Search results

Joecool, answers below... 1) @Holden Caulfield I see you did a vitality starter. I'm wondering about not doing that, my logic being that a) White Labs are claiming high viability and vitality for their PurePitch line, b) I read that having used a vitality starter you don't want a well...

Joecool: I brewed it a few time since, below is the latest. It finished at 1.008. It was excellent and tasting it against a bottle of Westmalle Tripel it was spot on. Note the subtle changes from the original... Tad more biscuit - prob undetectable 20% pale ale instead of Pilsen Single...

If by what you mean is that you may have a bias toward certain styles to rate them higher than other styles, despite their relative quality, this is what I believe is very prevalent with those rating beers. It not that those beers are better made or that the style is better, its just that the...

Vikeman - great analysis. I believe that there is a strong bias towards the more robust (stronger, bitter, maltier, roastier, American hop -Mosaic, Citra, etc -flavored) beer styles by the people who actually rate beers. It's not the ABV, but rather the styles and that those styles are most...

EVA barrier line is amazing. Switching to it will make a huge difference compared to vinyl and even other premium lines. From personal experience switching from Ultra Barrier line to EVA, I found the following... EVA oxygen impermeability is much, much better. After even a single day, the...

2206 is not the same as 34/70. WY2124 and WLP830 are the same. 2206 is the Weihenstephan 206 strain and behaves differently. It does make very good beer, so no worries:-)

Any details on probable temperature and swings. That said, a few thoughts... 34/70, WY2124, WLP830 yeast is a German Pilsner yeast that is very robust and works well at ale temperatures. It is often used to make California Common beers. See this Brulosophy...

Here is your answer... You will get full conversion because you mash at 158 (70c) for as long as needed to obtain a negative iodine test (no starch present). At 158 the alpha amylase enzymes will not denature and will rapidly convert any starch into sugars. However, since you are mashing...

Three piece airlocks (the ones with the bell that goes up and down), can suck the airlock liquid into the beer if cold crashing or significant temperature drops after fermenatation has stopped. While they are cool to watch they are inferior to the S airlocks which will not suck liquid into your...

The step mash below took my Westmalle Tripel from 1.074 to 1.006. The key to high attenuation is the long Beta rest. No need for the 140. Just do a rest around 148 as the Beta will not be denatured (stay below 149) and will work a long time and quickly. Jamil Zainisheff's Bitburger clone...

My thoughts... As mentioned previously - drop the Munich and Vienna. Melanoidin is often suggested, but I have found that while it does add a flavor, its not like the decoction flavor you get in Pilsner Urquell or other German beers that are decocted. As mentioned previously, 34/70 (aka WY2124...

^You are awesome!!!!! Thanks - my concern was warranted. Despite the volume of tube being small, I failed to consider, until the other day, that the entire 5 gallons is transferred through the tubing so huge surface to volume ratio. So glad I asked the question. Thankfully, there is an easy...

Thanks all for your replies. Not sure, but I would guess it's about 1/8" thickness around 1/4" ID so 1/2" At minimum, I will do this. I would expect the drop in O2 to be proportional to percentage length reduced. I use EVA barrier throughout my keezer due to its superior oxygen...

Hey All: I have been using a 6 foot 3/8" ID silicon tube to close transfer beer from a stainless steel Brewbucket to a CO2 purged keg - for sanitation I boil it prior to using which is why I like it. I know that silicone tubing is notorious for oxygen permeability, but given the short time the...

If using a lot of Pilsner malt, one other consideration is DMS which is highly volatile above 180 degrees. By covering the kettle right after the boil, any remaining and newly produced DMS will not be allowed to escape. I would guess that a better practice would be to cover the kettle after...

In my humble (and a little bit snarky) opinion... The great beers of the world use relatively few malts. Westvleteren 12 only uses Pilsner and Pale malt along with dark candy syrup. I read somewhere (so may not be true, but I believe it) that Ayinger has only has 4 or 5 malts in its entire...

Article with way too much on lead and PH most of which I can't understand. https://www.sciencedirect.com/topics/engineering/lead-solubility That said, from what I read, I think high lead in drinking water is due to low PH (water with low alkalinity), which causes the lead to be more soluble and...

"Bitterness is about spot on for what I was wanting. But the flavour...just isn't right. There's just a hit of hop burn" Perhaps the issue is too much bitterness is overwhelming the flavor. The problem may be the formula used to predict the IBUs in your recipe. Based on analysis from the...

^PH of your water is meaningless - what is important is the buffering capacity which is related to the bicarbonates in your water. Water softeners only exchange the Ca and Mg for Na and do not affect HCO3, which will actually make your water worse for brewing. Once you run the softened water...

Going forward... Best time to adjust your wort to come within measurement error of your intended OG every time is after you have collected your preboil volume. Using a refractometer you can quickly assess how much sugar (points) was collected (gallons*(sg-1)*1000) and add or subtract sugar by...