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Forum: Beginners Beer Brewing Forum 02-23-2010, 09:38 PM
Replies: 9
Views: 810
Posted By WorryWort
I've actually heard from a Pro Brewer that dry...

I've actually heard from a Pro Brewer that dry hopping can cause overflow even as the fermentation stalls. I don't know the reason, and it'a anecdotal but I believe it is possible.

He's had a few...
Forum: General Beer Discussion 02-05-2010, 05:29 PM
Replies: 8
Views: 656
Posted By WorryWort
Yeh, I'll look at that. My web savvy ends at...

Yeh, I'll look at that. My web savvy ends at putting paragraph breaks in html though! So I'm not real confident!!!
Forum: General Beer Discussion 02-05-2010, 05:43 AM
Replies: 14
Views: 1,190
Posted By WorryWort
I wouldn't necessarily jump to the conclusion...

I wouldn't necessarily jump to the conclusion that it is autolyzed. However, what do I know, I haven't had your beer!

To answer the original question - If it's autolyzed it won't go away.
Forum: Beginners Beer Brewing Forum 02-05-2010, 05:38 AM
Replies: 7
Views: 1,000
Posted By WorryWort
they will take longer, but they should carbonate...

they will take longer, but they should carbonate fine.

To answer your second question, yeast "work better" for beer at lower temps, meaning that they spew off fewer esters/phenols/fusels etc...,...
Forum: General Beer Discussion 02-05-2010, 03:35 AM
Replies: 6
Views: 515
Posted By WorryWort
Yeh there's a few guys that may roll through...

Yeh there's a few guys that may roll through town. Ones' in Port Coquitlam which is right next to the town I live in. Pretty close to Van.

I am probably entering the cowtown, if I get time to...
Forum: General Beer Discussion 02-05-2010, 03:32 AM
Replies: 8
Views: 656
Posted By WorryWort
Competition Software (Registration)!

Hey,

As anyone ever built a site for a home brew comp? Specifically I need to add some online registration software!

HELP!!!!!!

Cheers,
Forum: General Beer Discussion 02-03-2010, 09:24 PM
Replies: 5
Views: 507
Posted By WorryWort
I would suggest using a little more sanitizer...

I would suggest using a little more sanitizer prior to developing the infection!

Sorry for the smart ass remark. I could resist, but I didn't want to.

Unfortunately it will not work. The...
Forum: Beginners Beer Brewing Forum 02-03-2010, 09:19 PM
Replies: 11
Views: 540
Posted By WorryWort
Yes it is not an issue just to leave it in...

Yes it is not an issue just to leave it in primary. There are many well written threads on this topic (even a sticky I believe) I personally do not secondary.

The main prupose is clarity. It also...
Forum: General Techniques 02-01-2010, 09:36 PM
Replies: 4
Views: 495
Posted By WorryWort
That's interesting, as I find the opposite is...

That's interesting, as I find the opposite is true for aroma. Meaning I get tonnes of hop aroma when I cool down slowly (but now that I think about it the hop flavour on those beers was less than...
Forum: General Techniques 02-01-2010, 09:33 PM
Replies: 4
Views: 414
Posted By WorryWort
Never, ever, transfer off primary until the...

Never, ever, transfer off primary until the gravity is constant. Your yeast will still be in there and they will still be active even if you do, but you risk slowing the fermentation or possibly...
Forum: All Grain & Partial Mash Brewing 02-01-2010, 09:28 PM
Replies: 7
Views: 561
Posted By WorryWort
There's no reason you can't ferment in those...

There's no reason you can't ferment in those demijohns. The rest is fine. I make 6 gallon batches in a 15 gallon mash tun - no issues.

One issue others might bring up is that there is too much...
Forum: All Grain & Partial Mash Brewing 02-01-2010, 09:20 PM
Replies: 2
Views: 429
Posted By WorryWort
1. Absolutely. Barring any other issues it should...

1. Absolutely. Barring any other issues it should be fine.
2. "Only" 75 isn't a big deal. That's all I get. I get the odd 80 on smaller beers. But anyway, you should hope whatever you get is fairly...
Forum: General Beer Discussion 01-28-2010, 08:50 PM
Replies: 37
Views: 1,869
Posted By WorryWort
Hey guys, I mean this in a nice way,...

