Search results

I agree, mead is definitely a popular option to make and I do. I make a few different versions of mead and they're pretty good. This was going to be a different project focusing on beer. And your probably right on point about a pure guess on flavor profile. That seems to be the running theme in...

Great info! I will definitely check this out. I'm curious...

I was thinking something similar, that replicating flavors may be nearly impossible with the types of yeast powering these period beers. Being wild and all. Good point. So I guess it's not farfetched to say that the commoners didn't have easy access to the hops (at least not yet) and the use of...

You know, you mention the questions surrounding the yeast and I agree. I was sort of leaning to the yeast strain being one of the most impactful components. Interesting stuff... Thx.

Thanks Gunhaus. I've definitely got some reading ahead of me to try to even try to come up with something. Thx for the input and info :)

Hi folks, been brewing a few years now and tried some different things but I had an interesting request from a friend. How to brew a Renaissance style beer made and consumed in the 14th thru 17th centuries. Scanning through the internet and I've found some things like Gruit that was loaded...

Interesting. Mine seems similar. Very strong alcohol smell, I’ll take a reading tonight. But no bubbles or action.

I should clarify. I do think it's fermenting because the airlock bubbles every now and then, its just very calm in the beer. No crazy froth ontop like I'm used to, no particles going up and down and all kinds of action in the liquid. Just seems very calm and quite. Just wondering if this is...

Hi all, got about 8 batches under my belt but this is the first Bavarian Hef. I haven't had a brew so slow to date. Some details on the brew: Bavarian Hef All Grain Wyeast 3068 Weihenstephan I did a 1000ml starter for 36hrs before pitching Brewed and pitched on 5/14/19, today is 5/16/19...

Thx for all the input. It seems to be better now after I bled everything down and started over. I’m still not crazy about the Kegco 3 product regulator though. The dials for the independent pressures are not as smooth as I had hoped. Sometimes I have to use a rubber grip (the kind you open a...

May have figured it out. I bled all three kegs and all the lines. Seems to be pressurizing the kegs now but I’m having to run the pressures up a little higher than what I used to with just a one or two keg set up. Strange stuff but I’m still learning!

I did try that last night and unfortunately it was still very low pressure at the tap. However I’m waking up this morning and decided to give each tap a pull to see how they were flowing and all three were barely trickling out. I tasted each and sure enough they were partially flat. It’s as if...

Not a plugged dip tube. Just checked and blew it out. The strangest thing! Grrrrrr.

Hmmm that certainly would make sense. Maybe I’ll pull it to see!! Thanks!

Hi all, So have a question for you kegging experts out there. I’m running a 5 lb Co2 tank with regulator that serves as a master and that feeds a 3 product regulator. The 3 prod reg has individual gauges allowing me to run independent pressures to each of my 3 kegs. With all that said, I set it...

Good info here. Thx as I’m still learning. Currently don’t have a good way to control ambient temps when fermenting but will be adding an AC in that space soon. I use a wort chiller post boil and bring the temp down to the 70’s to try to head off fermentation heat. Not sure if this is best...

I guess I should have clarified, The air temp was 73 I’m sure the wort is cooler than that. Other batches were in air temps between 70 and 72.

Thanks and good advice. I’m starting to read more on that through this latest exercise. To prevent that quick and violent fermentation I suppose I should pitch less yeast? If so, I guess that’s where the calculator comes in... Or could I just leave the starter spinning longer before cold...

Yep clear beer off the top. Starter ran on a stir plate for 24 hrs, then hit the fridge for another 24 hrs. Decanted most of the clear beer, swished it up and pitched the remaining clear beer with all the slurry that was at the bottom before the swish. I know I’ll probably catch some heat here...

Not airlock activity but in the beer itself. About an hour or so before I made the post I opened it up and gave it a good stir with a sterilized stirring spoon. Then over the next hour or so everything started to settle down again and shortly after that is when I noticed the activity in the...