Recent content by j_oracle

I have had beer that fall "very bright" in the secondary but all my beer once chilled will haze up. I have tried: protein rests, enzyme salts (Burton), reducing break pick up in primary. The only thing that makes my beer "clear" out the faucet is long cold chilling. 2 weeks at damn near...

I brewed a pilsner with 11.25 lbs of Pilsner malt for a 5 gallon batch (got the recipe from the BYO mag) and the O.G. for a little over 5 gallons of wort was 1.063 (corrected to 60) quite high for a lager. I fermented this beer with the dry yeast Saflager S-23 (2 pkgs). Temperature was at 50F...

I was wondering if anybody does the following in their brewing: "break removal" I have tried the "whirlpool technique" to try and remove the break/hops from the wort after cooling the wort without any luck. I felt I was wasting too much wort(about a 1/4 of the volume) and this was with a very...

I had inquired earlier about the new White Lab lager yeast and here is the response from White Labs. Dear John, Thank you for your inquiry. Currently Diamond Lager is not available for the HB market but we expect inventory for professional within the next two weeks. Cheers! JoAnne...

I have not checked out this post in a while and noticed I screwed up in the chocolate malt amount accidently hit a "2" instead of "0". My intent was to only have 0.5 pounds NOT 2.5. That would be way over the top. I am trying to design a beer with a fruity/ester base with a hint of chocolate...

Can you give some recomendation on which "Belgian Wheat Yeast" you have used? My Local HBS only carries White Labs Yeasts. Thanks

Has anyone made a "light dubbel" (contradictory) say around O.G. of 1.055 and secondary fermented the brew on a lot of raspberries or added raspberry flavoring (the kind I see listed on brew supply sites)? I was thinking something like this: Belgian Pale Ale Malt: 7.5# Wheat Malt: 3.5#...

Wow did not know so much feeling went into brewing from people on this forum. Hell, I will admit it ever since I found out about Safale US-56 taste just like White Labs California I have jumped the liquid yeast boat for dry. I only use liquid if I have a wild hair to brew something "estery"...

Does anyone know if the Diamond Lager Yeast, White Labs has an article about is available? I have tried the Salager 23 I think and it was okay. I am interested in brewing a lager without the worry of starter contamination.

Does anyone know if a couple of cups of properly diluted Star San sanitizer left in a 5 gallon batch of kegged beer is bad? I could not taste it versus the straight beer when transfering and found out I forgot to drain the solution. Would you pitch it or it is okay? :confused: