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I’m going to make a BJ’s Jeremiah Red clone which is described as an “Irish Red with the richness of an Old Ale” and I’m trying to decide on the yeast.
I like the London for the attenuation, the Irish Ale seems the safest, but Denny’s yeast looks interesting.
What sayeth the green board?
Hello all, I’m trying to learn ideal gas law as it pertains to beer with Dr. Fix’s book Principles of Brewing Science.. I’m having trouble.
I am staring at a “5 pound” CO2 cylinder @ 800 PSI @ 20 c (or 293K) and I’m not getting real numbers for the area of the tank (trying to find the area of the “5 pound” CO2 tank) . can anyone help?
Thanks!
In past batches w/ specialty grains I have always used a old box coffee grinder. This has worked well. Today I just got a new roller mill in the mail. My question is should I continue to grind the grains for steeping or should I start using the new mill?
Looking for some good summer ales…Anyone have a good extract recipe for pool-side beers?
I revived two old yeasts I had (British Cask Ale and West Yorkshire) to brew up a bitter and a mild. When I racked into secondary, I saved the slurry in sanitized half gallon jars. I got a nice separation of the clear wort and a slurry on the bottom. The slurry takes up 3/4 of the jar and the clear wort is the remainder.
My problem is that I don’t see a clear separation between what I have read is to be three layers. The jars have already been refrigerated.
I was thinking of bring them up to room temp, mixing, and trying again by refrigerating for an hour to see what happens.
At this point, is it worth the trouble or should I just take the whole slurry and pitch on top of it for the next two batches?
Any suggestions/ideas?
So I didn’t brew a thing for over a year. I looked at my gear, and every now and then had a bottle of something, a mead, or stout. But for many reasons I couldn’t pull the trigger. That time is now over. I have a nice-looking stout in secondary, and a fat batch of yeast ready to rock another brew, hopefully enough to blow an airlock off the ceiling. Here’s my notes from the brew I just finished. I have yet to properly pull of an all-grain brew, so I’m sticking with something I’ve made before that tasted great.
Target OG is 1.090
Target FG is 1.020
Steeped grains @15min at 175dF
boil
stir in sugar and LME
boil 60min
Magnum @60min
Mt Hood @0
aerated 20 min shaking in carboy
pitched WLP0001, no starter, right out of vial
fermentation took well, even without big yeast starter
racked to secondary at 15 days, fat smooth yeast bed, tasted good, not as much chocolate as I thought it may have, very little “homebrew” taste, pretty nice
racked primary @75dF OG 1.085
racked secondary @74dF SG 1.020
according to dave’s dreaded homebrew calculator, my OG is 1.0868391247479279
my SG at secondary is 1.02146573461599
and my ABV % is 8.65729334950767
also, a 12oz bottle of my beer (right now) has 298 calories in it. that is a fat drunk.
I’m jacked up to get back on the horse. I’ve got my eyes on a mead next, but I have a ton of yeast from this stout and was thinking another big beer would be a tasty idea for the coming burning hot days. Any suggestions?
Posted: by Traquairlover (27 minutes ago)
Does anyone know what happened to Graham Sanders and his Craft Brewer Radio podcast? He hasn’t posted since December and I always enjoyed listening.
Posted: by earthboundagain (16 hours ago)
Posted: by eveninghawk (19 hours ago)
Hi guys. As the title says– I am a cheese-maker trying to venture into beer-making.
As I was perusing the forum I couldnt help but notice that the same equipment used to make beer was virtually the same as the ones used to create cheese, and wondered if I could make use of both hobbies at the same time.
Now– as I am a newbie to beer-making, and I dont quite know the essentials, nor what pieces of equipment I need, but I DO KNOW that I would like to set up what I’ve been told is an “electric HLT”– like this one:
http://www.brewboard.com/index.php?showtop…p;#entry1063393
Reasons for being is that this is the exact type of set-up I need for cheese-making that could also help aid me with creating beer also. Having a set-up almost directly identical to the one in the link I posted is really like killing two hobbies with one stone. Which is perfect for me.
So now– I guess the only question to be asked is– how do we get started from here? Should I go out and purchase a keg or something?
Good evening — at least for me it’s evening,
My brewery just started our brewers blog. Hopefully some of you guys will check it out, leave comments, and even come to visit some day. 
First post!
I’ve had a bad time brewing since I moved to Michigan from Oklahoma. It used to seem so easy!
Well, I realized after my second MI brew that my plastic primary fermenter had been damaged in the move. So, I bought a 6 gal glass to replace it. A year later and I’m trying again.
When transferring my wort to the 6 gal, I didn’t add enough water to top it off (evidently). I should have made a 5 gal mark, I know.
