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Search: Posts Made By: TheChemist
Forum: All Grain & Partial Mash Brewing 03-20-2012, 08:37 PM
Replies: 5
Views: 888
Posted By TheChemist
If you were looking to calculate it yourself, a...

If you were looking to calculate it yourself, a fast and dirty way of doing things is;

vol L x OG = total sugar
total sugar x 1.25 (80% efficiency compensation) = total desired sugar
total...
Forum: Beginners Beer Brewing Forum 03-14-2012, 02:58 AM
Replies: 4
Views: 1,310
Posted By TheChemist
You have several options - first and foremost for...

You have several options - first and foremost for a less-dry beer, just mash a couple degrees higher. 68c is a good place to aim for.

For 'maltier' tastes, you can add some different specialty...
Forum: Brew Science 03-13-2012, 12:06 PM
Replies: 6
Views: 477
Posted By TheChemist
My experience with braggots is that they need a...

My experience with braggots is that they need a compromise of aging time - longer than the equivalent beer of the same strength, but not the years demanded by good meads. It will mellow considerably...
Forum: All Grain & Partial Mash Brewing 03-12-2012, 09:40 PM
Replies: 9
Views: 577
Posted By TheChemist
It's already been said, you can just add more H20...

It's already been said, you can just add more H20 - save yourself some time, and add boiling water to the wort to help bring it up to boil. If you're wanting to hit your target OG exactly, easiest...
Forum: All Grain & Partial Mash Brewing 03-12-2012, 09:33 PM
Replies: 4
Views: 1,146
Posted By TheChemist
Think of coffee grounds like it's crushed malt -...

Think of coffee grounds like it's crushed malt - if it's held at too high a temperature, or sits in water too long, or is brewed with too much water, you will get bitterness and astringency. That...
Forum: Extract Brewing 03-07-2011, 10:25 PM
Replies: 20
Views: 2,123
Posted By TheChemist
When making almond stout, I usually throw a whole...

When making almond stout, I usually throw a whole bottle (think it's 750ml) into 40L at the point of packaging (ie. cask, keg, or bottle). If you're bottling, I'd just add it in along with your...
Forum: Beginners Beer Brewing Forum 03-07-2011, 10:12 PM
Replies: 3
Views: 586
Posted By TheChemist
S-33 will take the higher alcohol level without a...

S-33 will take the higher alcohol level without a problem; it works beautifully upwards of 7.5 or 8, but will take levels as high as 11.5 For a homebrew system, it might help to use it as you push...
Forum: All Grain & Partial Mash Brewing 08-22-2009, 09:15 AM
Replies: 8
Views: 815
Posted By TheChemist
Peat Water and Scottish Brewing

So, I've been traveling around the UK and living in hostels, which is why I've been on-again-off-again (not that anyone would notice :p). However, I've now been hired on as a pastry chef for several...
Forum: Brew Science 08-22-2009, 08:58 AM
Replies: 6
Views: 1,362
Posted By TheChemist
I know that commercially the mid-sized brewhouses...

I know that commercially the mid-sized brewhouses don't bother. They have they're heat sources set up asymmetrically to naturally create greater agitation, and leave it at that. The only reason I...
Forum: Brew Science 08-22-2009, 08:56 AM
Replies: 30
Views: 7,527
Posted By TheChemist
Gah! I was chatting with a phD specialising in...

Gah! I was chatting with a phD specialising in fungi microbiology and a 'master brewer' from the IBD for about 2 hours, and we STILL hadn't come to a conclusion at the end of it. The question we...
Forum: All Grain & Partial Mash Brewing 08-22-2009, 08:25 AM
Replies: 9
Views: 758
Posted By TheChemist
It could be an infection with wild yeast - that...

It could be an infection with wild yeast - that would create the medicinal taste that you're describing. Since you said your yeast was fine, it was probably somewhere in your fermenting vessel. ...
Forum: Brew Science 08-22-2009, 08:23 AM
Replies: 8
Views: 3,445
Posted By TheChemist
When I was learning about water chemistry, we...

When I was learning about water chemistry, we used the 5H20 form for calculation - not sure why, but there you go. Be sure to keep it in an airtight environment, and weigh it just before you use it,...
Forum: Recipes/Ingredients 06-21-2009, 03:55 AM
Replies: 41
Views: 6,810
Posted By TheChemist
Amazon.com: Sacred and Herbal Healing Beers: The...

