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Forum: Fermentation & Yeast 08-09-2013, 03:35 PM
Replies: 5
Views: 270
Posted By philbert119
Sluggish Yeast question

I purchased a smack pack of Wyeast Czech Pils 2278 and made my 3L starter per usual. I noticed that the pack did not fully expand like it usually does, but my LHBS said it was a slow starter and...
Forum: Bottling/Kegging 07-03-2013, 10:23 PM
Replies: 4
Views: 186
Posted By philbert119
I have 10 foot lines which have worked very well...

I have 10 foot lines which have worked very well for me in the past (with most kegs). I have a collar with the shanks running through it. I keep my keezer at 34F because I lager my pilsners in the...
Forum: Bottling/Kegging 07-03-2013, 02:09 PM
Replies: 4
Views: 186
Posted By philbert119
Foam Troubleshooting

I was wondering if anybody can offer suggestions as to why some of my kegs turn out really foamy and others do not. I have a Czech Pilsner on right now that started out foamy, and the tap continues...
Forum: Equipment/Sanitation 12-02-2011, 03:10 AM
Replies: 43
Views: 16,877
Posted By philbert119
We are in the early stages of figuring out our...

We are in the early stages of figuring out our start-up costs, but the number one goal is to keep costs very low during this first stage of business. This endeavor will unfold in multiple steps, with...
Forum: Equipment/Sanitation 11-30-2011, 08:00 PM
Replies: 43
Views: 16,877
Posted By philbert119
Nanobrewery System

My brother and I are starting up a Kansas City nanobrewery specializing in
German beers. We have developed a logo and some recipes but were in the planning stages of designing the physical brewery...
Forum: Fermentation & Yeast 11-02-2011, 03:57 PM
Replies: 4
Views: 293
Posted By philbert119
Well, 60 hours later and there's finally some...

Well, 60 hours later and there's finally some krausen and activity. I agree that getting the rinsed yeast going in a yeast starter would prevent such a sluggish fermentation start. I'm just pleased...
Forum: Fermentation & Yeast 11-02-2011, 02:57 AM
Replies: 4
Views: 293
Posted By philbert119
Rinsed Yeast -- No Fermentation

I rinsed some yeast that had fermented a munich helles and repitched it into a new batch of dunkel. The yeast had been in the helles carboy for three weeks when I crash cooled the batch to 40 F from...
Forum: Light Lager 09-08-2011, 02:23 PM
Replies: 141
Views: 50,984
Posted By philbert119
Yeast Starter Question

I'm very interested about the yeast starter and how you say activity is more important than number of cells. I brew lagers and have been trained to make 3-4L starters for a 5-gallon batch, cool,...
Forum: Fermentation & Yeast 03-31-2011, 04:48 PM
Replies: 6
Views: 489
Posted By philbert119
Substitute for DME in Starter

Since 3 lbs. of DME costs $17 at my LHBS, I've been looking for a cheaper way to do my yeast starters. Last weekend I did a second sparge after I had gathered all my helles wort in the brew kettle to...
Forum: Recipes/Ingredients 03-08-2011, 01:39 PM
Replies: 3
Views: 834
Posted By philbert119
Munich Dunkel Ingredients

I was going to brew Jamil's Munich Dunkel recipe, which calls for 99% Munich Dark and 1% Carafa II Special, which has been dehusked and does not impart much roasted flavors, mostly color, to the...
Forum: Brew Science 03-02-2011, 08:55 PM
Replies: 11
Views: 2,155
Posted By philbert119
I did account for the grams per gallon and the...

I did account for the grams per gallon and the total mineral addition was 4 grams of chalk. I suppose the pickling lime would be easier, and I'm seriously considering using it instead. Since I am new...
Forum: Brew Science 03-02-2011, 07:54 PM
Replies: 11
Views: 2,155
Posted By philbert119
Adding Chalk/Spreadsheet variations

I've been using Kaiser's Water Calculator spreadsheet as well as Martin Brungard's Bru'n Water in preparation for brewing an alt beer. These spreadsheets are great applications and have simplified...
Forum: Bottling/Kegging 02-23-2011, 01:45 PM
Replies: 3
Views: 303
Posted By philbert119
Keg Pressure Question

I am currently undertaking a keezer build and deciding what system to install on my kegerator to fit my needs. I want to have three kegs on tap (12 psi) but I also want to have the option to...
Forum: Brew Science 02-18-2011, 02:43 AM
Replies: 7
Views: 2,059
Posted By philbert119
I was going for a thinner mash per the German...

I was going for a thinner mash per the German style, but I was forced to add a little more water than I anticipated due to a stubbornly low mash temperature in my MLT. Thanks for the assistance on...
Forum: Brew Science 02-16-2011, 04:05 PM
Replies: 7
Views: 2,059
Posted By philbert119
I am confused as well as to what temperature the...

I am confused as well as to what temperature the pH readings were taken at when people refer to their optimal mash pH range -- they just don't specify. I will stay within the range that AJ DeLange...
Forum: Brew Science 02-16-2011, 01:51 PM
Replies: 7
Views: 2,059
Posted By philbert119
Mash pH experiment for German Pilsner

I measured my mash pH last night in anticipation of an upcoming brewday of a German pilsner. I tested the mash pH of Weyermann pilsner malt in a solution of 50% filtered tap water and 50% RO water....
Forum: Brew Science 01-18-2011, 07:41 PM
Replies: 30
Views: 5,029
Posted By philbert119
I am also in the market for a pH meter as...

I am also in the market for a pH meter as ajdelange has steered me from the 5.2 Stabilizer as well. Does anyone have a recommendation for a reliable pH meter? I'm looking to spend somewhere between...
Forum: Brew Science 01-12-2011, 07:34 PM
Replies: 9
Views: 1,611
Posted By philbert119
I do have acidulated malt in my grain bill, and...

I do have acidulated malt in my grain bill, and it makes up about 2%, so I could expect around a .2 drop in my pH. I purchased the phosphoric acid just in case I check my pH and the mash still needs...
Forum: Brew Science 01-12-2011, 03:17 PM
Replies: 9
Views: 1,611
Posted By philbert119
Acid Additions

I'm brewing a Munich Helles and will probably need an addition of an acid to bring the pH down to the acceptable range for mashing. My question is which acid to use. I have some phosphoric acid that...
Forum: All Grain & Partial Mash Brewing 01-07-2011, 05:50 PM
Replies: 2
Views: 1,098
Posted By philbert119
Munich Helles Water Treatment

I just checked the water profile report of my city (Roeland Park, KS) in anticipation of brewing a Munich Helles. Here are the specifics:
Alkalinity: 60 ppm
Calcium: 73 ppm
Magnesium: 60 ppm...
Forum: Bottling/Kegging 11-08-2010, 03:16 PM
Replies: 2
Views: 295
Posted By philbert119
Bottling a Kolsch

I am a few days away from bottling my kolsch, which has been lagering in the secondary for nearly 5 weeks. I want a really clear beer that is characteristic of the style, but I want a crisp,...
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