitter, Special Bitter and Extra Special Bitter. So the ESB is the 'top shelf' version of the bitter. ESB is also called Strong Bitter. In the US we tend to to classify ESB in its own catagory. ESB stats: OG 1.046-1.060 ...
by Brewer2001
Tue Jan 14, 2003 10:20 pm
Forum: Equipment
Topic: Help with Fermataps
Replies: 3
Views: 4421

Jeff hit it on the head.

I have never used one but the angle of the carboy is not steep enough and I think that the valve opening is too small. The unitanks have an internal (included) angle of 60 degrees. Some of the first commercial tanks that were produced had too shallow of an angle and the same problems. I put a tap on...
by Brewer2001
Tue Jan 14, 2003 10:06 pm
Forum: Techniques, Methods, Tips & How To
Topic: Another question--This time, All Grain
Replies: 7
Views: 7264

A comment or two.

Cheers, Are your fry pots aluminum? I would only use them for water (you can boil wort in them for the short term, stainless is the way to go). Now stainless is expensive. Do you have a 'system'in mind? I have one 9.5 gallon stainless pot that I use to heat my liquor (for mashing/sparging and wort b...
by Brewer2001
Sun Jan 12, 2003 10:25 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Cold yeast?
Replies: 8
Views: 7564

Two things...

"Hardcore" I don't believe that yeast is 'pitchable' right out of the vial. The operative word is viability. Think of this: yeast cells in a tube, cold and dormant (some dead, some unable to feed), no food. Drastic change: pitched in 'warm' wort, shock, too much food (yeast: "I will eat until I bust...
by Brewer2001
Sun Jan 12, 2003 9:55 pm
Forum: Equipment
Topic: Sanitizing using Well Water
Replies: 4
Views: 5613

I would filter.

"Gumper", You want water that is 'neutural', both biologically and chemically. Then you can add compounds to create the profile that you need (carbonates, bicarbonates, salts, etc.). If you start with water high in minerals you may need to remove them before using the water to brew. Most of use muni...
by Brewer2001
Tue Jan 07, 2003 8:54 pm
Forum: Ingredients, Kits & Recipes
Topic: What Style is...
Replies: 7
Views: 7363

Style guide used at the GABF

Darted, The GABF 2000(Great American Brew Fest) used the following guidelines. Irish-Style Red Ale the category was number 38 under the ale clasification with no sub category. The stats are as follows: OG. 1.040-1.048 P. 10-12 FG. 1.004-1.008 P. 1-2 AW. 3.2%-3.6% AV. 4.0-4.5% IBU 22-28 SRM 11-18 EBC...
by Brewer2001
Tue Jan 07, 2003 8:26 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: question about gravity readings
Replies: 5
Views: 5477

Something else

Hondo, I assume that you are extract brewing. If you are using malt, (all malt or partial) high mash temperatures produce less fermentable wort. I agree with Jay that yeast viablity is an important point that homebrewers often overlook. Start (if not now) using liquid yeast and build it a starter to...
by Brewer2001
Sat Dec 28, 2002 11:56 pm
Forum: Brewing Science
Topic: Flavour stability
Replies: 5
Views: 8364

You are on the right track.

Chris, I agree with Jim, that force carbonation over the 'short haul' tends to be more 'stable' if you keep the O2 out. That being said, (read the article in BYO by Steve Parks) if you filter before packaging you have to mature the green beer first. This is how the majors get more consistancy in the...
by Brewer2001
Wed Dec 18, 2002 9:02 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: I'm Really Stupid!!!
Replies: 11
Views: 16003

No, but worse to a brewer!

Keg washing and hot liquor tanks. The brewery where I was working had this keg washer that was built using "Goldbergs" plans. It had some interesting qwerks. The worst of which was that it was sequence dependant! One wrong valve setting and 'POW'. You would ether dilute the caustic with CO2 (I know ...