Recent content by Queequeg

I just use a hop spider. I don't fuss about the hot break, providing you use adequate kettle finnings and you transfer slowly the hot break just gathers at the bottom of the kettle. You don't even need to whirlpool. If you really worried about it then you can add a filter to the kettle or...

I used acid malt as it's the most convenient. I weight out the grain bill the night before brew day, this avoids doing any in process pH adjustment of the mash. I acidify the sparge water with phosphoric acid also the night before, again saving time on brew day. I normally target a mash pH of...

I am brewing this in a few days. The beer folks weren't helpful when i asked about my yeast choice. Maybe you mead folk can offer some insights. NB its a 6 L batch. Thanks Recipe Specifications -------------------------- Boil Size: 9.35 l Post Boil Volume: 6.35 l Batch Size (fermenter): 6.00 l...

I did need all the replies so sorry if it been said. IMO you have over pitched and as such you don't have enough daughter cells "born" during the growth phase. So you relying on a single generation to ferment the whole batch. You have also pitch too warm. Belgian yeast don't like temperature...

Hi, I am using this yeast for a braggot, because of it clean malt forward and soft finish. White labs list it as medium tolerance 5-10%. Normally i find most yeast will exceed label claims especially for simple sugars like honey. Currently my recipe is around 9% avb but I wondering what I can...

I have a Westy 8 clone attempt lined up. I intend to ferment with a semi open (loosely fitting screw top lid) 30L fermenter for a 12 L batch to minimize back pressure/provide favorable fermenter geometry. I will rack the beer to keg for lagering for a month as soon as it finishes up to get it...

Currently got a brown in a fermenter and a porter in the pipeline. I haven't brewed an IPA since march.

Cleaning the plate chiller

If you are using a bottling wand, support it with one hand to aviod putting pressure on the spigot. Using a bottling bucket is really unnecessary and it an out of date practice for home-brewing. Do doing so you are effectively adding an areation step to the bottling process. Also make sure you...

I noticed a significant difference in dry hop aroma quality when I moved from bottle to keg. IMO it's very difficult to avoid oxidation associated with dry hopping and bottling without the ability to have the very small purgible headspace of a keg. My advice would be skip the dry hop on this...

yeah +1 on the 2 days. I recommend using whole beans about 3oz

I would be really interested in the tasting notes when its ready.

Hi Martin, as I understand it the water profile for boiled Vienna in brun' water is an historic profile based on Danube River water. I know there has been some debate in the past regarding breweries in the region using alpine spring water which is much softer. I have made a Vienna a few times...

Technically, an Octoberfest beer is any beer purposely brewed for the festival, which where historical Marzen's ( as in beers brewed in march for lagering through the summer). Most Marzen's don't ever become octoberfest because, well as you know, when you have a bunch of beers sitting around...

When you have two chest freezers and niether contain food.