Search results

It could be both. Any error in any measurement, whether it's grain weight or volume of water in the HLT, is going to affect the efficiency.

I told you what probably happened in post #11.

This is the clincher for me. When you took your pre-boil wort sample, the wort in the kettle was stratified. Denser liquid was at the bottom (near the ball valve) and the less dense liquid was at the top. I once had the same thing happen to me, but my efficiency, which was already typically in...

It makes no sense to me how two brewers can follow the same process and it works for one and not the other.

My process is almost exactly the same as yours, right down to the fog in the keg and using the partially removed bucket lid to trap the autosiphon in place. When you have submitted your hoppy pale ale to competitions, was it bottle conditioned? Or was it served out of a tap? I can make great...

That beer was also oxidized, although to a much lesser degree than my other beers were getting previously. It was actually drinkable, most of the hop flavor and aroma were present, but there was a noticable off-flavor that I'm completely convinced is oxidation now. After I kegged it, I must...

I think it would come out fine either way. It's such a tiny amount that you probably wouldn't even be able to tell the difference, even side-by-side. I don't know what Chocolate malt is doing in a California Common steam beer recipe though. Perle wouldn't be my first choice as a substitute...

The amber ale is still delicious without a hint of the off-flavor. I'm kegging an IPA today. Fingers crossed!

Does it taste sour or is it over-carbonated? Usually an infected bottle will show one or both symptoms. What is Chemipro OXI? Is it a cleaner or a sanitizer? Remember that nothing is both. From the sounds of it I'd say some of your bottles weren't cleaned or sanitized properly.

I have a Maris/Simcoe SMASH right now in the fermenter. I keg it tomorrow. I made a 1-gallon batch of it a few months ago and it was excellent. Looking forward to a whole keg of it. I was also planning on doing the same thing with Amarillo, Columbus, Citra, Centennial, and a few others too...

If I had a way to hook up my fermenter to a CO2 source that would be a great way to fill kegs but I don't. What I do: - Clean and sanitize keg - Fill with sterile water (the Glacier vending machines sterilize the water with UV light so I used 5 gallons of it) - Push water out with CO2 -...

Well it appears that was the problem all along. Last Thursday I kegged an amber ale and it's excellent. I purged the keg of CO2 using the method I described above and the beer still tastes great. No hint of the off-flavor that I could detect.

Time for an update I guess. Pretty much nothing I've tried has panned out. However, I read one of those "stump the expert" columns in BYO magazine and someone wrote in and described the problem I was having pretty much exactly. He described the beer as tasting like rose-water, which I can...

I guess it would depend on how big your mash tun is.

Are you a native Chinese speaker? This sounds interesting and I like your style. I'd try some!

That is excellent info. Thanks for posting it.

What website am I on????

This is a CLASSIC indication of different water profiles and their impact on the final product. Did you ever wonder why Ireland is famous for their stouts and Pilsen is famous for their pale beers? It's all about water chemistry. You're on the right track. Bru N water will help get you...

Just keep in mind that the water they test at the source is not necessarily the same as the water that comes out of your faucet. Pipes made of different materials can have an impact on various ion concentrations.

The way I look at it is that I plan on brewing for a long time. If I don't, it probably means I'm dead and I won't really care all that much what I spent my money on. So if I spent a little money here to save money down the road, eventually it will pay for itself. I buy base malt by the sack. I...