Beer Feeds

Posted: by sethmeister (2 hours ago)

I just want to make sure. I thought this was a non-rinsing sanitizer, but it does not say it on the bottle I received. I just wanna make sure my brew isn't ruined by not rinsing my equipment after I use Saniclean.

Thanks again in advance.

32Qt SS - $49.49 + $6.99 shipping

I'm open to alternatives - like if anyone knows somewhere to get kegs for keggles at a much lower price than this or if I could get a keggle already done up for me at a price lower than this. I'm not trying to show off here with the SS. I just want something that is truly functional, durable, and easy to clean.

I add gelatin as a fining to all my pale-colored beers at kegging time (1 pkg of Knox bloomed and boiled in 2 cups water). This has always resulted in jewel-clear beers for me.

When making lagers, I go from primary to keg and lager in the keg. Am I doing anything to hamper the lagering process by fining with gelatin at that time?

What do y'all think?

We've got one of those Heineken beer coolers at work:

http://www.amazon.com/BeerTender-Heineken-...p/dp/B00132J8RA

I was wondering if anyone has hacked it to pour homebrew off of a corny keg. If so, what are your experiences?

I want to use an old copper coil wort chiller and put it inside the cooler part where the 5L keg usually goes and then have a hose go outside to connect to my corny keg and then hook it all up to the tap that is already on the thing. I just have a bunch of excess beer and thought it would be nice to bring some into work, but I want it cold. And come on - only heineken??? Ideally, I could set this up with minimal intrusion so we can revert back to the Heineken kegs when I am tired of supplying my coworkers with with free beer!

thanks

scott

One of the best things about GABF is that people from all over the world come to Denver to, ahem… talk business. We had the pleasure of meeting our distributors from Sweden and talk some shop over a couple pints. And guess what! We’re HUGE in Sweden!

This question originated from a dispute between my girlfriend and I. She wants to give some of my home brew to one of her coworkers. I suggested that she take some to work and store it in the fridge until she can give it to him. She said that wouldn't fly.

I have worked in two incredibly lenient places and will soon be working from home, so beer is always available at work if I want. Maybe I'm lucky and out of touch with the "real world", but I want to see the breakdown of how beer is allowed in the work place from a larger group.

Brewed my first all grain Sunday....APA...og 1.042
Gravity today (Thursday) 1.01
Should I worry?
Thanks

Looking to make a clean, snappy, hoppy lager with just a hint of sweetness from some honey malt.
Someday I'll make the switch to all-grain, but until then....

Hopburst Lager
5 gallons

5-6# Dry Pilsner Extract
2# Pilsner Malt (Belgian, American or Less Modified? I have them all.)
8 oz. Honey Malt
4 oz. Carafoam

60 minute boil

.5 oz. Saaz 40 minutes
.5 oz. Saaz 25 minutes
.5 oz. Ahtanum 20 minutes
.5 oz. Saaz 15 minutes
.5 oz. Ahtanum .5 oz. Spalt 5 minutes
.5 oz. Spalt flameout

Yeast: White Labs San Fran Lager

Ferment at 55-60 degrees

2 weeks primary
4-5 weeks secondary (lagered)

I tried to look through George's water database, but it is not working. Is it just me or are other's seeing this too?

George, if you're around can you fix it when you have a moment? Thanks!

Posted: by jcompton (15 hours ago)

I am very uneducated to the world of these yeasts and their performance. I have a BGSA that has pooped out at 1.040, stayed there for a week, (after a month of primary). I warmed it up, thought it dropped to 1.030. Pitched a packet of Lalvin C1118, and a week later I checked the gravity and read 1.040 still! So my hydro must have stuck to the test jar before, or I was really wasted when I took it (prolly the latter).

So the question is how long does it take to drop my 20-25 points I am looking for? A week, a month, 3 months?

Again ignorant about its performance, but I am sure the reason why the original yeast (3787) has pooped is due to lack of O2, nutrients and it just dropped over 50 points, does champagne yeast need O2? Oxygenating now would oxidize the beer right?