Hey guys,



I mean this in a nice way, but there is no purpose in debating codified beer styles! It bothers me when people ask “is it ok to put “ingredient X” in my “style X” solely because...
Forum: Fermentation & Yeast 01-27-2010, 10:09 PM
Replies: 7
Views: 391
Posted By WorryWort
Open it up. That will be fine. (you aren't...

Open it up. That will be fine.

(you aren't asking if the beer is done, right? You are asking if it will hurt the beer to open it up while the lock is still bubbling? )
Forum: General Beer Discussion 01-27-2010, 10:06 PM
Replies: 37
Views: 1,869
Posted By WorryWort
This wasn't what I meant to suggest at all. I...

This wasn't what I meant to suggest at all. I meant that other adjuncts as described in the OP could be added - but not for competition. Sugar very much the same. It doesn't matter. I personally use...
Forum: Fermentation & Yeast 01-27-2010, 08:54 PM
Replies: 3
Views: 743
Posted By WorryWort
I used it on my last wheat, which was great. It...

I used it on my last wheat, which was great. It ended up almost clear after about 1-2 months in keg. I didn't mind, because you can kick it up with a gentle swirl.

I would say the other...
Forum: General Beer Discussion 01-27-2010, 08:48 PM
Replies: 37
Views: 1,869
Posted By WorryWort
To the original question. There is nothing wrong...

To the original question. There is nothing wrong with adding sugar.

Saisons often need some sugar to dry them out enough. I have never ever found a gluey mouthfeel to be the result of sugar...
Forum: General Beer Discussion 01-27-2010, 06:47 PM
Replies: 6
Views: 515
Posted By WorryWort
Competition in Vancouver, BC!

Hey,

I'm starting a competition here in Vancouver with the help of a local association (which I'm now apart of, I suppose). Beers are due April 16th and there will be a little party during the...
Forum: All Grain & Partial Mash Brewing 01-26-2010, 12:00 AM
Replies: 6
Views: 1,143
Posted By WorryWort
Phenols simply don't go away. Other aspects of...

Phenols simply don't go away. Other aspects of the beer may change, thus making the phenols more or less noticeable/detracting. But they don't dissipate on their own to any noticeable extent.
...
Forum: All Grain & Partial Mash Brewing 01-25-2010, 11:41 PM
Replies: 24
Views: 10,435
Posted By WorryWort
I use Gambrinus Pale or ESB in most of my beers....

I use Gambrinus Pale or ESB in most of my beers. My LHBS switches it out with Praire Malt Pale.

I make some pretty tasty beers, but I never use anything else. It's appropriate for all beer types...
Forum: Beginners Beer Brewing Forum 01-24-2010, 12:55 AM
Replies: 5
Views: 476
Posted By WorryWort
I use whirlfloc in every beer. They are always...

I use whirlfloc in every beer. They are always brilliantly clear. (except wheat beers)
Forum: Beginners Beer Brewing Forum 01-24-2010, 12:54 AM
Replies: 8
Views: 907
Posted By WorryWort
You should not have put the beer into secondary...

You should not have put the beer into secondary at 1.018 if you were aiming for 1.012. In future, wait until the beer is finished out before you put it in secondary. Moving the beer off the bulk of...
Forum: General Beer Discussion 01-22-2010, 05:05 PM
Replies: 39
Views: 1,710
Posted By WorryWort
Mild, Altbier, Doppelbock, Berliner Weisse,...

Mild, Altbier, Doppelbock, Berliner Weisse, Bitter (in north america anyway)
Forum: General Beer Discussion 12-16-2009, 10:54 PM
Replies: 25
Views: 2,510
Posted By WorryWort
Good for you! I got 92 myself. There's no way I...

Good for you! I got 92 myself. There's no way I would have gotten 100.
Forum: General Beer Discussion 12-15-2009, 08:24 PM
Replies: 18
Views: 1,010
Posted By WorryWort
If I was in your boat I would get classic styles....

If I was in your boat I would get classic styles. That's what I've done.

I don't have Ray's book though.
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