BeerTools Discussion Forum

Yep, they are the large thick plastic kegs as described in the Dave Line books,still very popular in England, the newer ones come with an adaptor on the lid to fit small 8oz or 16oz CO2 cylinders to push beer out once natural carbonation has lost its pressure.Some draw the beer from the top via aflo...

Never knew Mesa that you could reduce temp to -1c and not lose krausen.I was always led to believe that it is temperature determined as well as developement stage.Can you clarify a few points for me though, im most interested. I take it that you are cooling to -1c in order to halt all fermentation a...

Mesa, we may be travelling down a farmiliar path here.My main priority because of open fermentation and trub collection due to run off through counterflow chiller is to prevent the krausen from primary falling through the beer.In order to do this i rack off when the yeast has reached anaerobic condi...

Doesnt your post predispose that 2ndary is carried out in a separate vessel???.If dropping from primary AT critical flocculation to 2ndary,you are ensuring that all protein and vegetal matter are above wort level.Therefore, the new clean head formed during 2ndary is the cleanest and healthiest yeast...

Did you make a starter??>? when it comes to Wyeast, starters are IMPERATIVE! the lag time is around 1 day per month past production day.You say Nov, hopefully Nov 2002.Believe me , ive been sold yeast 2 years old by not checking properly.So that now gives us 3 days lag time, minimum. Did you smack t...

Couldnt have said it better myself.Been to other sites but eventually found "home" Havent moved since.Why look for glass when you have diamonds???

2ndary is normally conducted at lower temps to primary around 15c or 55f??.But before my brew fridge manifested everything was conducted at ambient.Gelatin will still work fine as it will solidify somewhat at room temp.If spread liberally through the beer it will cling to the suspended yeast and con...

seems i missed this last posting regarding this subject.I used to use gelatin all the time due to its fast progress,availability and cheapness. 2 tablespoons of gelatin to a 2 cups water is more than enough to clear 5 gals or so. Be careful not to try to force clear your beer by trying to remove the...

Im not sure how "party pigs" work, but i'm presuming that they draw the beer from the top rather than the bottom as in Cornelius.Your system would work fine so long as you dont disturb the Corn'us once you have drawn a beer. the first pint or so would be cloudy as the spike will suck up th...

There is another website that i like to visit.I look at my homemade but very efficient brewing system with all its bits that get put away and then put together again when brewing,and then once in a while i look at this webpage and DROOOOOOOL!OK, we've all said this, but IF i win the !@#$ lotto then ...

Getting ready for competition in July/ Aug, so am starting with the maltier/ darker varieties.Just made 43 litres of oat stout,which gives me 1 cornilius and lots of bottles - hate bottling!!!32c here so hot work, but then again, thats normal,just used my new mash tun and am now looking to iron out ...

Ive used flaked corn before and was told to bring to boil then simmer immediately after for 10 mins.The reason being that we only use 2 row here and therefore the starches will have to be broken down beforehand.It becomes a thick viscous jelly like stuff and can be added to the mash as such.Kind of ...

S04 brews out very well, its not dextrins im talking about but rather a certain mouthfeel that this particular yeast leaves behind. i have no choice but to use it but was hoping that someone could give me a way to avoid this characteristic. Ive just looked at the dcl website at dclyeast.co.uk and it...

Alas, i too have to make "other" beer from time to time and no matter what you do it will ALWAYS taste like "other" beer. The wife wont touch it.There is no substitute for a grain beer as we all know

Opportunity has come my way and i am jumping on the chance to brew a stout this weekend(see Oathead Stout). Problem is that due to difficulties i cant get my expected Wyeast 1084 Irish.So i am having to use the best dried yeast i know which is the Safale s04.Ive used this many times before but prefe...