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Search: Posts Made By: KepowOb
Forum: Beginners Beer Brewing Forum 08-12-2014, 03:30 AM
Replies: 40
Views: 1,818
Posted By KepowOb
Oxygenation - necessary?

Edit - double post
Forum: Beginners Beer Brewing Forum 08-12-2014, 03:11 AM
Replies: 40
Views: 1,818
Posted By KepowOb
45 seconds of shaking isn't going to get you even...

45 seconds of shaking isn't going to get you even close to 8ppm... 45-60 seconds is needed when you directly inject O2, shaking is going to take a lot longer. In Yeast, they compare fermentation in 4...
Forum: Beginners Beer Brewing Forum 08-06-2014, 11:10 PM
Replies: 5
Views: 207
Posted By KepowOb
I'm going to assume its an extract batch with...

I'm going to assume its an extract batch with some specialty grains... In which case you can put them in a large ziplock and crush them with a rolling pin. I've done that in the past with good...
Forum: Beginners Beer Brewing Forum 08-06-2014, 11:07 PM
Replies: 11
Views: 363
Posted By KepowOb
It could work, but I think it would be really...

It could work, but I think it would be really hard to get consistent carbonation that way.

What type of vessel are you fermenting in?
Forum: Beginners Beer Brewing Forum 08-05-2014, 05:59 PM
Replies: 5
Views: 266
Posted By KepowOb
Spontaneous fermentation in a sample I pulled

On Saturday night I brewed up a batch, and when I was transferring to my carboy, I grabbed a sample to check the gravity, put it down and completely forgot about it. 20 hours later, my wife asks me...
Forum: Beginners Beer Brewing Forum 08-05-2014, 04:21 PM
Replies: 15
Views: 698
Posted By KepowOb
If they are lightly carbed now, just give them...

If they are lightly carbed now, just give them some more time, instead of opening them up and wasting them. Give them a few more weeks and then try again. If your temps are a bit low it'll slow it...
Forum: General Techniques 07-21-2014, 01:47 AM
Replies: 9
Views: 790
Posted By KepowOb
As far as temperature goes, generally you want to...

As far as temperature goes, generally you want to age at cellar temperatures (50-55F), if possible.


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Forum: General Techniques 07-21-2014, 01:32 AM
Replies: 14
Views: 880
Posted By KepowOb
Oxygen is the first thing the yeast consume, but...

Oxygen is the first thing the yeast consume, but as others have said, trying to save this might just make it worse.

The best option at this point might be to blend it with another beer.

As for...
Forum: Beginners Beer Brewing Forum 07-17-2014, 07:32 PM
Replies: 6
Views: 254
Posted By KepowOb
Yeah, unless you really overshot your volume,...

Yeah, unless you really overshot your volume, you're starting gravity should be spot on, since you're using extract. A final volume of 5 gallons would result in 1.080.

One of my worries is that...
Forum: Beginners Beer Brewing Forum 07-17-2014, 01:26 AM
Replies: 13
Views: 654
Posted By KepowOb
The flavor should fade over time... But from what...

The flavor should fade over time... But from what I understand, it's the yeast cleaning up after itself which converts it back to ethanol, so longer in the primary is probably the fastest way....
Forum: Beginners Beer Brewing Forum 07-15-2014, 07:44 PM
Replies: 5
Views: 253
Posted By KepowOb
Do you do a lot of BIAB? While you can get decent...

Do you do a lot of BIAB? While you can get decent efficiency with BIAB, unless you take some steps to boost your efficiency (like a finer crush), it'll be lower than "normal". As you mentioned, it is...
Forum: Beginners Beer Brewing Forum 07-15-2014, 03:46 PM
Replies: 3
Views: 179
Posted By KepowOb
The amount of time. If you mix a big batch of...

The amount of time. If you mix a big batch of starsan, it'll slowly become a white and opaque. Depending on your water chemistry, this can happen really fast (happens immediately for some people), or...
Forum: Extract Brewing 07-14-2014, 02:09 PM
Replies: 26
Views: 1,824
Posted By KepowOb
I think their golden light, and pilsen light, are...

I think their golden light, and pilsen light, are more likely to be 100% base malt than an amber malt (where's the amber colour coming from?).

