Search results

I have wondered if adding hi proof alcohol to our wines that had some alcohol, like our making of Port, actually killed the yeast or stunted it into hibernation. So, I made up some yeast in 100 ml of our water at work, added small amount of sugar and very small amount of Fermaid - O yeast...

I have read on Amazon and others sites that longer hose for the beer (not gas) gives less foam in the beer. True or not true? If true, what is an optimum length of hose for my picnic tap from my 3 gallon kegs?

Has anyone ever used a milk separator for helping to clean up the beer after fermentation? At our winery we just bought a "used" centrifuge/separator (Wesfallia) for centrifuging our wines and ciders. at $175,000 used it is a big investment. We had an older centrifuge that I used to run on...

If you boil hops long, say 50-60 minutes for the bittering, and you are making a German style lager like Munich Dunkel, would you necessarily have to use lower alpha Hallertau Hops for the bittering or could you use higher alpha acid hops like Cascade? I know Cascade provide a different profile...

I have a few 1/2" ball valves that have Female NPT on both ends requiring to usually buy a male thread couple to attach to a kettle or such. I found one on Amazon that was cheap as they get, and had what I was looking for. It has a Male NPT thread on the one end, and Female 1/2" NPT on the...

Fermentation has come to an end according to the fermentation lock activity on my 6.5 gallon MiniBrew Conical Fermentor and yesterday I used a long handle SS spoon to give it a good stir to get everything moving around and let that which is heavy to settle in the cone bottom. This conical has a...

I was looking at a Youtube.com video and saw this comment, which I might share here, since it's posted on Youtube as a comment, and ask. What sort of mechanics/chemistry is involved in Ale brewing?? "Hot side oxidation begins when the water is slopped into the malt, stirred like mad and the...

On a Youtube.com channel I was watching about myths, and one of them was doing a 60 minute boil. I like the idea of a shorter time boil, after collecting the wort from the mash tun and lautering. However, there is also the issue of getting hops into solution in your wort for bittering, and...

I have seen this and come across this at this link: https://www.morebeer.com/articles/how_yeast_use_oxygen and am trying to get a feeling what "yeast bite" really is? Is it the taste of too much yeast in your beverage? Seems like once it's settled out, you should not taste yeast. So what...

Star-San is diluted 1 fl/ 5 gal water. For me that is a lot of working strength sanitizer. I bought the smaller 8 oz bottle and lasts a long time, and here is what I do. 1 fl = 29.57353 ml so 1 gallon need 1/5 of this amount 29.57373/5 = 5.9147 ml. Round to 6 ml for the sake of convenience...

Just wondering if it has been done, results, and opinions on using ale yeast, that tolerate higher temps, in a recipe that was made for a Munich Dunkel? I have ordered some new "interesting" yeast yesterday, a Norwegian Kveik. Has attibutes of both lager and ale yeasts, sort of multi...

What are the opinions of conical fermenters, and this one is the newest model the 6.5 gallon XE model with improvements over earlier models. https://www.minibrew.com/products/6-5x-gallon-conical-fermenter?variant=25674595014 Just wondering about 2 things. Is conical a good choice? 2. If you...

Recipe link is here: https://www.brewersfriend.com/homebrew/recipe/view/569726/vern-s-munich-dunkel-ii I was shooting for about 3 1/2 gallons of kettle volume, but ended up with 5 gallons, and I dumped out some of the lower part of the runoff from my home made mash tun. I used 3.3- 3.5 gallons...

Went to local brew making supply shop tonight and gathered some nice malts. I got a dark Munich 15L malt as well as some Melanoidin and some Carafa II malt, and some regular Munich malt (about 3.75 lbs left from a 10 # bag). I created a recipe to make a Dunkel here...

I was reading that one of the reason German Dunkel beer has such a unique flavor profile is the method of decocting part of the grain. Part of the grain is boiled for a while and then returned to the mash tun. This can be repeated several times. My question is does anyone know a good...

Just curious as to why you don't use KMBS (Potassium Metabisulfite ) in the beer after it has finished in fermenting or for the secondary? We use it all the time in the wine industry to stabilize the wine and prevent either oxidation or growth of undesirable organisms.

I don't like my beer too bitter, but hops are a necessary part of the beer. What is the amount of, say, Cascade hops (Alpha 6.3%, Beta 6.6%) to the wort during the boil, figuring the amount per gallon? I have read that adding at the preboil and then some at the end of the boil is a good rule...

Just got this in the Bayou Classic 1032 8 -Gallon (32 quart) SS Spigot Stockpot in the mail today. The installation instructions that came with it for installing the SS 1/2" ball valve are really vague. It has, what looks like, a SS thread protector that I did not use. I did use 2 of the SS...

Just curious as to why barley and it seems 2 row is more preferred, for making beer over the malting of wheat? Wheat is cleaner without the husks in the way, and seem like it would be the preferred grain since harvesting makes it so much cleaner. I grew up on a farm that raised hard red winter...