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Forum: Brew Science 04-18-2012, 12:19 AM
Replies: 5
Views: 1,647
Posted By BeerJorge
Here's the basics of what you need to know... ...

Here's the basics of what you need to know...

To put everything into perspective, keep in mind that when it comes to all grain brewing water is important in order to mash at the right pH levels...
Forum: Beginners Beer Brewing Forum 01-12-2012, 01:06 AM
Replies: 23
Views: 2,447
Posted By BeerJorge
Here's a video and webpage I put together that...

Here's a video and webpage I put together that may help you...
How To Keg Home Brew Beer (http://******************.com/how-to-keg-home-brew-beer/)
Forum: All Grain & Partial Mash Brewing 07-26-2011, 02:58 PM
Replies: 7
Views: 847
Posted By BeerJorge
It depends on what you are brewing... but...

It depends on what you are brewing... but typically about 15 minutes into the mash is when you take your pH reading...

You should have an idea of what adjustments you'll make before you start...
Forum: All Grain & Partial Mash Brewing 07-22-2011, 03:13 AM
Replies: 9
Views: 376
Posted By BeerJorge
There's a few things that stand out right away......

There's a few things that stand out right away... first is being that this is only your third batch, I must ask if you've calibrated your thermometer... I used three different thermometers and the...
Forum: All Grain & Partial Mash Brewing 07-22-2011, 02:58 AM
Replies: 4
Views: 1,234
Posted By BeerJorge
+1 hop utilization and perhaps wort darkening and...

+1 hop utilization and perhaps wort darkening and caramelizing sugars... may or may not be noticeable, but point is it's absolutely possible...

You just have to make sure you have the right amount...
Forum: All Grain & Partial Mash Brewing 07-22-2011, 02:45 AM
Replies: 3
Views: 305
Posted By BeerJorge
Oversimplified, "Alkalinity CaCo" is basically...

Oversimplified, "Alkalinity CaCo" is basically giving you the concentration of bicarbonates while "Hardness CaCo" gives you the concentration of Calcium...

Most importantly what this means is that...
Forum: All Grain & Partial Mash Brewing 07-21-2011, 05:53 PM
Replies: 7
Views: 948
Posted By BeerJorge
Tannins tend to appear when pH is raised above 6....

Tannins tend to appear when pH is raised above 6. The more water you use to sparge the more likely it is for your mash pH to rise above 6...

It all depends on the malts your are brewing with and...
Forum: Beginners Beer Brewing Forum 06-07-2011, 12:43 PM
Replies: 18
Views: 1,117
Posted By BeerJorge
You say your average temperature was 160......

You say your average temperature was 160... worse, sounds like you dropped your grains right below 180 F... if you dropped them in around 170 F, that's mash-out temp (the temperature you use to STOP...
Forum: Beginners Beer Brewing Forum 06-07-2011, 04:15 AM
Replies: 32
Views: 1,566
Posted By BeerJorge
.02 is a big difference... you need to take your...

.02 is a big difference... you need to take your gravity reading when the wort is diluted to it's final size...

1.060 could have used a yeast starter... leave the beer until you don't see any...
Forum: Beginners Beer Brewing Forum 06-07-2011, 04:07 AM
Replies: 12
Views: 572
Posted By BeerJorge
You can also put your fermentor in a container...

You can also put your fermentor in a container with water and add ice bottles to keep it cool... here's a picture... home brew temperature control...
Forum: General Chit Chat 06-03-2011, 01:05 PM
Replies: 755
Views: 88,078
Posted By BeerJorge
Looks like I've been gone too long... My uncle...

Looks like I've been gone too long... My uncle went through this surgery a year and a half ago...

Well, didn't get to wish you luck for the surgery, but glad to hear it went well...
Forum: Beginners Beer Brewing Forum 06-01-2011, 01:47 PM
Replies: 9
Views: 436
Posted By BeerJorge
I've always added my grain first... but I have...

I've always added my grain first... but I have different equipment... so what works for me, may not necessarily work for you...

I would look into how fine you are crushing your grains.... as long...
Forum: Beginners Beer Brewing Forum 05-30-2011, 11:56 PM
Replies: 11
Views: 663
Posted By BeerJorge
1) Hard to know without a picture, but crushing...

