Search results

I was just looking at this thread and it got me thinking 🤔. Let’s say I brew a one gallon batch of beer and pitch the appropriate amount of yeast for a 1 gallon batch. I then take that 1 gallon batch at high krausen and pitch it into an a new 4 gallon batch of the wort with the same...

The Mylar balloon idea has been discussed. I use one myself. Just in case someone didn’t think about this, there is a one way valve inside the balloon that has to be disabled. I use a long nose pliers to reach inside and pull it out.

I poured a cup of table sugar into a carboy of fermenting beer once. A billion nucleation points (sugar granules) created a volcano of foam and quite a mess. Don’t know if apple cider would do that, I suggest dissolving it in a small amount of water or apple juice to be sure.

I feel like I am missing something here. Millions, perhaps billions, of people freeze food then thaw it and eat it on a regular basis. Freezing is a widely known and used method of food preservation. A Google search for “freezing food preservation” yields dozens of authoritative sources on doing...

I think I am right on this, please correct me if I am wrong. Conversation isn’t the whole picture. What kind of sugar it’s converted to can change over more time even after the iodine test shows complete conversion. Longer mash time can lead to a more fermentable wort after conversion is complete.

I named mine Melinda, Melinda the Map Machine.

Maybe we should start a rant about how much low malt flavored, low IBU pale yellow lager dominates the beer market in America. 😉 I know that’s a different discussion, but the style doesn’t seem to be going away in spite of this crowd’s disdain. This discussion just made me think of that.

https://www.homebrewtalk.com/threads/thoughts-on-boil-off-rate.674162/ I have reduced my boil of rate from nearly one gallon to .5 gallon per hour. I use less fuel and I have not noticed any difference in the beer. Takes a little recipe adjustment to get preboil gravity right.

Pale ale, American IPA, Hoppy Pilsner

I can’t believe nobody has mentioned Bracc…

When I was BIAB mashing in a 20 quart kettle (5 gallons) in the kitchen, I learned to set the oven at its lowest setting and put the kettle (lid on) in the oven after mashing in and getting everything mixed up well. The temperature differential between the oven and mash was not enough to raise...

@doug293cz So 100% conversion means all the available starches are converted into sugar, right? But we know not all sugar is fermentable. How might an extended mash time affect the kind of sugar that results?

I did a Google search on this question and could not find an answer. The answer may have bee buried in one of the long technical papers I could not really understand. I understand that the amylase enzymes are denatured by high temperatures and work slower at lower temperatures but are they...

I get that. I was not questioning his response. I don't know the difference in how the two types of filters perform. I had thought it was a carbon block. I see now that was incorrect. @Buckeye_Hydro is arguably an expert on the subject. I am kind of assuming that it works and have never tested...

Serious question...Does that matter?

I have very soft tap water. Mountain snow melt and rain runoff. The water district report says chlorine, not chloramine. I use a Zero water filter (carbon block). The TDS meter says 0 after filtering. I think it’s below 20 before filtering. I run enough water through the filter on brew day and...

I learned brewing from a paperback book, How To Make Beer, or something similar in the early 1980s. Basic process was: Boil 3 gallons of water with dissolved extract on the stove top for an hour, adding hops at various times, 60 minutes, 30 minutes, 5 minutes. Adding sugar was also recommended...

I brewed beer back in the 80s with PBR liquid malt extract, hops and yeast in a white sachet labeled “ale yeast”. It was not great but it was beer. The extract I used was not hopped.

You might also want to check that the regulator is the correct pressure for the burner. I think some regulators are adjustable. Most outdoor, portable propane burners are not intended to be used at the pressure that indoor propane appliances use and you should not hook them up to a...

Be sure to wipe the water off the outside of the pan before pouring the contents into the flask/jar. If you don’t unsanitary water from the outside of the pan will drip into your “sterile” wort. Don’t ask how I know about that. 😁