Recent content by EALynx

I have been lagering an American lager for over 5 months now. I am aware that most all of the yeast I need for bottle conditioning is now out of suspension. Is there a proper amount and type of yeast that I should be using to bottle carbonate my 5 gallons of beer? Thanks for any input

Are you stirring the grain well when you introduce the grain into the mash water? I have learned that a good stir will lead to good mash results. Other than that, do you have a good drain system in place? Some people do not realize that they are in fact encouraging channeling when they drain...

OK, I will check the PH next time I brew(Just for Kicks), As for the chlorine, hmmm..... I will have to ask the water co. for a sheet about my water. As for the Judges perception......Well you might be on to something there. Who knows. I will enter the beer into another contest. The local...

I did 2 sparges for this batch. I did mash at 158 while trying to hit 155F. Could this have been the problem? I checked my Munich vendor and it was German Munich Malt. I was told this was better than American Munich and should not produce any Husk flavors. As far as PH, I do not check my...

I just received my feedback from Nationals and I have a question about a comment under the aroma section. The judge commented on the fact that he detected a slight touch of Husk Phenols in my Traditional Bock. When I looked up how this problem can occur, the book stated that too high of a...

I heard Jamil Zainasheff discuss it on the Jamil Show podcast located at www.thebrewingnetwork.com. Go to the archives section, then go to the Jamil Show. I think it was on the Weizen show dated 6-5-06. Cheers, ealynx

Thanks for the input everyone, Cheers, ealynx

Torchiest, Are you able to maintain a constant temp when you are fermenting? Sometimes the yeast will slow down or even shut down when they experience vast changes in temp. If this isnt your problem, then I would look into larger starters or even your grain bill and your mash temps. Other...

Anyone know what the best method is for calculating mash temps when doing batch sparging? In 6 beers that I have made since going all grain, I have only hit my temp one time. I can get within about three degrees on average. I use Beersmith, but it has not been close on any of the temps...

Brewtool, No it wasnt Jamil,,,,it was on the Sunday show where he wasn't there. And yes, he did make a pump system where he draws out the wort and brings it back into the kettle on the inside of the imersion chiller. I think they were more concerned about splashing and contamination. But...

I thought it was ok as long as I do not splash it around, but I just wanted to hear what you guys thought about it. Thanks for the input, ealynx

I have been using a submersion wort chiller and I have had good results when using this device. However, I have noticed that without some stirring to promote a whirlpool effect, I will eventually hit a wall with my temps. I was recently listening to a podcast from the Brewing Network and they...

Wow! And I thought when I did two batches in one day that I was getting it done! Good work Chairman! I hope they all turn out well for you.

Good advice guys, thanks for all the input. I guess Ill be buying at least 2 6.5's and then keep the others for secondary containers. I like that alot! More reason to brew more!

Brewpilot, Your grain bill looks good, however I agree with homebrewer 99, you need to use a heffe yeast. I used Wyeast 3638 and my beer turned out great! Good luck with your beer!