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Search: Posts Made By: Pivovar_Koucky
Forum: Bottling/Kegging 01-09-2014, 12:01 AM
Replies: 3
Views: 194
Posted By Pivovar_Koucky
It's not a problem as long as you don't have any...

It's not a problem as long as you don't have any contamination. I had an oktoberfest that sat in 80+ deg. F for over a week that was fine.
Forum: All Grain & Partial Mash Brewing 01-08-2014, 11:57 PM
Replies: 10
Views: 331
Posted By Pivovar_Koucky
Check your crush (have all 3 batches been ground...

Check your crush (have all 3 batches been ground at the same location?), check your mash pH, check the temperature after you add the sparge water. Do you wait 5 min after adding the sparge water? ...
Forum: General Beer Discussion 01-08-2014, 11:41 PM
Replies: 7
Views: 243
Posted By Pivovar_Koucky
I don't think you can wait only 24 hours. Your...

I don't think you can wait only 24 hours. Your beer probably isn't even cold yet. At 30 psi and room temp, I would shake back and forth (end to end) for about 1 minute, let it sit in the kegerator...
Forum: General Techniques 08-26-2013, 02:33 AM
Replies: 32
Views: 1,816
Posted By Pivovar_Koucky
tap water

tap water
Forum: Fermentation & Yeast 08-26-2013, 02:14 AM
Replies: 4
Views: 366
Posted By Pivovar_Koucky
When you brew lager you need to do a primary...

When you brew lager you need to do a primary fermentation around 50 deg. F until the fermentation is almost finished, then you need to check for diacetyl. Depending on whether you find diacetyl, you...
Forum: Recipes/Ingredients 04-26-2013, 06:05 PM
Replies: 27
Views: 13,095
Posted By Pivovar_Koucky
I wouldn't add any crystal to a kolsch, certainly...

I wouldn't add any crystal to a kolsch, certainly not more than a few ounces. Also, I'm not sure you will get anything from a 20 minute addition of magnum, it has a pretty neutral flavor. But it's...
Forum: Pilsner 03-15-2013, 08:26 PM
Replies: 33
Views: 32,989
Posted By Pivovar_Koucky
If it's like that then spend the money and go for...

If it's like that then spend the money and go for it, it's only like $0.10/lb anyway right?
Forum: Pilsner 03-15-2013, 02:32 PM
Replies: 33
Views: 32,989
Posted By Pivovar_Koucky
Unless you are really confident in your recipe...

Unless you are really confident in your recipe and brewing process I am not sure you would benefit from spending more money on floor-malted. Even a german pilsner malt would probably be fine. If...
Forum: Bottling/Kegging 11-19-2012, 03:11 AM
Replies: 10
Views: 499
Posted By Pivovar_Koucky
I think dropping a hop pellet in would be...

I think dropping a hop pellet in would be terrible, bite into one of those things sometime. Not tasty in that form.
Forum: General Techniques 11-18-2012, 10:58 PM
Replies: 4
Views: 506
Posted By Pivovar_Koucky
I agree that saving the hallertauer for the last...

I agree that saving the hallertauer for the last addition is the way to go. On that list I would say hersbrucker is the closest substitution. I think liberty and crystal are also very...
Forum: Bottling/Kegging 11-18-2012, 10:32 PM
Replies: 10
Views: 499
Posted By Pivovar_Koucky
You could make a hop tea and add that to the...

You could make a hop tea and add that to the glass you pour the beer into.
Forum: Bottling/Kegging 11-18-2012, 10:30 PM
Replies: 5
Views: 581
Posted By Pivovar_Koucky
I mostly agree with Yooper except 1 thing, if...

I mostly agree with Yooper except 1 thing, if you carb up a 65 deg. F beer at 25 psi or whatever, chill it down to 40 deg. F overnight, then drink some of it the next day, it will be appropriately...
Forum: Bottling/Kegging 11-18-2012, 10:18 PM
Replies: 20
Views: 1,106
Posted By Pivovar_Koucky
Sounds like it's overcarbed to me, if it's...

