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cuda6pak - can you please provide some clue (or link) as to what the literature says about the reason why stouts should be mashed at a ph any different to other styles of beer ? I have seen this mentioned a few times - normally for stouts - but end up at a dead end whenever I ask why they...

Well, two years on and I still have the beer in the carboy. The paint thinner has diminished considerably ( not completely) , but I can now drink it ! before I could not even get my nose over the glass ! Still, it is hot, boozy hot. not hugely, and after getting past that I can taste the beer...

Thanks for the info AJ. I do see people referencing a specific mash ph range for dark beers quite often, and I cannot remember once anyone saying why only for dark beers. Maybe I am reading too much into it.

Does the book say how/why this rounding out works at this pH specifically? I wonder if this is opposed to a higher or lower pH. Could it be more due to the final beer pH rounding out roasted flavors rather than the mash pH itself (?)

cpa4ny -I pitched the wyeast brett brux. pitch the pack into keg at room temp - ie 30 deg C.

Well its six months on now - I left it in a carboy at room temp, but still not much reduction in acetone. I have just added some fresh brett B ( WY5112) from a starter that I made for an orval clone I am making. Will see if that does anything.

I have no experience in brewing 100% bretts before. Any help much appreciated. I brewed a saison with brett B Trois - I pitched an estimated 200 Bln cells into 5 gallons of 1044 wort and fermented starting at 18 C and going up to 24 over a week. It smelled at tasted ok after two weeks -...

Burned my hands whilst cleaning keg taps with BLC. Didn't know BLC could burn so didn't wear gloves or rinse frequently. Couldn't feel any burning until I finished cleaning the taps - after 5 mins. then it started to tingle. and then left with red burn mark on back of my hands. No big deal I...

I also often get an overflow on second step if i do 2L in a 2L flask. But why is everyone saying they dont worry ? The overflow is full of yeast, so then you are left with who knows how much yeast to pitch. If you are not worried about pitching much less yeast than planned then you are probably...

You can fool the thermometer into thinking the freezer is cooler than it really is by blocking up the back where the vent is that pumps in cold air. I used a one inch polystyrene sheet. this way the thermostat measuring the freezer temp is really only measuring the temp of the space between the...

Thanks day_trippr. Unfortunately, whilst trying to find out the voltage via the various vendors, I noticed that the machine has the blue-pink indicator stuff in it. Not sure if any of the indicator stuff would vapourise out together with the water. I guess if you recharge it in an outside...

Can anyone with an eva-dry unit do me a favour and look at the back label to see if its dual voltage ?

I am planning to get 90 degree shank tails. But I am wondering how to fix the tubing to the fridge so that it will allow an inch or two of pull when I open the fridge door. the tap furthest from the hinge will be about a foot from the hinge so at the moment it has to pull out a foot of tubing...

I noticed this and a similar beer pump on the micromatic website. For $90 this must surely be the cheapest, easiest and possibly best way to do 'nitro/cask ale (don't tell CAMRA)' style dispensing to a kegerator with only co2 and a stout tap? Very small size pump so can fit inside fridge. no...

How is everyone routing these rigid beer lines within a kegerator ? I find that they are so rigid that they often pop open the fridge door after its been closed for a while. The only solution I can think of is to switch to 90 degree elbow shank tail pieces and route the lines (I am using a...

I think the description 3711 on the wyeast site describes what I detect from the belle. Spicy, pepper and citrus. The citrus is lemony, orangey. The pepper is white rather than black I would say, sounds awful to have pepper in a beer, but actually its quite subtle and nice. theres some other...

AJ - this brightness you talk of, is it due to the mash ph, or perhaps due to the derived kettle/fermenter ph ? I guess i didn't design my question very well. If I do two batches of the same grain bill. 1. mash at 5.8 and acidify the pre boil kettle wort to ph5.3 2. mash at 5.4 and acidify the...

Can you also premix in some lactic acid to this salts vial ?

After reading up on as much as I can find on the topic of brewing related ph I have ended up wondering if the benefit of hitting specific mash ph's isn't really just about getting a good efficiency. I don't really care about efficiency at the homebrew scale since it only costs a dollar or...

Yes I'm just boring out the first inch of each side of the tube to get it on the barbs. You can use whatever method you can think up but I used hot drill bits - the blunt end not the sharp end