Search results

There are many valid reasons to become certified BJCP: It will make you a better brewer It will make you understand and appreciate the nuances of various styles It will make you more skillful at recognizing flaws and trouble-shooting them down to the process corrections needed It is a great...

For Irish Extra Foreign Stout / Irish Stout I used this recipe: Ingredients (for 10 Gallons!) ------------ Amt Name Type # %/IBU 25 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1...

Yes it will work fine. I use the same setup. You will get about 7% change in volume from headspace from 70 to 30F. So with 2 Gal of headspace, thats about 0.14 gal. You should be fine. See calculation Doug made. The CO2 adsorption is important, but it takes time to adsorb CO2, as we all know...

I have done this quite a bit lately - usually it's a bit easier if the styles overlap in ABV and IBU (even though you can also dilute stronger beer worts prior to fermentation). Your plan will work but you will be a bit on the low side in terms of IBU for a typical American Pale Ale, and a bit...

My take on this - yes, you exposed the beer to some oxygen, but it happens every time you open a fermenter as well. Pouring the fermenting beer back into fermentor is bad practice in general - but mostly due to risks of contamination, especially if you didn't carefully sanitized the...

Sorry but these categorical comments (while technically correct) is not very useful. "Oxidized" in beer judging terminology means different than "beer has never been exposed to a single O2 molecule in it". "Oxidized" has a well-defined meaning - it means suffering from or exhibiting stale...

maybe a couple of pints. I usually change tilt/orientation of the keg to get as much out as possible, but diluting a few pints of starsan in 5 Gallons of beer are fine. It's the same as for my regular kegs since I usually cut the diptube an inch or so to avoid getting too much yeast and hop...

Mike, first, thanks a lot for producing a great yeast blend! I had my record low gravity beer with this blend, 0.996! I agree that the pressure is not the answer. The hydrostatic pressure equivalent is about 10mm of water level, negligible. It must be the gases that diffuse back into the...

I brewed two batches with this yeast and they finished at 1.000 and 0.996. I mash at 150F. Mostly Pilsner Malt (75%), but also Munich 10L, Rye, Wheat and Sugar, at 5-7.5% each.

it works if you often re-use the same yeast. If you are a month or more between brews, I think it's better to get new, healthy yeast.

Your viability and vitality could be very very low - depends on the yeast, condition of storage etc. Definitely in single digits. I have revived ~1 year old yeast (I have almost 2 year old slurry that I am saving for just this type of experiment) but ideally you want to make a starter and step...

There are NUMEROUS benefits to having a hydrometer that go way beyond avoiding bottle bombs. Such as - getting a better information about your yeast health, your attenuation, your efficiency during mash, your ABV, any possible contamination etc. How do you make any corrections or changes to make...

Your yeast can stall. Happens all the time. And then restart itself. Also happens all the time. But by now the beer is in the bottle. So... NO! (Unless you enjoy cleaning up glass shards from your bottle explosions, then yes, you should never measure gravity) I have had fast beers and slow...

get a carbacap, but stainless steel version. Like this: http://www.ebay.com/itm/Homebrew-Stainless-Steel-Carbonation-Cap-Ball-Lock-Type-Fit-Soft-PET-Bottles-/182477629793?hash=item2a7c83a961:g:-V4AAOSw44BYUiKY It's not what the guy in the video is using, but this is a better solution...

Double post

Every time you switch you will have a part of a pint of the previous beer in your current beer. So if you switch from say Imperial Stout to IPA, you will get lets say 1/4 stout in your IPA. Some flavors will linger quite a bit since you are using the same lines. Finally, if one beer develops...

Ok, so I have never done Black Belgian IPA, but to me there is too many clashing flavors here. Let's start with IPA - generally the idea to have a simple clean malt bill to provide dry finish and accentuate the hops. Now let's go to Belgian IPA - you are adding esters and phenols from...

Even if it was beer, I don't think it would have affected the taste. Maybe head-retention/haze if it damaged the proteins? A lot of frozen stuff is mostly ~pure water anyways. I did this accidentally during cold crash, partially freezing some beer (a way to get higher abv), and once during...

What's the gravity measurement? Sometimes temperature fluctuations can cause "bubbling" of the airlock but the beer is done. Is there still krausen? Give it some time to be safe.

depends on your recipe, ABV etc. I would use cascade for bittering and both but maybe more lemondrop for aroma. what's your AA? Assuming 5.5%-6%, I would use 2-3 oz of Cascade at 60min, that should give you 33-50 IBU. Then maybe 1-2 oz of hops in whirlpool and 2-3 oz in dryhop. Maybe favor...