Last Activity:05-03-2015 11:25 AM
Likes Given: 76
68 Likes on 54 Posts
Posted in thread: Pale ale: grain to glass in 2 weeks? on 04-17-2015 at 12:37 PM
It just has to be cold to get the chill haze. Getting it cold first will drop more yeast too.
Posted in thread: Big Brew Killer Kolsch on 04-16-2015 at 01:13 PM
Kaiser suggests using 80 ppm epsom and 50 ppm calcium chloride along with 3% acid malt for a
kolsch. That's to complicated for me. I'd just use my tap water and add a cap of phosphoric
acid to the spa...
Posted in thread: Priming Sugar 2 Temperature,Fermentation on 04-16-2015 at 12:06 AM
The highest after fermentation was complete. The CO2 is less soluble at higher temps so it will
gas off up to that point. Lowering the temp after fermentation will not add any more CO2.
Posted in thread: Pale ale: grain to glass in 2 weeks? on 04-15-2015 at 10:30 PM
If it's done don't worry if it has dropped or not. Go ahead and rack it. You will still have a
lot of yeast in suspension. Once you get it cold some gelatin is a good idea. It only takes a
Posted in thread: Priming Sugar 2 Temperature,Fermentation on 04-15-2015 at 10:15 PM
Use the highest temperature that the beer has rested at.
Posted in thread: Big Brew Killer Kolsch on 04-15-2015 at 09:54 PM
Acid malt is more authentic.
Posted in thread: Stout recipe feedback - malt and hop advice on 04-09-2015 at 12:21 PM
Dark malt extract (Briess and Milliard) are comprised of:24%BaseMalt25% Wheat Malt29% Caramel
Malt 60L19% Chocolate Malt3% Roasted BarleyThat's the Special Dark, The Traditional dark is
mostly munich ...
Posted in thread: Stout recipe feedback - malt and hop advice on 04-08-2015 at 02:22 AM
You wont get much from the oats but starch haze, you need a mash to use it. I think with the
dark extract dropping the black malt to .25 lb would be better. There is some in the extract
Posted in thread: So much conflicting info on lagering...help! on 04-08-2015 at 01:24 AM
The slow ramp is outdated. It used to be they would use the last bit of fermntation for
carbonation. They had to do it at just the right gravity and do it slow or the yeast would
quit. The colder temp...
Posted in thread: Budwieser brewing is hard. on 03-17-2015 at 03:46 AM
I think what they mean as 'hard' is they still do it the old way with a full on cereal mash.
Miller and Coors don't any more.