Posted: by Seanibus (2 hours ago)

So like the title says, my last two batches have come up thin. I dont really want to brew a batch to blend with these beers. Can I add a little dme to the keg to add more body? In both beers I think it needs to be sweeter so adding the dme might be okay right? The first batch was mashed too low, and the second batch was mashed at 154 with 100% maris otter, and 1 pound of that toasted in the oven for 30 minutes. I'm fairly disappointed with this last batch, in that the toasting of my grain didn't seem to do anything, or my hop schedule just masked it all. I FWH for 30 minutes (.5 oz.), and did a bittering addition at 60 min (.5 oz.) and an aroma addition at flameout (1.5). So what can I do now to salvage this batch? I don't want to drink this hop tea. Will dme do the trick? Thanks for your help.

Posted: by Aaron58 (3 hours ago)

In reality they should be called low-alcoholic beer but that is my opinion. Where i am from (Dominican Republic), this type of beer is very popular/common, and kids enjoy them (it has less than 0.5% ABV). Goya brand sells this in many supermarkets across US. They call it "Malta Goya" which translate to Goya Malt.


Anyways, i need info on how to brew this style. Is it a special yeast used so that the sugars do not convert to alcohol? or there is a different procedure to accomplish this. Any good link, blog, etc that details brewing procedure is appreciated. Thanks!

3.3 lbs. Liquid Light Extract info
2.00 lbs. Dry Light Extract info
1.5 lbs. Orange Blossom Honey
0.15 lbs. Lactose info
0.50 oz. Cascade (Whole, 7.00 %AA) boiled 60 min. info
0.50 oz. Cascade (Whole, 7.00 %AA) boiled 15 min. info
Yeast : WYeast 1056 American Ale info

2.0 oz Orange Peel in the primary

Planning on breweing this Friday night....thoughts?

Thanks!

Hey Guy,

Was in my LHBS yesterday picking up some Base Grain to brew Ken's Memory Lapse PA. Going to use the WLP0001 Cake for a Barley wine.

I've never brewed one before, nor do I recall ever drinking one. But the idea of Aging a beer in bulk for 10-12 months intrigues me. So, I want to take a stab..

I mentioned my Plan to Dave who owns Kedco (my LHBS) and he says to me he has a REALLY Good BW Recipe. As I have no recipe yet for this.. I gladly accepted it.

So ..here it is... How does it look?

American Style Barley Wine
Yield 5 Gals
SG - 1.082 - 1.086
FG - 1.020 - 1.025
ABV - 8.25%


9.9# NW Gold Malt Extract (I will convert to All-Grain)
1/4# Chocolate
1.5# Crystal (Lovibond not listed..I assume due to the Chocolate??)

2oz Centennial (bittering)
1oz Cascade (Flavor)
1oz Cascade (Aroma)

Also has 1/3oz Burton Water Salts listed (I have no idea what these do But I know he sells it)

YEAST - Recipe calls for 2 Nottingham Ale Packets.. I will use my WLP0001 cake instead.

I made a beer with four ounces of whole hops, all went well. When i was using the chiller to cool the wort i cleaned the mash-tun out and cleaned up some .checking the temp frequently. When i was done and the dial read 70 degrees (this usually where i stop) i pulled the chiller and did my filtering of the hops, aerated, pitched my yeast. I never check the temp again, it always drops further. After it was all buttoned up and yeast in , i noticed the temp strip said 78 pushing 80 degrees. It felt warm to the touch (the fermentor) . I thought that had to be a mistake. So after about three hours it was still hot according to the temp strip. I crash cooled with some frozen soda bottles, got it down to 70 deg and it continued to drop. I thought to myself i have killed the yeast. The only way to tell was to wait. So i waited about 18 hours total , then lifted the lid. NOTHING, no activity at all. The temp was about 64 degrees now. SO i pitched my second yeast strain of this yeast. In three hours i had airlock activity, and now for the last two days good fermentation.

So i guess what im trying to say is TRUST your temp strips, (and reminder to self to move the chiller up and down when im chilling ). I have noticed in the past that if you do that the temp actually rises back up. There must be a lot of hot wort in the leaves, i did not squeeze the hops . Just drained them through the filter screen. I have a lot of Whole hops this fall, like the IPA's, so i will get more practice with these. Anyone else have similar experiences with them?

Posted: by UGADawgGuy (14 hours ago)

Posted: by yankeessuk27 (15 hours ago)

Posted: by marcpal (16 hours ago)

Posted: by Goliath (18 hours ago)

Posted: by KATE12 (22 hours ago)

Has any one ever made an oktoberfest with lager yeast at ale temps?
how did it come out?
should i use an ale yeast instead like Nottingham?
any other ideas would be great thanks

Malted Beverage?

