Search results

Brian, just today saw this thread, and read about your contamination issue. Also skimmed through the replies. I had a similar experience years ago with a stout that I brewed, and put bourbon-soaked wood chips into my serving keg before transferring the beer onto the wood chips. I believe you...

Yes, I believe, so that your original calculated 'after boil volume' is maintained the same volume which is the same volume as the 'in the fermenter volume.' I am not familiar with your Brewzilla equipment and calculation methods and so I hope my reply is clear in meaning.

How did your brew turn out and taste? Have you brewed other beer styles with rhubarb additions?

Thanks for the info. My goal is to decoct in my Anvil Foundry kettle and brew entirely in one vessel. I have done single decoctions several times the traditional way within a separate kettle meanwhile mashing in my Foundry. I found poor temperature control with the separate decoction kettle...

Has anyone performed a decoction in an Anvil Foundry or other all-in-one electric brewing system, and how have you done it?

Thanks CascadesBrewer, Bassman2003 , VikeMan, and Madscientist451. I will continue with my method for the yeast starter. I will be careful about sanitization, and not buy LME, DME, or canned starters.

Cascades, thanks for link because I am interested in that subject. Bassman, I am looking forward to your overview video. Regarding your question, please critique my answer: For ale yeast, the sitting time between end of wort chilling to pitching the starter into my wort is about 6 to 12 hours...

Thanks Cascades, I'll check this out. Also your YouTube channel because it has interesting content! Jag75, I agree with both of your items, I like the simplicity and results of the SNS method and haven't used my stir plate since. Bassman, both. I was purposely general in my post, because I...

Thanks Cascades for your critiques. I thought wort boiling was necessary for the brewing process for a number of reasons, and that is why I use boiled wort for the starters. Is "raw beer" a no-boil beer? I haven't read up on that process. I guess I am reluctant to put un-boiled wort in my beer...

The wort that I brew after boil completion of the beer I am brewing is cooled with an immersion chiller to upper 60's F, then further chilling on my basement floor - or in a water bath - or keezer depending on desired pitch temperature. This wort then "waits" for the vitality starter pitched at...

Please provide a critique of my yeast starter method. I am interested in learning potential problems I could have with this method. So far, I have done this method maybe twenty-some times total with lager yeast and ale yeast (no kviek yeast) without problems that I can detect. I use a glass one...

My Bitterøl brew ingredients and results: 48% Bestmalz Munich 6°L, 48% Bestmalz Pilsner 2°L, 4% Roasted Barley 550°L, 16 IBU of Spalter Select (60 min.), 3 IBU of Mittlefrueh (5 min.), 75ppm Ca, 3 Mg, 28 Na, 80 Cl, 85 So, 67 HCO, S-33 yeast. Mash: 152°F 60 min., 170°F 5 min. + sparge, mash pH...

Hey, thanks, all !! What is the chance that non-uniformity exists in fermenting beer? Is a sample drawn at the top approximately representative of the pH and specific gravity of the batch? I know that test sensors (such as Tilt and other branded hydrometers) are floating. This question likely...

Connected to the beer-out quick disconnect keg post with the original-length dip tube shortened about 1 inch? I was thinking about a keg lid with a third quick disconnect and a beer hose dip tube open-ended about mid-depth to reduce the amount of yeast cake in the sample. Or,? ?

Vike, I have no experience with pressure ferments. "I have read" that spunded pressures of about 10 to 12 psi are good, so that would be my pressure range. If that pressure is too high for sampling through an attached plastic party (cobra?) tap, your prior releasing pressure is a good idea.

Hello! I am asking for your recommendations. I want to obtain a beer sample from a corny keg pressure-fermentation. My preference is being able to do this while the keg lid is closed and the keg with a pressure in it. The sample size will need to be sufficient (±1 fl oz) for refractometer and pH...

Thanks Protos, I didn't think to look at Brewer's Friend.

Thank you Knox!

Thanks all, for a great thread! I'm soon going to brew the Dobbelt Bitterøl, or another Bitterøl recipe provided. Any suggestions for a water chemistry profile? I plan on using RO water, or RO diluted well water from my home, and added minerals depending on the profile. When I read this...

Larry, All great advice, thanks. For now, I'll not do a liquid solution of CaCl2, maybe in future. I understand now about the accuracy of pH prediction, and within 0.1 pH points being acceptable. I was unaware of this before. On my part, I was not trying to be critical, rather I was seeking to...