So, when I transferred it to my 5 gal secondary, it looks like I’m a gallon or so shy. I called the local brew store and they said I’d need to bottle the beer asap so that oxidization doesn’t wreak havoc. I transferred to the secondary yesterday. Today the beer has now been fermenting for a week. I’m hoping to bottle next weekend if hydrometer readings are good.
Any tips? Am I screwed?
Hi all,
I am in the process of soaking my kegs in PBW and wanted to take the popets out and soak them in PBW as well. I took a trun or two with a wrench and can’t get them to break loose.
Are the posts reverse threaded (i.e. Leftie Tightie, Rightie Loosie)?
What’s the best wayt to do this?
I have 2 types of whole hops from Freshops and they are Mt. Hood and Vanguard. Both bags of hops weigh around 24 ounces. I bought these hops over 2 years ago and they are in the factory silver film sealed bags and they were stored in a cool place. I made a 11.5G batch of Bohemian Pilsner four weeks ago and I bumped up the Mt. Hood hops to compenate for IBU storage loss. When I opened the Mt. Hood hops bag, the hops were a little faded and there was a mild hop scent also they did not have a strong taste like a hop pellets. I racked over the Bohemian Pilsner last week and it still is pretty green tasting but hoppy.
Has anyone else brewed with 2 year old Freshops?
Posted: by Dadi (20 hours ago)
I have had this vision for a few years and I finally pulled the trigger. I went from this with a double draft tower on a small fridge…
To this where I used my full-sized “spare” fridge in my beer closet (on the other side of the wall from my bar) as my serving fridge and I put the taps through the wall…
I had the tile & grout from a recent project and my old draft fridge will now be my place for storing cold, carbed kegs so I went from 2 beers on tap and 3 waiting to 4 beers on tap and 2 on deck! Ka-Ching!
I normally use Wyeast products and never use a dry yeast - could I reuse the cake afterwards for my next batch.
Do I need to rehyrate the yeast before using?
Just gave a homebrew to a friend. He asked if it has any sulfites in it. I didn’t know what to say. It’s the same old pale ale I’ve brewed for years that tastes great to me. I add gypsum to the mash.
Thanks
Posted: by seedsofchaos (1 day ago)
Posted: by nriech (1 hour ago)
I am making the porter recipe out of the Palmer how to brew book. All extract w/ specialty grains. I have pilsen, dark and amber DME. The recipe calls for half in the boil and half at knockout of LME. Should I mix my 3 DME, divid in half and follow the recipe?
How many of you go this route?…Is the Tee strong enough to withstand the weight of the mash…Seems to me that it would press closed due to the weight of the mash..or is the inside of the Bazooka Tee reinforced?
I have a 55 gallon blue food grade barrel that I would like to do a large batch of 40-45 gallons with. I will likely be doing a RIS and if I can get my hands on a fresh whiskey barrel, I’ll use it for conditioning. I plan to put the barrel on a pallet where I have access to a forklift to elevate and siphon.
Now, to the question (comments on the above are welcome too), what’s the best way to get this done when I only have the capacity to brew 12 gal. batches? I was thinking that I would start out with the first 12 gal. batch and pitch a big starter on it. Then, wait a couple days, brew another 12 gal. batch, and add it to the barrel fermenter. I would do this 2 more times waiting 2 days between each brew, doing a large scale step up. Would this work? Is there a better way (besides a larger system)?
Hey guys,
I was wondering if anyone would know why I wouldn’t have any fermentation after 14-16 hours when I used a starter. I made a huge starter of about 2 litres for 2 batches of IPA(5 gallon batches). I pitched about half the starter into each carboy and haven’t seen any activity yet. The starter was active and extremely robust. Maybe I am just being impatient but I have never had this problem before.
Oh yeah, temps were all in the 70 range.
Any suggestions?
So to clarify I pitched about 1 litre of starter into each 5 gallon batch.
Cheers,
Sean
Here’s what I came up with for a HERMS brew system. Let me know if I missed anything, have things I don’t need etc.
http://www.brewboard.com/index.php?act=attach&type=post&id=454
Posted: by thedindaniel (19 hours ago)
Posted: by Steamhead (45 minutes ago)
not sure if this is a bad sign (the sediment on the sides) or im just not used to seeing it. the beer is a kit beer so i dont have much i can say about that. it does have a pound of honey in it which i have never used… well any input you all have id love to here.
i’m working on a Berliner Weisse, and it seems everything i read is different. i got a Wyeast 5335 Lactobacillus Delbrueckii pack and made a starter. keeping it at 95 degrees on my stir plate with an electric fermentation heater. so my questions are… am i totally wrong to do this? and can i chill the lacobacillus starter to separate it like i would with a yeast starter? this is my first time using Lactobacillus and making a Berliner Weisse.
i think my plan is to split a ten gallon batch into two 5 gallon carboys and pitch one with a white labs german ale/kolsch yeast and the other with the Lactobacillus, and then mix before bottling.
thoughts?
thanks!
-mike brenner
