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

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  1. J

    Mash Temp/Conversion

    Guys, thanks for intelligent replies. So see if I get this. Clearly if you mash at higher temp. you will get unfermentable long chain sugars and end up with a sweeter thicker beer, e.g., stout. But, if you miss your, say 158 temp, and hit 145 or so, on dough in, you risk losing the long chain...
  2. J

    Mash Temp/Conversion

    So I've been brewing all grain for a awhile and should know this, but was wondering if you mash at beta amylase, say 145, and convert all available starch, then go up to alpha amylase, say 158, will you get the long chain sugars in your wort that give you a thicker beer, or does the earlier beta...
  3. J

    New One on Me

    Thanks guys. It was Cal. Ale Yeast. I am going to check gravity this weekend and rack between krausen and trub. I am thinking about cold crashing and adding glycerin to clarify. Have any of you ever done that.
  4. J

    New One on Me

    I'm not an old timer, but have brewed a few batches, maybe 6 AG. Recently brewed Mike McDoel's Janet's ale and used a double decoction. Pitched too cold, I was trying for a good cold break. Anyway, yeast from starter sat a good 24 hours with nothing, then a nice ferment began. i got a...
  5. J

    Stuck fermentation?

    I agree with last post. Rouse your yeast, warm to at least 72 degrees and give it a week. If still at 1.022 then don't mess with it.
  6. J

    Clear Beer

    I made a nice AG American Brown this weekend, but I forgot to add the irish moss before the end of the boil. Not my first time making this stupid mistake. Anyway, I know a little cloudiness is no big thing, but I would like to try and clear it up. Can anyone give my a primer on fining...
  7. J

    Using Olive oil instead of Oxygen

    I am not as experienced as most on forum, but I have used the smallest drop of OO in my starter. I think there was an article in Home Brew magazine that suggested using a very thin wire and barely coating it with OO. I tried it and had a great fermentation and no loss of head retention. My...
  8. J

    Molasses For Priming

  9. J

    Molasses For Priming

    I left this in the All Grain Section, but so far no responses, maybe question is better in this section: Brewed an all grain pumpkin ale. FG came down to .010 and it seemed a little thin and not sweet enough. I also held back on the spice addition in the boil and I could use a little more...
  10. J

    Molasses For Priming

    Brewed an all grain pumpkin ale. FG came down to .010 and it seemed a little thin and not sweet enough. I also held back on the spice addition in the boil and I could use a little more. So, I would like to prime with molasses, i like the flavor, with a small addition of spice. Any thoughts...
  11. J

    Yeast question

    This site is awesome. Thanks for the great advice. As to how much starter to pitch, I assume I would make one starter as per above directions and pitch the whole starter for a 5 gal. batch. Is this correct.
  12. J

    Yeast question

    This site is awesome. Thanks for the great responses. On how much starter to use, I guess you make one starter as per instructions and pitch it all for a 5 gal. batch. Is this correct.
  13. J

    Yeast question

    Thanks, Any quick instructions or link to making starter
  14. J

    Yeast question

    When using slap pack, do I have to make starter, and if so, some general instructions, or, can I warm up pack, break bubble, let sit for 3 hours, see if pack blows up like a balloon, sanitize outside of pack, and pitch.
  15. J

    Volume of Water

    If my beer is short a half gallon or so in secondary, should I expect maybe a little sweeter of higher alcohol. Not necessarily a bad thing. Next time a will top up in primary before fermenting.
  16. J

    Volume of Water

    Forgive the newbie question I have first batch ever in secondary. I found interesting that the experts are EXTREMELY precise on fermentation temps, mashing temps, hop amount and timing, etc., but they don't seem to talk much about water volume. Isn't this as or more important than almost...
  17. J

    Qestion About Secondary Ferment

    I used plugs, they were actually too big to fit into 5 gal carboy so I had to cut them up a bit. The cheese cloth sock did seem rather porous. I guess I will just keep an eye on it. How long do you usually keep in secondary. If I want to check gravity, how do you get the wort out of the...
  18. J

    Qestion About Secondary Ferment

    help for newbie. First time brew an American pale from extract. A good kit from Maltose (beer captured). Out of primary in week. Seemed like good ferment. Into secondary carboy with dry hop of some cascade. Hops are in cheese cloth sock floating on top. Beer seems to be clearing. About 1...
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