Search found 79 matches

by brewer13210
Thu Apr 12, 2007 9:42 am
Forum: General
Topic: What have I created?
Replies: 4
Views: 9515

Well, you've got English malt syrup, lots of German hops in the boil and a bit of English hops for dry hopping. Based on ingredients you're probably not going to find a match in the BJCP style guidelines, but then that's why we homebrew...to create something original. I wouldn't worry about hitting ...
by brewer13210
Wed Mar 21, 2007 7:11 am
Forum: Techniques, Methods, Tips & How To
Topic: Using fruit
Replies: 4
Views: 10429

First, don't boil the fruit. You'll set the pectin and form a permanent haze in your beer. My experience with fruit is that it's best to add it to the secondary or the primary fermenter after the initial fermentation is complete. Otherwise, during primary fermentation the CO2 tends to scrub out a lo...
by brewer13210
Mon Mar 19, 2007 6:57 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Kegged and carbonnated before its prime.
Replies: 4
Views: 8644

What was the final gravity before you kegged? Otherwise, no need to put the beer back in a carboy. I'd release the keg pressure, pitch the yeast in the keg, pressurize it just enough to seal the lid again, as let the yeast ferment it out. You may want to check and make sure no excessive pressure is ...
by brewer13210
Mon Mar 19, 2007 7:10 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Kegged and carbonnated before its prime.
Replies: 4
Views: 8644

Some details would help. Starting and ending gravities, etc.

Depending on how "extreme" the beer is, the initial gravity may simply be too high for the yeast to completely ferment out all of the sugars.

Todd
by brewer13210
Tue Mar 13, 2007 1:01 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Stuck Fermentation (Chocolate Espresso Stout)
Replies: 18
Views: 97511

No doubt, it's high, but if an extra dose of yeast didn't bring it down, it's doubtful that once bottled, the yeast would suddenly find it more interesting again.

I would bottle as normal and see what happens.

Todd
by brewer13210
Tue Mar 13, 2007 7:03 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Stuck Fermentation (Chocolate Espresso Stout)
Replies: 18
Views: 97511

Have you calibrated your hydrometer? Just double check that water reads 1.000.

Otherwise, it sounds like this beer has reached its terminal gravity.

Todd
by brewer13210
Mon Mar 12, 2007 7:08 am
Forum: Ingredients, Kits & Recipes
Topic: Malt Types
Replies: 1
Views: 4863

Here is a link to the Breiss web site and their malt extracts:
http://www.briess.com/homebrew/extracts.shtml

Is it the same as "generic"? Most light extracts are certainly similar, but the specific malts and their origin produce some differences in the product.

Todd
by brewer13210
Mon Feb 19, 2007 10:01 am
Forum: Techniques, Methods, Tips & How To
Topic: How to use a conical fermenter?
Replies: 4
Views: 8353

Blowing the cone once a day may be a bit excessive. You don't want the beer sitting on trub for too long, but you'll probably end up loosing more than a little beer by doing it once a day. Also don't worry about making lagers in a conical fermenter. During fermentation, the yeast is circulating thro...
by brewer13210
Thu Feb 08, 2007 9:09 am
Forum: General
Topic: Yeast Starters
Replies: 2
Views: 5455

How did you come up with 6.67 liters of starter? That's almost a gallon and a half, which is an awful lot for an 11 gallon batch; about 10% of the brew length. Obviously the amount of liquid will depend on the concentration of yeast cells. When propping up a batch of yeast, you typically want to go ...
by brewer13210
Thu Feb 08, 2007 9:04 am
Forum: General
Topic: Extract Brewing--Boiling
Replies: 3
Views: 5898

As in many things in life, it depends. Obviously, if you add hot water to the carboy, it will take longer for the wort to cool to pitching temperature. There are some advantages; if the water is chlorinated, then boiling it will help drive off some of the chlorine than can form some nasty tasting ph...
by brewer13210
Wed Jan 31, 2007 12:02 pm
Forum: General
Topic: Best Online Homebrew Sites
Replies: 4
Views: 8645

by brewer13210
Fri Jan 19, 2007 11:10 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Need advice re gushers
Replies: 4
Views: 8315

Just out of curiosity, why did your recipe include bread flour? Was it to substitute for malted wheat?

Todd
by brewer13210
Fri Jan 19, 2007 11:03 am
Forum: Ingredients, Kits & Recipes
Topic: Special grains for extract brews
Replies: 6
Views: 10217

The crystal malts, black patent and roasted barley can also be steeped. The crystal malts have essentially been mashed inside the kernel during the malting/kilning process.

Todd
by brewer13210
Mon Jan 15, 2007 9:25 am
Forum: General
Topic: Your input is needed... Brewpub Survey
Replies: 18
Views: 28892

I like volume appropriate pricing. Most places around here charge $4.50-5.00 for a pint and 3.50 for a half pint. When I go to a brewpub I often want to try a lot of different beers. I don't want to have to get ripped on 4 pints so I don't get ripped-off buying half-pints. Brewpubs providing sample...
by brewer13210
Mon Jan 15, 2007 6:59 am
Forum: General
Topic: Your input is needed... Brewpub Survey
Replies: 18
Views: 28892

Dislikes:

An uneducated wait-staff. I don't expect them to be BJCP grand masters, but they should know what style each beer is.

Todd