BeerTools Discussion Forum

I used to boil my hops for longer than 60mins, but noticed a "woody" taste to the beers,i reduced time to 1hr and the woody flavour went away.Apparently, a good ROLLING boil ( not the massive bubbling you can get with a turkey baster at full blast)will extract the maximum bittering potenti...

Try giving your pail a good shake or a vigorous stir Wouldy, you may not have enough oxygen in your wort for the yeast to start reproducing anaerobically(spelling?????).If there are signs of activity but a lack of a real vigorous fermentation taking place, then normally a GOOD rouse will sort it out...

Caustics pretty hard core stuff, as with anything,less is more,so if i were to use it, id use the least possible, then rinse and rinse and rinse and...........I must admit, i dont particularly worry about cleaning the copper too much, i normally use a high pressure hose to blast off any hop residue ...

Original recipe for Fraoch ( a heather scented and flavoured beer) was lost at the slaughter of the last Pict, who died rather than give the secret over to the marauding barbarians, (Scots).All recipes for Fraoch are speculative to say the least, they may have used honey, they may not have.It certai...

Sorry Jeff, but i have tended to use the colour prediction as a very rough guide only,I dont know about others but i find my beers are always a lot darker than predicted.The calculator will give a prediction of the beer being out of style, due to being too light,( say a stout) but the finished produ...

Nothing wrong with German purity laws, I applaud the fact that at least ONE country sets itself above the others by NOT compromising on ingredients.Yes , english beers love to use sugars but if you have followed my posts, you would know that i lost faith in english brewers years ago.The main reason ...

Why use sugar????I never understand why people feel obliged to use sugar in their recipes,it can leave winey flavopur to the finished product.The germans have got it right, sugar has no place in the production of beer

The following quotation was made by a work collegue after he had had his first sip of his first pint of Kilkenny in an attempt by myself to educate the chap somewhat: "Its got far too much flavour and not enough bubbles!!!!" If i owned a brewery, i reckon that line would sell more beer tha...

Yep, thats right, its all green XXXX here,and you can read that any way you like!!!( in a friendly manner of course!)

I dont know the yeast but your temp may be to blame somewhat.Personally i like to ferment at the lowest temp the yeast will work at as i find you achieve much crisper flavours.Some yeast will keep a krausen for ages, this is due to the level of co2 given off being greater than the mass of the krause...

Im a glassblower, have been for 16 years and i make a living in the neon industry.worked in film,Tv etc.Now living in Ausralia with young family(20 month old boy) i do a nice sideline in tattooing on the weekends.When i can I brew 10 gal batches of all grain.I started because i was disappointed with...

AAAh Guinness !! How we all strive for it.Actually, your brew will no doubt be of fuller flavour.stouts really come to life when you make your own,Ive tried a few ways of getting that lactic tang that Guinness has, rumour has it that they still have the original fermenter which is infected, they the...

Im in with a chance on a whole brewery for $50!

If noone bids and it HAS to be sold i am prepared unreservedly to bid the total of AS$100.00, thats $50 to you guys.howzat for a bargain? The wifes gonna kill me!

gelatin should only really be added at the end of 2ndary in order to clear any suspended yeast as a finishing agent.it is not intended to take the place of irish moss.Depending on the stage you are at you may well have not achieved a good cold break.This really, on the scheme of things is not really...