Last Activity:04-19-2010 1:42 PM
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Posted in thread: ball bearing material for dry hop weight? on 02-21-2010 at 10:20 PM
I bought what I thought was stainless steel ball bearings for dry hopping. Unfortunately the
ball bearings have formed a dark gray corrosion on the outside. I was under the impression
stainless steel ...
Posted in thread: Heat Loss Mashing Outdoors on 01-02-2010 at 02:41 PM
The cooler is designed to hold heat so the loss should be minimal. I've brewed in colder
weather than that with no ill effect. I do agree with Grizz though, preheat your mash tun for
Posted in thread: Why Do I Have This All-Grain Urge? on 01-02-2010 at 02:39 PM
All grain is not that bad if you start out with batch sparging. I still think it may be a good
idea to ease into it though. Get the equipment needed to do a full boil with your extract beers
Posted in thread: Is a SMaSh a good first all grain on 01-02-2010 at 02:35 PM
I would start using Maris Otter as your base malt. It is fully modified (though now a days most
malts are) so you don't have to worry about a protein rest and it has very good efficiency.
Posted in thread: Mash yesterday, Boil Today? on 01-01-2010 at 08:18 PM
This is actually how some German brewers used to (and probably still do in some areas) lower
the pH of the mash for making beers where the water was too hard for lighter beers. They would
combine a sm...
Posted in thread: mild as a lager? on 12-30-2009 at 03:40 AM
Nottingham is another good dry ale yeast for lower temperatures.
Posted in thread: First all grain and all I have to say is... on 12-20-2009 at 05:03 PM
A bit of irish moss in the end of the boil will help keep the beer nice and clear.
Posted in thread: Still having off-flavor issues! on 12-20-2009 at 03:29 PM
I'm a big fan of putting buffer 5.2 in my beers. When I started doing ag, I had a bit of bitter
astringency in my beers. The 5.2 seemed to help, also made my efficiency better. Have you tried
Posted in thread: Adding fruit to a half-converted starchy beer? on 12-12-2009 at 06:22 PM
Any flavor you add will take away from the starchiness but it will still taste a tad thick
since it did not convert all the way. You may also want to try blending the beer with a really
dry beer to br...
Posted in thread: Yeasty Tasting Beer? on 12-12-2009 at 05:07 AM
How long do you keep them in the primary and secondary? Too short in either can prevent the
yeast from falling out of suspension. Also, when you pour a homebrew, it helps to try to keep
as much sedime...