Recent content by whenindoubtpilsout

I'm not familiar with the term "cold crash". Are you referring to using an immersion/counterflow chiller? I used an immersion and chilled to pitching temperature in <20 mins, leaving the trub at the bottom of the kettle.

Hi Everyone, 2 weeks ago I brewed up my first attempt at a Belgian Blond Ale. Everything went great, and after 2 weeks in the primary, primary fermentation has pretty much completed (I hit my FG on the nose), and the beer was nice and clear. I auto-siphoned to a secondary last night, and am...

Is it too late in fermentation to add isinglass? I have about 3 weeks of lagering left, is it safe to add at this point? Thanks!

Interesting... I was actually listening to a Basic Brewing podcast with John Palmer speaking on lagering, and he mentioned that resulting off-flavors from autolysis really don't happen. However, I wanted to knock out a quick witbier while the pilsner was taking it's sweet-ass time in the...

Interesting... how about boiling them in a small amount of water, cooling, then doing the same? In my recipe I planned to boil for 5 minutes before chilling anyway. Thanks!

Thanks. Planning on lagering for at least a month... the pilsner was nice and clear during primary fermentation (chilled the wort w/ an immersion chiller) and I suspect siphoning into a secondary probably re-suspended the yeast.

Hey Everybody, So I just racked a Bavarian Pilsner into a secondary fermenter 2 days ago (primary temp was 50F, secondary 40F), and the previously clear beer is now cloudy (with suspended yeast, I suppose). Will this just take some time to re-flocculate or is this not normal? Thanks!

Hey Everyone, Just brewed up an AG batch of Belgian Witbier yesterday and fermentation is up and running. Only thing is, I forgot to add my coriander and orange peel (d'oh). I was thinking about adding them "dry" to the fermenter, but I don't want to risk introducing any new bacteria into my...

Answered my own original question... I just had to look at all of the equations, find the common variables, and factor in the water-retention coefficient. Slow work day! Thanks for the help.:rockin:

Thanks a bunch... so I should calculate my grain bill based on a 70% efficiency, and then let the sparge formulas adjust the bill as such?

Hi Everyone, So I'm finally moving into the wonderful world of all-grain brewing (just built an MLT)... very excited but I have just a few questions so bear with me... any help at all would be greatly appreciated! (the following equations are from Palmer's "How to Brew") So I've run through...

Thanks for the feedback... good to know. I guess I've read about "vigorous fermentation" enough times to make me paranoid when the airlock isn't going nuts. Just don't want to miss out on any flavor compounds Wits are famous for by going too low a fermentation temp. Then again, if it's bubbling...

Hey Everyone, So my Belgian Wit started fermenting within 24 hours of pitching Wyeast's Belgian Wit Activator and is currently going to work at about 56-58 degrees (ambient, not fermenter). I'm getting bubbles every 5 seconds, is this rate too slow for the adaptive phase? I know Belgian...

Well, not being one to waste any more money on new insulation, I re-purposed the chiller I made from P2000. Namely, I took it apart, sandwiched all of the insulation and made a lid for my large (horizontal) marine cooler from my roof deck. I had to cut holes to accommodate the fermenter as...

So I tried stacking 2 jugs in the ice chamber right next to the fan. Temp quickly dropped to 65 degrees, but only lasted about 6-8 hours. At the end of 12 hours, temp was pretty close to ambient. There is some leakage in the chiller (3/8" beadboard makes for a messy cut), but not that much...