BeerTools Discussion Forum

brewmeisterintng

It really isn't that good fresh. The only way to know if it is still palletable is to give it a try. Chances are that it won't taste that great.

brewmeisterintng

It represents dropping the pressure to 12ish psi's at the proper time as to not overshoot desired CO2 volume. The point that I am reading is regardless the road taken, three weeks on gas to make your beer taste it's best. I am still a "set it and forget it" guy.

brewmeisterintng

I do own my own mill and batch sparge with double ss braid in a square cooler. It keeps everything simple. I pull low 80% efficiency every time. If I under guestimate the quantity of water in my second mash... I do sparge to get my pre-boil volume.

brewmeisterintng

Back in my military days... that was how we called in fire missions. It is a process of getting in the general area and adding/ subtracting to get rounds on target. That’s what a bunch of brewers do trying to get the "correct" level of CO2. The "easy" method is to set it and for...

brewmeisterintng

I Brewed my pilsner Friday with 8.5lbs of 2 row. We will see how she turns out. The other grains consisted of .5 lbs of Carapils. Hops wa 6oz of Saaz broken out throughout the boil. Used WLP2001 and fermenting at 51 degrees.

brewmeisterintng

I want to brew a pilsner and wondered if using 2 row instead of pils malt would make that much of a difference in the final product. I will be using saaz hops and urquell lager yeast.

brewmeisterintng

but time will tell. You could use a wine thief to sample the beer but it would be hard to note any off flavors in a brown. I take it you will be bottling this? Just watch for rings forming around the neck. I think it will be fine. It may be yeast falling out of suspension. Just my ramblings.

brewmeisterintng

My first mash is for 1 hour. Vorlauf, drain, refill, stir wait 30 minute and vorlauf/ drain. That's the nuts and bolts of it. There are several good articles on the web on the subject. My efficiency is still in the 80's so I don't see myself ever trying to set up a drip system.

brewmeisterintng

If you add it to the boil, you will boil away any charistic that the honey would have added. Adding it at flame out will ensure that it is sanitized while keeping the delicate flavors. I don't have the points per pound per gallon that honey will add to the OG but I am sure that someone here has that...

brewmeisterintng

Twice the yeast and twice the time but oh so worth it.

brewmeisterintng

I personally stopped fruiting beers but if you are going to do it in the secondary, avoid O2. The fuit flavor should leach just fine without stiring.

brewmeisterintng

Basic Brewing is doing a big promotional where brewers are making a batch and leaving half on the yeast cake for an additional two weeks to see if there is any "yeast bite" or off flavors. The deadline was May 15 to submit results.I haven't gotten back to the site/ podcast to see if the r...

brewmeisterintng

A few of the Clarksville Carboys got together and brewed a total of 15 gallons. It was all pale ale. At 12:00 we tosted with a dry stout that was on tap.
Congrats to all who got to brew today.

brewmeisterintng

I bird dogged it to death. Most beers will ferment out in 3-5 days. I let mine set for at least 7 days. I have stopped taking a secondary reading due to laziness but my aces are: I do make a yeast starter so I know that there are plenty of fresh yeast to do the job and I also secondary for two week...

brewmeisterintng

Quote "I just made a batch of Kolsch yesterday".
Expect off flavors. The beer will still be OK but you will have esters.

BeerTools Discussion Forum

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Coors Light?

Blue line

Bracketing

In the Fermentor

2 Row vs Pils Malt

Hard to say

I Batch Sparge

honey

Everything doubles

+1

Mystery of the Universe

In Celebration

I Remember My First Beer

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