Recent content by tarmenel

Hi there, I came across this and from what I read I don't quite understand what a horny tank is. Is it just another name for a coolschip or something else altogether.

I would create separate starters of each and then mix when you pitch. Take a note of the ratio's and then you can recreate this mix. After you have some mix you're happy with you can just continue to use the yeast cake with maybe having to pitchin a fresh saison pitch in the future. I don't...

My understanding is that using one vessel is not really solera as you aren't really moving aged beer through the system. I like the idea of the three vessel approach. Looking forward to hearing about the results. I have gone back and forth on a barrel and probably will rather use a few 5 gallon...

Looks spot on. I have started a similar process without the initial move. To get things up and running I brewed a batch in March and again in June. Each was 5 gallons. I will brew again sometime soon to have the third solera fermentor and then in March next year will do the first pull and...

Thanks I'll take a look and report back

I'd like to keg a dubbel that I've been largrring in the fridge after primary fermentation. I'd like to reuse the yeast cake but also want to try use gelatin to clear the beer as much as possible. 1. Should I transfer before adding gelatine 2. How long does the gelatine need to be in the beer...

Looking for a chart or list of fermentation times per style. Most recipes are great getting you to fermentation but the times and temperatures required for fermentation seems to be missing. Is there anything out there?

I've used raisins like you mentioned for a yeast nutrient but I removed them after the initial soaking. My main concern would be that they've floated to the top and could start to grow mold as they are in contact with the air. It might be better to put them in a weighted hop sock or something...

This seems to be some sort of barley wine by the numbers

Read in American Sours that the Belgians add Sacc at about the point you're at to get the beer down quicker and have a clear flavour

Bottled today. Reading was 1.010 which is spot on. Thanks for all the help.

It's been three weeks. This is the first time I've seen a fermentation go on like this.

I'm pretty crazy about sanitation. I clean, spray and wipe everything within a 100m radius with cleaner. So opening for readings is really not what I'd like to do. Also chucking beer taken out back in is just not a risk I'm willing to take. No matter how clean I am I can just imagine something...

Just found this: http://beersmith.com/blog/2010/11/02/how-to-use-a-refractometer-brix-and-beer-brewing/ I use beersmith and also take SG of every beer. I'll give it a go and see how that works. I'll still work with the hydrometer but it hurts just throwing away the beer taking readings

Are there small hydrometers or am I stuck with wasting 250-300ml of beer each time I measure?