BeerTools Discussion Forum

Bobby, If any pro brewer claims not 'losing' at least one batch of beer, they are lying! Mistakes are the chances to learn. During my apprenticeship I had two (maybe three) mishaps. I milled in 35 lbs. of extra pale malt and left the lower steam jacket of the kettle on after the boil (15 minutes ext...

Steve, What I proposed is a 'cheap and dirty' method. The real (most efficient) way would be a dimple jacket that would maximize the cooling area across the surface of the tank. This would also create a turbulant flow with in the jacket. The pro Unitanks have 2 or 3 jackets (depending on tank size) ...

Ed, Here is a prime example of the use of the fermenter that you want. First in answer to your question. Yes add the entire volume, unless you feel that there is a large amount of sediment from any previous pitches (assuming this was collected from a slurry). Adding the a measured volume is the only...

Bugsy, Please send me some info on the V Vessel. Ed, I checked out both sites. It looks as if Zymico is incorporating some pro design features into his stuff. Here is somethings to think about. Having worked with pro grade Unitanks a racking arm is nice but not required. Just use an in-line 'site gl...

Brad, This question was asked by one of the guys in my brewing class. The advice was not to do this if you can help it. You may pick up some contamination due to the wort sitting at ambient temperature. You might want to cool it down as low as possable. That being said, I break the cardinal rule at ...

LB, In the absence of a lab and all the test equipment most craft brewers taste their yeast regularly. As well as the wort, green or bright beer and packaged product. Some of the majors and regionals went through a period where no one tasted beer from the production run, it may meet specs but does i...

LB, Two quick stories: A night to try and forget in S.A. and an under aged professional brewer/collector. First story: While my step father was employed by an airline (no names please) and stationed in Jedda I went over for "Christmas". I ate more ham than normal, visited with an English w...

Ollie, I like your web page. I do have some questions/suggestions about your rig. Do you have a false bottom in your mash tun? You should, for three reasons. It enables you to pre-heet the mash tun and create a "base" for the malt that will help during run off. Secondly it helps the mash i...

LB, DO NOT LET THESE POINTS STOP YOU. I don't think you need to get the frige yet,if you can control the temperature (within reason). I am still working out the temperature issue. I brew in the fall,winter and spring (just like craft brewers did for centuries). That said, you do need to have a good ...

Bobby, In my reply to your first question, Rheingold was a good example of this type of beer. It was a lager that was mashed with a large amount of corn in the mash. The 'dryness' and hop accentuation is the result of hard, Sulfate (SO4-) ions. The Rheingold brewery was in the Williamsburg section o...

Bobby, Rheingold (not sure of spelling) was cotton in a can! It was a light lager that had a large addition of corn added as a adjunct part of the mash. I am not sure of the mash regiment or the type of yeast or hops that were used. It was dust dry and tangy. That would be one to model if you wanted...

I lived in Cliffwood Beach, Aberdeen Township for 7 years. I also worked for Nortel and spent a lot of time in the Richardson/Plano area and worked a project in Austin/San Antonio. Where are you? Why?

Brew well in the flatlands.

Tom F.

Brian, It is a little early for you to go to all-grain but I think you should go to partial grain. I would not steep the grains, especially crystal and roasted, at anny temperature above 148-152 F. or you may leach out a high amount of tannins. I noticed that you did not list SG readings. You need t...

Jim,

I am having a glass of "XXX" that we have been working on. It still needs the 'tang' to be true XXX but it is a real nice ale. It gets closer when it is refrigerated but I like it warmer.

Regards,

Tom

Ed, It is as follows. Irish Red Ale Mild full-bodied Irish Red Ale bittered with East Kent Goldings and Fuggles hops. Brewed to produce a,low alpha, mild flavored ale that is bottle conditioned to produce low carbonation levels. Single infusion mash for 5-gallon yield. Grain bill: 10.00 lbs. 2 Row E...