Search results

Don't be sceered, In what manner are you worried? How does it taste?

Finings are usually added after fermentation is complete and clearing is taking place, personally I would not add any finings until after secondary (if secondary is used) and only if the brew is not clearing. Not too many people using secondaray these days for a typical uncomplicated brew and...

Yeast will be on the top of the rinsed trub. Some of your statements are confusing me however so I have no other comments.

My first thought was roasted/highly kilned malts, it is definately possible that the black patent is the reason. My second thought was aging, I'll bet this beer will be fine in a few more months.

Whats the gravity? It's probably fine but of course you shouldn't bottle it until fermentation is complete, what are the specifics of the barrel?

Yeast will mutate in any given situation, there are numerous ways to make it mutate and ways to save the original strain to alleviate the effects of mutation. The more generations you use of a designated yeast the more mutation will take place.

Simpson's Golden Promise is supposed to be malted from scottish barley, that is probably why it's included in the recipe. Without knowing the specifics of the malting I would guess than nobody could tell the difference between a scotch ale brewed with Golden Promise and one brewed with any other...

12lbs pale malt, 1 oz each of the hops at 1hr, 20min's and 10min's. Try different mashing temperatures and switch the hops around for each addition, pick the one you like and re-brew it. There are about a billion recipes that use grain and those hops, I typically brew the style I like to...

Iodine test will tell you if all your starch is converted, search Iodine test. Mashing has the potential for variations in procedures so one mashing may be different from the next.

Both are pale base malts, any pale base malt will work, however, what are you brewing? Rahr and Simpson(Golden Promise) are the maltsters names, there are numerous maltsters, some of their processes for making malt is proprietary and we may never know some of the processes of these maltsters.

1)The yeast will likely have some mutantion from fermenting fructose instead of maltose, other than that it will work. I'd try it. 2)Make a starter with the yeast and use mrmalty or some other yeast calculator to get the correct amount of yeast until you have enough experience to guess like I...

Don't bother sanitizing them, I assume they were rinsed before frozen, if not you might rinse them off. They will float, it doesn't matter, personally, I would put the kriek portion of this brew in a bucket and punch them down monthly. Keep them at fermentation temp for a month, then you can...

Sounds great, go, go, go, go!!

As long as fermentation starts off you don't have to worry about contamination. However, if I were worried about contamination, I wouldn't open ferment, what is your reason for the open ferment?

It means nothing, different brews look different, if it's fermenting you're golden.

Yeast, proteins, hops, other particulates, it will clear and settle.

Lagering

Bigger blow-off tube.:mug:

No reason for concern, the brew is expelling co2 so nothing can get in, unless you actually put something in. CO2 is heavier than air as well, so even if it weren't vigorously fermenting no air would get to it, this is one reason you can get away with open fermentations.

If I remember right, the max temperature you can reach without killing the enzymes while curing your malt is appx 212F (pale malt), this has to be ramped up to slowly for base malt. If you want crystal then you need to dry it somewhat after malting then bring to mashing temp, appx 155F, then you...