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   1. Is this boil too pathetic?

      by Kangarooster, 7 years ago in Bags, Mashers, Thermometers, Kettles etc.

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      I want to buy the electric kettle he is using but after seeing the boil with 20 liter of water I am not sure... Also I can't see any insulation. Maybe it will work better with the lid partially on, but I have assume the worst.
      
      Costs approx. $160.

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      My boil isn't much stronger than that (and not because I'm limited in heat power). I boil with the kettle semi-covered, and then I uncover it completely during the last 15 minutes of the boil.
      
      If I'm using a pilsen malt I aim for a boil pH of 5.6 to speed up the SMM->DMS conversion and lower it to 5.1-5.2 during the last 15 minutes of the boil to get good protein coagulation.
      1 Replies
      12846 Views
      tizoc
      7 years ago
   2. Is there any point in using aroma/noble hops for bittering?

      by Kangarooster, 10 years ago in Hopping

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      Hello,
      
      As I understand it, hops added in the beginning of the brew mostly contribute to bitterness - other flavors diminish due to the heat and time spent in the kettle. Still I see many recipes calling for early additions (sometimes even as FWH) of noble hops, when in fact one could use a fraction of the amount by adding bittering hops, such as magnum, with over twice the %AA. This saves money, both because bittering hops are cheaper (at least where I live) but also due to the fact that you...

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      Traditionally some of the higher AA hops were not available. Some folks want to stay true to some historical styles so they will use these lower AA hops.
      I personally us Magnum unless I am brewing a pilsner or something else that calls for low bitterness.
      3 Replies
      12786 Views
      Lumpy5oh
      10 years ago
   3. Removing trub (boil to fermentor)

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      • 2

      by Kangarooster, 10 years ago in Intermediate Brewing

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      Hi,
      
      I usually get a lot of trub after the boil and I was thinking of pouring the last liters into PET bottles to let it settle for a couple of hours in the fridge, and then add it to the fermentation bucket together with the the rest of the wort. Maybe I can add a little bit of yeast to the trubby wort, say .5 grams to protect it from being infected.
      
      Would this be a bad idea?

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      Thanks, I will take a look :)
      26 Replies
      35332 Views
      Kangarooster
      10 years ago
   4. English style ale - some input would be appreciated

      by Kangarooster, 10 years ago in Creating Your Own Recipes

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      Dear all,
      
      I would like try an english style ale, and was wondering about the following recepie listed below. What are your opinions, would it be OK or should I change something? I am still pretty new to brewing so I hope you can set me straight.
      
      IBU: 39.5
      OG: 1.043
      VIF: 13 L
      
      1. Grain Bill
      Inspired by special bitter recepie by natept:
      
      Pale Ale Malt 86.9%
      Dark Crystal Malt 5.4%
      Brown Malt 2.7%
      Wheat Malt 5%
      
      2474 g total
      
      Wheat malt is for head retention. I have some munich malt I can throw...

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      BDP: Thank you for your suggestion!
      4 Replies
      7897 Views
      Kangarooster
      10 years ago
   5. 'Water Added before the Boil' vs. 'Water used in a Sparge'

      by Kangarooster, 10 years ago in Full-Volume Variations - FVV (diluting and/or sparging)

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      Hello,
      
      So if you're going to add water before the boil, why don't you just use that water to sparge with? Why would anyone, ever, want to NOT sparge? Am I missing something? Because both options are available in Biabacus. I can understand if someone wants to add water during the boil or in the fermentor, however the only difference between adding before the boil and sparging is that in the latter you pour the water through your grain bag...

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      I will look in to it PistolPatch!
      
