Search results

I think if I'm careful, I may be able to avoid oxidation. Keeping the end of the hose submerged once the receiving vessel starts to fill will help reduce splashing. And hopefully the pressure from the pump won't be too high after such a high climb from the basement. Any suggestions on the type...

I'm looking for a self-priming pump that can pump fermented beer from my basement to the first floor (about a 25ft lift). The beer will be non-carbonated and unfiltered. It'll be at around room temperature. I saw this pump and wondered if it might work for beer. It's sold as a wine transfer...

I thought someone would've already made a thread about this, but I couldn't find any using the search function. Anyway, I LOVE Great Lakes Oktoberfest, but I can't seem to find a clone recipe for it anywhere online. Does anyone know where I can find one? The website says that they use...

I ordered some 2x2 stainless mesh (.063" wire diameter) from McMaster. I'll let you know how it works. Thanks for the advice!

Anyone?

I just got my new electric brewing kettle. It's a 15g Blichmann boilermaker with a 4500W heating element in the bottom. I do 5g and 10g boils in it, sometimes extract w/ grains and sometimes all-grain. I was wondering if anyone has any ideas for a heating element screen? I need something to...

65-68 degrees would be the ambient (room) temperature. My fermentations usually only increase the temperature of the wort by 1-2 degrees. I appreciate the information about the two yeast strains. I'm still debating whether I should use the liquid or dry. I would hate to make a 5g batch of beer...

As I said in the original post, it's supposed to be equivalent to Wyeast 2124, which is apparently decent at ale temperatures. If they're equivalent yeasts, why would one manufacturer say it's fine at ale temps and the other say it's not? Fermentis only gives a temperature range, but they don't...

I don't want to mess with the swamp cooler technique, but thanks for the advice. I just want to know if my beer will end up tasting bad if I use W-34/70 at ale temperatures.

I trying to brew something similar to a lager, but I don't have lagering capabilities. I can only ferment at 65-68 degrees. I'd like to use an actual lager yeast, not a steam beer yeast and I was looking on the Wyeast website for a suitable strain. According to many, the 2124 strain (Bohemian...

My lines are about 5 feet. I'm carbing at 11 psi, so I should be serving at the same pressure so my beer stays carbed. It's just a huge pain to have to keep readjusting the regulator after it overshoots the desired pressure. I basically have to release the pressure and start over again each...

I'm having some trouble setting the correct pressure on my CO2 regulator. I've read a couple of different methods for setting pressure, but none of them seem to work for me. Here is my problem: I want to set the pressure to 11 PSI. I start by closing the shutoff valve coming off of the...

I just bought a stainless draft tower with two Perlick 525SS faucets. I'm having trouble getting the faucets to connect to the shanks properly. It seems like the threading is different in the coupling nuts that came with the draft tower. I'm afraid that I'm going to strip the threading on the...

AWESOME post. Thanks for the info. And for the person who was asking about amounts, I was going to substitute the rest with base malt. In other words, 12 oz. CaraMunich and a few extra ounces of base malt. But now that I've read Yooper's post, I may need to re-think my idea.

Interesting. Well thanks for the advice. I may just end up using CaraMunich anyway just to see what it's like. Sounds like it could be a decent malt.

So when Munich malt goes through the "crystallization" process, it loses its "Munich-Like" qualities? So what's the point of even making CaraMunich malt if all you're going to end up with is just another caramel malt? Why even call it CaraMunich?

I may have confused you. The original recipe calls for 12 oz. munich and 12 oz. of caramel 60. I didn't plan on using 24 oz. of CaraMunich. If I do go with the caramunich, I don't think I'll be using much more than 12 oz. total. Would I still be "doubling" my caramel if I only used around 12...

That's the same thing I read somewhere (crystallized munich malt). I just wanted to hear others' opinions.

I'm basically making a recipe that uses caramel/crystal 60L and some munich malt in equal amounts. I want a bit of the maltiness from the munich and a bit of caramelly/sweetness from the caramel. Would Caramunich III add both of those qualities? Or just one or the other? In other words...

This may be a stupid question, but is it best to refrigerate the bottles that I'm sending in for finals? I want to keep the taste of the beer from degrading too much before judging takes place. It's already over two months old! What should I do?