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Forum: Brew Science 04-07-2011, 12:10 AM
Replies: 29
Views: 555
Posted By menschmaschine
The barley malt itself contributes calcium.

The barley malt itself contributes calcium.
Forum: Fermentation & Yeast 04-05-2011, 11:46 PM
Replies: 15
Views: 2,718
Posted By menschmaschine
Diacetyl can develop after the diacetyl rest,...

Diacetyl can develop after the diacetyl rest, too... from infection or from oxygenation at transfer (splashing).
Forum: General Beer Discussion 03-27-2011, 10:18 PM
Replies: 3
Views: 576
Posted By menschmaschine
It's my LHBS. It's owned by Doug Griffith, a...

It's my LHBS. It's owned by Doug Griffith, a super nice guy and avid homebrewer. You can see his picture in several books including Brewing Up a Business. He and Sam Calagione go way back. I've...
Forum: General Techniques 03-25-2011, 01:09 AM
Replies: 9
Views: 537
Posted By menschmaschine
Oh... DunkelWEIZEN. I thought you were brewing...

Oh... DunkelWEIZEN. I thought you were brewing just a plain old Dunkel. I'm not that experienced with brewing with wheat, so I'm not sure about the protein rest. I think if it's malted wheat, you...
Forum: General Techniques 03-24-2011, 03:50 PM
Replies: 9
Views: 537
Posted By menschmaschine
You need to pull a portion of the mash (i.e., a...

You need to pull a portion of the mash (i.e., a thick portion... mostly grain), bring it to 158F and hold for 10 min. Then bring it to boiling and boil it for at least 5 min. (for lighter colored...
Forum: All Grain & Partial Mash Brewing 03-23-2011, 05:10 PM
Replies: 6
Views: 357
Posted By menschmaschine
A decoction is none of the things mentioned so...

A decoction is none of the things mentioned so far in this thread. It is taking a portion of the mash ("thick" or mostly grain), raising it to ~158F for about 10 minutes, then raising it to boiling...
Forum: All Grain & Partial Mash Brewing 03-23-2011, 12:35 AM
Replies: 22
Views: 3,456
Posted By menschmaschine
Sounds logical, but if that's true, I still don't...

Sounds logical, but if that's true, I still don't understand why we (or at least I) don't see a correlation between higher percentages of Cara-pils in the grist and decreased wort fermentability.
Forum: All Grain & Partial Mash Brewing 03-22-2011, 05:08 PM
Replies: 22
Views: 3,456
Posted By menschmaschine
Why not? I don't understand why, in a single...

Why not? I don't understand why, in a single infusion mash of, say, the low 150sF, alpha amylase wouldn't break down long-chain unfermentable sugars which would subsequently be broken down further...
Forum: Bottling/Kegging 03-05-2011, 03:01 PM
Replies: 18
Views: 4,315
Posted By menschmaschine
There is still yeast in suspension in your beer. ...

There is still yeast in suspension in your beer. As far as yeast goes, it should carb with what's already in there. It may take a little longer to carb, but it will still carb. The amount of yeast...
Forum: Bottling/Kegging 03-05-2011, 02:15 AM
Replies: 18
Views: 4,315
Posted By menschmaschine
Nottingham is not lager yeast. It's ale yeast. ...

Nottingham is not lager yeast. It's ale yeast. But if you really need to add yeast to the bottling bucket for a lager, you could use Nottingham. Just use very little (~1/4 packet per 5 gallons).
Forum: Commercial Brew Discussion 02-27-2011, 02:32 PM
Replies: 125
Views: 11,558
Posted By menschmaschine
I tried this year's release and I agree with you....

I tried this year's release and I agree with you. It pales in comparison to last year. It just doesn't have the hop presence of last year. It was relatively bitter, but the hop flavor was very...
Forum: Equipment/Sanitation 02-23-2011, 02:53 PM
Replies: 376
Views: 167,902
Posted By menschmaschine
BKF is great for cleaning anything stainless.

BKF is great for cleaning anything stainless.
Forum: General Techniques 02-21-2011, 06:15 PM
Replies: 7
Views: 519
Posted By menschmaschine
Yes, except you can boil it longer if you like...

