BeerTools Discussion Forum

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...

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...

Cannot taste any off flavors. Excellent brew!

Does Irish Moss impart any flavor on the beer?

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.

Good stuff. Ill use this as a baseline and go from there.

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...

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?

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

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...

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?

Do you notice any off flavors? Is this as good as using a secondary? Have you done any high gravity this way?

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...

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...

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...