BeerTools Discussion Forum

From what I have read, the only way to really accomplish this is to use a counterflow pressure bottle filler. But apparently these are a pain in the !@# to use. Plus, I am always interested in experimenting with homebrew so I am trying alternatives to that fancy method. This is my idea. I have never...

"Sacred and herbal healing beers : the secrets of ancient fermentation" by Stephen Harrod Buhner is a good one for this sort of info. The author of this book has a bias against hops, and really opens up a new door to brewing. I have never tried any of the recipes, but there is a lot of int...

Have you ever used the minute rice trick before? Should I grind it up first? Sounds like a good way to skip the cereal mash.

I just bought a $30 pH meter online yesterday. I am not sure if it is temp correcting or not. Should I be adjusting my mash pH at a certain temp or does it even matter?

Mesa, what is the temperature of the water when you adjust it to ph 6?

I am considering brewing a light lager beer using 16lBs pils malt with 5lbs of corn sugar, then diluting it down after the boil to make a 10-12 gal batch of 4.5% beer. Will a high level of corn sugar contribute any undesirable flavours? We all know it is a good, clean, priming agent, but what about ...

thanks Eric

So Mesa, just to confirm: you are recommending that I get the wort off the trub just as I begin to see signs of fermentation?

Thanks for the other info, I really appreciate your guidance. Do you have any experience with this yeast. What were your impressions?

I am brewing a lager tomorrow, using Wyeast California Lager 2112. My temps in the "brewery" hover between 16C to 18C, so I am opting for this yeast as it tolerates higher temps. This will be my first time brewing with lager yeast. Should I transfer the beer out of the primary (to get it o...

As a long time calculator user, I admit to being perplexed by the slowly growing list of "other" grains that is found at the bottom of the grain list. Integrating these grains would be OK. But I disagree with sorting the grains out by country. Right now, the general structure of the grain ...

Thanks for the heads up. Still looking in to it.

I think you are probably right on the heating side of things. But do you think the can would just become too malleable from the heat of a mash in the can, even without direct heat added to it?

Does anyone know of any reasons why glavanized steel could not be used as a mash tun or a brew kettle? (For those who don't know, galvinized steel is zinc coated steel). It seems to me that the $20 galvanized steel garbage cans at the local hardware store would make great brew kettles or mash tuns. ...

Have you ever wondered how you can just leave honey in the cupboard for years and it doesn't go bad? Honey is a natural antiseptic. So don't worry about contamination from the honey. It is just like how people don't fret when adding unsanitized hops for dry hopping. What you can do is mix it in at t...

If you boil the honey you will lose a lot of the delicate aroma and flavour of the honey. Instead, simply add the honey at the very end of the boil (after shutting off the heat), or prime the beer with it. I have had excellent success with both.