Recent content by Elijah

ME ME ME ME ME! :tank:

Thank you Robert

Anyone here uses Braumeister and can share mash efficiecy specially in high gravity mash? Also, anyone has a detailed specs sheet? Thank you

I am trying to be a sport about this... so please redraw !

Hey all, In the whiskey industry almost all prestigious distilleries will curse you if you say "steel" more than once. Copper seems to be the holy grail in the industry. Some will even claim that you cannot make good whiskey using steel. When it comes to beer, however, copper becomes an...

Thanks all, I guess it's time to get me some cornelius kegs...

Glass is probably the material which comes to mind when thinking of "aging beer" or any kind of drink ... I want to age beer for 6-12 months without having to worry about material de-composition, off tastes and health hazards... I don't have too many choices if I want to age whole batches...

I think this book explains it best, the why and how would a beer mature. Reading the first chapter in this book I understand why I have been told that beer would be best served as fresh as possible. Most popular beers brewed here, even by nano-boutique breweries, are "light" beer that do not...

I just bought "Vintage Beer: A Taster's Guide to Brews That Improve over Time" - its an easy read and seems to provide a nice and educated insight on beer.

11 liters of starter (!!) how large is the batch again?

Sounds to me like a new "secret" ingredient. Will post on beersmith forums to add this one into the DB!

I am not an expert but I would suspect that 7gal air (O2) in a fermenting beer of the same size is a bit too much air to begin with even if we assume a 1.085 SG, isn't it? When did you add the sugar? I am not sure a yeast would love that if added late.

And you may also look into making "hop tea". But, I would stick to the suggestion above and "let it be"

There is not way to get rid of all yeast in beer unless you filter. So there is most probably enough yeast to eat those sugars. Take note, that you should take two or more readings when you see that fermentation had stopped (no more bubbles). Readings should be a day apart (at least) and when...

Thanks for the advice.