Howto? This is where you post question on Howto do something. Mash. Boil. Starters. Dry Hop. First Wort Hop. etc.
Posted June 6, 2011 - 3:15pm by Spacecamel
If I've got a regulator set to 1psi, and I attach the output of that regulator to a vacuum with a negative 2psi, does the regulator increase the flow to account for the vacuum? Is there a limit to how fast the gas will flow to account for a vacuum?
Posted May 4, 2011 - 10:10am by Spacecamel
Hey People!
Here's the situation: I've got to move in a few weeks to my new place. I've got my first Flanders Red getting funky in a closet where it was to remain for a year or two without any interruptions. Problem is that my renters may not want to have a buggy little monster aging in their storage space, so I've got to move it. It has a nice pellicle and has since I got back from my deployment. If I lift this sucker out of its cave, into my car, and into a new home, I'm pretty sure that I'm going to break up the pellicle and have it sink.
Posted April 24, 2011 - 9:23pm by jaimeloco
Hey friends, This is a first for me.
I brewed 2 batches on wednesday. No issue with the first, but my second batch is doing something I have never seen before. The bubbling from the lock has slowed to about 1x per 20 seconds, but the krausen is still really large and is not falling. I believe I pitched the yeast when the beer was in the upper 60's (maybe 68 degrees). Also, there is no wheat or other adjuncts which generally create head retention. Beer is nothing but marris otter, chocolate malt, and sugar. Anyone know why this may be going on?
Posted March 18, 2011 - 9:30am by bstemwell
The following site has a great manual by the Oregan State University on controlling pest viruses etc for hops. It's 90 pages with great pics. Oh Ya, it's free
http://ipm.wsu.edu/field/pdf/HopHandbook2009.pdf
Posted February 15, 2011 - 10:36am by Spacecamel
Ok, Guys and Gals,
Here's an interesting hypothetical. Let's say that I've got this friend who is trying to brew somewhere that he's not supposed to...say Iraq, for example. Now if by some chance that this were the case, let's suppose that he's got a very limited window of time where he'll be unsupervised per day. If this friend of mine wished to steep his specialty grains for his APA (maybe a mild IPA, but I digress) the day before the actual boil, what would be the implications?
Posted February 5, 2011 - 10:48am by SoCalHopHead
Hey Guys! I'm looking for some insight please. I brewed an all-grain Belgian IPA last Sat. My OG was 1.060. I just checked it today & it's 1.020. Is it possible that I have a stuck fermentation? If so what's the best way to get it rolling again? I normally see my FG at around 1.010 to 1.015. It's also a little on the cloudy side. It tastes & smells good. Please let me know. Thanks!
11lb. Am. 2 Row
3lb. Cara-pils
1lb. Crystal 20L
1lb. Munich
1lb. Golden Light DME
1oz. Nugget
1oz. Centennial
1oz. Columbus
.5oz. Centennial
2oz. Nugget (Dry-Hopped)
WLP 570 Belgian Golden Ale
Posted February 3, 2011 - 2:17pm by skwait
I read some blogs about how people were using a part of a drop of olive oil into wort when adding yeast would help greatly in fermentation. Even New Belgian Brewing is experimenting with it for their batches. I pitched yeast into a few corny kegs I'm fermenting in last night around 11pm and used a sanitized toothpick to drop the tiniest amt of OO in, and I've never seen a fermentation this aggressive.
Posted January 23, 2011 - 10:15am by jaimeloco
So I came home last night to find a stout I had brewed the day before was overflowing through the airlock. I removed the airlock, cleaned it, sanitized it, and then put it back on. Before putting it back on, I dumped out about a half gallon of my beer to lower the volume and stop the overflow. I tried to do it carefully so as not to disturb the Krausen or whatever bed had formed at this time, but I know that mixing had to happen to some degree. The batch had an OG of 1.059, and the fermentation was VERY rigorous (bubbling in the three piece airlock at a rate of about 5x per second).
Posted July 26, 2010 - 3:54pm by crashlann
Brewed a Ruination Clone, after 2 weeks of bottle conditioning 3 out of 4 bottles were less than optimally carbonated. Now 2 weeks later, theres not much difference. i opened one two nights ago, and it was perfect, almost like a Trippel. Today, I opened one, completely flat. It actually still tastes very good, I am still drinking it, but Im wondering what went wrong, this recipe called for adding 1 1/4 cups DME just before bottling, which I did.
Posted May 27, 2010 - 9:48pm by Der Bierminator
I used Shauns recipe for Belgian Candi Sugar. I made a Tripel the was per boil 1.092 SG, after it came down to 1.064 SG. I pitched WLP575 on it and had a bit of a blow out in the fermenter, so we put a blow off tune in it. It really is an almost violent ferment, its quite awesome. So tonite I did teh recipe Shaun posted about, added it after 24 hours after initial pitching, I swear it the process got even more active almost immediately. I cant wait till tomorrow to add the 2nd lb of BCS.
