BeerTools Discussion Forum

Azorean Brewer -- I do exactly what you describe, mix different hops together in one bucket and then measure them out in small amounts, in an IPA that I make. It's fantastic. The interesting thing is that it's subtly different every time I make it because of the mixing of the hops. Mine uses Amarill...

Sabco is a class organization -- I've had a number of dealings with them and am completely satisfied.

I forgot about the 0 for boil length -- it's annoying to have to type in 0.00001 every time I want to add hops at the end of the boil :wink: I see your point on the grains, but as it is right now the list really is too long -- something can be done to make it easier to find your specific grains. May...

Are you sure that your top up water was mixed well with your wort? That's often a problem when extract brews give you too high or too low gravity readings.

Sabco should have the tap heads as well. If you can't find them on the website, click on the e-mail link and Sabco Dan will take care of you. I've purchased a bunch of stuff from them and have always had good service.

In general I love the Recipe Calculator, but there are a few things that are frustrating: 1. The grains are not in a very logical order. At the beginning of the long popup list, it's pretty good for the base grains, but once specialty grains start, it seems really really messy. How about grouping th...

Your final gravity will depend on a lot of things, such as type of yeast used, yeast health and quantity pitched, fermentation temperature and consistency, etc. A good GENERAL rule, though is to expect your FG to be 25% of your OG. So, with your 1.049, you're shooting for somewhere around 1.012 -- b...

My buddy's brewpub (where I sometimes help out) uses H-S kegs, and they are very easy to use -- and relatively easy to clean. What kind of parts do you need? I'm not sure what parts are replaceable, but unless the gaskets are leaking, I wouldn't worry about it too much. As for the rubber stopper, I ...

Mirabeau wrote:In conclusion, every experience has to be done to be validated. I shall give a try with table sugar and give a feedback in a while...

I couldn't agree more! I'll be looking forward to your update!

may be one point to check, or two... -what did you use as priming before bottling ? "white sugar" or "table sugar" is known to bring a cidery taste in beer. I don't agree with this, sorry. Table sugar got a bad reputation in the old homebrew kits that said something like, "...

I used to treat my sparge water with phosphoric acid, and it worked well for me. But the last three or four batches, I tried Five Star's pH 5.2 Stabilizer in the mash with no sparge water treatment, and the results have been very good.

In general, Belgian beers (and Belgian yeasts) take longer to condition than beers such as pale ales or porters or browns. I'd say if you're getting drinkable Belgian ales in 3-4 months, you're right on schedule. The experience with your third batch sounds pretty normal, for a Belgian. Are there any...

Grain, need Origin: Caramel Wheat Malt Chocolate Rye Malt Chocolate Wheat Malt Those are all German malts, probably available from several maltsters. I have used Weyermann Caramel Wheat and Chocolate Wheat, and have seen Chocolate Rye on their website. There's a chart at Crosby-Baker: http://www.cro...