Last Activity:03-26-2012 10:47 AM
Posted in thread: High fermentation temperature on 06-27-2010 at 07:21 AM
Esters is not really a concern, since we're talking about a belgian tripel. What bothered me
was sth I had red about sharp alcohol being a product of high-temperature fermentation.
Posted in thread: High fermentation temperature on 06-27-2010 at 07:05 AM
I put a batch of tripel into the fermenter yesterday. Not able to cool it as much as I wanted,
I managed to get it down to 86 F in order to pitch the yeast. It has happened to me before and
I thought ...
Posted in thread: Will I be able to do 5g AG BIAB with my equipment on 06-20-2010 at 02:04 PM
For a 5 gallon batch with a 90-minute boiling time, you'll need a start boil volume of about 9
Posted in thread: First time AG set of newbie questions on 06-15-2010 at 02:26 PM
What is a no chill? Probably a moot point as yesterday I treated myself to a wort chiller.It's
a technique that started in Australia where you pour the boiling wort into plastic containers,
Posted in thread: help upping my gravity on 06-13-2010 at 05:06 PM
I guess you'd have to make a very low volume, very high density wort and add it to the main
fermenter.That's what I'm talking about too. Of course he'll be using the same gluten-free
materials he used...
Posted in thread: help upping my gravity on 06-13-2010 at 03:09 PM
Dextose is not the answer. Yes, it will raise your OG, but it will be fully fermented into
alcohol, the beer will still be light-bodied. I don't know much about gluten-free beers, but
the only thing y...
Posted in thread: Harvesting Yeast from Commercial Brews on 06-13-2010 at 12:33 PM
Bumping this old thread to ask: once I've cultured the yeast how much should I use to "pitch" a
five gallon batch?You can find the answer to that using this simple calculator:
Posted in thread: hefeweizen gushing on 06-10-2010 at 11:08 AM
Happened to me to, but after bottling. I primed 13L of hefeweizen with about 150g of raw cane
sugar. I have to get the beer really cold before I open the bottle, or else half the beer
gushes out. I do...
Posted in thread: Want to brew a Hofbrau on 05-04-2010 at 03:25 PM
Excellent answer! I'm going to do it this way, changing only the yeast type, where I have
chosen to use the Wyeast 2308 Munich Lager. Thank you very much!
Posted in thread: Want to brew a Hofbrau on 05-04-2010 at 09:06 AM
I'm reviving this topic. Could you suggest an all-grain or partial-mash clone recipe for this
beer? I'm mainly concerned about the hops. Should I just use German hops like Tettnanger I'll