Amazon.com: Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation: Stephen Harrod Buhner: Books...
Forum: Beginners Beer Brewing Forum 06-21-2009, 03:51 AM
Replies: 9
Views: 615
Posted By TheChemist
If you mashed a little on the high side, that...

If you mashed a little on the high side, that would increase mouthfeel as well - try dropping the temp by a couple degrees and see what happens.
Forum: Recipes/Ingredients 06-18-2009, 05:01 AM
Replies: 2
Views: 690
Posted By TheChemist
Um, red wheat has a bitter seed coat which will...

Um, red wheat has a bitter seed coat which will add tannins to your beer - so it depends on the style. It doesn't add alot of colour, but it's also a bit harder to mash with (forms gluten easier);...
Forum: Introductions 06-18-2009, 04:52 AM
Replies: 9
Views: 308
Posted By TheChemist
Like faststage1 mentioned, the Vineyard on centre...

Like faststage1 mentioned, the Vineyard on centre st (it's right by chinook and the long & mcquades) should do you for the basics - malt and hops included. You can check 'em out here; The Vineyard...
Forum: Brew Science 06-15-2009, 07:32 AM
Replies: 10
Views: 968
Posted By TheChemist
If you're paying that for water, than I'd hope it...

If you're paying that for water, than I'd hope it would be EXACTLY what you need. Since you'd need to add salts and buffers for some brews anyway, it might just be cheaper to use tap water.
Forum: General Beer Discussion 06-10-2009, 06:16 PM
Replies: 4
Views: 570
Posted By TheChemist
Kombucha - Wikipedia, the free encyclopedia...

Kombucha - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Kombucha)

Was trying to sell this stuff at a May festival for one of the local breweries - people were NOT interested. ...
Forum: All Grain & Partial Mash Brewing 06-10-2009, 06:12 PM
Replies: 7
Views: 626
Posted By TheChemist
Another thing that should help a bit with hitting...

Another thing that should help a bit with hitting your mash temp is pre-heating your mash tun. You can do this by pouring in your mash liquor (minus 1L) hotter than you want for your strike temp,...
Forum: Brew Science 06-10-2009, 06:07 PM
Replies: 7
Views: 1,509
Posted By TheChemist
Huh....hadn't heard about that before. I was...

Huh....hadn't heard about that before. I was reading an article about the potential of 'spraying' on a quartz film inside the bottles to prevent gas leakage, but not the estrogen thing. Actually,...
Forum: All Grain & Partial Mash Brewing 06-10-2009, 06:05 PM
Replies: 13
Views: 1,057
Posted By TheChemist
I agree with IrregularPulse just go ahead and...

I agree with IrregularPulse just go ahead and brew with what you have, and play with the extra stuff later. Unless you're using an all pale grain bill, or you have crazy high pH to begin with, you...
Forum: Beginners Beer Brewing Forum 06-10-2009, 06:01 PM
Replies: 10
Views: 797
Posted By TheChemist
Depends - if you would still drink it, go ahead...

Depends - if you would still drink it, go ahead and bottle; it's not going to kill you or make you sick. If it's unpalatable, there's nothing you can really do - the damage has already been done.
Forum: General Beer Discussion 06-09-2009, 06:32 AM
Replies: 23
Views: 4,045
Posted By TheChemist
As far as I'm aware, most table beers (aka small...

As far as I'm aware, most table beers (aka small beers) were made from the last runnings of a stronger brew. Called parti-gyle brewing, the weaker beer was for everyday consumption because it was...
Forum: Introductions 06-09-2009, 06:29 AM
Replies: 9
Views: 308
Posted By TheChemist
Why is it that I only discover more Calgary...

Why is it that I only discover more Calgary brewers when I'm out of the country? :p

I definitely second the Yeast Wranglers - they're good guys, and should be able to help you out with the basics...
Forum: All Grain & Partial Mash Brewing 06-09-2009, 06:05 AM
Replies: 12
Views: 912
Posted By TheChemist
Amarillo's quite nice for citrusy flavours, but...

Amarillo's quite nice for citrusy flavours, but Cascade also works and is a slightly more floral version of the citrus note. I quite enjoy the 30IBU mark, especially for the more 'refreshing' brews...
Showing results 1 to 25 of 65

 
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