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I was planning on brewing a dunkelweizen (dark wheat) beer from Jamil's 'Brewing Classic Styles' book. The reciep calls for Hefeweizen yeast from White Labs. Jamil says you need to ferment at 62 degrees in order to have a award winning brew. Does anyone have any suggestion on how to get the temp to 62 degrees? My parents have a garage in NJ that I guess I can ferment in, but not sure. I'd like to have those bavarian notes of banana, clove, 'Juicy Fruit bubblegum', and nutmeg flavors. Can anyone provide me with some advice?

Hey guys,

I have been brewing for about 3-4 years now. I've gotten to the point where I'm writing my own recipes, starting a basic yeast lab, building different homebrew equipment (counterflow chiller amongst other things), kegging and inspiring friends to begin brewing themselves.

My next step is to begin all grain brewing.

My problem is that I have a job that isn't your typical 9-5. I have not been able to attend any of the local homebrew club meetings due to my work schedule. I am hoping to find someone who might be able to take me under their wing and let me come sit in and watch a batch or two of all grain brewing. After the first of the year, my next task will be to begin to assemble all the equipment needed, and I just want to have a clean understanding of what I'm doing by the time I'm ready to begin.

Let me know if there is anyone who can help. I'm in University area (UNCC), but definitely willing to drive a little bit to watch someone who knows and can share the process.

Thanks,

Acemedic

I have a batch of dry stout almost done carbonating in my kegorator and when i went to taste it there was some Diacetyl smell and a hint of flavor, anyone see a problem with just taking the keg out and letting it warm up and sit in the mid to high 60s for a couple days? is this the solution?

Quick and easy question for an all-grain brewer:
If I were to mash and lauter tonight...could I just put a lid on it and do the boil tomorrow or the next day? I feel like any organisms would be killed during the boil, so unless the taste would somehow be adversely affected...no problem, right?
I just don't have enough time to do the whole job in one uninterrupted stretch.
Thanks guys!

Picked up a bomber of this at the Rogue Green Dragon for my birthday tonite. Maple flavored brown ale with smoked malts. It does smell and taste like bacon and maple, but I can't really decide if it is wrong or not.

Yeah....I think its wrong.


Incarcerator

Hey Guys,

I've searched and can't seem to find a recipe for the Lagunitas Sucks holiday beer (Brown Shugga substitute). From the description on the Lagunitas website:

This [beer] is a ‘Cereal Medley’ of Barley, Rye, Wheat, and Oats…. Full of complexishness from the 4 grains, and weighing in at 7.6% abv, Then joyously dry-hopped for that big aroma and resinous hop flavor.

So I've got a hint on the grain bill - but my pallet isn't trained enough to take a real educated guess at a hop bill. Any help/brainstorming would be much appreciated.

Thanks!!

I am helping my daughter brew a chocolate mint stout that called for mint leaves near the end of the boil and mint leaves in the secondary. I have seen plenty of posts about hops being able to be added without fear of bacterial but how about mint leaves. Is it because the beer is less suscpetible to bacteria at this stage? Thanks!

Finally got my top tier system built, can’t wait to use it.

Note you will need to copy and past the url's into a web browser.

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I have a brewing friend that has a electrical engineer brother. He told us that chest freezers have a temp set screw by the compressor that is preset and covered. He told us that once located through trial and error the temp could be adjusted to frig temps. He said there is no need for a johnson control. Sound like a bunch of bunk to me but he makes the big bucks. Anyone else ever hear of this?

I have been wanting to make a couple of Scandinavia beers using juniper. mainly Sahti but also maybe a Gotslandricka. The juniper that grows wild around here is a low bush about 1 foot high and 8 - 10 feet wide. It has some berries both ripe and green but not alot. I figured I could buy berries from a supplier but branches I would have to use these low bushes. I know this isn't the same type juniper that is used in Scandinavia but will they work?

Folks:
I just performed 8 hours of surgery on an old dorm fridge in an attempt to make a lagering cellar/kegerator. I removed the egg holder so the kegs would fit, bent the cooling element into a more advantageous positon, plumbed CO2 lines through the walls, etc.
THEN...when moving the thermostat, I broke the thermometer lead. This it the tiny, silver, hollow tube that starts at the temperature dial and dead ends at the temperature sensor...which looks like a stick of incense, or a sparkler, or a badly rolled joint. (take your pick)
So now the refrigerator will not activate at all. I assume that since it is getting no temperature input, it figures it is already below the proper temperature. Is there any way to repair this?



