Search results

woo. 60 views and no responses. stupid questions?

anyone used them? Since we now brew about 40 - 50L in a batch we want to get two of these. 1) will you be able to ferment up to 50L in a 60: bucket or would you need more headspace. 2) I hear they can be pressurized. any one have experience in priming in one of these and bottling straight...

thanks for chiming in guys! so shall i dispose of most of the beer sitting on top of the yeast bed that has formed in my jars and pitch just the slurry?

Hey guys, I have some questions about what to do next. after primary fermentation, I racked off into a secondary. left a little bit of beer on top of the yeast, swirled it around and funneled into sanitized screw top glass bottles. I have a few of them. the continue to ferment for another day...

hey guys, I am including a link to the water profile of my city (Amsterdam) as of Q3 2013. Am planning on doing some IPA's shortly and was wondering if anyone could spot anything in this profile right off the bat that would cause concerns. if any of the language becomes an issue, just let...

wow. 05m50dan. spot the heck on! Thanks man this was perfect

hey guys, thanks for your responses! I stopped getting push notifications for some reason so did not see it until just now. I just moved to a new place and am nearly ready to get started with our operation again. we have taken a break during the move. Thanks for the suggestions! I was also...

Hi all Lookin to create a recipe pipeline. I plan to do a half half split batch and use two different yeasts. I then want to reuse the yeasts from these two batches to pitch into my next split batch. Looking for: 1) first beer to be a quick turn around 2) a beer style for both first...

Sorry guys this is now turning into more of a recipe/chemistry question. I can also go and repost a new one in the appropriate forum if you don't want to answer here At transfer both were a little more harsh than expected and lacked a bit of the malty sweetness. I'm almost sure it is the roast...

Thanks chuckstout. Just a bit worried about adding sugar now because I don't want an alcohol bite on either of these. Think that might happen? Both are sitting at 20.5C right now. Maybe a small pitch of champaign or us05? I will start smacking the night before. Or maybe take the plunge an...

Thanks chuckstout. Just a bit worried about adding sugar now because I don't want an alcohol bite on either of these. Think that might happen? Both are sitting at 20.5C right now. Maybe a small pitch of champaign or us05? I will start smacking the night before. Or maybe take the plunge an...

Quick update: after each of these batches had a late start and then fermented vigorously for +/- 4 days (one actually popped the bung off the carboy) I left them for about 14 days in primary. Both appear to be under attenuated (both are exactly 1.022). Sitting in secondary with some vanilla...

Sweet. thanks guys! I am almost certain it is not krausen forming yet - it is too light (white froth) and it dissipates completely, leaving a clear layer on top of the beer and then a new layers slowly builds from fermentation. I know that it takes time before visual confirmation of...

I have had some trouble with the smack packs on my last two batches. I think the simple answer is to make a starter, but was hoping for some insight into the problem. my last two packs have not swelled properly. I understand that they do not necessarily have to swell all the way so i was not...

Well damn. I did about 20% pils and the rest split between Vienna and Munich so I guess it was not warranted. Hope the yea doesn't suffer too much cos with the modest amount of low alpha hop in there I don't think I can rely on those to support the head either. Bummer

i'll give a proper update after work if my review of notes suggest that it is merited. I did the protein rest and then infusion to 64C (little lower than i wanted but fine). why could/would the protein rest be detrimental?

Sweet! Thanks... That is more or less what my understanding was. I will do a protein rest (in case) and then an infusion to 66C (or do you think maybe higher/lower?). Going to do mash out either by doing I 1/3 decoction or simply direct heat. Not decided yet. Thanks again!

Hey guys. Doing a maerzen today and was wondering two things: 1: is the decoction REALLY necessary. I have read mixed reviews woth some saying it makes very little difference. Could u get the the same character by slightly altering malt bills? 2: using weyermanns bohemian pils, is there any...

Any updates yet matt? how's it lookin'?

Let us know how it compares Matt! (ps. I'm not a schizophrenic - there are two of us using thus account and thus all the "we" s)