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by joshua
1 month ago
Forum: BIABrewer.info and BIAB for New Members
Topic: Does anyone have 15 gal MegaPot profile for Beersmith?
Replies: 9
Views: 625
United States of America

Re: Does anyone have 15 gal MegaPot profile for Beersmith?

Dave, If your Using Mac OS X, check the Libra Office Site for Using Libra-Office, that is Very Much Better Than Microshaft Excelnot.
See https://www.libreoffice.org/get-help/in ... owto/os-x/
by joshua
9 months ago
Forum: Hopping
Topic: Is There A Fix For Under-Hopped Beer?
Replies: 5
Views: 1593
United States of America

Re: Is There A Fix For Under-Hopped Beer?

If you are looking for an Increase in Bitterness, Try
http://www.yakimavalleyhops.com/HopShot ... 484cc14b84" onclick="window.open(this.href);return false;

Or if you want to skip a 60 minute Bitterness addition.
by joshua
1 year ago
Forum: BIABrewer Old Hands
Topic: How Much Precision Do You Use w/ Managing Mash Temperature?
Replies: 29
Views: 3624
United States of America

Scott, Any Beer that is Drinkable is a Great Beer! It is pretty easy to take Bad Beer and Make "Malt" vinegar with Hop Flavoring. The process of mashing-in near 70C and letting it Drop to 60C, Makes a very Different Style of Beer, That may not agree with everyone's Palate. The Beer is repeatable, an...
by joshua
1 year ago
Forum: BIABrewer Old Hands
Topic: How Much Precision Do You Use w/ Managing Mash Temperature?
Replies: 29
Views: 3624
United States of America

Scott, I have Stepped, Ramped, Single Infusion, and Reversed Mashed. The Only noticeable difference has been the Reverse Mash (start High, and let it Cool). The Original question was "How Much Precision Do You Use w/ Managing Mash Temperature?" My answer is, to Make "Beer", NONE. To make a "Recipe" ...
by joshua
1 year ago
Forum: BIABrewer Old Hands
Topic: How Much Precision Do You Use w/ Managing Mash Temperature?
Replies: 29
Views: 3624
United States of America

Scott, Mash-in at 170F/67C and Leave kettle Naked with No Heat which is the temperature the Beta amylase starts to die off. If you have a BIG kettle, Mash-in around 165F/73C. and let it cool to 140F/60C, Then, Turn the heat on, and go to Mash-out, pull the Bag, and head for The Boil Time. It could b...
by joshua
1 year ago
Forum: BIABrewer Old Hands
Topic: How Much Precision Do You Use w/ Managing Mash Temperature?
Replies: 29
Views: 3624
United States of America

Nik, that is the "Insane" Topic that ran for quite a While.

If you get Bored of a Simple Smash Recipe, there are Many ways to experiment in Brewing, that May give you a beer that is Great, and Unique due to the Mash, Hops, Boil, or Fermenting temperature.
by joshua
1 year ago
Forum: BIABrewer Old Hands
Topic: How Much Precision Do You Use w/ Managing Mash Temperature?
Replies: 29
Views: 3624
United States of America

-There was a discussion Here about-mash in around 70C and letting the mash cool to the 60's or Less. This will get the Alpha amylase(Fast acting) going strong, without denaturing the Beta amylase(slower acting). Then, when the mash cools into the 60's the remaining Beta amylase, can work as long as ...
by joshua
1 year ago
Forum: BIABrewer.info and BIAB for New Members
Topic: Batches turning out bad
Replies: 8
Views: 1756
United States of America

"Maybe my immersion chiller is bringing in infection?" That is Unlikely, if you put the Chiller in, while Boiling. But the output hose could, if it was not clean, and sanitized. When you took the SG reading, I hope you did not put the sample back in the cool Wort, since that can cause the infection....
by joshua
1 year ago
Forum: BIABrewer.info and BIAB for New Members
Topic: Batches turning out bad
Replies: 8
Views: 1756
United States of America

Good Day, Does your Fermenter have a tap? You mentioned a Band-Aid flavor, to quote J.Palmer's book "Medicinal These flavors are often described as mediciney, Band-Aid? like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result fr...
by joshua
1 year ago
Forum: General Chit-Chat, Nonsense & Rambles
Topic: Cheesestradamus 2016. Green Bay Packers and Home-Brew.
Replies: 104
Views: 15259
United States of America

Lumpy, there are 11 Defense, to make 22,. Then The Special Kick off team is Up to 11 more, though some are offensive players, and the 11 man Kick off Return Team with some Defensive players, Plus Back up players QB's, WR'S, RB'S, plus a compliment of Offensive/Defensive Lineman back ups. In My Fanta...
by joshua
1 year ago
Forum: General Chit-Chat, Nonsense & Rambles
Topic: Cheesestradamus 2016. Green Bay Packers and Home-Brew.
Replies: 104
Views: 15259
United States of America

BB, Not to Argue but....according to http://www.sbnation.com/nfl/2014/8/29/6077941/nfl-practice-squad-rules-eligibility-salary-deadline "Each NFL team carries a specific number of players on its practice squad. It sounds simple, but it has some quirks. In the NFL, the preseason is often the most hec...
by joshua
1 year ago
Forum: Hopping
Topic: IBU Test on Beer (to Help Determine Hopping Levels...)
Replies: 23
Views: 3970
United States of America

Scott and Contrarian, to drag up an old link about the essential hop oils and the Temperatures, they Dissolve/Melt,

Check viewtopic.php?f=150&t=2215#p32244

There are many "Melting" Temperatures and "Boil-off" Temperatures.

