BeerTools Discussion Forum

My reference books don't say anything about 1007 that indicates a short life cycle. I did however read that it prefers 55-66F. Hard to say, the fact that you had a good krausen makes me think that the yeast worked fine. If you wind up calling your malt supplier, let me know whats up. I have just abo...

My club uses a 12gal cooler with a length of stainless steel braid on the inside attached to a spigot. This serves as mash & lauter tun. The temperature holds very well and I havent has any problems with normal 10gallon batched (approx 20lb of grain). I could probably mash 30 lb, but it would ha...

I also read an article similar to the one you have paraphrased, but I would hesitate to apply it to lemon flavored beers. I found that zesting 4-5 lemons into a five-gallon batch towards the end of the boil gives more than sufficient lemon flavor. I'd be afraid of what sevarl pounds would do! Aside....

In practice, I agree with the other responses. Even the most stringent sanitation practices do not produce a sterile homebrew environment. It just can't happen in your kitchen and most of us don't have access to a clean-room. What I'm saying is that often you nered to make a judgement call regarding...

Yooper, You really have nothing to lose by racking into a secondary fermentor after a week. I don' like to leave the beer on the trub for more than a week. There is nothing in the bottom trub that adds any value to the process, enough active yeast is in suspension and will tranfer to the secondary t...

My club brewed a great recipe for "lemon-ginger wheat". We used fresh lemon rind as opposed to juice. You get the great lemon flavor w/o the harsh acid/sourness. I would say that fro a five gallon batch, we scraped the rind off of three lemons (use a cheese grater or zester). As far as hon...

Thanks for the info, though it is not my intention to brew a bud or rock type lager. I was just wondering if I could do anything with the stuff. Guess its not worth the trouble huh?

Hello Katybug, it's great that you have decided to give the gift that keeps giving. That's what my wife thought when I got my first kit, now she complains about brewing gadgets laying around, water on the floor, findind people passed out in our bed on brew day, etc. But anyway, I asked myself the sa...

I've decided to toss out the Corona Mill (and all of the modifications that I made so it could produce a decent grind). I've looked into the mills that are on the market and am unable to make a decision on a new one. Heres what I want; 1) Double roller design,2) adjustable grind width 3) large hoppe...

It stinks that your batch didn't turn out as expected, my experience really can't be written into law since I have no idea how frozen the yeast/starter became. Because the beer turened out good, I assume that it had only begun to freeze. I looked online for the answer to your question, and have foun...

I've been watching this thread develop and am glad to see you are getting some good ideas. Here is some info which may be of use; Hops left in the fermentor donot contibute to bitterness. Generally speaking, the bittering agents are only extracted during the boil. At less than a boil, the bittering ...

Does anyone out there know what type of malt Rolling Rock uses as their base malt?? I understand it is the same as Bud's (though not a fan). My buddy got ahold of 50lb and I want to know what it is b4 I try a recipe.

I don't know for sure, but you may be able to run an experiment using the recipe generator/calculator tools on this site. You can specify the batch size & boil capacity. Try the recipe both ways and see how the bitterness differs.

I recently received an overdue shipment of Wyeast from my supplier. Unexpected bad weather delayed delivery, and I feel that the package was frozen at one point. When I opned the package and examined the contents, I felt ice inside the slap pack of yeast. I thawed and started incubation os normal. T...

I found that when it comes to brewing, there is always a more scientific method, and there is also always someone willing to showcase their experience by explaining it to you. Instead, here is what Stephen Snyder (Author - The Brewmaster's Bible) has to say..... " Water is generally added at a ...