Failing that...is there any way to fool the thermostat into just going full cold all the time? The auxilliary thermostat that I am using just assumes that you set the real thermostat to full cold, and then simply cuts the power to the real thermostat any time it gets too cold...so I'd be happy if I could just rig the thing to go full blast all of the time.
Thanks in advance to anyone who's done this before!

Hi All:

Rogue has this beer out right now called the "Good Chit Pilsner" which I enjoyed a lot. I want to attempt a clone but one of the ingredients is "Rogue Micro Barley Farm Dare Floor Malt". This barley is floor malted and chitted.

Anyone have a suggestion on a substitute malt for this? Or even a clone recipe (I can't find anything on the web)?

Thanks

I've been using Beersmith for a while and overall like it. It has its quirks but all of the other home brewing software I've tried does too. I've tried Promash, Beer Alchemy, BeerTools and a few iPhone-based apps. I've also played around with hopville and a few other online recipe tools but each left something to be desired.

Beyond the desire for an overall interface improvement and a more streamlined recipe creation process, I'd like to be able to manage my recipes and information from any computer or device, not just the one I have the software installed on. This could be solved by a web-based application which would only require a browser.

I'm an application developer and also I have a bit of experience with UI design. I've also been home brewing for over 9 years and have a good understanding of the underlying calculations/conversions and overall needs for such a tool.

I'm considering building a site that would serve as an all-in-one recipe and brew day tool. I'm still in the brainstorming process, but here are the core features I have in mind.

- Recipe creation tool (with a preloaded ingredients based, which would also configurable). I'd also like i to have a place to keep general notes for each recipe.
- Recipe Manager
- Brew Day (a page that you could load your recipes up in a "brew day" style, listing out the important information in order of need throughout the brewing process).
- Common Tools
- Conversion/Unit Tools
- Base profile (brewhouse setup, water configuration, batch size, etc)

I'd like to keep the feature list short and sweet at first. Another problem I have with other tools I've used is that they have features and data that I never use. I want to revisit every single function and data point before including it in the tool.

I'm interested to know if this is something that more brewers are seeking or would use? If so, is it something you'd pay for, and how much (annually)? What other features would you like to see, if any?

It's a big endeavor and there are associated hosting costs for such an application, but I think it might greatly benefit the home brewing community.

Thanks in advance for the feedback. Happy Thanksgiving to everyone!

Why do some brew kits state that the wort must be aerated-what does that do?
I just watched a vid on YouTube to see what Aerate meant-

I have 5 gallons of Saison that didn't quite finish fermenting. OG was 1046 and after 4 weeks in the primary and secondary it was only down to 1030. I'd read that this can happen and that I should add a dry packet of champagne yeast. I did but didn't see much fermenting and 2 weeks later decided to keg it anyway. Well now I wish I hadn't as it's just too sweet. Now that it's in the keg what should I do? Spice it with something to try to hide the sweetness? Get a good starter going and add yeast to the keg and try to ferment the darned thing some more?

The extra sweetness is just a bit too much and it's not all that enjoyable to drink.

Any help appreciated.

I was going to re-purchase promash for my new laptop but their site does not include Windows 7 in it's compatibility list. Any suggestions on what to use? Thanks in advance.

I'm curious about what peoples favorite yeast strains are. It need not be your most used or go to strain.

Where exactly should you place the tip of the probe of a digital thermometer when measuring a large volume of heated liquid? I assume that there are large variations from the bottom to the top of a brewpot, and the hot metal artificially inflates things. A mash tun probably has less variation, not being heated, but wouldn't there be strata there too?

If the tip touches the metal, wouldn't it be way hotter than the liquid? If the metal shaft of the thermometer touches the side of the pot where it clips on, wouldn't heat conduct down the probe to the sensor? So where do you go...right near the top, dead center, or just a fraction of an inch off of the bottom?

I seems like when you're going for narrow enzymatic activity ranges, parts of the pot would be too hot and parts would be too cool, even if the average temp was perfect. There are a bunch of hobbies that use this, brewing, cheesemaking, yogurt, even brewing a really good cup of coffee. I suspect there is an official method to do this that scientists use...anyone know what it is?

would there be a problem useing a galvinized tank for HLT? I have stainless now but need a larger one

Old-style MoreBeer 1550 sculpture and two MoreBeer 10-gallon heated/cooled conicals. All in great condition. Prefer to sell as a lot. Located in Martinez, CA.

