Search results

It came to me this morning, while preparing toast. I plan to brew a Mild, British style pale ale, brewed with Orange Marmalade. I have no recipe yet. based on what i have read thus far, i will likely design a standard british mild pale ale, But then tweak it by eliminating all flavoring and...

Correct: Utilization is less. It's not as simple as accounting for dillution when adding your 2.5 gallons of water. The higher the gravity of the boil, the lower the utilization. Answering this question has proved more helpful to me than it will be to you! The 21 IBUs i gave you was based...

Math is right on, in both grain yeild and total wort conversion to 5.5 gal. Nice! You didn't list intended IBUs. Assuming 5% Alpha onthe hops, I have it at 21 IBUs

I have an elecric Range, but not a glass top. Experience with Glasstop at my inlaws (when making pasta) tells me the is common problem with them. Boiling large amounts of water can be tough. Even a 'regular' electric stove is difficult, but many large pots are slightly concave or raised, and...

Here are some. I have been meaning to buy two of them, so i can split a batch and dry hop with two different varieties as a flavor experiment. http://www.midwestsupplies.com/3-gallon-glass-carboy.html

3 gallons will be fine in the primary. A 3 gallon barley wine, and most 3 gallon recipes in fact, will produce enough CO2 to fill the head space in the primary. If you plan to use a secondary to age, i would reccomend finding a small carboy (But it sounds like your aging in bottles anyways.....)

I'm going to take a stab at this, although i have not brewed a lager as of yet. Essentially Yeast produces alcohol from simple sugars. A result of that production is CO2, as well as various other by products and off flavors. Allowing a beer to condition before drinking allows the yeast to...

Yes, I was thinking of distilled water. My bad. Still think you want to avoid any aeration while wort is hot.....once it's coled thats another story alltogether.

Pixalated, I would avoid this method. First off, I would avoid spring water. It likely lacks necessary nutrients for the yeast. This could cause yeast to work in stressed conditions resulting in off flavor, or leave your brew under attenuated. What I do is boil my tap water and then let...

When I heard you were going to leave it out for 8 hrs, i jumped to the conclusion you might be new to brewing. I did that to cool my first batch. Therefore, I thought i might offer suggestions as to how to cool it quickly....and never really answered your question....whoops! Sorry!

Not sure about the sanitizer in the aluminum brew pot, but as far as cooling overnight in aluminum: I personally would never allow wort to cool for 8 hours, period. WAY too much exposure to the air, seems to be begging for an infection. I don't have a chiller or anything, but i can get 4...

Thanks! i will try that! I wish I could brew another batch.....I am building a house, and as of tonight, I am displaced and living with my inlaws until completion. 3-4 mo. without my own kitchen. Blah. In light of this last beer, my first batch in my new house will be a pale ale, and i...

Hi again! So I bottled my Pale Ale a few weeks back, which was dry-hopped and had numerous late hop additions as well. It tasted great on bottling day, while still flat. Good hop Flavor....not too bitter. Brilliant. A week after bottling, I cracked one just to see how it was coming...

I do 5 gallon batches, and quick math says you have too much roasted Barley (in my humble opinion). Rules are meant to be broken, and while not a rule at all alot of stout fans will tell you 0.5 lb to 1.0 lb for 5 gallons....even those who love the roasted barley flavor would consider 1lb the...

Hi Everyone! Just looking for feedback on this brew recipe, partial mash. Mash: 3.00 lbs American 2 row pale 1.00 lbs Belgian Biscuit Malt 0.63 lbs Chocolate Malt 0.44 Crystal 40L 69% efficiency Added 2.33 lbs Briess Pilsen Light DME. Kent Goldings 0.75 oz for 70 min Kent Goldings 0.25...

Update: Future brews with yeast nutrient, proper aeration, and actually using a started, has improved my attenuation. My last wlp007 batch was dead on at 75%AA, middle ground for that strain, and that was on a 1.083 Original gravity beer. NICE!

Update: I bottled this straight from the primary, having let it sit on the yeast for a total of 3 weeks and 2 days. Would love to have left it on longer, but alas, I need to start packing for the move, so this was all i could give it. As expected after your responses, the attenuation was...

iswenson: I was typing my reply while you were posting yours, so although my response fell below yours, i hadn't seen it yet. Don't want you to think i completely disregarded your input!....everyone on this board is very helpful and i appreciate all the advise! I am still going to skip the...

Thanks! In light of your feedback, I think i will avoid the gelatin alltogether, unless it REALLY looks like it needs it. If so i will cold-crash as suggested.

Mosesdanger....word of caution. First off: I have no experience with Amstel, either their bottles or their beer, so i dont know what the head of the bottle looks like. However, I tried using second hand bottles on my last batch, and some of them would not seal the cap on. It was only 3 or...