Search results

Thanks very much, I am an all grain brewer, Typically use Dry yeast - British Ale Yeast that I hydrate with wort, oxygenate and pitch. Will try it with this batch currently in fermentation and see what that does. I have had instances where the final SG is really low. I also have played...

How often (If at all or all the time) are you terminating fermentation prior to completion? I have had a number of brews where the Yeasties each so much of the sugar the final product is actually dry... While I love High ABV, but the goal is to achieve an equal balance of flavor, sweetness...

Thanks for the education... I think I have been doing this all wrong for years... I take a Post Boil reading after the wort has cooled below 75 degrees and use that as my "OG" then subtract that to my SG reading (post fermentation) subtract the two and divide by .00753 to get my ABV.

Just curious to see who is taking pre-boil SG readings along with Post-Boil SG readings (which I believe are OG Readings) and what the difference should be for boil off?

Count me in Please Spike... Is this the one and same Spike that was building for Kal for a period of time? If so, I still have the control panel serial number 0001 that you built... may had been the very first build you did... thanks, Mike

Thanks for the continued information on this: I use an All Grain Three Kettle Electric System - It's a clone of Kal's and is actually the first controller he produced commercially. My kettles are 20 Gallon capacity so i have plenty of space. John, the problem is I am not hitting my SF Gravity...

Okay so need some advice before I attempt another brewing session. I have not yet checked on Beer Smith to see what adjustments may be needed. I calculated a 6 gallon batch on Beer Smith of a mildly hoppy IPA. Collected 8 gallons of Wort. My issue is rapid boiling... In the 55 minutes...

So I have what i think is a small problem and certainly can't be the first... I am providing beer for a friends wedding and will have about 6 Sixtels when I am done. I kegged two Sixtels of a bourbon stout that I make, carbonated it and left it sit in the corner of my basement. It's been their...

Checked the SG this morning and it's reading 1.032... the post boil SG reading was 1.062 and I had anticipated a beer of 7% or higher. I mashed at 152 for 60 minutes and the grain bill would had supported the 7% beer. Do I re-pitch another batch of yeast at this point? I guess I will check...

I brewed a 5 gallon batch (Stout) yesterday afternoon and used a package of Danstar Windsor Ale Yeast. I hydraded the yeast and did a starter at the beginning of the brew day and left it on the stir plate while brewing. cooled the wort, oxygenated the wort and pitched my yeast starter which...

I purchased and brewed a Northern Brewer all grain kit, Kiwi Express and they descibe it as totally "Unique" I think it's totally Awful... I need to hid some of the "Unique" flavors that this beer has... Citrus is there but also a bit of a vegetable taste that leaves for a lasting unplesent...

This may be an old post but I am finding it very interesting and helpful. I hope this did help the origional poster:) I am curious as to the Gelatin idea above. while I do have a plate filter I chose not to filter out my Chocolate Cherry Milk Stout. I put it in a secondary and then third...

Thank you... That would explain why my post fermentation readings seem off and while I seem to have good fermentation my OG / FG readings always make me question why I am only ending up with 5% beers... So, can you mix readings, use the Refractometer for the Mast & Wort to obtain the OG...

You will absoutly love that set up... I know I do mine... the only thing that would make it better is a floor drain in the basement. Kal Rocks!

I was reading some posts about stuck fermentation and it referecned something about prefered measures with Hydrometers vs. Refracometers. Can somone explain if there is a prefered method and why one may be more reliablie than the other? I have both and have been leaning toward using my...

EXCELLENT! The Temp spike may have further helped the Belgin favors with little bubble gum or esters... the only negative side is I believe it hindered my Hop Flavors a bit and it caused me to lose some points in judging under the catagory Belgin IPA... I should have just left off the fact I had...

This why I love this forum... Thanks for the great responses!

So if I was going for a very low hop flavor... light beer, lager etc... shortening the boil would have no adverse effects?

Why do we generally do a 60 minute boil of the wort? what would be the positive / negative effects if we did a 45 minute boil? my my mindset, the SG would be higher, you may have a thinner beer... but would that still not be long enough to kill off any bacteria? just curious, your thoughts?

Yes, all grain set up for 10 to 15 gallon batches and forced carb in kegs. I am looking for something with a little extra body than a pils or a light beer. These are not craft beer people but could be converted :drunk: I hear a big starter and using a yeast that clears quickly is the key...