1) Hard to know without a picture, but crushing grains for steeping is not as crucial as crushing grains for mashing...
2) Not necessary to keep temperature at 150 F. 150 to 165 F is good when...
Forum: Beginners Beer Brewing Forum 05-30-2011, 11:37 PM
Replies: 15
Views: 1,049
Posted By BeerJorge
Depends on what you are brewing and what you are...

Depends on what you are brewing and what you are doing... if you are aging beer, lagering, or re-using yeast, then having a secondary will really help...

If you are just brewing basic ales, then...
Forum: Beginners Beer Brewing Forum 05-30-2011, 02:23 PM
Replies: 15
Views: 1,283
Posted By BeerJorge
The drop in temperature from 80 to 66 F is steep,...

The drop in temperature from 80 to 66 F is steep, and that's more than likely the reason why your airlock isn't bubbling...

That doesn't necessarily mean fermentation is done, but to make sure...
Forum: Beginners Beer Brewing Forum 05-30-2011, 02:14 AM
Replies: 12
Views: 648
Posted By BeerJorge
a starter is made with liquid yeast, not dry...

a starter is made with liquid yeast, not dry yeast...

Here's how... How To Make A Yeast Starter (http://******************.com/how-to-make-a-yeast-starter/)
Forum: Beginners Beer Brewing Forum 05-29-2011, 11:41 PM
Replies: 4
Views: 263
Posted By BeerJorge
I've never worried about my muslin bag touching...

I've never worried about my muslin bag touching the bottom of the pot. You just don't want to steep the grains too hot...

You can add the LME or DME late, it doesn't matter. The reason to do a...
Forum: Beginners Beer Brewing Forum 05-29-2011, 06:08 PM
Replies: 12
Views: 648
Posted By BeerJorge
8 oz of malto-dextrin will not raise your FG that...

8 oz of malto-dextrin will not raise your FG that much...

If your LHBS put the kit together, then I'd assume it should fully attenuate. You don't need to leave the beer for another week. If your...
Forum: Beginners Beer Brewing Forum 05-29-2011, 05:58 PM
Replies: 8
Views: 429
Posted By BeerJorge
That happened to me once... as long as you kept...

That happened to me once... as long as you kept everything clean and sanitized, there is no reason why your beer shouldn't turn out good...

I keep spare grommets now for that reason...
Forum: Beginners Beer Brewing Forum 05-29-2011, 05:52 PM
Replies: 6
Views: 388
Posted By BeerJorge
The right answer: It depends... Some beers...

The right answer: It depends...

Some beers like hefeweizens i bottle within 10 to 14 days... most of my ales 21 days... If I cold condition beers (ales or lagers), then I may not bottle for a...
Forum: Beginners Beer Brewing Forum 05-29-2011, 05:45 PM
Replies: 4
Views: 390
Posted By BeerJorge
The only problems you can have with low FG is if...

The only problems you can have with low FG is if you have some sort of wild yeast eating up the residual sugars that will give your beer its flavor...

Hefeweizens are better when they are young,...
Forum: Beginners Beer Brewing Forum 05-29-2011, 05:42 PM
Replies: 6
Views: 863
Posted By BeerJorge
+1. You can't really do much about the clumps......

+1. You can't really do much about the clumps... I will normally add the DME right before it boils, or wait after it boils, but remove it from the heat...

That will keep boilovers away, and you...
Forum: Beginners Beer Brewing Forum 05-29-2011, 05:40 PM
Replies: 7
Views: 279
Posted By BeerJorge
For the most part yes... it also depends on how...

For the most part yes... it also depends on how high gravity you are talking about and the yeast strains you are planning on using...

A starter is not just to grow yeast, but it also gets yeast...
Forum: Beginners Beer Brewing Forum 05-29-2011, 05:33 PM
Replies: 12
Views: 648
Posted By BeerJorge
Which brand of Dark LME did you use? Some...

Which brand of Dark LME did you use?

Some Dark LME is used for coloring and are only 30 to 50% fermentable (Briess for example). Or you may have used LME from a kit that is meant to be used with...
Forum: Beginners Beer Brewing Forum 04-27-2011, 05:59 PM
Replies: 8
Views: 305
Posted By BeerJorge
mash out means raising the temperature of the...

mash out means raising the temperature of the mash to 170 F to stop any enzyme activity (starch to sugar conversion, etc.)... and you can do it by adding boiling or near boiling water or applying...
Showing results 1 to 25 of 327

 
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