BeerTools Discussion Forum

I am a little confused as to what you are talking about. If you are referring to my jockey box design then please be aware that I am not sourcing my own box materials just for the sake of saving some coin. For me homebrewing is not only about brewing, but also about creating a unique system and comp...

thanks for the unput fitz. Cheers!

My jockey box is still a work in progress, and I have all the pieces but have not got around to putting it together. (Ice bath for the keg is getting me through temporarily). What I have is a styrofoam cooler (cheap, even free if you keep your eyes peeled), some copper pipe (hoping 15' will be enoug...

That is a good filtering thread. Thanks for the heads up.

Good brewing
chris

I use a carboy for the secondary. I have been able to force carb my beer in my kegs no problem, even with no refrigeration. I want to be able to drop all the yeast out of suspension in the secondary prior to transferring to the keg for carbonation. As it stands now, I end up with a small yeast cake ...

Did a search on Google and found this: "Agar agar (from seaweed) has stronger setting properties and, unlike gelatine which requires refrigeration to set, it will set at room temperature after about an hour..." "Powdered agar agar can be substituted for the same quantity of powdered g...

I want to get the yeast out of my beer. I have found that transporting my kegs to parties causes the yeast to get stirred up, which affects the flavour a little too much, especially when I am introducing the beer to people unitiated in the ways of homebrew. I have read up a little on fining and I am...

...that spiced ale would make a mark an pale ales etc. But when we are referring to two "berry" beers, with the berries being somewhat similar in flavour and colour I think that things would be hardly noticeable. Would you have been able to detect the spices from the first batch in another...

If you think having a hint of cherry in the strawberry would bother you then don't reuse. Personally, I would not worry too much because I think it would take a very sophisticated palate to detect a hint of cherry in a strawberry beer.

Does anyone have any experience malting their own grains. I want to experiment with grains other than barley and wheat, but I am not sure what temp to kiln them at. I would like to try create everything from a pale malt to a dark crystal. Any suggestions or links?

thanks
Chris

Pretty nasty stuff. I have been getting my CO2 from a beverage supply place, and have not been experiencing any problems at all. But I could see how a welding shop would not be as concerned about impurities etc. Good luck.

by Mesa about filtering the gas from the tank as Freon has suggested. Mesa mentioned that it is suprising how much crap actually comes out of some of the tanks. You may want to investigate this.

Are you saying that you do not get a headache when you drink naturally carbonated beer? Or perhaps you are not drinking enough water. Dehydration is the most common cause of a "hangover".

Good food for thought. This is something I will be chewing on for a while. Unfortunately i won't be able ot brew for a few months. Got to go work in the bush for a while to earn some cash.

Your points are well taken. After my last post I was considering that my beer is generallly 5-6% alc/vol, so yeah, you are right that I would not get much in the way of volume if I removed a good portion of the water. I would think though that removing enough water to get a 15-20% alc/vol would be i...