Search results

I have just got a second hand pressure barrel / keg and, having never kegged before, I have a few questions hopefully you can help with. I would like to keg my German Weissbier and intend to siphon from the secondary into the keg with the priming solution. 1) Can it take the pressure? I...

Brief update on this topic - 2 of my last 4 batches have had decent amounts if "roasted barley" added. I grilled it until partially black and used in both my Porter and a recent meaty mild. Both have a rich body with strong hints of coffee and chocolate in both aroma and taste. Great experiments.

I've been reading up on mash science recently (geek) and was mulling over the traditional multi stage mash schedules, particularly popular in Germany. Why do they tend to start with a low temperature rest and then increase? As far as I can tell the logic suggests starting at a higher rest (say...

Sounds good to me - think I'll leave it then as I have done in previous brews. Still interested to hear other opinions on the subject though. Does anyone usually leave it alone but will remove it for a certain beer style or vice versa?

Just after people's views on whether to remove kraeusen ( krausen ) from a porter? Advantages? Disadvantages? Just got an all grain batch on the go last night and time to decide whether to act our leave it. Guessing when it sinks back in it will increase the bitterness? Not a bad thing for a...

To answer your earlier question Daffy I think I would have watered it down because I am not keen on beers that strong but you could just stick with it - will be an interesting session round your place! On the technical side, I don't see any problem "watering down" afterwards - the critical...

Depends on temperature among other things - a few days should give some pressure and several weeks should give a good chunk of intended carbonation. If you're unsure I recommend making a test bottle aside the main batch. Use a plastic screw cap and leave a normal air gap from the top. You...

Classic volume mistake - need take note of the difference between batch size and boil size. Just came across this thread and it jumped out at me that the volume must have been wrong. OG is simply measuring the density of the liquid, most of 'extra' density is made up of sugars which get...

Thanks for the reply - I will look into epoxies again. I had a quick look at sealants but didn't see any 'food grade', at least not at 100C. Twas only a quick look and you are right, it would be a simple fix.

Will try roasting it for the Porter next (assuming I fix my boiler!)

This is going to be a tad awkward to explain without decent photos, which i hope to add tomorrow night but I'm desperate to sort this problem so am hoping someone can advise.... I made a very much DIY mash tun/chiller and separate boiler and ran my first AG brew last month without problems -...

Thanks Erik - the idea of roasted barley to make porters sounds ideal. I can't wait to try it as I'm well keen on nutty flavoured ales. Found a very brief bur useful guide on this site: http://www.2basnob.com/specialty-grains.html

I have a packet of whole (un-malted) barley I bought a while back on a whim thinking I could use it in some way. Anyone have any suggestions? I don't intend to malt it but thought maybe it could be added at some stage to add flavour somehow? Note: just got into All Grain brewing after few...