JMHO YMMV
by joshua
1 year ago
Forum: Hopping
Topic: IBU Test on Beer (to Help Determine Hopping Levels...)
Replies: 23
Views: 3970
United States of America

OFF TOPIC......

If you like Herbal Tea, Check http://learn.kegerator.com/how-to-make-hop-tea/

If any one thinks this is Strange, Celestial Organics Teas make this http://www.celestialseasonings.com/prod ... llness-tea

Check the ingredients.
by joshua
1 year ago
Forum: BIABrewer.info and BIAB for New Members
Topic: Unwanted Souring of beer
Replies: 3
Views: 921
United States of America

Your problem may be related to Acetic Acid Bacteria. Acetic Acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. What sort of thing do you use to Close the Fermenter? Your fermentaer seal may be bad. Do you have any M...
by joshua
1 year ago
Forum: Intermediate Brewing
Topic: Rye Beer and Rice Hulls
Replies: 14
Views: 2795
United States of America

Good Day, FWIW. Rye is Very High in Beta-Glucanase, which is a VERY STICKY Protein type Molecules.

Using a Step Mash at (98F to 131F)/(36C to 55C), for 20-30 minutes, will help breakdown these Amino Acids.

See http://howtobrew.com/book/section-3/how ... dification
by joshua
1 year ago
Forum: Electric BIAB
Topic: PID Issue
Replies: 5
Views: 1478
United States of America

Can you use a Voltage meter, with High Impedance, instead of a Serial Ammeter??
by joshua
1 year ago
Forum: Creating Your Own Recipes
Topic: Best style to show off Honey flavour
Replies: 16
Views: 2442
United States of America

TxPitMaster,

Here is a link to Wheat Recipes and Yeasts to use http://www.homebrewing.org/How-to-Make- ... _36-1.html
by joshua
1 year ago
Forum: BIABrewer.info and BIAB for New Members
Topic: Trapistmonk first wheat beer
Replies: 1
Views: 546
United States of America

TrapisteMonk, I found that only 10% Wheat of a recipe will give you Great Foam, and if the Glass is CLEAN, a Great Lacing. http://www.biabrewer.info/images/smilies/new/party0001.gif A link I have for Wheat beer Yeast is http://www.homebrewing.org/How-to-Make-" onclick="window.open(this.href);return ...
by joshua
1 year ago
Forum: Intermediate Brewing
Topic: Going Simple - 2
Replies: 6
Views: 1625
United States of America

aamcle, depending on the Diameter, and the length of the Tubing. You can put all but a few cm/inches of the hose into the Kettle, and when the tubing fills, block the end of the Hose that you holding, and pull the tubing out far enough to fill the NC/Fermenter. Be-Care-Fuul to NOT pull the Hot hose ...
by joshua
1 year ago
Forum: BIABrewer.info and BIAB for New Members
Topic: Porter..... what went wrong?
Replies: 7
Views: 1577
United States of America

Supernaut72, the nearly 5% Black Patent malt grain, will give an acrid taste to a Porter.Image It IS used in a Dry Stout.

A good Porter, is not usually a dry beer.Image
by joshua
1 year ago
Forum: BIABrewer.info and BIAB for New Members
Topic: Porter..... what went wrong?
Replies: 7
Views: 1577
United States of America

Supernaut72, what was the Percentage of "Black Barley" or Very Dark Grains did the Recipe used.

Those Very Dark Grains are very near "Burnt" during Malting.
by joshua
1 year ago
Forum: BIAB Recipes
Topic: Saison receipe
Replies: 50
Views: 10257
United States of America

Mally, the "round-trip continuously variable mash" is an Idea, to Mash in at 152F to start the Alpha Enzymes working, without disabling the Beta Enzymes, then letting the mash Cool to the best temperature for Beta enzymes to Work. The Alpha Enzmes will break the Starch into groups of 3 sugars, and a...
by joshua
1 year ago
Forum: Intermediate Brewing
Topic: Big Mistake - first batch I've ever dumped from fermenter.
Replies: 7
Views: 2026
United States of America

BDP, any left over yeast, can be killed and sterilized in the last 15 minutes of the Boil, and will be New Yeast Nutrient. http://www.biabrewer.info/images/smilies/new/fighting0023.gif The Bacteria from Sour Beer/Sour Dough, will also be Sterilized in the Boil. http://www.biabrewer.info/images/smili...
by joshua
1 year ago
Forum: Intermediate Brewing
Topic: Big Mistake - first batch I've ever dumped from fermenter.
Replies: 7
Views: 2026
United States of America

PP, the yeast packet failed and let Oxygen, and a Bit of Moisture into the yeast. The yeast did it's thing Slowly, and Decomposed. I have "Yeast Nutrient", that smells Cheesy. That is what Dead Yeast smell like. You CAN add that Cheesy Yeast to the Last 10-15 minutes of the Boil, to sterilize it int...
by joshua
1 year ago
Forum: BIABrewer.info and BIAB for New Members
Topic: American Honey Ale - Total Newb - Low ABV
Replies: 9
Views: 1461
United States of America

FatDog, if you have the "partial" wort in the fermenter, you could get some US-05, or another cheap dry yeast, re-hydrate it, and add it to the fermenter.

Even some Bread yeast, may get it started, to a Good Finish.

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