Thank you for your comment. I do not have temp control. My garage has been reaching 59 degrees F. I would be interested in hearing inexpensive ways to cool 50 L volumes of fermenting beer. I can also search around on this site for other post on cooling.
Hi, Can you tell me your lautering process and experiences. I am glutarded so to say but still making gluten containing malt beers as I have so many people interested in it and there are competitions and such but am planning on making beer for me sooner rather than later. Like I can not wait...
and
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11 Cooling wort
12 Aerating and transfer wort
13 Left over trub and irish moss
14 Density measurement
15 Fermentor filled
The yeast started producing alcohol without delay
Here is how the brew day went
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1 milling
2 Mashing; removed for decoctions
3 Mashing; electical heating decoction
4 Starch Test early mash
5 Starch Test end of mash
6 Lautering; recirculating through electric heater and two lautering tuns
7 Lautering; used small electric food grade "beer...
I just realized Beer smith used Noonan's book in their decoction mash, triple, Lager instructions and quotes it in their Mash notes. Here is possibly my final recipe. Many thanks to BeerSmith and Homebrewtalk!
That is an interesting comment because I need to be more focussed on the preferred flavor of the people who will be drinking the beer rather than my own preferred tastes. That would then become a blond or Golden colored.
Bill's Golden Pils Beer. (my name is Bill) Thanks
Hi, i have made pils before and use pretty much the same techniques that I use for ales except for type of yeast, cooler fermentation temp and a secondary fermentation (lagering) at even cooler temp. I use all grain. I have a 50 L ice chest with filtered bottom for a lautering tun but will...
Hi, I am getting ready to make my version of a Bohemian Pilsner and enter it in a contest. I plan to make a 10-13 gal batch and I have a 26 gal cooking kettle. I used Beer Smith software to scale my recipe and help with water volumes. I wanted to try a process modification and was wondering...
Hi, I just did a simpler version of this but used enzymes as I am not able to get these grains malted. My alcohol was low and I figure I just need to optimize my enzyme process to break down all of the starches. Or add them to the fermentor as I just read on another post;
I do have a question...
http://brunehaut.com/fr/produits/bieres-biologiques.html
"The Brunehaut Brewery has developed a range of organic and gluten-free beers, produced with barley grown on our domain (www.domainedegraux.be).
We have developed a UNIQUE and NATURAL method to remove the gluten from the beer during...