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my journey to understanding yeast has started!

Thank you for your comment. I do not have temp control. My garage has been reaching 59 degrees F. I would be interested in hearing inexpensive ways to cool 50 L volumes of fermenting beer. I can also search around on this site for other post on cooling.

Beer is bottled and ready for the contest. Off to design a new recipe.

Hi, Can you tell me your lautering process and experiences. I am glutarded so to say but still making gluten containing malt beers as I have so many people interested in it and there are competitions and such but am planning on making beer for me sooner rather than later. Like I can not wait...

and photo 11 Cooling wort 12 Aerating and transfer wort 13 Left over trub and irish moss 14 Density measurement 15 Fermentor filled The yeast started producing alcohol without delay

Here is how the brew day went photo 1 milling 2 Mashing; removed for decoctions 3 Mashing; electical heating decoction 4 Starch Test early mash 5 Starch Test end of mash 6 Lautering; recirculating through electric heater and two lautering tuns 7 Lautering; used small electric food grade "beer...

@jimdkc I have seen rust build up around the opening. I agree, not too many refills.

I just realized Beer smith used Noonan's book in their decoction mash, triple, Lager instructions and quotes it in their Mash notes. Here is possibly my final recipe. Many thanks to BeerSmith and Homebrewtalk!

Nope, I won't grind for another 3 days as I am getting my equipment ready. Here is a photo of my coagulation (gluey mass) I was referring to. Thanks

That is an interesting comment because I need to be more focussed on the preferred flavor of the people who will be drinking the beer rather than my own preferred tastes. That would then become a blond or Golden colored. Bill's Golden Pils Beer. (my name is Bill) Thanks

Hi, i have made pils before and use pretty much the same techniques that I use for ales except for type of yeast, cooler fermentation temp and a secondary fermentation (lagering) at even cooler temp. I use all grain. I have a 50 L ice chest with filtered bottom for a lautering tun but will...

Hi, I am getting ready to make my version of a Bohemian Pilsner and enter it in a contest. I plan to make a 10-13 gal batch and I have a 26 gal cooking kettle. I used Beer Smith software to scale my recipe and help with water volumes. I wanted to try a process modification and was wondering...

okay, i will check in Sent from my iPad using Home Brew

Hi, I just did a simpler version of this but used enzymes as I am not able to get these grains malted. My alcohol was low and I figure I just need to optimize my enzyme process to break down all of the starches. Or add them to the fermentor as I just read on another post; I do have a question...

http://brunehaut.com/fr/produits/bieres-biologiques.html "The Brunehaut Brewery has developed a range of organic and gluten-free beers, produced with barley grown on our domain (www.domainedegraux.be). We have developed a UNIQUE and NATURAL method to remove the gluten from the beer during...

i tried to brew outdoors but the wind disrupted my flame. is there a way to avoid wind issues. i use propane. my flame is open to the wind and by blocking the wind with metal props I was able to improve my flame but not enough so I went indoors. Sent from my iPad using Home Brew

my one time reply is thanks for the chance homebrewtalk :)

Thanks to each of you who commented to my head retention thread. I will drink a beer for each of you when it is ready and if you come to Belgium. I just made 22.5 L (6 gal) of a Pilsner Czech spin off, hole malt grain in a 27 L (7.1 gal) pot using gas heat. I used the Beer Smith program...

Thank you!

Thank you for your comment, about the irish moss, do you add it during the mash and filter it out in the grain during sparge or is it added during the boil with hops?