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I got around to bottling today. FG 1.011 so pretty close to calculated 7% ABV. The sample I used for measuring tasted better than any other beer I have ever made so maybe it was my tap water? I'll wait a month and try one carbed and cold to give a good comparison.

I worked at a retail store when I was younger for many years. Adjusting the mill to a finer crush probably means nothing, most likely. The chances they actually do anything differently is minimal. When customers would ask to have iron pipe threads cut extra deep we would just take extra time and do ...

I threw it into the calculator and used some assumptions and came up with this. If you want to end up with 5 gallons of beer into bottles/keg which is about 20L or 5.3G in the carboy (pushing the limits of a 6gal unless fermcap) you would get about 1.055 starting gravity using exactly what you have ...

Congrats that it went well. Wirfloc tablets at 15min to end of boil and a good stir and long wait usually help make the wort pretty clear. I try to take my sample from the clear wort after it has settled. I do chill with an IC though as I'm worried about what happens to my flameout hops since most o...

I like the document and it has given me some things to think about. If for instance you do want to brew with distilled water. Would you suggest adding of anything to that water? I know its possible to ferment with unadalterated distilled water, but would you want to as a matter of taste? For the pri...

Well I went ahaid and brewed the other day using the 4+1tsp. The wort tasted good, but it usually does. I didn't use baking soda I figured that was a bad idea but I don't think the water will be alkaseltzer using those ammount of salts in distilled water. I added that much salt to 8 gallons mind you...

Well as I don't like my local water I think I will do this experiment and use it as a baseline to make further adjustments. I'll use 4tsp of the salts 1tsp of CaCl2(from cheesemaking) and 1tsp of baking soda for RA. This leaves my brewing water with, per 5 gal, Adjusted Water: 142 Ca, 15 Mg, 310 SO4...

Rather than buying a huge ammount of different minerals and salts I decided to get the burtons as good starting point and it seems the burton salts are different between brands. The brand I have listed the exact makeup unlike some others but I think the makup is a pretty close match to what some peo...

Salts and distilled H2O

So I'm going to make A Bell's two heart clone. I bought enough distilled h2o to do the whole brew but I picked up some brewcraft burton water salts. I have had awkward bitterness in my other high ibu beers using my tap water, which being from milwaukee should be good enough for a pale ale. Any one g...

It would depend on the width of your pot. If its thin and tall you will have a much greater head space with 9L but if it's wide and short 9L will be much closer to the top. You want IMO about 2-3 inches but Fermcap will help you out if you use that product. You also need room for the grain and the c...

There's a few really good e-books on biab and even some photos/videos that might help. I would start with known to be delicious and room for error recipe (pale ale/cream ale) for your first few brews till you figure out all the kinks so that you don't loose the morale and it helps you target the thi...

I find your strike temp goes up quite a bit after you turn the burner off. At least in my stainless pot theres a lot of "heat potential" left in the 1/8" of stainless that brings the temp up sometimes as much as 4-5F so I like to wait a bit and stir. Ironic as it may seem hot and cold water hate to ...

Try belgo from new belgium if you have not yet Shibolet. I say it's quite good for an IPA and I usually hate IPAs for their bitterness. I did hit my numbers and I got good attenuation. I can't remember them, hopefully I wrote them down somewhere but I usually don't give much attention to them. Only ...

Hi Nick, Thanks for your question regarding Belgo IPA. It seems you’ve identified a typo on our website! The OG for Belgo should be ~16.0, not 19.5 Tastes good so far, not carbed up the last time I tried one after 2 weeks in bottle I'll try another one after it's been 4 weeks in bottle. It was cryst...

Simethicone is also used in the fermentation process to reduce the shearing of proteins by agitation.
So now the debate is Gas-x vs fermcap

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