Search found 430 matches

by WallyBrew
Thu Nov 02, 2023 11:59 pm
Forum: Brewing Liquor
Topic: Checking Graham's water treatment calculator
Replies: 2
Views: 1335

Re: Checking Graham's water treatment calculator

The following is taken from Brewing Science and Practice by Herbert Lloyd-Hind late 1940's edition. The analysis is similar to that done by Edmund Southby circa 1880 though not necessarily the same analysis. Multiply parts per 100,000 by 10 for ppm Sulphate to chloride is a lot more than 8 : 1 so ju...
by WallyBrew
Wed Sep 27, 2023 12:58 pm
Forum: Grain Brewing
Topic: Jelly Like Drop-Out
Replies: 8
Views: 2427

Re: Jelly Like Drop-Out

Why do you rehydrate, Guy? Two reasons, neither of them particularly scientific. Firstly because it seems to me it might help disperse the Protofloc faster in the boil. Secondly, because I forgot the 1/4 tablet a few times , but it's harder to forget a small jug of water with the Protofloc in it! G...
by WallyBrew
Mon Jul 04, 2022 8:48 am
Forum: Winemaking
Topic: Is all citric acid the same
Replies: 15
Views: 3826

Re: Is all citric acid the same

Read it. How does this help? Am I missing something? It answers the question of what is food grade. If it complies with that then it is food grade irrespective of how it has been handled. Problem is that it is unlikely that any of that will be listed on the packaging and the supplier probably canno...
by WallyBrew
Sun Jul 03, 2022 11:42 am
Forum: Winemaking
Topic: Is all citric acid the same
Replies: 15
Views: 3826

Re: Is all citric acid the same

EU reg on food additives Whilst we may have left the EU the above regulation is probably still in force and probably exists as a Statutory Instrument. It can be downloaded or head to the bottom of the page just past "Publication details" and "view more" the document is viewable and can be searched....
by WallyBrew
Tue Jun 21, 2022 3:33 pm
Forum: Grain Brewing
Topic: CAMRA's "Homebrew Classics: Stout & Porter" recipes
Replies: 7
Views: 1425

Re: CAMRA's "Homebrew Classics: Stout & Porter" recipes

Yes it is taken from the 1736 print run. As to the malt you only have three to choose from, pale, amber and brown. So another bit....... The brown Malt is the soonest and highest dryed of any, even till it is so hard, that it's difficult to bite some of its corns asunder, and is often so crusted or ...
by WallyBrew
Mon Jun 20, 2022 2:32 pm
Forum: Grain Brewing
Topic: CAMRA's "Homebrew Classics: Stout & Porter" recipes
Replies: 7
Views: 1425

Re: CAMRA's "Homebrew Classics: Stout & Porter" recipes

For Brewing strong brown Ale called Stitch. This is most of it the first running of the malt, but yet of longer length than is drawn for the Stout; It has but few Hops boiled in it, and is sold for eight-pence per Gallon at the Brewhouse out of the Tun, and is generally made to amend the common bro...
by WallyBrew
Sun Jun 05, 2022 10:48 am
Forum: Grain Brewing
Topic: Beers (late 19th Century and 20th Century)
Replies: 142
Views: 3439747

Re: Beers (late 19th Century and 20th Century)

Paul, this may be of use to you
Billingtons unrefined sugar colours on 10% solution.jpg
Billingtons unrefined sugar colours on 10% solution.jpg (221.42 KiB) Viewed 438283 times
by WallyBrew
Fri May 27, 2022 10:00 am
Forum: Grain Brewing
Topic: Full Volume No-Sparge in a GF?
Replies: 30
Views: 4497

Re: Full Volume No-Sparge in a GF?

Presently I find myself challenged to follow PeeBee's endeavours to uncover what historic beers really were, and in particular those published by Ron Pattinson of Hancock from 1888 which appear to have had a massive proportion of sugar. As in the following where ratio of malt to condensed wort to s...
by WallyBrew
Sun Apr 24, 2022 5:39 pm
Forum: Grain Brewing
Topic: Beers (late 19th Century and 20th Century)
Replies: 142
Views: 3439747

Re: Beers (late 19th Century and 20th Century)

Eric wrote:
Fri Apr 22, 2022 12:30 pm


I wish I'd bought that cheap polarimeter.
When you do buy one you might want to buy THIS exciting tome. In it you will find most of the equations necessary for polarimetry and for those that aren't there you can practice your substituting into an equation ability to get the one you want.
by WallyBrew
Sat Oct 30, 2021 4:28 pm
Forum: Brewing Equipment
Topic: Gissa lift?
Replies: 17
Views: 2122

Re: Gissa lift?

That's a moped lift!

No idea how the youtube button works on this forum so..

https://youtu.be/ohyMRATOt5U

It can probably be built without using all the machinery he's got in his parents' basement
by WallyBrew
Sun Oct 10, 2021 1:16 am
Forum: Brewing Equipment
Topic: Spiny sparge arms - What are your thoughts?
Replies: 9
Views: 1310

Re: Spiny sparge arms - What are your thoughts?

There should be an old thread on JBK somewhere in the distant past of a windscreen motor set up spinning a sparge arm which was then gravity fed with liquor, combine that with a VA and & you can treat your MT as a lady, long and slow, rather than a modern day GF hard and fast ;) Search Wallybrew's ...
by WallyBrew
Wed Jul 28, 2021 1:02 pm
Forum: Kit Brewing
Topic: What should my FG be?
Replies: 17
Views: 6303

Re: What should my FG be?

I’ve never used it so no experience and I’m assuming it’s a powder so maybe 100% maltodextrin You’ve added 3.4kg of malt extract which at a guess is about 80% solids so excess SG from that is: 3.4 x 0.8 x 38.6 / 18 * 10 = 58.3 so you should get 7.7 from the maltodextrin I just calculated the maltode...
by WallyBrew
Tue Jul 27, 2021 9:29 am
Forum: Kit Brewing
Topic: What should my FG be?
Replies: 17
Views: 6303

Re: What should my FG be?

You have 500g of unfermentable matter in the form of maltodextrin.

This would give you about 10 degrees of gravity that will not go away so your final gravity is not likely to be lower than 1023
by WallyBrew
Mon Jul 19, 2021 12:05 am
Forum: Grain Brewing
Topic: Infection woes - sour/tart taste
Replies: 6
Views: 1273

Re: Infection woes - sour/tart taste

HLT and Boiler have sight glasses for measuring and taps to transfer liquor, must to different vessels. I can see why people put these things on, I have one on my HLT, but why put one on your boiler? A simple calibrated dipstick does the job and avoids the possibility of that small volume of wort n...