Recently won a red ribbon for a Strong Scottish Ale at the Kentucky State Fair.
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I have some clear (corona) bottles I was thinking of bottling a hefeweizen in. Is it correct that the negative affect of light on beer comes from the interaction with hop oils? If so, would that mean that a lightly hopped beer like a hef, would be minimally affected by light?
Here is a picture of my regulator, both gauges currently attached to the regulator need to be replaced. They are both screwed in very tightly. It doesn't look like a broken bolt extractor would work here. :scratch: I guess your supposed to use a wrench to grip the squared ends at the bottom of the g...
I was trying to replace the high gauge on my regulator, I was unsuccessful and in doing so broke my low pressure gauge. So I now have new low pressure and high pressure gauges, but still cannot get the broken ones off the regulator. Any advice out there on a technique, or tool used to get those SOBs...
So does that mean if you have 1/2 gallon of trub, you should add 2 gallons of sterile water to start?safebrew222 wrote:
The Yeast book recommends putting yeast solids in a sterile container with 4 times as much cool sterile (preboiled is fine) water
The recent threads on yeast starters, got me motivated to look in to washing yeast, something I have never done before. I watched a few youtube videos on it, and I have a basic plan. Any comments on it would be appreciated. 1. Pour about a half gallon of freshly boiled water on to yeast cake right a...
I have normally just pitched two yeast packs rather than making a starter. However I was recently told that it was a good idea to make a starter and pitch at high krausen, because it was beneficial for the yeast to be awake and actively eating when you pitch. I tried this a couple days ago. The airl...
PP..I'll ask the owner of the store more about the brewery, maybe I could even get to take some pictures of the equipment. I think one reason that sparging still might be best for the BOP (I like the term "you brew" by the way), is because most of the customers are going to be people who are just do...
I have always left the temp probe off the fermenter for the reason safebrew just talked about. You can let the air temp vary by several degrees and the wort will maintain a more stable temp because it is more resistant to temp changes than the air around it. I do find that during active ferment I ha...
Lumpy..He ties the bags pretty loosely and stirs (pokes at them) a lot, and I think that gets at the grains in the middle. PP..I can try, but I doubt I'll ever convince him not to sparge. Whenever I tell all grain people who don't do BIAB that I don't sparge, they always looks at me with a blank sta...
Right... changing the fermentation chamber by only 2 F and expecting a change would take a long time, if at all, depending on how fast the fermenting wort was heating. I think you answered my question though when you suggested using ice water to bring the temp down. If it would be fine to do that, t...
I am writing to ask for advice/opinions on using a temperature controlled fermentation chamber. I have an old upright freezer and a Johnson thermostat, that I use to control the temperature. I have noticed that the wort is pretty resistant to changing temp as compared to the air in the chamber. If s...
I was lucky enough to get a holiday job at a local homebrew supply store this season. The owner had just opened up a brew-on-premise, allowing people to brew beer using the stores equipment at the store. He was having the customers make extract kits, but after we talked for awhile, and I showed him ...
Over the past 4 or 5 brews I have found that using the wort pre-chiller as a second wort chiller works much better. I keep the two chillers attached in-line and just put what was the pre-chiller directly in the wort with my old wort chiller. The extra surface area seems to help much more than pre-ch...
I have to admit it's not so much the work and tweaking that compelled me to AG, but the greatly improved quality, so while I will happily continue to use BIAB for most of my beers, I would gladly do an extract brew if I knew the taste would come out the same. I am of course skeptical that the produc...
I brewed my first biab a few years ago and was so impressed with the quality over extract I never looked back. I have never made an extract dark beer before though (plenty of biab stouts). Does anyone have any thoughts or opinions on brewing an extract stout over AG stout? I thought there might not ...
I have found that a lot of times beer that did not have a strong alcohol smell by the time it made to my glass, did have sort of a "nose stingy" smell when in the fermenter. Maybe it's just the concentration of 5 gallons all right there at the same time that gives it that extra sting.
So,after the beer reaches final gravity I think it is common for people to let the beer sit for a while and let the yeast "clean up after themselves". You often hear experienced home brewers saying things like, "I don't use a schedule any more, I let the ale decide when it's ready". What I personall...
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