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   1. Lager in Garage

      by Valvefan, 13 years ago in Intermediate Brewing

      First post

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      Hi all
      
      I would like to make my first lager
      
      I don't have a fridge for fermentation temp control but I do have a garage and it's winter in Canada. I have a Cool Brewing insulated bag which can completely contain my fermenter bucket.
      
      If I get a temp controller and use it to control a belt style heater and put the bucket and heater in the insulated bag and put the whole system in the unheated garage... Would it work to ferment at 10 C And then lager at 4 C?
      
      Probably depends on temp in garage....

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      Bob brews,Yeasty
      Thanks for the advice chaps will let you know how it turns out.
      13 Replies
      13236 Views
      kingdomofkeg
      13 years ago
   2. Bottling English Barleywine

      by Valvefan, 13 years ago in Intermediate Brewing

      

      Hi All,
      
      I just brewed an English Barleywine and I have a question about bottle conditioning.
      
      I don't have a kegging system so I bottle condition everything. My english ale yeast (Wyeast 1318) was a fresh smack pack and I made a 1.5 litre starter and had it on a stir plate for 44 hours before pitching. The OG of the wort was 1.106. The fermentation was very quick to start and the kreusen was 30 cm (1 foot) high in 12 hours. I think that I had healthy yeast.
      
      Do I need to pitch more yeast prior...
      17 Replies
      17298 Views
      jrodie
      13 years ago
   3. Sharp's Doom Bar Clone

      by Valvefan, 13 years ago in Intermediate Brewing

      First post

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      Sharp's Doom Bar Clone
      
      So I'm in England and I tried Sharp's Doom Bar bitter. It's amazing!!
      
      I'd like to make a similar ale. Looking at old posts and using Beersmith 2 I have come up with the following grain bill:
      Marris Otter 3.8 kg
      Crystal 60 0.3 kg
      Roasted barley 0.15 kg
      
      Wyeast Whitbread 1099
      
      The hops could be Northdown, Northern Brewer and Perle.
      
      Can anyone advise on the timing of hops additions in a 90 min boil?
      
      Goals
      OG 1.040
      FG 1.009
      IBU 22
      ABV 3.8
      colour 24 EBC
      
      Thanks
      
      Valvfan

      Last post

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      Hi Valvefan
      I've been keeping my eye on this thread but I doubt that you will get any meaningful feedback! Unfortunately I haven't tasted Sharp's Doom Bar bitter and even if I did I doubt that I would have been able to even come close to guessing a the composition of the hops additions.
      
      That being said, I've attached a calculator that should provide you with a starting point in playing around with getting a recipe together. The hops additions are pure guesswork, but the IBU's are in the...
      1 Replies
      5173 Views
      lambert
      13 years ago
   4. Beta Glucan Rest for Flaked Oats

      by Valvefan, 14 years ago in Intermediate Brewing

      First post

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      Hi all,
      
      I'm going to do a full volume BIAB for an oatmeal stout in a 60l gas fired pot.
      I have read that a beta glucan rest for 20 minutes at 44C will reduce the gumminess of the mash (John Palmer's book)
      
      This is the grain bill?
      3.6kg of 2 Row Base Malt
      0.23kg of Black Roast Barley
      0.23kg of flaked barley
      0.23kg of Crystal 60L Malt
      0.23kg of flaked oats (quick oats)
      
      Is it reasonable to put all of the grains into the bag in the pot and heat to 43C then rest 20 min then heat to my mash...

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      +2
      
      I don't have a good feeling for when its necessary, I guess it depends on how long you want to wait for the bag to drain. If you have a nice sky hook or can wait a long time, then you might not ever need one. Dunno. Skip it this time and you might get a better feeling for it.
      3 Replies
      5651 Views
      BrickBrewHaus
      14 years ago
   5. Carboy or plastic pail with lid for primary?

      by Valvefan, 14 years ago in BIABrewer.info and BIAB for New Members

      First post

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      Hi All,
      
      I have made 3 batches of beer now and I'm having a great time.
      
      I have noticed that a lot of experienced brewers use a glass or PET carboy as a primary fermentation vessel.
      
      What are the pros and cons of using a carboy vs a plastic pale with a lid for primary fermentation?
      
      How big a carboy is needed for 5.5 gallon batches?
      
      Thanks!

      Last post

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      VF,
      
      Great advice from the above comments. I frement in plastic as Bob does. Ive never broken a 6 gal carboy, but I dread the thought of that! The only thing I would say about plastic is that if you think that its time to replace it, do it!
      3 Replies
      4681 Views
      2trout
      14 years ago
   6. Kolsch yeast

      by Valvefan, 14 years ago in BIABrewer.info and BIAB for New Members

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      Hi all,
      
      I have a Krispy Kolsch in secondary fermentation. There is a mild sulfur smell coming out of the airlock along with a beer and hops aroma. I also noticed the sulfur smell when I made the yeast starter with light extract.
      
      Is the sulfur smell typical with the Wyeast Kolsch yeast?
      
      Thanks

      Last post

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      Thanks thughes,
      
      The Irish Ale yeast I used for a dry stout didn't produce any sulfur smell.
      
      Valvefan
      2 Replies
      3891 Views
      Valvefan
      14 years ago
   7. What size fermentation vessel?

      by Valvefan, 14 years ago in BIABrewer.info and BIAB for New Members

      First post

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      Hi all,
      
      I did my first all grain (a Krispy Kolsch)2 days ago and I used the full volume BIAB method. I made a yeast starter and used a stir plate and OMG the fermentation really took off! the air lock got blown right out of its hole and foam was pouring out. I rigged up a blowoff tube and submerged the output in a big jug of water and things are bubbling, growling and chugging along.
      
      My questions are;
      1-How big should my fermentation vessel be for 23 or 24 l of fermenting beer?
      2-Should I...

      Last post

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      Thinking of getting the fermcap myself.
      
      The krausen really depends on the yeast strain, beer and how vigourous your ferment. I've seen WY3068 nearly double the size of the brew with krausen.
      
      I sometimes do 20L in 25L buckets, and yes, I do need a blowoff sometimes.
      
      And I've recently begun doing 60L in 60L fermenters (about 5L of headspace).... no where near enough room for a vigourous ferment.... but the blow-off helps, and, I want to try the fermcap
      5 Replies
      6108 Views
      stux
      14 years ago

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