Sounds like it's overcarbed to me, if it's overcarbed you are going to get a ton of foam regardless of what the pressure drop in the line is. I think 12 psi is probably too much CO2 to put on it. If...
Forum: All Grain & Partial Mash Brewing 11-18-2012, 10:08 PM
Replies: 19
Views: 1,161
Posted By Pivovar_Koucky
Absolutely retest: rate heat is applied,...

Absolutely retest:
rate heat is applied, geometry of pot, ambient temperature, pressure and humidity all affect boil rate.

Acidrain is right, you don't boil off a % of your total volume in a...
Forum: Fermentation & Yeast 11-18-2012, 09:54 PM
Replies: 7
Views: 681
Posted By Pivovar_Koucky
Looks like left over hop material to me, keep an...

Looks like left over hop material to me, keep an eye on it for a few days. If it looks like it's getting thicker it might be an infection.
Forum: Recipes/Ingredients 11-08-2012, 07:33 PM
Replies: 19
Views: 1,714
Posted By Pivovar_Koucky
You really cannot brew beer with only distilled...

You really cannot brew beer with only distilled water, the mash, break, and hop character all require minerals beyond what is supplied by the malt.

You should not add acid or acidulated malt...
Forum: Recipes/Ingredients 11-08-2012, 01:45 AM
Replies: 19
Views: 1,714
Posted By Pivovar_Koucky
I believe that soft water is more a...

I believe that soft water is more a characteristic of Czech Pilsner than German Pilsner, BJCP even suggests using "medium sulfate water". I agree about w34/70, I think it's a fantastic lager yeast I...
Forum: Fermentation & Yeast 08-10-2012, 03:51 AM
Replies: 5
Views: 438
Posted By Pivovar_Koucky
I think you would be fine doing a O-fest ale...

I think you would be fine doing a O-fest ale followed by an Alt, the differences between an o-fest brewed as an ale and an altbier will be largely in the addition of roasted malt and perhaps more...
Forum: General Beer Discussion 08-10-2012, 03:45 AM
Replies: 21
Views: 1,151
Posted By Pivovar_Koucky
I am of the opinion that anything that will...

I am of the opinion that anything that will please BMC drinkers wouldn't really benefit from extended aging.
Forum: Recipes/Ingredients 08-10-2012, 03:43 AM
Replies: 17
Views: 1,517
Posted By Pivovar_Koucky
The last time I had Fullers (a week or 2 ago), it...

The last time I had Fullers (a week or 2 ago), it definitely tasted like special roast. I would say that if you aren't using a very dark caramel malt or special roast then you aren't going to end up...
Forum: Pilsner 06-17-2012, 03:21 AM
Replies: 33
Views: 32,989
Posted By Pivovar_Koucky
I think if you get Greg Noonan's book "New...

I think if you get Greg Noonan's book "New Brewing Lager Beer" (http://www.amazon.com/New-Brewing-Lager-Beer-Comprehensive/dp/0937381829) he has some different schedules you can use. Some of which...
Forum: Beginners Beer Brewing Forum 06-15-2012, 04:50 PM
Replies: 17
Views: 902
Posted By Pivovar_Koucky
+1 for Brewing Classic Styles. Can't recommend it...

+1 for Brewing Classic Styles. Can't recommend it highly enough for anyone who want's to understand how recipes work.
Forum: Beginners Beer Brewing Forum 06-15-2012, 04:49 PM
Replies: 17
Views: 902
Posted By Pivovar_Koucky
+1 for Brewing Classic Styles. Can't recommend it...

+1 for Brewing Classic Styles. Can't recommend it highly enough for anyone who want's to understand how recipes work.
Forum: Bottling/Kegging 06-14-2012, 09:14 PM
Replies: 11
Views: 738
Posted By Pivovar_Koucky
Just shake it. Crank the pressure up to 15-20...

Just shake it. Crank the pressure up to 15-20 psi, shake it until you get bored (or roll it on the floor, that's easier on your back and knees), let it sit overnight, bring the pressure down to what...
Forum: Pilsner 06-14-2012, 09:01 PM
Replies: 33
Views: 32,989
Posted By Pivovar_Koucky
Yeah, I think the cold pitch is sort of an...

Yeah, I think the cold pitch is sort of an "advanced" technique. If you are worried about diacetyl formation, its one strategy for suppressing that. You don't really have to do it and it could...
Showing results 1 to 25 of 397

 
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