So I am Cider guy for the most part… when it comes to home made adult beverages. I wanted to try something else, and I like some of the off the shelf drinks such as the Mike’s
“Hard Whatever” line of drinks and the Bacardi line of six packs and noticed they state that they are Malted beverages… What does that mean? Can I make a base then flavor it how ever I choose??? Some of the folks on the cider line are trying to emulate the mike’s hard lemonade by making a wine out of …. Well lemons. I don’t think is the right road... I am thinking those drinks are closer related to beer then to wine. And I wont blame my wife on my desire to make some sweet tasting drinks… is all on me. My brother is a beer maker he thought I may want to start with a very light malt and to make my base like I would if I were making a wine out of sugar water and yeast but in this case use malt water yeast, then after the devil moves in I can flavor it and bottle it. But it was just a thought on his part. Not his fault if I left a ton of steps out.. I don’t always pay as much attention to people when they talk as it may seem. Thanks ya’ll

I think the topic says it all. Opinions?

edit: specifically a hef and I plan on going straight to keg out of primary and carbing this beyotch up.

Name says it all, first batch was disappointing - had a leak in the wort chiller so ended up with a weak split batch which then got infected (only one of them, still not sure what I will do with it...tastes odd but not awful.....but thats another thread) so I got myself up to doing a second round HURRAH!

5lb Pale 2-Row
5lb Pilsner
5 oz CaraPils
4 oz Crystal 40L
4 oz Malted Wheat

1 oz Chinook @ 60
1 750g (large size) yogurt container full of Mystery Hops (YCF of MH) picked form my neighbor's yard @ 60
1 YCF of MH @ 30
1 YCF of MH @ 20
1 oz Mt Hood @ 10
1 YCF of MH @ 5

Didn't put a ton of thought into how I wanted it to be in the end, just wanted it to be yummy and hoppy so I threw em in and there it is! The wort tasted HELLA good when I racked it, pitched 1056 and now I wait.

No prob with the chiller this time hurrah, got a nice bitter one here that I think will be just delicious and absolutely not copyable which is kinda fun...though if it turns out really delicious I am SOL hahaha. Whatever, anyways thanks folks and cheers to all yall! All grain w00t!


OH YEAH, ended up with 5 gallons (lost lots due to hop absorption, added about 1/2 gallon back in to make it to 5 and just left it there) with an OG of 1.057. Yum.

Heidi dropped me this quick note that i thought was worth sharing:

Hey all, Just wanted to pass this info along for our ladies only beer class at How Do You Brew. Please share with your female pals who are interested in brewing. We’ve still got a few slots open. Thanks!
Cheers! Heidi

ALL FEMALE BEER EXTRACT CLASS FOR BEGINNERS
DATE: SUNDAY, OCTOBER 19, 2008
TIME: 12:00 PM NOON
PLACE: HOW DO YOU BREW, 203 LOUVIERS DRIVE, NEWARK, DE 19711
TELE: 302-738-7009
COST: $20.00 PER PERSON (You will receive a $10.00 Voucher which you can spend the day of the class).

You must sign up in advance. You can stop in the store or call to sign up . We will have a limit of 20 people.

The class takes approximately 2 to 3 hours should you decide to stay the entire time. It will be given by Heidi who is an experienced brewer and would love to see more women learn the craft of brewing beer.

We will serve food and beverages and supply some information for you to take home, including recipes for Maura’s Bridal Ale and Baby’s Bath Ale. A fun time will be had by all.

We look forward to seeing you.

Marlana and Heidi

Hope you gals have fun!

PS I know we haven’t been posting much around here - too busy drinking good beer Expect us to be back in a new way after the new year!

I am thinking about a simple Holiday beer that's amber-to-dark amber, a single 60-minute hop addition and some cinnamon added. I have used pumpkin pie spice in a pumpkin beer (1½ tablespoons at flameout and then 1½ teaspoons in secondary), but I haven't added cinnamon since I was a newbie. Who has used it? Did you use sticks, powder or liquid cinnamon extract from the grocery store? Did you add it to the brewpot or secondary or both? How much did you use? I would like the cinnamon to be noticeable but not over the top. Cheers.