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"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....

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...

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...

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 ...

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 ...

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...

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