Search found 79 matches

by brewer13210
Wed Jan 10, 2007 10:27 am
Forum: Techniques, Methods, Tips & How To
Topic: want more carbonation, how much more sugar?
Replies: 7
Views: 10349

If the the trouble really is the amount of priming sugar, then I would increase the amounts by small increments...otherwise you may end up with lots of bottle grenades.

Todd
by brewer13210
Tue Jan 02, 2007 11:20 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Chill Haze
Replies: 8
Views: 16345

There are a lot of things contributing to and ways to reduce chill haze. Make sure you have a very vigorous boil which contributes to a good hot and cold break. Kettle finings will help in the last 15 minutes of the boil, and there are clarifiers such as the five-star super-moss (very finely ground ...
by brewer13210
Tue Jan 02, 2007 11:03 am
Forum: Techniques, Methods, Tips & How To
Topic: Bread Dry Yeast for Carbonation?
Replies: 5
Views: 7437

I wouldn't use bread year for a number of reasons. First, beer yeast has been optimized for the alcohol/acid/liquid environment of beer that would do-in most bread yeasts pretty quickly. Most beers will take about 10 days for complete carbonation, with factors such as temperature, residual sugar, % ...
by brewer13210
Mon Dec 18, 2006 10:39 am
Forum: Techniques, Methods, Tips & How To
Topic: A Tip for those of us still Bottling
Replies: 1
Views: 4111

Surely you mean holey. :wink:

Good tip, but I'm not sure where someone would find blessed underwear.

Todd
by brewer13210
Sun Dec 17, 2006 10:46 am
Forum: General
Topic: problem with pc
Replies: 1
Views: 4993

Install and run Firefox:
http://www.mozilla.com/en-US/firefox/

Todd
by brewer13210
Fri Dec 15, 2006 10:20 am
Forum: General
Topic: Mash mess
Replies: 15
Views: 20516

Re: Primary time

brewmeisterintng wrote:Darker beers usually take a bit longer than lighter ones.
Of course, only because darker beers tend to be bigger beers (with lots of exceptions), not because they have roasted malts in them. The O.G., temperature and pitching rate are the major factors.

Todd
by brewer13210
Tue Dec 12, 2006 6:46 am
Forum: Equipment
Topic: Glass sight guages with chrome plated gards where to source
Replies: 4
Views: 9537

100l = 26 gallons. That's a pretty small kettle if you're going to pay a welder to fabricate something. If I was going to set up a actual pilot brewery, I wouldn't go smaller than 3 barrels (352 liters), which is the size of a small brewpub system. Were you thinking of steam or a gas fired kettle? I...
by brewer13210
Tue Dec 12, 2006 6:36 am
Forum: General
Topic: Mash mess
Replies: 15
Views: 20516

The local homebrew shop here uses a motorized Phil Mill, and to my knowledge he's had the same one for years. Crankandstein also makes some nice three roller mills: http://www.crankandstein.com/index.htm A 75 minute mash is a very long mash. Do an iodine test every ten minutes to see when you finall...
by brewer13210
Mon Dec 11, 2006 7:36 am
Forum: Equipment
Topic: Glass sight guages with chrome plated gards where to source
Replies: 4
Views: 9537

http://morebeer.com/browse.html?keyword ... ry_id=1078
Beer Beer and More Beer has a few, but you can google for other sources.

Todd
by brewer13210
Mon Dec 11, 2006 7:33 am
Forum: General
Topic: Mash mess
Replies: 15
Views: 20516

Obviously the grind is very important. Doesn't the homebrew shop have a good roller mill for customers? If not, they should spend the money for one. How long was your sparge? An hour is typical, shorter than that and you won't extract all of the sugars. Did you correct for temperature when reading t...
by brewer13210
Thu Dec 07, 2006 6:27 am
Forum: Techniques, Methods, Tips & How To
Topic: How long can yeast survive 6 months?
Replies: 7
Views: 11785

These are very real issues between dry and liquid yeasts. The dry yeasts are very easy to use and fairly inexpensive, but the liquid yeasts come in a much wider variety.

Todd
by brewer13210
Wed Dec 06, 2006 7:02 am
Forum: Techniques, Methods, Tips & How To
Topic: How long can yeast survive 6 months?
Replies: 7
Views: 11785

"An Analysis of Brewing Techniques" by George and Laurie Fix is a good starting point. I also took a few courses at The American Brewers Guild. The biggest help I had was knowing someone who worked in the lab of a local pharmaceutical company, who was able to give me some very good pointers on setti...
by brewer13210
Tue Dec 05, 2006 10:28 am
Forum: Techniques, Methods, Tips & How To
Topic: How long can yeast survive 6 months?
Replies: 7
Views: 11785

Both the brewer and Fermentis are incorrect. First, unless a sample is massively infected, it's unlikely that anyone will be able to smell or see the bacteria; it has to be plated on media to see what grows. Very small infection rates can be big problems in a brewery, and the only way to discover it...
by brewer13210
Mon Dec 04, 2006 10:15 am
Forum: Techniques, Methods, Tips & How To
Topic: How long can yeast survive 6 months?
Replies: 7
Views: 11785

Depending on how the yeast is stored, you can keep it viable for very long periods of time. If the brewer knows what they are doing, then 6-months is very possible.

Todd
by brewer13210
Sat Nov 25, 2006 8:49 am
Forum: General
Topic: Spam problems
Replies: 2
Views: 5108

Spam problems

It appears that the forum receives more than a little spam posts. The admins may want to consider making the sign-up process for new members a little more difficult...for instance including an e-mail conformation.

Todd