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anyway.. just try to imagine a spring-loaded piston inside a tube of brass or copper... a lighter spring behind the piston results in a lower PSI... im not sure the tire gauge would actually work.. i believe that just reads the PSI in the tire, not release it.. however it would still be great to...

im looking for some traditional pre-hops gruit recipes... i know gruit is a mixture of various spices and seasonings.. so im interested in finding a good mix.. preferably of a traditional scottish style gruit for old style scottish ales does anyone have any references to any traditional...

well, i think the recipe i stated is one im going to give a try... and later on ill try using the same ingredients to make a light ale version for drinking regularly... at 8.5% ABV, if this wee heavy is successful, im not sure i could drink it daily without being drunk almost nightly, i myself...

the brass tube gadget would be seperate, threaded into the cap and sealed... should have some way to lock the brass tube gadget in place so you cant accidently release pressure... but have an option to manually release it before opening... behind the piece of rubber or cork there wouldnt be any...

simple enough.. what if i just got some brass tubing.. capped on one end, threaded on the other.. inside the cap end would be a spring... a weak spring, and attached to the open end of the tubing would be a piece of cork or rubber or something... as pressure raises, it pushed that piece of cork...

so youre saying instead of the water filled gas airlock device to prevent air from getting in while letting CO2 out, i use a pressure release valve set to a low PSI?... and when fermentation is completed enough the amount of pressure it can create will decrease and carbonize the drink...

historically, it seems beer/ale was not primed after being made.. in fact, it had an expiration date of only a few days after it was ready to be drank the natural process of fermentation releases carbon dioxide, but its lose through a gas exchanger installed on the fermenter (you all know...

im my studies, it seems to me that ale was never carbonated in any concious way... that once fermented didnt last more than a few days so once the fermentation vessel was opened, it was consumed as is... yeast and all... i think thats how i want to do mine at first... drink it when its done...

i have a lot of stuff on my list to try now... the wee heavy recipe im working on now, primitive heather ales and gruit ales, and much later on i wouldnt mind trying wheat or rye beer just to give it a chance also, at this point im trying to understand when beer was actually carbonated...

anyone?

well, i only have a 1 gallon carboy to do the fermentation in... so my final product needs to be 1 gallon... if i boiled 2.5 gallons down to 1 gallon it would be too syrupish, wouldnt it?... do i boil down my 3lbs or so of grains with a gallon of water for 90 minutes or so until its syrup and...

im trying to understand the caramelization process for a 1 gallon final product... do i start out with a gallon and boil it down to syrup, then add more water to reach the gallon i need and ferment? how does this work for a 1 gallon test brew?

hmm... beersmith says that for a 1 gallon batch, my ingredients should be 3lbs golden promise malt 2 ounces roasted barley malt 1/3 ounce east kent golding hops 1 gallon water and 1/5 vial of edinburgh scottish ale yeast these ingredients create... OG: 1.086 FG: 1.022 color: 19.8...

well, ill have to check out homebrewers garden... but "designing great beers" seems to be the bible everyone follows, so ill definitely get that soon... also, i did get the beersmith software and im punching in some numbers to characterize the ingredients i intend to use.. and the guidelines for...

yeah, i plan to go light on the hops at first, then try to remove it entirely and experiment with mixes of gruit... so hermit, youre saying to be a more historical scottish ale i should in fact add a small amount of roasted barley to simulate the process of skimming and roasting the floaters...

good information there.. reading descriptions, it sounds like EKG hops would be more along the lines of what im looking for, the only facilities i have for fermentation is room temperature... the scottish ale yeast ferments at up to 75 degrees as well.. so id be within the range of the yeast...

oh.. base malts, you mean two-row malts.. i get it now.. so basically a pale ale malt would be best to use.. try it plain, and then try recipes adding other malts to the pale ale base... that makes sense... its like flour to bread, and the other malts are additional flavorings

at this point i think im most interested in single hops, single, or only a couple malts... id like to find more simplistic, basic recipes and not really copy anyones more in depth creation just yet... with every recipe in cooking theres always a basic, and people are free to add to that, but im...

straight up "barley wine" seems to be a more old fashioned beer, peated would be a later scottish ale component.. theres one recipe online for a 5000 year old recipe but it would take a while shopping around to find all the components neccessary for it, and doesnt seem too authentic either

hmm.. what would the "base malts" be?