Search found 472 matches

by jayhawk
Sun Nov 14, 2004 8:38 pm
Forum: Techniques, Methods, Tips & How To
Topic: Pitching a second dose of yeast
Replies: 3
Views: 5364

Check the gravity

Make sure you check the SG of the beer. I have bottled beer numerous times when there were still small bubble islands on the surface. If the SG is reasonably close to the target then you are ready to bottle. The beer will still be able to age in the bottle, so there are really no worries. Just make ...
by jayhawk
Sat Nov 13, 2004 7:10 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: parsnip not ff.....ing!
Replies: 1
Views: 4484

More info please

Well, we are going to need more info on this. First, what is the Original gravity of the must? How did you prepare the parsnip for fermenting? Are there any other sources of fermentable sugars in the must? What is the current gravity and what is your target? Did you add any yeast nutrient? What temp...
by jayhawk
Sat Nov 13, 2004 12:39 am
Forum: Techniques, Methods, Tips & How To
Topic: Pitching a second dose of yeast
Replies: 3
Views: 5364

Hold on for a minute

In one of your many posts about a Wee Heavy you said "I am obsessing." I think that you need to just take a breath and hold on for a minute here. You are over analysing this beer, and I think your plan to add more yeast, at least the way you have planned it, is going to detract from the beer rather ...
by jayhawk
Tue Nov 09, 2004 10:56 am
Forum: Equipment
Topic: cheapest brew pot
Replies: 5
Views: 14656

Local classifieds

Keep an eye out in the local classifieds for used pots and used 60L kegs. The problem with this approach is you may have to wait awhile for a seller. You could also acquire a keg from a pub by paying the deposit on it and then simply converting to a kettle.
by jayhawk
Sun Oct 31, 2004 6:28 pm
Forum: Brewing Science
Topic: Major disparity here
Replies: 4
Views: 11904

Further details please Tom

If you are going to brew a large number of lagers I suggest you get two Corni kegs, a large one (7 or 10 gallons for a fermenter) and a smaller one (5 gallons for maturation). I would suggest transfering your clear (bright) lagers to the smaller Corni keg for maturing and natural carbonation. What ...
by jayhawk
Fri Oct 29, 2004 8:10 pm
Forum: Techniques, Methods, Tips & How To
Topic: Yeast starter for 10 gallon batch?
Replies: 2
Views: 4299

What's your starter size?

What is the size (volume) of the starter? I tend to use a 3/4 L starter for 5 gal batches, so you would ideally want a 1.5 - 2 L starter for a 10 gal. However, if you are in a pinch I would not worry about having only a 1L starter. Just shoot for more starter volume next time.
by jayhawk
Fri Oct 29, 2004 12:03 pm
Forum: Techniques, Methods, Tips & How To
Topic: Newbie question!
Replies: 1
Views: 3658

Crash course on carbonation and sediment

First, a word or two on carbonating: "Old school" or natural carbonation is done by yeast. When packaging the beer, you add some priming sugar to allow the remaining yeast in suspension to do one last bit of fermenting. Since the beer is in a sealed environment like a bottle or keg, the CO2 released...
by jayhawk
Fri Oct 29, 2004 11:40 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Funky rotten egg smell
Replies: 1
Views: 4800

Its OK

Lager yeasts typically prroduce a lot of sulphur, so don't worry. I use California Lager yeast from Wyeast, and it is stanky!
by jayhawk
Thu Oct 28, 2004 3:37 am
Forum: BeerTools.com Online Tools
Topic: Slower response times
Replies: 0
Views: 9587

Slower response times

I think the new forum format is causing some messages to be lost and not repsonded to. The reason this may be happening is because the main forum index only highlights the most recent post, which is not necessarily the most important thing for users to know about. With the classic format, the last c...
by jayhawk
Mon Oct 04, 2004 8:50 pm
Forum: Techniques, Methods, Tips & How To
Topic: hot break boil over
Replies: 1
Views: 3475

My solution...

has always been to monitor the pot at all times until hot break is done. Once I can turn the heat down a bit to get a rolling boil I leave the kettle to do other stuff. I have heard of products you can add to the kettle to eliminate or reduce foaming, so you might want to check out some home brewing...
by jayhawk
Thu Sep 23, 2004 2:40 am
Forum: Brewing Science
Topic: Major disparity here
Replies: 4
Views: 11904

Major disparity here

Some of you may have recently read my posts asking about general lagering technique, and more specifically about Wyeast 2112 California Lager yeast. Well, I brewed the batch and I have an interesting experience to share. First, I will summarize the brew day and my fermenting setup: Recipe: 46L batch...
by jayhawk
Fri Sep 17, 2004 1:57 pm
Forum: Techniques, Methods, Tips & How To
Topic: Sparging
Replies: 19
Views: 21028

Sparge rate

One bit of warning on fast sparging. I can't run off too quick because I end up simply sucking water down the sides of my bucket, rather than pulling the water through the grain bed. This means that I lose effeciency and run the risk of extracting tannin from the outer edge of the grain bed. If one ...
by jayhawk
Wed Sep 15, 2004 1:34 pm
Forum: General
Topic: Hop Blends
Replies: 9
Views: 24631

Foam?

The inline hop filter sounds cool, but wouldn't that foam the beer to undrinkable levels if placed in the dispensing line?
by jayhawk
Wed Sep 15, 2004 1:43 am
Forum: BeerTools.com Online Tools
Topic: Search feature
Replies: 1
Views: 11079

Search feature

Would it be possible to beef up the search feature so that a user can enter a search phrase? Perhaps this is possible and I don't know the trick, but when I searched for "batch sparge" (with and w/o quotation marks), I was returned all posts with batch and sparge. These are two very common words on ...
by jayhawk
Wed Sep 15, 2004 1:37 am
Forum: Techniques, Methods, Tips & How To
Topic: Batch Sparging
Replies: 2
Views: 4507

I have never doubled up

I have batch sparged the last two batches I have done (total of 15 gals). I have actually found that I get better effeciency batch sparging. I think this is because I stir the mash when adding the first and second round of sparge water. I also heat the sparge water high enough so that the grain bed ...