There also have Marris Otter extracts, which I...
Forum: Beginners Beer Brewing Forum 07-14-2014, 01:47 PM
Replies: 10
Views: 575
Posted By KepowOb
While he might have ended up with 4.5 gallons...

While he might have ended up with 4.5 gallons instead of 5, that's not enough to cause bottle bombs. If the supplied priming sugar was good for 2.5 vols of C02, it wouldn't even hit 3.0 (be in the...
Forum: Beginners Beer Brewing Forum 07-13-2014, 06:27 PM
Replies: 39
Views: 1,646
Posted By KepowOb
Yeah, I do believe that's hot. Dans tar...

Yeah, I do believe that's hot. Dans tar recommends 30-35C, which is something like 85-90F. Fermentis calls for a bit lower, 75-85Fish.


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Forum: Beginners Beer Brewing Forum 07-13-2014, 02:29 PM
Replies: 10
Views: 409
Posted By KepowOb
Everything is slowed down the chiller you get......

Everything is slowed down the chiller you get... So while I can't be sure, being at 34 will definitely help matters... You'll only really know when you get back to taste it though.
Forum: Beginners Beer Brewing Forum 07-13-2014, 02:47 AM
Replies: 4
Views: 178
Posted By KepowOb
If I were you I wouldn't transfer to the...

If I were you I wouldn't transfer to the secondary. If there are any off flavours that need cleaning up, it'll happen if you leave it in the primary. I'd personally be kegging that up at 21 days...
Forum: Beginners Beer Brewing Forum 07-13-2014, 02:23 AM
Replies: 2
Views: 195
Posted By KepowOb
Yeah exactly. It's actually a partial mash with...

Yeah exactly. It's actually a partial mash with the 2-row being in there, which is why they are specific with the amount of water, and it's temperature.

Once that's done, you'll want to do as you...
Forum: Beginners Beer Brewing Forum 07-13-2014, 02:18 AM
Replies: 16
Views: 661
Posted By KepowOb
I use them too and haven't really found a con. I...

I use them too and haven't really found a con. I got 72 of the .5L ones when a friend switched to kegging. I still use some 12oz bottles though, as sometimes that's all I feel like.


Sent from my...
Forum: Beginners Beer Brewing Forum 07-12-2014, 11:55 AM
Replies: 4
Views: 305
Posted By KepowOb
I'm assuming this was a 5 gallon batch? And as...

I'm assuming this was a 5 gallon batch? And as was already asked, what was the FG?

5oz is a bit more than I tend to use based on my preferences, but it's actually quite common, and shouldn't be...
Forum: Beginners Beer Brewing Forum 07-12-2014, 11:49 AM
Replies: 8
Views: 347
Posted By KepowOb
Take the temperature of your ground water. I find...

Take the temperature of your ground water. I find that, once I'm within 10F of my ground water temperature, things grind to a halt.

Also, keep stirring your wort while you cool it! I just hold my...
Forum: Beginners Beer Brewing Forum 07-12-2014, 11:42 AM
Replies: 27
Views: 799
Posted By KepowOb
Was it a Russian imperial stout??? While some...

Was it a Russian imperial stout??? While some beers are better very young (IPAs, APAs), a stout shouldn't take that long unless there are special circumstances.

I'd actually give the opposite...
Forum: Beginners Beer Brewing Forum 07-12-2014, 11:19 AM
Replies: 39
Views: 1,646
Posted By KepowOb
Mr Beer advanced tips

I'm curious as to what brands of dry yeast say not to rehydrate them. When you say that generally it speeds up fermentation by 24 hours by rehydrating, that is a good thing, not just a side benefit....
Forum: General Techniques 07-11-2014, 03:43 PM
Replies: 1
Views: 140
Posted By KepowOb
LME tends to darken more than DME, but with that...

LME tends to darken more than DME, but with that much DME in a partial boil, I'd probably add 3-4lbs at the start, then the rest at the end as I would think getting 10lbs of DME into 3 or so gallons...
Forum: Extract Brewing 07-11-2014, 03:35 PM
Replies: 4
Views: 334
Posted By KepowOb
As Rockn said, wheat beers tend to be a bit...

As Rockn said, wheat beers tend to be a bit cloudy in general.

Next time (unless you have a specific reason), just leave your beer in the primary. When you transfer over, if anything, you stir...
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