Recent content by Knew2Brew

Read from How to Brew that plastic carboy secondaries can allow oxygen in thus are not good....but for now thats what I got. What's my best option? 1) Keep in primary 2) Use plastic carboy 3) Use plastic carboy and submerge as much as possible in water to minimize any oxygen intrusion...

Going to the nearest brew store soon (~2 hrs from here) and need some base malt to use up some specialty grains left over from other recipes. Here's what I got (1/2 pound each): Special B Carapils Aromatic Caramunich Biscuit What to make? Some British style Ale or something? I'm...

Hardly boiling water = 212 degrees F Rolling boiling water = 212 degrees F The harder the boil, the faster the evaporation rate. That's all. If you boiled for an hour or so, you'll be fine. You'll often here people talk about boiling shrimp, crawdads, or other food items and the need to...

Mashed 3 lbs flaked wheat with 1 lb 6 row (I had some 6 row laying around and it has the high diastatic power) at 150 and batch sparged. Used an oz. of something for bittering for ~25 IBU's. When boil was 10 minutes from complete, put in 6 lbs Northern Brewer's Wheat LME. Threw in an oz. of...

So how do you people with your HERMS systems set up your return so that it is below the liquid, but above the grain for different batches? Some batches have more grain and water than others while mashing so is there some type of adjustable return on the sparge line?

True, the hotter the liquid the less dissolved gas it will hold. It's my understading in hot wort that oxygen in wort combines with other stuff to make compounds that give the oxidized flavor that some report. I'm a novice with few batches under my belt so I haven't experienced these problems...

Palmer says 80 in How to Brew.

Whether hot side oxidation is real or not is another issue, but spraying fine droplets or even a mist of wort in atmosphere that is 21% oxygen is the best way toput oxygen into your wort. It's like a vacuum degas system in reverse.

Why does recirc on a HERMS system not cause problems with hot side oxidation? Seems to me that would be a perfect way of oxidizing your wort as much as possible.

Just be happy you have a LHBS. My "local" store is an hour and a half so I use Northern Brewer a lot. Online retailers have been good thus far about noting what is not malted and what is.....often times the malted and unmalted grains being listed on different pages all together.

As a novice, your guess is prolly better than mine. I'll try it! I could care less about color and exact recipe as long as its tasty.

I've found a Pale Ale I really like and they're not usually my style. I have several friends that are big pale ale fans so I want to brew some......but I think this is dang near impossible. It's a local brew with small distribution so I haven't found a clone. I'm extract BTW, but 2 row with...

A half pound would work. 2 row is about 100-120 Lintner, oatmeal is 0 and you need about 30 Lintner per pound of grain to convert. So, you need about 45 to convert .5 # 2 row and 1 # oatmeal. .5 # two row will provide you with about 60. If you don't mind changing your recipe an extra .5 # of...

How is malted barley less confusing than malted wheat? Malted wheat typically has higher diastatic power than barley, which would be good for a beginning masher.

It needs to be mashed and the regular wheat, if any, has to be mashed with it. Mashing is steeping basically, but with a specific set of requirements.