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beermonkey50

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Join Date:

12-27-2010

Last Activity:

04-01-2014 1:49 AM

    ABOUT ME

  • Brewmaster
  • 4 vessel 50l keg brewhouse
  • Bohemian Pilsener/Marzen
    German Pilsner
  • Male
  • Married
  • Cape Town
  • South Africa

LATEST ACTIVITY

  • Posted in thread: Quick Connect Fittings on 06-03-2012 at 05:43 PM
    aluminium is not compatable with caustic soda so this is a limitation for your cleaning.Then of
    course the potential health risks

  • Posted in thread: Beer tower for kegerator - John guest conversion on 06-03-2012 at 05:32 PM
    Yes you get a JG 1/2 in fitting that will screw into the back of a lot of taps.look at their
    website catalog under Female adaptor 1/2" x 3/8". I cant speak for the ebay tap though

  • Posted in thread: boilover? on 06-03-2012 at 05:12 PM
    I am going to try a fan to break bubbles

  • Posted in thread: Adding Sugar / DME to low grav wort on 06-03-2012 at 05:08 PM
    sugar is 100% fermentable so will yield alcohol without body and will dilute malt flavour. This
    may be accepatable or even desired depending on the style you are making - a crisp clean dry
    lager for a...

  • Posted in thread: Aeration and fermentation times. on 06-03-2012 at 05:03 PM
    fermentation time depends on many factors such as yeast pitching rate, temperature , gravity
    and dissolved oxygen. It is possible to ferment out within 3 daysAeration - I use a nebuliser
    30litres per ...

  • Posted in thread: Is this grain crush ok? on 05-22-2012 at 04:36 AM
    Ideally there should be no uncrushed corns, although maximum intact husk to assist with wort
    separation, and not too much flour. Definately too coarse, mostly uncrushed in fact. Agree -
    must tighten t...

  • Posted in thread: Quick question: higher and prolonged mash on 05-20-2012 at 08:59 PM
    Actually should not be sweet - sweet sugars are fermentable- dextrins are much less sweet -
    full bodied yes but residual sweetness indicates incomplete attenuation

  • Posted in thread: FG question on 05-20-2012 at 03:53 PM
    The FG generally is determined by the mashing regime - what brewers refer to as the LE or Limit
    extract (sometimes called LA - limit attenuation) a long mash at 150 and 160 will lower LE.
    Attenuation ...

  • Posted in thread: Effect of light on bottled beer on 05-20-2012 at 03:45 PM
    UV light rects with hopcompounds to form lightstruck compound or MBT. Colour maybe points to
    oxidation from high air content

  • Posted in thread: Quick question: higher and prolonged mash on 05-20-2012 at 03:41 PM
    Thats too high (71C) - precisely the temp to make a low alc beer, which is why your FG is so
    high. You need to go to 150F (65C)

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