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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. HairyDogBrewing

    Any recipes for Heylissem Blonde?

    This is SWMBO's favorite beer. Brewed at Brasserie Val de Sambre in Gozee, Belgium. It is also sold as Abbaye dAulne Blonde. I'm going to brew a Wit for baseline and try a side-by-side tasting to see what's missing. Has anyone else tried to imitiate this beer?
  2. HairyDogBrewing

    CUNI, (Copper Nickel) for brew system

    Copper was the metal of choice before stainless steel was available. Stainless steel is about 18% chromium and 10% nickel. So there's no problem with the elements in the cupronickel alloys. Stainless steel is much more popular now because copper is so expensive. Also, stainless steel is...
  3. HairyDogBrewing

    Which is right and which is wrong?

    The Brix scale was developed for solutions of sucrose. Each degree of Brix is one percent sucrose, by mass. So you can check your refractometer at 15 Brix by dissolving 15 grams of table sugar in 100 grams of distilled water. This should have a specific gravity of 1.061 at 20 degrees Celsius...
  4. HairyDogBrewing

    Drying Long Hoses

    I always mix StarSan with distilled water. It's possible that I screwed up that day, but as i remember those hoses were filled with diluted StarSan/distilled water for 6-8 weeks and had something growing in there when I went to use them.
  5. HairyDogBrewing

    Beer with 100% or 80% barley

    Most malt used in beer is grown at higher latitudes - North Dakota, Canada, Scotland. Maybe it makes better beer or it's more profitable or both. The beer style American Pilsner was developed as a way to use 6-row barley and corn. All 6-row is too grainy or husky. Corn is used because it...
  6. HairyDogBrewing

    Drying Long Hoses

    I've had keg lines get moldy when filled with StarSan for several weeks. Now I blow out as much liquid as possible after cleaning and store them in the refrigerator.
  7. HairyDogBrewing

    OK, so I know this is going to make me sound crazy... How many bottles do you have?

    When I was bottling: Not nearly enough Now that I'm kegging: Far too many (10 cases)
  8. HairyDogBrewing

    Yeast / Fermentation Question

    Depends on the temperature. Eight coke bottles will get 80F wort down to 60F in four or five hours. If the room is the right temperature, I use one 20oz bottle every eight hours during peak fermentation.
  9. HairyDogBrewing

    Yeast / Fermentation Question

    I just swap soda bottles every 8 hours or so.
  10. HairyDogBrewing

    Refractometer question

    Follow up: In BeerSmith it's called "Wort Calibration Value". For instance, if the refract reads 15.0 Brix and the hydro reads 1.059 (after temperature correction); then the WCV would be 1.04.
  11. HairyDogBrewing

    Refractometer question

    One Brix is 4 gravity points - for sucrose. The refractometer is off a little bit for wort, so there is a small correction factor. So if you take OG with both hydro and refract you'll see what correction is needed and put that number in BeerSmith's refractometer tool. I think Yooper helped...
  12. HairyDogBrewing

    Ever broke the neck off a carboy?

    I'm going to bump this because I'm sure that at least one of us has broken a carboy with the neck handle. Speak up! In the name of safer brewing!
  13. HairyDogBrewing

    Refractometer question

    I use mine to measure each running of the batch sparge. So I'll have some data when I decide to do some partigyle batches. Then I get a reading for boil gravity, if it's lower than expected I can add extract. These are all hot wort and I don't have to wait 10-15 min for a hydrometer sample to...
  14. HairyDogBrewing

    Aging: what exactly happens?

    I've always wondered about this too. I know that hundreds of organic compounds are created and consumed during fermentation. But, except for sugars and ethanol, I haven't seen anywhere that compound A has x ppm to start and y ppm after a certain amount of time. It's even more complicated for...
  15. HairyDogBrewing

    Ever broke the neck off a carboy?

    I have one of those, and used it a few times. When I heard that the neck could break I stopped using it. Now I carry the carboy in a milk crate.
  16. HairyDogBrewing

    Need help with recipe calculations (math involved)

    I think that sugar is meant to be 17% of the fermentables. So enough sugar to get 0.17*81 gravity points. Then get 0.83*81 gravity points from the grain. Hop AA utilization is something like 30 - 35% for a 1 hour boil. You will need about 3 times as much hops for your target IBU.
  17. HairyDogBrewing

    Making large amounts of yeast

    The damage is already done. Stressed yeast have genetic drift that will eventually lead to different, probably undesirable, characteristics.
  18. HairyDogBrewing

    Making large amounts of yeast

    For a 1.100 beer, it is common practice to brew a 1.050-ish batch and use the whole yeast cake for the 'big' beer. The yeast cake from the 1.100 batch should not be re-used.
  19. HairyDogBrewing

    Earliest Time it is "Acceptable" to drink on brew day...

    I brew early on Saturday mornings: 1. Fill MLT 2. Start coffee 3. Feed dogs 4. Mash in 5. Drink coffee 6. Pour homebrew. I never drink before 5 .... am.
  20. HairyDogBrewing

    Testing fermentability of crystal malt

    Comparing the combined mash to the earlier single grain steep of C40: OG 1.024 - FG 1.008 - Apparent attenuation 67% The half-pound of 2-row contributed 12.5 gravity points and attenuated 80% leaving 2.5 GP. The half pound of C40 contributed 11.5 gravity points (50% more than steeping) and...