Search results

I'd like to know if folks are experiencing foaming with certain beer styles. I just set up a 5 tap keezer and now have beer flowing to all 5! (wo hoo!). Anyway, all gas lines come from a single manifold (set at 17 psi), with the same hose and lengths to the kegs. The beer lines are all 3/16...

Man I hate stuck fermentations! I brewed a Hefe last weekend that looks like this: 5.5 lb 2 row 2 lb rye malt 3 lb wheat malt 0.5 lb cara red I mashed at 154 for one hour. Aerated the wort well. OG = 1061 WLP380 Hefe w/1750ml starter. I pitched at 62F and its been there ever...

Hey folks- Going to be brewing a rye hefe tomorrow and would like some opinions on the mashing. My grain bill looks like this: 50% American 2-row 27% wheat malt 18% rye malt 5% cara red I'll be mashing in a round cooler, 5 gallons and fly sparging with a false bottom. I plan to use...

I just completed a 5-tap keezer with faucets and 5' of 3/16" liquid line for each keg. I have a 5-port manifold feeding the kegs. My issue is foam and too quick a pour with the reg set at the typical 12 psi. I have to reduce the psi to about 3-5 in order to get a non-foamy, decent pour. My...

I'm trying to wrap my head around First Wort Hopping. I've heard of these benefits: reduces perceived bitterness, increases hop flavor, reduces boil-overs. Sounds great to me, I like all of those things. My questions are: 1. Do you only use flavoring hops and choose your FWH hops accordingly...

I've been brewing all-grain for about 2 years and have never repeated a batch, mostly because I'm too obsessed with trying different ingredients. But there are a few brews that turned out pretty well and would like to make again, but I'm wondering just how different they will turn out. With...

I have about 2-3 gallons of an old ale in a corny I need to transfer to free up the keg. I've been aging this beer for the last year, drinking a pint every now and then. I thought about filling 2L PET bottles, keeping one with a carbonator cap on it, the rest fitted with screw caps (with CO2 in...

I've got about 3 gallons of a year-old Old Ale in a keg I want to transfer to bottles to free up a keg. The beer is at 1024 (OG 1096). The beer is nearly flat as I keep it un-connected to the CO2 most of the time since I wanted to age the beer a bit. My question is: should I prime the beer...

I pitched a 1048 OG pils two weeks ago using a 500 ml slurry of WLP833. I checked the gravity with a refrac and its at 6.8P (1015). It's been at 48F the whole time, including time of pitch. I plan to use the yeast cake for a 1070 OG bock. I'd like the pils to come down a few more points, as it...

Here's something I've never encountered after 15 successful AG batches. I brewed a Belgian Strong as follows: 9 lbs. Belgian Pils 1 lb. Vienna 0.5 lb. CaraVienna 0.5 lb Aromatic 1.3 lb. Turbinado sugar Mashed at 151F for 1 hr. Fly sparged 1 hr. as usual; clear wort into boiler...

Has anyone come across a device that shows the beer level in a corny keg? It would be nice to see how much is left "at a glance". I'm thinking maybe some kind of strip on the side of the keg that shows this. Usually I just lift to get a feel, but its hard to do that with the kegs in the back of...

I'll be using a stir plate for the first time. Without a stir plate, I would let my starters ferment out for about 2-3 days. WITH a stir plate, should I keep it stirring for this entire time?

In general, is it true that a smaller pitch rate (call it underpitching if you want) will produce more flavor from yeast due to more reproduction? And if you pitch a larger starter, will the beer have a more "clean" flavor? I just got into making starters and brewed a brown ale using a 2...

Just wondering if anyone has brewed an IPA using Belgian yeast and what the result was like. Seems like it would be an interesting mix of flavors. Maybe ferment at lower temps to keep the esters from competing too much with the hops?

I'll be brewing my first lager which will be an Octoberfest with an OG at about 1.055, so it looks like I'll need about 400B cells according to Mr.Malty. I have two, 2L flasks and two stirplates. So my options are: 1) pitch a vial into 2L to get 200B. Cool, decant off used wort and divide the...

My 5 gallon Rubbermaid cooler limits my mashing to about 12-13 lbs. of grain, which limits my OG to about 60 for 5 gallons. I want to start brewing Strong Belgians and Imperials and such, but can't afford to scale up my system right now. So my options are: 1) Max out my MT and boil to a...

Hey guys- just getting back into AG brewing again and have a general question for the experienced folks here. My brown ale is at day 12 and it's finished at 1.012 (OG = 1.056). I tasted the SG sample last night and its pretty flat tasting as far as hoppiness and maltiness goes. I used a recipe...

I've been fly sparging for a long time and was thinking about doing a grist stir at about the half way point of sparging. I would collect the first runnings after the stir as usual. Has anyone tried this? Would it help with the pH issue? Would it help with efficiencies? I guess you could call it...

Need some help from those that are electronically inclined... I am in the midst of building a stir plate and the problem I'm having is too fast of a fan. Here's my components: 12V / 2.8W 92mm fan Magnet from hard drive, centered on fan hub 9V, 300mA AC to DC wall adapter 25 ohm, 3W pot...

Has anyone noticed a drop in FG after clarifying (either by using clarifying agents or chilling)? If so, by how much? I would think that the suspended yeast / proteins or whatever would contribute to the gravity reading. So the TRUE FG isn't until the beer falls clear. Thoughts???