Contact Jim Blair- jim@creekmonkey.com

My chest freezer just went out and I need another replacement. If I buy a standard combo fridge with a freezer on top, can I use a johnson controller to regulate the fridge temp while using the freezer as a freezer? My gut feeling tells me no. I am thinking of this for cost reasons or I would just but a 20 cf freezer again

Our local club picked up a barrel last year. We purged it with co2 and filled it with stout. After about 6 months we emptied it, everyone getting about what they put in. It turned out great!!! The barrel has sat in a friends basement empty for about a month now and just this sat we filled it again. I question that it wont infect this new batch. Is there a way to sanitize these. I thought maybe just using campden tablets. Any ideas

I brewed a Saison 4 weeks ago. 2 weeks in the primary and 2 in the secondary. It's done fermenting out just judging by the lack of bubbles. I haven't taken a gravity reading yet.

I've never brewed a Saison before. The beer is still quite cloudy in the secondary. Should I wait a bit for it to clear up or it just the nature of Saisons.

Thanks!

Anyone have any suggestions on malting? Some friends at work have talked me into making a Hefe with Einkorn, a ancient wheat. I was just going to soak it till I get a rootlet, then bake on a cookie sheet for about a hour. Any other suggestions?

Thanks
Mike

Can these be used to remove acetaldehyde in beer after primary? Are they only good to remove chloroamines during boil?

Any suggestions on acetaldehyde removal

Was thinking the opposite of a steam beer, what do you guys think

5lb - Vienna
5lb - Munich
5lb - 2 row
.5lb - Carafa
.25lb - Roasted Barley

.5oz perle 60min
.5oz perle 40min
.5oz tettnanger 20min
1oz hallertauer 5min

white labs irish ale yeast

5 gal batch

Hey guys,

I'm headed to Germany in december for a family vacation, and obviously this being my first trip there I already know I will be overwhelmed with all the different beers available. I am wondering what the restrictions are as far as sending beer from Germany to the United states, namely Rhode Island or MA if theres a difference. Anyone have any experience with this? Also I had thought about putting some in a suitcase but I am worried about the pressure in the bay, and also now with the stupid 2 oz limitations on liquids for carry-ons (is this only for the US? or is everyone doing this now?) I am not sure how to go about bringing brew back with me. Can beer be purchased a duty free shop at the airport and carried? Any insight is greatly appreciated

cheers,
Tom

Does anyone know where I can buy a March 809 pump mounting bracket (the one that would normally come with the pump) ?. I have a March 809 pump but it did not come with the black mounting bracket and I need this so that I can attach it to my Blichmann engineering Top Tier March 809 bracket.

Thanks

Who cares if they lost the space race?

Sputnik
12-C Baltic Porter



Size: 18 gal
Efficiency: 75.0%
Attenuation: 78.0%
Calories: 279.34 kcal per 12.0 fl oz

Original Gravity: 1.084 (1.060 - 1.090)
|====================#===========|
Terminal Gravity: 1.018 (1.016 - 1.024)
|============#===================|
Color: 28.35 (17.0 - 30.0)
|=====================#==========|
Alcohol: 8.63% (5.5% - 9.5%)
|====================#===========|
Bitterness: 37.4 (20.0 - 40.0)
|=====================#==========|

Ingredients:
25.0 lb Munich TYPE II
25.0 lb Bohemian Pilsner Malt
4.0 lb English Brown Malt
2.0 lb Belgian Special B
1.0 lb Crystal 60
1.0 lb Chocolate Malt
1.0 lb Pale Chocolate Malt
8 oz Hallertau Mittelfruh (4.5%) - added during boil, boiled 60.0 min
1000 mL WYeast 2278 Czech Pils

Schedule:
Ambient Air: 60.0 °F
Source Water: 50.0 °F
Elevation: 5050.0 ft

00:05:00 mash in - Liquor: 18.0 gal; Strike: 163.4 °F; Target: 148.0 °F
00:55:00 Sacc. Rest - Rest: 50.0 min; Final: 148.0 °F
01:55:00 Fly Sparge - Sparge Volume: 10.0 gal; Sparge Temperature: 168.0 °F; Runoff: 29.59 gal

Results generated by BeerTools Pro 1.5.1

Hi guys,

I posted a recipe in the beer recipe swap and I wanted to get some feedbacks or ideas:

http://www.brewboard.com/index.php?showtopic=115438

Nobody seems to want to post any reply in this section of the forum...