Last Activity:05-18-2014 5:00 PM
Posted in thread: Looks like wax on beer? on 10-23-2011 at 02:13 AM
where are you fermenting? is the air temp constant or is it in an area where you get extreme
highs and lows? high fermentation temps could lead to astringency. imo
Posted in thread: Fat Tire in WI/IL on 06-29-2006 at 05:15 AM
Speaking as one who was in the bar business in Colorado in the late 90's New Belgium used to
require that potential accounts apply to them for acceptance. many bars and restaurants were
Posted in thread: Cidery taste in Hefe on 06-29-2006 at 04:35 AM
the cold temp is probably hiding the phenolics, all that is left is som sweet taste and som
sour tast. in a properly chilled hefe, sour should be a hint in the back of the mouth at the
Posted in thread: Question and Intro on 06-29-2006 at 04:28 AM
an easy first beer is a hefeweisen. it may not be what you are used to drinking but it is
fairly simple; it is light and refreshing, the grain bil is easy and the hop bill is easy. It
is a great summe...
Posted in thread: First experiment with grain and a question on 03-01-2006 at 01:23 PM
Here are some terms that might be hard to understand: [*]Hot Liquor: water heated to your
strike temp or sparge temp[*]Dough in: adding grains to mash tun and heated water
(liquor)[*]Mash: a mixture o...
Posted in thread: Hefeweizen on 03-01-2006 at 01:01 PM
I do heffes all of the time using 5lb wheat and 5lb pale. I mash at 154 for 1hr and it always
turns out great. just make sure that you monitor the primary fermentation, wheat beers ferment
Posted in thread: am I steeping or mashing? on 10-13-2005 at 06:19 PM
yes. do a mini recipe and it should work.
Posted in thread: am I steeping or mashing? on 10-13-2005 at 06:13 PM
I would say first that you are mashing. If you are using well modified maltsyou are probably
getting good conversion. the short sparge probably limits your efficiency. Remember that in an
all Grain ba...
Posted in thread: am I steeping or mashing? on 10-13-2005 at 05:56 PM
It is my understanding that if you are soaking malt at the productive temperature for either
alpha or beta amylase enzymes approx range 141-158 degrees or resting at temps that are ideal
for protien o...
Posted in thread: Need some pics on 10-13-2005 at 01:23 PM
I forgot to say: the reason I would buy a pump and put the brewpot on the same level as the HLT
is so I woun't have to lift the hot kettle in order to fill the fermenter. 5 gallon batches
aren't to ba...