Recent content by kevin58

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  1. kevin58

    Old brew in keg, still safe/worth saving?

    If it were kept chilled I wouldn't hesitate to drink it but being unplugged for so long I would just dump it.
  2. kevin58

    Interesting Efficiency Issue

    Two words... Equipment. Profile. I am not familiar with Brewers Friend. I have used Beersmith for 10+years and the first thing any user should do when getting a new system is create a custom equipment profile. It doesn't matter if your recipe creation software has the system you bought in the...
  3. kevin58

    Chocolate Malt - Substitute Lower SRM at Higher Rate

    If you are really set on getting the color right consider something that will add color without affecting flavor like Sinamar. Personally however I wouldn't be concerned about color and just use the 350 at the same rate as the chocolate used in the recipe.
  4. kevin58

    FG lower 5 points than expected

    I vote for inconsistent mash temperatures. Also, keep in mind that gravity numbers published by a recipe are estimates and not absolutes. If you hit the numbers that's great but there is nothing wrong if you don't. That said, a massive difference could mean problems but I wouldn't worry about a...
  5. kevin58

    Meanbrews covers Old Ale

    Do you only use recent homebrew recipes to analyze and formulate your recipes or do you ever look at historical examples from commercial breweries?
  6. kevin58

    Milled too course?

    I remember reading an excerpt from a brewing publication from the 1800's on the brewing process. In the section regarding mashing it said something to the effect of... grains only need be broken into two or three pieces (paraphrasing) and the reason being that water will do its job once the...
  7. kevin58

    Malt color and taste illustration

    That looks a lot like one of Randy Mosher's illustrations. If graphics like this are helpful then I recommend his book, Mastering Homebrew.
  8. kevin58

    Using left over in the fermenter immediately for the next batch.

    You probably only need 1/2 to 1/4 of that previous yeast cake. Harvest half of it and refrigerate for future use and pitch the new beer on the remaining half.
  9. kevin58

    Beersmith 2 Water profil salts

    As I remember hearing it; the water tool was vastly improved in BS3. I can't answer the question for BS2 as I haven't used it since 3 came out but know that 3 gives treatment for both mash and sparge... or the ability to calculate for mash only. I would suggest upgrading to v3
  10. kevin58

    AMCYL Kegs

    Thanks for the info. The last kegs I bought were in the early 2000's and I just haven't paid much attention to the market since then.
  11. kevin58

    AMCYL Kegs

    What do you know about AMCYL ball lock kegs? I'm looking for 3 gallon ball locks and they have this brand for a decent price at Amazon. Any experience? Pros Cons? https://tinyurl.com/AMCYL-Kegs
  12. kevin58

    What is Fresh?

    Traditionally beer that was fresh was called "mild". That is what the word mild originally meant in the beer world. It wasn't a style. Mild was used to distinguish itself from aged or "stale beer. Stale being another old beer term that has changed meaning in our world. Stale beer had aged enough...
  13. kevin58

    Help Finding “Mountain IPA”

    Rather than making something he already can get why not make something in the same style. Out of all the hazy IPA recipes I've ever seen this one has enticed me to make my first hazy. Not a clone recipe of anything specific brewed at Tree House Brewing but some solid guidelines to create your...
  14. kevin58

    How do folks calculate ABV after a step feed with volume change?

    Short of getting a new fermenter (much advised over using a dangerous glass carboy) it would be wiser to adjust your profile to achieve the volume that fits your fermenter. You may end up with less than a full 5 gallons at the end but you will also end up with the beer you intended.
  15. kevin58

    New Challenge for Brewing: Stouts

    ^^ Yes, and yes.
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