Search results

:mug:

I just modified one of the Single Infusion Batch Sparge profiles to match the conditions as closely as possible. You could also start from one of the "Temperature Mash, 1 Step" profiles. Delete any unneeded steps, and enter the correct values for "Water to Add" and "Water to Grain Ratio". It's...

Simply that demanding HPLC data for a homebrewing technique strikes me as extreme. YMMV. From what I've seen of it, their data seem solid, their methodology transparent, and their limitations made explicit. I agree that their conclusions require the assumption that low DO achieved by their...

Do you demand this stringent a level of supporting data for all techniques discussed among home brewers? How about the techniques you employ in your own brewing – do they really have hard QA data backing them up at the homebrewing level, or do you just take them for granted because they always...

I find it a nice, neutral yeast, and think it would be fine in any style where you weren't looking for obvious yeast character. Pretty much interchangeable with US-05 or Nottingham, in my opinion, but maybe even less likely to throw esters. I've used it mostly for Kölsch-like blonde ales, but...

I'm lazy, so I just transfer chilled wort straight onto the used cake. But only if: 1. The receiving fermenter has been empty for less than a day 2. There was little to no hot/cold break material in the previous wort 3. No dry hops in the previous wort 4. Nothing else about the previous batch...

Thank you brewbama and day_tripper, I think the problem is solved. It wasn't an alignment issue (pretty much identical alignment between the plastic and SS heads, and the plastic head worked), but the fan could not be manually turned with the SS head in place. The main difference in the guts...

I got the Chugger stainless steel replacement head to replace the polysulphone head on an old March 815-PL pump: https://www.morebeer.com/products/chugger-pump-replacement-stainless-wetend-assembly.html The above site explicitly mentions the 815-PL as being compatible, but the pump does not...

Thanks, but I'm set for now. If I have problems in the future I'll probably either get new kegs or get ball-lock conversion kits.

I don't think there's anything inherently superior about ball-locks, but don't underestimate the importance of the availability of accessories and (especially) replacement parts. I've had pin-lock kegs for many years, and while they work well enough, it's getting very difficult to keep them...

Maybe you could operate the room light remotely too, so it only comes on when you're looking at the beer.

As discussed in several recent threads, Brown Malt imparts a dry, roasty flavor usually associated with Porter or Stout. It won't make your beer terrible, but it might make it more roasty than you really want. I would leave it out entirely for a Brown Ale. For my tastes, that's too much crystal...

Does Red-X impart any special flavors, or is it all about color?

What flavors are you looking for? The Special B and 120L crystal are going to dominate, and give it strong raisiny, plummy, caramel flavors. Is that what you want? I'd be concerned with only ~17 IBU bitterness. I'd suggest you up it to 20-25 IBU: it still won't be overly bitter, but it would...

Do you have access to Carafa malts from Weyermann? If so, replace (or augment) the Chocolate Malt with enough Carafa III (de-husked if possible) to hit your color target. The Carafa adds a lot of color with only very mild additional roast flavor. You could bump up the Biscuit Malt, but don't go...

A few observations from a water-treatment skeptic: Many places, tap water composition changes seasonally -- sometimes the changes can be very large. City/district water reports tend to be either an average over a year, or a snapshot at a particular time. Neither is guaranteed to be accurate on...

17% biscuit malt is way too much (and I am a big fan of biscuit malt). Honestly, with Maris Otter as base you probably don't need any biscuit malt, but I think around 5% would be a nice addition. 10% CaraMunich is on the high side, but should be OK (I'd probably go with 5% there, too). 2.5%...

Interesting. Google Maps says the brewery producing it for them (Schubros Brewery in San Ramon, CA) is permanently closed, but the Saison is still available at a few BevMo locations.

All I've ever seen in the US is Newcastle (bottled and kegged) and Sam Smith's (bottled). The closest I've gotten on my few trips to England has been a watery mild or two. My CAMRA-member friends all scoff at Brown Ale, having only encountered adjunct-laden bottled versions. What I (and...

Well, Briess' own website calls it "roasted malt", though in their description they make it clear it's more of a biscuit-type malt: http://www.brewingwithbriess.com/Products/Roasted.htm It was some time ago and I didn't specify in my notes, but it was certainly an English maltster -- probably...