Search found 182 matches

Go to advanced search

Display posts from previous
Sort by

I'm pretty sure I made a post here earlier, am I mistaken? My laptop crashed earlier and I wasn't sure if I had pressed send, and cos there's a power issue with it I can't check if the browser is still open with my well considered post. I'm on the wifes netbook now.

Oh to your other question, the Germans use lactic acid or acid malt to acidify their mashes. Sorry I neglected to mention that in the earlier post. So lactic would appear to be the one to go for. That said, I believe that CRS is a mix of hyrochoric and Sulphuric acids from what I have heard.

Apologies for jumping on this thread but I had a question specifically for EoinMag. I notice above you treat your "Dublin" water above (I'm a Dub in Paris) with CRS and DLS. Have you tried Citric acid before with your ales/ lagers ? Or anythig else ? I've checked the Paris water and it's very simil...

Lylo wrote:I would taste it out of a dirty toilet bowl at a Grateful Dead concert if it was available. :yum:

If you drank out of the toilet bowl at a dead concert it's possible you'd have to take no other psychoactives for a week or two....:)

I hate to sound elitist or snobby about this, but you have not tasted OSH until you've had it from the cask in the UK. The bottles are nothing compared to it, in fact I don't even like the bottles and the cask is one of my favourite mass produced real ales.

Well the next time I do a lager there will be two prerequesites, I will have all of my kegs and bottles full first and then I will do two brews at the same time and fill my two fermenters, meaning 120-130l of lager at once, the time is the same so I may as well.

Tried a bottle of this tonight after about ten days in the bottle. There is still a lot of active yeast in it, but knowing that the real thing in Czech when fresh is served cloudy I can live with drinking a pint or two of it cloudy. In any case it's coming over a lot nicer now that it's carbing up a...

Callum, England can you PM me about your CustomBIAB order?

Sorry to bring up business on here, I realise it's taking a bit of a liberty. My wife has had an order from someone called Callum giving BIABrewer as their referral link, but it looks as though your university spam filter is blocking the email she's tried to send to you. Can you send me a PM so we c...

I have a pH meter, but I concentrate on KH testing and Ca testing and then treatment using the aforementioned CRS (Carbonate Reducing Solution) and I add some DLS ( Dry Liquor Salts) also from Brupaks which gets my Calcium to the right level. I then trust that the mash pH will swing into line and do...

Great read Eoin! It's great to learn from your mistakes, especially since I want to brew a pils sometime this year .. thanks!! :) I hope it tastes great for you, but just in case it has a bit of banana-estery flavors, I'll get rid of this thing for you .. just ship it my way ;) It's only very very ...

Ok 8 and a bit weeks at 1c, this is well and truly lagered. That said, I bottled it at the weekend and undid some of my hard work on the lagering front. I made a 5l minimash to prime the solution with, bottled it and it's back into the fermentation chamber again in bottles at 13c to carb up. I'll be...

I use VWP which is a chlorine/oxy type white powder. It does a really really good job of cleaning crud and is especially good in stuff you can't get into to physically clean. I rinse that with water and then hit the lot with star san, which also gets rid of the need to rinse it very well and cleans ...

I have to admit that I'm very very fussy about clear beer, I can't get on with the idea that beer should be cloudy/hazy when it's out of style, it drives me crazy. But then it's a case of horses for courses I suppose.

It sounds to me like you've started with a very large wort for reculturing stubby dregs. I'd have started a lot smaller than 600ml, like say 100-150ml for bottle dregs and then step it up to a litre then two and so on. I've done the Coopers reculture once when I was still on kits, I don't think I'd ...

Chill haze is where some soluble proteins become insoluble when the temperature drops. If you keep the temperature low for long enough the haze will eventually precipitate. The test to see if this is the problem is to pour a glass and let it sit out at room temperature, around 12-13c it should disap...

Two rules, Single Malt and Single Hop, SMaSH. Nothing else is determined about the style, I just did a pils which would be a SMaSH, just pils malt and Saaz.

The carbonates won't cause an issue they are the right side of the mash, water chemistry at this point has become all but irrelevant. I don't agree with this Eoin. The mineral composition of the produced wort can make a more or less desirable end result, since the pH and disolved minerals change an...

Go to advanced search