Search found 48 matches

by manplant
Thu Nov 29, 2007 9:21 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Belgian Ale From Primary to Keg - Not Well Aged What Next?
Replies: 4
Views: 8586

Belgian Ale From Primary to Keg - Not Well Aged What Next?

Wottaguy, I appreciate your help. Ive had the beer in the keg for over a month now at 35F, and I have been sampling here and there. As of last night, the flavor has started to improve, tasting similar to the lower gravity spicy tripel I had intended. My goal was to produce a lower gravity version of...
by manplant
Mon Nov 26, 2007 4:36 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Belgian Ale From Primary to Keg - Not Well Aged What Next?
Replies: 4
Views: 8586

Belgian Ale From Primary to Keg - Not Well Aged What Next?

In a learning experience about 4 weeks ago racked a spicy belgian ale after 2 weeks of primary completion directly into my keg in the fridge to force carbonate. The beer tasted a little green, was cloudy and fruity as I expected. However, I expected the beer to age in the keg at lower temperatures a...
by manplant
Mon Nov 26, 2007 4:24 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Rubbing Alcohol From the Airlok Sucked Into the Primary
Replies: 6
Views: 11246

Cannot taste any off flavors. Excellent brew!
by manplant
Mon Nov 26, 2007 9:25 am
Forum: Techniques, Methods, Tips & How To
Topic: Filtering Post-Boil Wort and Irish Moss
Replies: 6
Views: 16185

Does Irish Moss impart any flavor on the beer?
by manplant
Wed Nov 21, 2007 8:31 am
Forum: Tasting & Experiencing
Topic: Overcooked Grain Astringency Flavors In All Grain Beer
Replies: 2
Views: 11410

James,
Yes, I was heating the mash tun to increase the temp, and ramped it a little too fast. The beer may be drinkable, but it is smokey. Not desireable for an all grain Belgian Tripel.

You are right on lessons learned. Heat the water first, and if need be, slowly heat the tun.
by manplant
Mon Nov 19, 2007 5:02 pm
Forum: General
Topic: Maximum Allowable Primary Time?
Replies: 10
Views: 23950

Good stuff. Ill use this as a baseline and go from there.
by manplant
Mon Nov 19, 2007 3:29 pm
Forum: General
Topic: Questions about my Porter, any help very much appreciated
Replies: 4
Views: 12766

Your color will be dictated mostly by the largest constituent in your recipe. In this case the Light DME. The grains you do have will provide reasonable darkening, but the light DME will weigh heavily in this case. For beers like Porter, feel free to use Dark or Amber DME. Using the Beer Tools recip...
by manplant
Mon Nov 19, 2007 3:22 pm
Forum: Tasting & Experiencing
Topic: Overcooked Grain Astringency Flavors In All Grain Beer
Replies: 2
Views: 11410

Overcooked Grain Astringency Flavors In All Grain Beer

I overcooked some of the grains on the very bottom of the pot in an all grain mash, and a smoky, burnt flavor has remained after completion of primary.

Will extended exposure to the yeast on secondary say 3-4 weeks allow this flavor to be scrubbed off by the yeast?
by manplant
Sun Nov 18, 2007 12:22 pm
Forum: General
Topic: Maximum Allowable Primary Time?
Replies: 10
Views: 23950

Maximum Allowable Primary Time?

Sounds good. Ive got a honey Kolsch in the secondary now. Should be ready this week.

Speaking of British ales, can you point me in the direction of a clone recipe for Sam Smith's Old Brewery Pale Ale? or something as good?

I appreciate your help
by manplant
Sat Nov 17, 2007 10:37 pm
Forum: Ingredients, Kits & Recipes
Topic: Looking for authentin Kolsch extract recipe
Replies: 1
Views: 5620

Kolsch Recipes

Ive got this one in the secondary and will be ready next week. Start here and scale the grain profile back and sub with dry extra light and honey to keep color in check. Its an excellent brew, but weighted on the spicy side with the czech and styrian hops. Id also sub wheat malt for the caramel 10 I...
by manplant
Sat Nov 17, 2007 10:41 am
Forum: General
Topic: Maximum Allowable Primary Time?
Replies: 10
Views: 23950

Maximum Allowable Primary Time?

Thank you for the help. Ive been straining the wort upon pouring into the primary for the last few batches now. This is removing 90% of the hop material. Ive been making mostly beligain style ales.

What type of beers do you typically make?
by manplant
Fri Nov 16, 2007 11:30 pm
Forum: General
Topic: Maximum Allowable Primary Time?
Replies: 10
Views: 23950

Maximum Allowable Primary Time?

Do you notice any off flavors? Is this as good as using a secondary? Have you done any high gravity this way?
by manplant
Wed Nov 07, 2007 1:48 pm
Forum: General
Topic: Maximum Allowable Primary Time?
Replies: 10
Views: 23950

Maximum Allowable Primary Time?

Does anyone have a feel for the max safe allowable primary ferm time that will eliminate the need for secondary, but not incorporate issues with spoiling trub? Ive read some posts suggesting a 3-4 week primary is OK and will eliminate the need for secondary. Ive gone both ways on this. I made a Goud...
by manplant
Wed Nov 07, 2007 1:35 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Oktoberfest Salvage-able?
Replies: 2
Views: 6184

Oktoberfest Salvage-able?

One suggestion I may make is to hook up a water filtration system onto your faucet, such as a Brita or a PUR. These filters remove 99.99% of Cl, heavy metals, Benzene based compounds, and BACTERIA. Ive used this water pre and post boil, and as all my rinse water for a dozen batches and have had no p...
by manplant
Mon Nov 05, 2007 2:56 pm
Forum: Techniques, Methods, Tips & How To
Topic: How to settle and remove debris while keg conditioning?
Replies: 3
Views: 7059

How to settle and remove debris while keg conditioning?

I got in a hurry and racked my belgian ale from the primary after 16 days to the keg, by passing the secondary. Definitely noticed some loss of clarity by doing so. Even though I strain my wort to remove the hop debris, how long will it take these and other particles to settle out at 35 degrees? How...