BeerTools Discussion Forum

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

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 ...

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, % ...

Surely you mean holey.

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

Todd

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

Todd

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

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...

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...

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

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...

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

"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 pointer...

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...

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

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