Search results

So did the elderflower die down any yet? What are your thoughts now?

Just thought I'd post an update now that I have completed the Associate program classes. I have my "degree" coming in the mail as we speak. I'm now starting to look for a job. Let's hope that goes well. The final course is mostly on packaging. It spent a lot of time on European packaging...

Pick your desired profile from the drop down list. Then make very minor adjustments with the salts you have on hand in the Water Additions box below. You will make the adjustments in the blue column and you will see their effect in that row AND in the above Water Profile Box on the Finished...

AHA has one that is similar on their Shop page under cool brewing tools. http://members.brewersassociation.org/store/detail.aspx?id=239

One of these times...

I've done that same thing. The smaller tubing is harder to clean and I've had one stick onto the airlock tube so bad that I can't get it apart now. I'd leave it dirty for now. Once it's settled down then put a fresh airlock and stopper in. I pretty much always use a blowoff tube now just to be safe.

Your fill level is fine you just need a blowoff at that fill level. And understand that you will lose some beer in the blowoff bucket. I use the 6 or 6.5 gallon carboys for primary and fill to about 5 or 5.5 gallons. That gives enough head space that you won't shoot a bunch of beer out the tube...

Time to try again

Well that's a tough question. I think it depends on where you live or are willing to travel. If you are in a smaller city without many breweries/brewpubs then it will be easier to get to know the brewers and try to get an assistant job or internship without education. However if you are in an...

I see. I don't bottle much so I'm probably not the best person to figure out the carb issue. The brewer drops the temp just to try and clear the beer a bit. He doesn't have the luxury you have in being able to crash the temp down to 37 degrees and holding it for a length of time. It would take...

Wow I can't believe UNK has a Brewing class! I went to UNL and UNO and we sure didn't have anything like that 8 years ago. Good luck on the hefe. Keep the posts on the class coming. I'm interested to see how it goes for someone without much brewing experience. It sounds fairly intense for a...

Sedimentation isn't a recipe issues, except for the fact that certain beers will naturally have more sedimentation, but more of a process issue. It's important to separate the hot break and not transfer it into the fermenter. Be sure to have a way or doing so by either whirlpooling or resting...

Aside from the ethical dilemma, I think it is a good deal. Not sure about your local area, but where I'm at kegs on craigslist usually go for $50 or more. And your only other option is to search high and low for legal kegs or pay $200 or more per pot for some purpose built pots. You can cut the...

I just finished up the 2nd Module on Beer Production and Quality Control. This module focused on a lot of microbiology and some genetics. I learned more from this module than from the first but a lot of it is so advanced that most brewers would never use much of the information. This module was...

Yeah as long as you remove the grain it essentially the same as using the bag, maybe better. The bag is really just for convenience.

You have a bunch of protein flocs there. The high wheat content in the beer will produce more protein than in an all malt beer. Ideally you would leave this in the kettle when you chill it should fall out of suspension fairly quickly when the flocs are that large. Just give it a little extra...

Give it more time to carb. DME isn't as easy for the yeast to convert as sugar and even with sugar it can take over 2 weeks to carb. Just depends on the conditions.

I bought a 1/2 inch corded heavy duty drill at harbor freight for like $35. It's worked great for 2 years now. It's variable speed so I can run it slow.

I didn't use enough roast malts so mine kind of turned into a belgian barleywine. It's around 10%, my yeast worked just fine! It's been aging in a keg since I brewed it. I didn't like it at all at first. Now it's really smooth and has a bunch of cherry and plum notes. It's really unique. I'm...

Hope I finally win one of these things