      Thanks all for your replies - much appreciated! :)
      10 Replies
      19563 Views
      Kangarooster
      10 years ago
   6. 3 gallon batch - can I use the whole vial without starter?

      by Kangarooster, 10 years ago in Fermentation (Wort to Still Beer)

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      Hello,
      
      I will do a 3 gallon batch of Hefeweizen for my next brew and I wonder if I can pitch the whole Wyeast 3068 pack without making a starter? According to their webpage, the Activator yeasts are designed to be used without any starter for beers under 60 OG (mine is 48) for 5 gallon batches, so I am afraid that I will overpitch. However according to mr malty I should be OK.
      
      What do you think? Maybe I should not use the Activator nutrient?
      
      If using half the vial, can I save the rest in the...

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      Thanks for the feedback,
      
      I took a reading just now: 1.012 (OG=1.044). I tasted it and it tasted fine (although a little more watery and bitter than I had hoped for).
      14 Replies
      24676 Views
      Kangarooster
      10 years ago
   7. American IPA recipe - Would appreciate some help

      by Kangarooster, 10 years ago in Creating Your Own Recipes

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      Hello fellow brewers,
      
      For my third brew I am planning a super hoppy American IPA. Since I am new to all this I would very much appreciate some help.
      
      For my malt bill I am thinking of using Munich Malt and Pale Ale Malt, something like this:
      15 % Weyermann Munich Malt I
      85 % Maris Otter Super Pale Malt
      OG: 1.65
      
      I wish to utilize the hops that I already possess, which are Magnum, Citra and Centennial, in addition to Cascade which I buy.
      I need some advice on the hop bill. I will use Magnum as...

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      All my best IPA's have been 90% 2-row and 10% crystal (maybe with some Munich or Victory thrown in)
      
      I like the hop bill - not too bitter but plenty of aroma and flavoring additions
      7 Replies
      9376 Views
      Primavera
      10 years ago
   8. I want 23 liter batch size but my kettle is only 25 liter

      by Kangarooster, 11 years ago in Measurement, Mathematics and Records

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      Hello!
      
      I will soon make my second batch of beer. My first batch only ended up with 7 liters, but I want to make more this time. But as the title says I am currently limited by my small kettle.
      
      What I am wondering is if there are any drawbacks to using a full scale (23 l) recipe with regard to grain amount, but utilize less water for mashing (i.e. make a more concentrated mash), and then gradually add boiling water to the pot during the boil step in an effort to arrive at a final batch size...

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      Thanks again. For my next brew I will try this. :)
      16 Replies
      27457 Views
      Kangarooster
      11 years ago
   9. Did I not add enough yeast?

      by Kangarooster, 11 years ago in Fermentation (Wort to Still Beer)

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      Hi!
      
      For my first brew I ended up with a gravity reading of 1.018 after one week of fermentation, and when I checked again after two weeks it was still 1.018. Since I was doing a small batch I only added half of yeast package (I made 10 liters). The beer had an OG of 1.052 and the yeast I used was Mangroove Jack's M79. It's worth mentioning that I didn't re-hydrate the yeast before I pitched it and it stopped bubbling after 3 days. Also the temperature fluctuated in the room, maybe in the...

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      I will do that, thank you for your help!
      11 Replies
      20312 Views
      Kangarooster
      11 years ago
   10. Beginner needs help/comments on APA hop bill

       by Kangarooster, 11 years ago in Creating Your Own Recipes

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       Hi,
       
       I am planning of doing an APA brew with Centinennial and Citra hops, and I would be happy to get some comments on my hop bill. This is the hop bill I have in mind:
       
       @60: Centinennial - 15 IBU
       @15: Centinennial - 9 IBU
       @10: Citra - 8 IBU
       @5: Citra - 5 IBU
       @1: Citra - 1 IBU
       Total 38 IBU.
       
       Then I will add more Citra during cooling and then dry hop with some more, however I am not sure how to calculate the IBU gain during flameout additions and dry hopping so I don't know how much to add. I...

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       thuges: I see, thank you. Yeah I hope it will be tasty :)
       4 Replies
       6184 Views
       Kangarooster
       11 years ago

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