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Forum: All Grain & Partial Mash Brewing 08-01-2005, 12:42 AM
Replies: 18
Views: 4,471
Posted By strat40
Grain milling

Most supply shops do a good job milling your grain. Having said that, if you mill the grain yourself, you'll get much control over the size of the grist. Floury-looking grain is normal to a point....
Forum: General Techniques 01-25-2005, 05:24 AM
Replies: 22
Views: 1,804
Posted By strat40
Blow off...

If one is expecting a vigorous fermentation, get some 1 inch pvc tubing, and use that for a blowoff. You could pass a bucket of peach pits through that no problem! Also, if one wants to duplicate a...
Forum: General Techniques 01-25-2005, 05:18 AM
Replies: 10
Views: 1,405
Posted By strat40
Yes

DME stands for dried malt extract. Same as the syrup, but with more water removed.
Getting back to the honey, however, I've used it in the boil, the primary, secondary, and at bottling. If you...
Forum: General Beer Discussion 01-11-2005, 06:11 AM
Replies: 21
Views: 2,111
Posted By strat40
Pitching rates...

Using a yeast starter is the best start one can give their beer. For every 5 gallons of beer, a quart of good starter will work wonders. For high gravity beers above 1060, 1 1/2 quarts is even...
Forum: General Techniques 01-11-2005, 06:04 AM
Replies: 12
Views: 1,334
Posted By strat40
Whirlpooling

From what I've read, as well as alot of personal experience, I don't use a bag with pellet hops. The bag inhibits hop utilization.
Instead throw them in, and when the boil is finished, stir in one...
Forum: Equipment/Sanitation 01-09-2005, 07:59 PM
Replies: 44
Views: 2,705
Posted By strat40
Don't worry

Don't fret. If you sterilize anything touching the wort, you're okay. Just leaving it to ferment is fine too.
Forum: General Techniques 01-08-2005, 04:08 PM
Replies: 16
Views: 3,308
Posted By strat40
Thats the spirit!

Thats the spirit!
Forum: General Beer Discussion 01-08-2005, 07:43 AM
Replies: 2
Views: 724
Posted By strat40
Kudos and congrats!

Fantastic! I hope it turns out well for you. You'll never be the same after drinking your own stuff. I wish you well, and keep us posted.
There are some real good folks here, and will help you and...
Forum: All Grain & Partial Mash Brewing 01-08-2005, 07:33 AM
Replies: 4
Views: 2,593
Posted By strat40
Water level

You'll want to maintain 1-2" of water on top. This will help the mash "float", and help prevent a stuck runoff. This will also help your yield as well. If the mash is allowed to sink down, it will...
Forum: General Beer Discussion 01-08-2005, 07:27 AM
Replies: 3
Views: 850
Posted By strat40
Give it time...

[QUOTE=rono73]Hi there. I recently brewed my first batch, a German Pilsner, and I did everything right except I didn't realize I needed to put water in the fermentation lock. After 4 days, I...
Forum: General Techniques 01-08-2005, 07:21 AM
Replies: 16
Views: 3,308
Posted By strat40
Let it drop clear

I usually rack to the secondary after a week to 10 days. It will slow till you see a bubble every 15 minutes or so. Then rack after noticable activity ends. Keep in secondary till it drops clear. ...
Forum: General Beer Discussion 01-06-2005, 04:58 AM
Replies: 5
Views: 840
Posted By strat40
Maybe this might help..

Try adding 4 oz. of lactose at the end of the boil. Lactose is unfermentable by brewers yeast, and will leave a bit of residual sweetness.
Brew on...
Forum: Equipment/Sanitation 01-06-2005, 04:53 AM
Replies: 4
Views: 1,149
Posted By strat40
Sorry...

No, but thanks for the warning.
I usually order from either Homebrewheaven.com, or Morebeer.com.
Good folks, exellent service and advice.
Forum: General Techniques 01-06-2005, 04:45 AM
Replies: 8
Views: 1,693
Posted By strat40
No need..

I never use bottled water, but our water here is moderately carbonate, so just a bit of boiling to precipitate the free calcium carbonate works fine. From my understanding, most bottled water is put...
Forum: Recipes/Ingredients 12-31-2004, 11:22 AM
Replies: 7
Views: 1,051
Posted By strat40
California common

True enough, you can use some lager yeast at ale temps, but some will give solventy, sulpher flavors too.
Forum: General Techniques 12-31-2004, 11:15 AM
Replies: 4
Views: 2,000
Posted By strat40
Malty

I like decoctions so much, that I never use step mashes anymore. The malt flavor you get, plus the greater extract potential, makes it more than worth the time. I'll use a 2 decoction for hefes,...
Forum: General Techniques 12-31-2004, 09:39 AM
Replies: 60
Views: 16,850
Posted By strat40
worth the extra effort

For lager beer, and some ales, an addition of fresh yeast gives kind of a "scrubbing" effect. It does really mellow things out. You then just wait till it drops clear, then transfer to your priming...
Forum: General Techniques 12-29-2004, 01:52 AM
Replies: 60
Views: 16,850
Posted By strat40
Lots of advantages...

The biggest advantage in 2 stage fermenting is getting the beer off the yeast cake . This will lead to a much smoother, and more rounded flavor. Many off flavors will no longer be an issue. This is...
Forum: Recipes/Ingredients 12-28-2004, 02:30 PM
Replies: 3
Views: 5,647
Posted By strat40
Diacetyl rest

I just looked at my brew log, and I racked into the secondary after 13 days. No diacetyl rest, as at 60 degrees, that would be where a normal diacetal rest would be. What I did, and it worked like a...
Forum: Recipes/Ingredients 12-26-2004, 11:40 PM
Replies: 3
Views: 5,647
Posted By strat40
It should take just a bit longer than a normal...

It should take just a bit longer than a normal ale fermentation. I've used 2112 several times, and thats what my brew logs tell me.
Forum: Equipment/Sanitation 12-26-2004, 11:06 PM
Replies: 8
Views: 1,005
Posted By strat40
Should be good...

I think that will make a fine ale, and you probably won't have to wait too long to drink it either. I don't know what the alpa acid level of your hops are, but if they hold to the norm, it should be...
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