Search results

No, I only use Idophor. Could it be Idophor?

Here is a photo of a bottle of Siason that has conditioned in the bottle for 3-4 weeks. Beer taste great and is perfectly carbonated. I can't find any flaws. Pay attention to the side of the bottles? It doesn't rinse out I literately have to scrap it off. I have been brewing for 11 years and...

This is a stainless steel stand I am getting rid of. It is for a electric set-up. Let me know if you're interested. Pick-up only.

Sorry guys sold!

Orginally 599.99 I am selling for $300. I have only used this conical twice. I upgraded to a pilot 1bbl system and have no use for it. It is sitting at the brewery I work at. I live in Michigan and will not pay for shipping and handling. Let me know if you're interested.

Looks fine. Next time use pellet hops, they are easier to handle. Although, leaf hops are great for aromatics!

No, I agree with everyone else. You'll be fine!

Banana and clove flavors are typically produced by the furlic acid produced @ 111 degree F @ 5.8ph. Typically you want to pitch your yeast at 58 and raise it up to 62-64 degrees. The Germans usually follow the 30 degree celsius rule ( if you pitch your yeast at 12 ferment at 18) Anything...

You don't squeeze the grain bag because you want to avoid pulling tannins from the husks in the grains which will add astringent flavors to your beer and may cause haziness.

I agree, never rely on your airlock to decide whether or not your wort is fermenting. Take a hydrometer reading instead.

Awesome , i gotta try this too.

This is an excellent topic and learned a lot about things i didn't even know about. I was educated in Europe 5 summers ago but am a US citizen. What's weird is that Water Treatment (not only in measurements but in methods) vary heavily (although many things are similar). I was taught this...

Anion Receptor Chemistry is such a difficult topic let alone when it is incorporated in water chemistry. I wasn't trying to make a temporary let alone a permanent assessment. Just trying to grab an idea of what kind of water and product he is working with. Remember No water profile balances...

Hello I am a chemist and a brewer for bitters you want the following guidelines: CA++ 60-120 MG++ 10-12 NA+ 15-40 CO3 0 SO4 180-300 CL- 25-50 I am assuming since your SO4 is <50 you have soft water correct?

Hello Mago646, You will run into one problem fermenting a 5 gallon batch in a 14 gallon fermentor and that is dumping your trub and yeast after your primary fermentation is complete. You may not have enough pressure to push your trub and yeast of the lower cock without beer loss. I found...

DO NOT look at your airlock as a guide for fermentation. In order for you to know weather or not it is fermenting is to do a hydrometer reading. Sure bubbling is entertaining to watch but I never let the "bubbling" be my guide. With the numbers you gave you have a 3.5-3.7 percent alcohol reading...

Fermenting too hot can do a number of things: 1) It can cause off "fruity" flavors in the beer 2) high fluctuation in temperatures can "impair" the yeast. It won't ruin your batch of beer but will effect the flavor content of it. They do have yeast that function well in the 70's an example is...