Last Activity:05-26-2015 8:32 PM
Likes Given: 41
Posted in thread: Kegging with out Fridge on 04-10-2015 at 06:23 PM
The keg does not have to be refrigerated. Go ahead and keg the beer, purge the headspace a few
times with CO2 to vent the O2, and then hit it with about 30PSI to make sure the lid seals.
Your beer is ...
Posted in thread: Mash decisions based on malt specs? on 03-25-2015 at 05:46 PM
Traditionally these beers were very clear. Ive made a handful of grodziskies, and generally
mashed at 105(20-30)-130(20)-153 (With decoctions, not sure if that matters). Id avoid a rest
at mid 120s as...
Posted in thread: Mash decisions based on malt specs? on 03-25-2015 at 05:43 PM
I wonder- when I do a step mash with well-modified malt I tend to go with a 131/133 temperature
rest instead of the traditional protease rest of 122ish. Of course, I don't do 100% wheat beers
so I'm n...
Posted in thread: Mash decisions based on malt specs? on 03-25-2015 at 05:36 PM
I have never had a head retention problem as a consequence of doing a protein rest - certainly
not with a wheat beer. At the same time it is only fair to point out that I have never done
without a pro...
Posted in thread: Mash decisions based on malt specs? on 03-25-2015 at 03:41 PM
Hey all,My next brew will be a Gratzer, smoked wheat beer.The grist is 100% wheat. Mainly
weyermann oak-smoked wheat, with some midnight or chocolate wheat for a dark color. I would, of
course, use a ...
Posted in thread: When to use rice hulls and how much? on 11-13-2014 at 03:53 PM
1. You don't put them through the mill. To do so would defeat their purpose2. You don't worry
about how much heat they absorb as you add them to the lauter tun, not the mash3. They work by
Posted in thread: Chill Haze driving me insane on 03-13-2014 at 07:59 PM
I know this is an old thread, but in case anyone is interested, the following link seems to
have greatly improved the clarity of my beer. Also, it's super easy. I also use the Brunwater
Posted in thread: Imperial Red Ale Advice on 03-12-2014 at 08:22 PM
This one is very red:
Posted in thread: From the brewer - English PA Diacetyl Character on 02-17-2014 at 04:16 AM
I think you will find there are a lot of breweries that do this. It increases production with a
limited fermentation space, and also increases the yeast flavors.True!Here is the BN Brew
Posted in thread: Anyone brewed an IPA with EKG ? on 02-15-2014 at 09:59 PM
Hi mrbowenz,I know this is an old post, but would you mind giving some insight into your
fermentation schedule/process for this beer? I'm specifically interested to know if you crash
cooled early, or ...