Recent content by Arbe0

I have pressure fermented German brewed before, like Pilsner and Helles but I am thinking of pressure fermenting my Irish Red Ale, the yeast I always use the the Wyeast 1084 Irish yeast. Not sure if this yeast will do ok under pressure. My thoughts about how to do it is to let it ride without...

thank you, I will hook it all up soon.

I got that Rubbermaid Brut trash can and have it set up along with my RO system, from Buckey Hydro, mounted. Looking at spare parts I have I realized I already have bought a float valve kit from BuckeyHydro (Great support, thank you) years ago which has a float valve, check valve and an auto...

I have had an RO system for years now and normally just fill up plastic bottles like the Primo water you get from Home Depot. But I would like to add a DIY water storage for my system. I would buy a tank, but I would like to store around 13 gallons of water and am too cheap to buy a 14-gallon...

in reading the recipe once again I think I should have started at 65 F and ramped it up to 78 F for 6-7 days per the instructions (maybe at a few degrees a day intill I got to 78 F). I missread and just fermented it at 78 F. Maybe this should have brought it up to a diacetal rest. Note to me...

2/12/25 I brewed a Westvleteren 8 recipe from Candi syrup web site. I tried to do everything the recipe says. The OG started at 1.067 and now on 2/14/25 (two days later) the Gravity is down to 1.017. I have never had the gravity drop that low so fast before, has anyone had the gravity drop so...

I have seen posts on getting yeast from a bottle of beer, but I was wondering, hopefully not a stupid idea, of could you just pour the bottle of beer in a yeast starter to get the yeast from it? I guess the process would be to pour a bottle or 2 of beer into the flask and just start up the yeast...

Would make my brewday better, love to have one of these

In looking at freezing yeast I noticed that there are 2 kinds of pressure cookers. Some are for canning and others are just for making food, I guess the difference is the ones for canning are for a higher temperature. Will the cheaper ones just for food work for Cryo preservative as called for...

I have been given some Abbey Malt. I have seen very few recipes using it, but was just wondering if anyone here has used it, if so tell me how you used it, in what beer, the amount and if you liked using it. Thanks

Thank you Ninoid this answered all my qustions. https://cdn.homebrewtalk.com/data/attach/786/786965-Beer-Ingredients.zip

What Spunding valve do you use and are you happy with it?

Just dowloaded the list, Very nicely put together. Thanks

I have Gordon Strongs book aand have even brewed a few of his recpies. I have as great sucess with those recipies following the RO water and brewing salts to add and adding darker grains at the sparge. Today I am using Aurora Colorao water (award winning water) and one of the best to brew with.

a note: crystal and roasted barley will be added about 10 minutes before the sparge. This is the way I normally use the dark grains. In that the only grain I am mashing is the maris otter and others like i said 10 minues while 168 F mash out and sparge I was just wondering if that is the way to...