Ss Brewing Technologies Giveaway!

Home Brew Forums > Search Forums > Search Results
Showing results 1 to 25 of 336
Search took 0.02 seconds.
Search: Posts Made By: tootal
Forum: Equipment/Sanitation 09-13-2014, 02:08 PM
Replies: 13
Views: 1,000
Posted By tootal
I think the most important part is recirculation....

I think the most important part is recirculation. Giving the false bottom a chance to collect the settled trub and hops forming a filter. Whirlpooling helps make it even and will make a nice cone...
Forum: All Grain & Partial Mash Brewing 09-03-2014, 12:15 AM
Replies: 12
Views: 368
Posted By tootal
It's looking like a Lambic to me! Who knows,...

It's looking like a Lambic to me! Who knows, might be the next Cantillon!
Forum: HomeBrewTalk Announcements & Feedback 09-03-2014, 12:08 AM
Replies: 133
Views: 3,406
Posted By tootal
When I logged on a few minutes ago I got a red...

When I logged on a few minutes ago I got a red screen and Microsoft Security Essentials telling me there might be a problem with the site I'm entering and kicked me out. I tried again and it went...
Forum: All Grain & Partial Mash Brewing 09-02-2014, 11:56 PM
Replies: 10
Views: 430
Posted By tootal
The chocolate along with the 120L will really pop...

The chocolate along with the 120L will really pop the chocolate flavor. We make a chocolate porter this way and we don't add nibs.
Forum: All Grain & Partial Mash Brewing 08-28-2014, 10:03 PM
Replies: 10
Views: 430
Posted By tootal
I agree, add some roasted barley and 60L crystal....

I agree, add some roasted barley and 60L crystal. +1 on the Magnum's too.
Forum: All Grain & Partial Mash Brewing 08-28-2014, 10:00 PM
Replies: 1
Views: 105
Posted By tootal
You will be fine, still plenty of malt for...

You will be fine, still plenty of malt for conversion.
Forum: All Grain & Partial Mash Brewing 08-28-2014, 09:57 PM
Replies: 5
Views: 209
Posted By tootal
If you just have an element in the mash it's just...

If you just have an element in the mash it's just going to heat up around it. You need to make a RIMS tube up for your element and then pump the mash through the tube to heat it. As it enters the...
Forum: All Grain & Partial Mash Brewing 08-28-2014, 09:48 PM
Replies: 15
Views: 755
Posted By tootal
Pronounced Forlawf.

Pronounced Forlawf.
Forum: General Beer Discussion 08-28-2014, 02:25 PM
Replies: 23
Views: 1,181
Posted By tootal
A friend of mine is working to become a BJCP Beer...

A friend of mine is working to become a BJCP Beer Judge. We took a trip together last April that included Amsterdam for beer week, Westvleteren monastery in Belgium, Brussels for Cantillion etc.,...
Forum: General Beer Discussion 08-26-2014, 07:47 PM
Replies: 23
Views: 1,181
Posted By tootal
I just noticed you're in Mainz. I haven't been...

I just noticed you're in Mainz. I haven't been there since 87! I do remember Eva's Pilstuben. We started with a Becks, then Warsteiner, then Bitburger, then Jever. We never left Jever!! :mug:
Forum: General Beer Discussion 08-25-2014, 06:06 PM
Replies: 1
Views: 91
Posted By tootal
Hydrometers are set at either 60 degrees or 68...

Hydrometers are set at either 60 degrees or 68 for the newer ones. Temperature affects the gravity so it will change. Look on your hydrometer, it will say what temperature it's calibrated to. As...
Forum: All Grain & Partial Mash Brewing 08-22-2014, 05:56 PM
Replies: 9
Views: 436
Posted By tootal
Next time pull off about 1/4th of the grist, not...

Next time pull off about 1/4th of the grist, not the wort. Boil the grist as the enzymes are in the liquid. This is doing a true decoction and will give you wonderful melenoidans!:mug:
Forum: All Grain & Partial Mash Brewing 08-22-2014, 05:49 PM
Replies: 2
Views: 178
Posted By tootal
With today's malts I would change the protien...

