Search results

Hello low oxygen enthusiasts, I am new to LiDo techniques and am excited to try this out for the first time on my Helles. The following paper suggests German brewers begin low oxygen techniques even before the grain is milled. They seem to be flushing the milling process with nitrogen...

Have you ever had an Augustiner Helles? Some say it is the best Helles. There is a remarkable difference between a beer like Augustiner Helles and other Helles out there like a Von Trapp Helles. The former has a super smooth finish whereas the latter has somewhat of a harsher grainy/husky...

I brewed the following Munich Helle Pale Lager recipe. It came out great, like Spaten Lager, but I'd like to give it a subtle sweet honey flavor that I find in beers like Sam Smith Pale Lager. I'm looking for ideas on a malt bill. I'm assuming lager yeast can't impart such a flavor given the low...

I'm using the following quick disconnects for my 1/2 tubing connections (e.g. between kettle and chiller, etc): http://www.northernbrewer.com/shop/stainless-steel-female-quick-disconnect-fpt.html They all seem to leak if the male insert is not perfectly square with the female part. Any...

I've been using RO water for the last year and switched back to tap water + pur filter + campden tabs. I want to use tap water instead or RO to save hassle time (e.g. going to Target and picking up distilled gallon jugs). I'm in the Boston area and my water comes from the Quabbin - they...

I've been reading about the various techniques for maximizing hop flavor and aroma. For a standard APA recipe (2-row,caramel,s05,RO water with cacl, gypsum) which of the following techniques provides the maximum hop flavor and aroma (all things being equal, same amount of hops): 1) Add lots...

When making a starter, I begin with a Wyeast vial (California Ale), and I typically add 1 L of wort at 1.040 (from light DME) at 65F. I then put it on a stir plate for 24 hours. However, I sometimes get a Krausen overflow. I am concerned I'm losing some of the best yeast and negating the...

When I mash, I want to get my pH down to 5.2 using my calibrated meter. I find going below 5.4 makes the beer even more amazing. But I find myself having to add up to 30ml of 10% phosphoric acid for a basic APA grain bill using RO water. Does that seem off or unusual? My brewing calculator...

I brew all-grain with RO water and salt so I get the following for a pale ale: Ca 110, Cl 50, SO4 200 When brewing a pale ale (e.g. 2-row + 10% caramel 60), I find it impossible to get my pH in the 5.2-5.4 range without adding lactic acid. It takes me anywhere from 4 to 6 ml of lactic acid...

Never brewed pumpkin ale, would like to know whether adding pumpkin is a "must have" or "nice to have" for making a great pumpkin ale. A lot of other forum posts suggest that the pumpkin spices (cinnamon, all-spice, nutmeg) contribute mostly to the flavor and that adding roasted pumpkin to...

My extract brews come out great, but all of my all-grains have slight diacetyl (microwave butter aroma) even after two weeks in fermenter. I aerate with pure oxygen for at least a minute. I'm going to let it sit longer, but wanted to see if anyone spots anything that looks wrong with this APA...

Wanted to share my brewing disaster to see if anyone else has had a similar experience. I made a great IPA with Simcoe, but ruined it with too much Citra. 1 oz Chinook @ 60 min 1.5 oz Simcoe @ 20 min 2 oz Simcoe @ 0 min, whirlpool with heat off for 30 minutes So far so good. Very...

I'm looking for home brew competitions in the New England area this summer/fall. Not so much to try and win, but more to get feedback on my brews to improve. I'm already aware of the following schedules: Beer Judge Certicate Schedule...

According to this paper, hop aroma peaks around 24 hours with agitation: http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf?sequence=1

I want to do the following all-grain experiment as an exercise to learn about water chemistry. I'm sick of reading about water chemistry and want to see for myself how things turn out. I wanted to see if anyone else tried something similar before I spend the time. 1) Brew a pale using RO...

I have lots of tubes for various brewing processes (mashing, plate chiller, transferring, etc). I set the tubes out to dry after use, but I still see water droplets after a few weeks. I'm concerned about mold or other issues from dampness. I wanted to see what other folks were doing. Some...

I posted this to general forum but didn't get a response. I'm looking for an all grain recipe that can approximate sam smith's pure brew lager. The beer has an amazing soft taste to it.

I'm looking for an all grain recipe that approximates Samuel Smith Pure Brew Lager. Sam Smith lager has a unique taste that I'm trying to figure out how to recreate.

Hi all, I did my first all grain brew for a pale ale and it came up musty and oxidized (according to my brew competition judges, it has a wet cardboard taste, not so much a sherry taste). When I was batch sparging and recirculating, I drained the wort into a pot and dumped it back in over...

I'm a beginner on my third batch. I cool my wort using an ice bath as most instructions describe. I noticed in the Sam Adams home brewing contest promo videos, Jim Koch has a few large ice blocks in the fermenter and then ladles the hot wort on top. Assuming the ice was sanitized...