Search results

I have a split batch Berliner weisse that just isn't there yet. One carboy simply tastes like nothing / slightly wheaty and the other just tastes soapy. I believe these flaws are due to missing my mash pH way on the high end which gives a flabby flavor to both and for the second carboy I never...

I'm looking to submit some entries for the NHC and I'd like to submit some sours / lambics. However I only want to submit a few bottles worth and leave the remainder in the carboys to continue to age. Any suggestions on the best method? A carbonation cap is the only one I can think of. Any...

So I'm in the initial stages of planning my E-system. After a quite a bit of reading I'm convinced I'm going to use a 50A spa panel. My ideal scenario is this - just not sure if 50A can make it all happen: Three vessel system - each electric HLT is one element; MLT is RIMS tube with one...

I'm in the process of starting up a sour beer pipeline and wanted to prep a starter for a lambic I'll be brewing soon. My wife loves the really over the top acidic / sour Hansson's Artisinal stuff so I'll be tossing dregs into the starter as we finish off bottles. I may toss in dregs of other...

Just getting into sours and lambics over the past year (hot damn they're good!). Just got the Consecration kit on it's way and already have plans for a Berliner Weisse as well. I'm already sold on using Better Bottles vs. glass. I simply don't want glass carboys for multiple reasons. My...

So what's the big deal with these? Beer geeks (I'm one too...) seem to get excited about a firkin of XYZ beer being tapped. It doesn't really seem all that special to me. From what I understand it's basically a small keg with a different way to dispense. And the whole tapping / sealing...

My last three batches finished 4 points lower than the expected FG using the max attenuation figures for each yeast. What's odd is that it happened both for an AG and an extract. While I'm very good with sanitation (never had an infection and I follow good procedures), I don't rule out the...

Has anyone tried using 4 way ball valves (1 input / 3 output) in their setup? I'm thinking that two of these, one on the input and one on the output side of the pump, would be ideal to go from any typical source (HLT, MLT, BK) to any other. It could potentially eliminate multiple ball valves...

I'm looking to create a recirculation port through the lid of my cooler MLT so I can vorlauf for the last 15 min. of my mash without opening up the lid of the cooler. I use a pump and now need to open up the lid letting heat escape to stick the hose in there. The general idea is to have a...

I've been thinking about going electric. I have an unused dryer plug (30a - 3-prong). That is attached to what appears to be a 60a breaker (see pic). The wire appears to be an 8 gauge - the markings in the pic appear to say "M-8 WG (UL) 600V". Goals: Able to run two heating elements at a...

I'm looking to do an all-grain Janet's Brown from JZ's BCS book (page 143). Below is the grist. Everything but the 2-row and Wheat Malt are listed as "steeping grains". I plan to mash them like I always do. The books lists the OG as 1.066, but BeerSmith and my own calcs show 1.074. Now if I...

I was running some tests on my mill with wet conditioned malt. I have about 1.5# left over and would like to re-use. It seems like it dried just fine. Any thoughts on whether it would perform any differently? I didn't soak it, just misted it enough to let the husks absorb some and be more...

What's the general consensus on when temps are generally equalized after dough in? I know temps are somewhat stratified and it takes a good stirring after dough in to mix everything up, etc. but about how long until the grains have absorbed the heat? The reason I ask is b/c I doughed in today...

Here's what I'd like to do: I'd like to be able to "taste" the grains for myself and determine what kind of flavor contribution / impact they would impart without actually going through an entire brew day. For instance would crushing and either cold or hot steeping certain grains in water...

Doing my first brew with water adjustments and using my pH meter for the first time. I ended up cooling my sample a bit too much to 64* and it came up with a reading of 5.3. I'm guessing the room temp reading is really close if not the same but I'd like to know for sure. Anyone have insight...

I was exited to see this clone show up in the recent BYO, but when entering in the recipe to BeerSmith, I can't seem to get close to the OG. Am I missing something? I keep getting 1.052 vs. the 1.072 listed as the OG and the IBUs are coming out as 100 (Tinsenth) or 122 (Rager) vs. the 91...

So I picked up the whirlpool fitting from Bargain Fittings and I think it's great. I needed a dip tube anyway and I want to whirlpool so I think it's a great idea. At this time however, I only have my main ball valve installed. I would love to whirlpool with this fitting by feeding my March...

I'm just starting to get into researching how to tweak my water profile to fit the style I'm looking to brew. I tend to brew higher gravity beers and to date, I've added yeast nutrient. Does yeast nutrient become obsolete (or too big a hammer) if I'm tailoring my water profile, or should I...

I'm finding that most of my brews are turning out with a dull / flat / muted / insipid or almost monotone flavor profile. The flavors just don't seem to pop or provide the complexity I'm looking for. This is especially true when it comes to the malty characteristics of the beer, but it affects...

Is there a way to do this in BeerSmith (new or old version) like there is using Denny's instructions with ProMash (see below)? I have my process figured out for the most part, but it'd be really nice to dial it in and leverage the software better.