With today's malts I would change the protien rest to 131. I would go ahead and mash out and if you need anymore wort in the kettle then sparge. I never get to uptight about sparging with a certain...
Forum: General Beer Discussion 08-22-2014, 01:16 PM
Replies: 23
Views: 1,181
Posted By tootal
It looks like an esset but if no words start with...

It looks like an esset but if no words start with that I will stand corrected. I only know "survival" German so I won't argue. :D
Forum: Beginners Beer Brewing Forum 08-20-2014, 08:14 PM
Replies: 9
Views: 285
Posted By tootal
There are folks who make a no boil beer. It's...

There are folks who make a no boil beer. It's called Zoigl and it's brewed in communal breweries in eastern Bavaria. They do a triple decoction and the hops are in the mash from the beginning. ...
Forum: General Beer Discussion 08-20-2014, 01:09 PM
Replies: 23
Views: 1,181
Posted By tootal
That B is a double SS not a z but the translation...

That B is a double SS not a z but the translation is probably correct.
Forum: General Beer Discussion 08-20-2014, 01:02 PM
Replies: 7
Views: 301
Posted By tootal
Cantillon. Go to Brussells and find the brewery....

Cantillon. Go to Brussells and find the brewery. Take the tour. The tour guide will tell you how to make it. Yes, it is the best!!:D Three years to make a Gueuze.

http://www.cantillon.be/
Forum: All Grain & Partial Mash Brewing 08-18-2014, 03:37 PM
Replies: 6
Views: 367
Posted By tootal
Boiling the Grist is how all beer was made before...

Boiling the Grist is how all beer was made before thermometors existed. Triple decoctions were the norm and the reason you boil the grist is because the enzymes are in the liquid. You boil the...
Forum: All Grain & Partial Mash Brewing 08-18-2014, 03:29 PM
Replies: 40
Views: 4,294
Posted By tootal
We are using a RIMS system so we also use rice...

We are using a RIMS system so we also use rice hulls but I remember watching the guys at Basic Brewing do a 100% wheat beer with BIAB. Before we got our RIMS we would have liked to do BIAB but...
Forum: All Grain & Partial Mash Brewing 08-18-2014, 02:32 AM
Replies: 1
Views: 191
Posted By tootal
I've done this with Imperial Stout because I...

I've done this with Imperial Stout because I can't get all the grain in my mash tun all at once!

Since I had to split it up I mashed the half the base malt at 148 for 45 minutes and sparged 6...
Forum: All Grain & Partial Mash Brewing 08-18-2014, 02:23 AM
Replies: 7
Views: 512
Posted By tootal
All good advice. Higher mash temps like 156-160...

All good advice. Higher mash temps like 156-160 will give you a beer with more mouthfeel and a bit sweeter.

Using a dextrin malt like cara-pils will help with mouthfeel and head retention. ...
Forum: All Grain & Partial Mash Brewing 08-18-2014, 02:04 AM
Replies: 6
Views: 367
Posted By tootal
Using a refractometer is ok if it's set correctly...

Using a refractometer is ok if it's set correctly with distilled water so I'm assuming you dialed it in before use.

A Hydrometer is used at 60 degrees for 68 depending on the hydrometer so check...
Forum: All Grain & Partial Mash Brewing 08-18-2014, 01:43 AM
Replies: 16
Views: 753
Posted By tootal
Rice Hulls are your friends. Put a lb. of hulls...

Rice Hulls are your friends. Put a lb. of hulls in if your using over 10% flakes. They don't add any flavor, just a way for the wort to get around all the goo!:D
Forum: All Grain & Partial Mash Brewing 08-18-2014, 01:39 AM
Replies: 40
Views: 4,294
Posted By tootal
We have made quite a few rye beers and even...

We have made quite a few rye beers and even brewed one for a festival at a local micro.
Things to know about rye:

Rye malt and rye flakes are two different animals.
20% flakes is like 50%...
Forum: All Grain & Partial Mash Brewing 08-18-2014, 01:26 AM
Replies: 2
Views: 188
Posted By tootal
That is a true statement however you can help...

That is a true statement however you can help yourself by knowing what your ph is of your hot liquor. If your water source is above 5.8-6 then it would be good to go ahead and add some acid,...
Showing results 1 to 25 of 336


 
Forum Jump