Yes, except you can boil it longer if you like (but keep in mind your main mash rest time). 5 minutes is considered the minimum and is typically used for lighter colored beers.



As long as...
Forum: General Techniques 02-21-2011, 04:40 PM
Replies: 7
Views: 519
Posted By menschmaschine
One thing you want to make sure of is that you're...

One thing you want to make sure of is that you're resting the decoction in the upper 150'sF (like 158F) for 10 minutes before boiling. Then you can boil it for at least 5 minutes (which is...
Forum: Equipment/Sanitation 02-18-2011, 04:18 PM
Replies: 38
Views: 2,039
Posted By menschmaschine
Sounds logical, but more so is that because...

Sounds logical, but more so is that because microbes have a mechanism to exchange fluids in and out of their cell membranes, they can turn this off if they detect something toxic to protect...
Forum: Equipment/Sanitation 02-18-2011, 01:49 AM
Replies: 38
Views: 2,039
Posted By menschmaschine
Whether you use Isopropyl or Ethyl alcohol, the...

Whether you use Isopropyl or Ethyl alcohol, the alcohol evaporates off in seconds or minutes... so no worries about toxicity (for isopropyl alc.). Just let it air dry for a minute or two.

70% is...
Forum: Equipment/Sanitation 02-17-2011, 09:07 PM
Replies: 38
Views: 2,039
Posted By menschmaschine
billdog, I'm pretty much with you. I have a...

billdog, I'm pretty much with you. I have a biology background, plus a food safety background, so I probably know too much when it comes to microbes and food. I use 70% iso on some small items, but...
Forum: General Beer Discussion 02-16-2011, 06:59 PM
Replies: 20
Views: 1,153
Posted By menschmaschine
Don't focus on time, per se, with primary...

Don't focus on time, per se, with primary fermentation of lagers. When it's done fermenting (including D-rest if applicable), rack it to secondary as soon as reasonably possible. Most lagers are...
Forum: Fermentation & Yeast 02-11-2011, 01:35 AM
Replies: 2
Views: 1,392
Posted By menschmaschine
It's probably just off-gassing CO2 due to the...

It's probably just off-gassing CO2 due to the increased temperature and the CO2 bubbles are carrying proteins and yeast cells up with it, causing the foam and probably the clarity issue as well.
...
Forum: Recipes/Ingredients 02-08-2011, 04:56 PM
Replies: 46
Views: 3,646
Posted By menschmaschine
Yikes! Well, at least you gave it a cool name......

Yikes! Well, at least you gave it a cool name... and made it look like you meant to do that.

Now, don't SCREW IT UP this time! :)
Forum: Recipes/Ingredients 02-08-2011, 03:23 PM
Replies: 46
Views: 3,646
Posted By menschmaschine
What specifically about last year's was a...

What specifically about last year's was a failure?

And why only 4 gallons this year? Downsizing?:D
Forum: General Beer Discussion 02-07-2011, 11:29 PM
Replies: 7
Views: 585
Posted By menschmaschine
...to make beer, yes. ...to make the best beer...

...to make beer, yes. ...to make the best beer possible (in regards to yeast), no.

Fermentis' recommended pitch rates puts 2 packets at the low end.
Forum: General Beer Discussion 02-07-2011, 04:54 PM
Replies: 7
Views: 585
Posted By menschmaschine
I used to get W-34/70 for $3.50 a packet at my...

I used to get W-34/70 for $3.50 a packet at my LHBS. Now the price has gone up to $7.00. I can't say I know why the price has doubled, but I don't think it's gouging on the part of the LHBS. ...
Forum: General Beer Discussion 02-01-2011, 07:38 PM
Replies: 5
Views: 512
Posted By menschmaschine
Horst Dornbusch wrote a book called "Prost!: The...

Horst Dornbusch wrote a book called "Prost!: The Story of German Beer" that would be a good read for you.
Forum: General Beer Discussion 02-01-2011, 05:23 PM
Replies: 11
Views: 2,649
Posted By menschmaschine
Yes, just boil/cool the water and be careful with...

Yes, just boil/cool the water and be careful with oxygen like MBasile said. You can calculate gravity, bitterness, and ABV by using this formula:

C1V1 = C2V2, where:

C1 and V1 = original...
Showing results 1 to 25 of 500

 
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