Search found 46 matches
- Wed Dec 30, 2020 9:38 pm
- Forum: Grain Brewing
- Topic: Head "cracks" on hand pulled beer
- Replies: 16
- Views: 4196
Re: Head "cracks" on hand pulled beer
"to stop anything being drawn up from the bottom of the keg is fit a float take off." You can also give your keg a swirl and then let the beer settle with the keg at an angle with the "beer post" of the keg uppermost. That way any solids will settle in the opposite side of the keg and give you clear...
- Tue Nov 17, 2020 11:51 pm
- Forum: Grain Brewing
- Topic: Compensating for excessive evaporation
- Replies: 13
- Views: 2642
Re: Compensating for excessive evaporation
"I lost 5.5 litres after starting out with 24.5 litres in the pot at the start of the boil." That doesn't sound like an excessive boiling loss. On Sunday my pre-boil volume was 33l and post-boil volume was 26l for a 60 minute boil. As a percentage that is very close to your figure. I think your prob...
- Tue Nov 17, 2020 11:12 pm
- Forum: Grain Brewing
- Topic: Compensating for excessive evaporation
- Replies: 13
- Views: 2642
Re: Compensating for excessive evaporation
One of the main reasons Ashbeck water is popular amongst brewers is that is is very low in alkalinity, in fact low in everything, and cheap. This is the Ashbeck water profile : Calcium 10.0 Magnesium 2.5 Sodium 9.0 Potassium 2.0 Bicarbonate 25.0 As CaCO3 20.5 (Calculated from the bicarbonate) Chlori...
- Tue Sep 08, 2020 6:49 pm
- Forum: Grain Brewing
- Topic: Odd gravity reading
- Replies: 10
- Views: 2457
Re: Odd gravity reading
Were you drinking beer at the time of brewing??
- Wed Sep 02, 2020 5:41 pm
- Forum: Grain Brewing
- Topic: How to improve mash tun flow through
- Replies: 20
- Views: 4775
Re: How to improve mash tun flow through
Here is some information on building a hopback.
https://byo.com/project/build-a-stainle ... l-hopback/
https://byo.com/project/build-a-stainle ... l-hopback/
- Wed Sep 02, 2020 5:26 pm
- Forum: Grain Brewing
- Topic: How to improve mash tun flow through
- Replies: 20
- Views: 4775
Re: How to improve mash tun flow through
What Jocky said.
You could also consider letting the mashtun drain into a hopback or any small stainless pot or kettle.
Then pump from the pot and not from the mash tun.
You can make this into a closed system.
But you would still need to restrict the pump outflo if you cannot control the pump speed.
You could also consider letting the mashtun drain into a hopback or any small stainless pot or kettle.
Then pump from the pot and not from the mash tun.
You can make this into a closed system.
But you would still need to restrict the pump outflo if you cannot control the pump speed.
- Mon Jun 29, 2020 3:16 pm
- Forum: Grain Brewing
- Topic: HELP---Wort daker than I thought
- Replies: 19
- Views: 5328
Re: HELP---Wort daker than I thought
.....that it was like there were several horses in my wort when I boiled it,.....
probably a vigorous boil....?Hi Rick, I ma guessing that English isn't your first language, but I am struggling to work out what several horses in your wort could mean
- Wed Feb 19, 2020 5:32 pm
- Forum: Grain Brewing
- Topic: Lager with saaz/motueka
- Replies: 19
- Views: 5833
Re: Lager with saaz/motueka
I have made quite a few pseudo lagers with Nottingham Ale yeast. Ferment at 14 degrees C for 8 days and then raise the temperature to around 17-20 degrees C for a dyecytil rest. Your fermentation temperature must not exceed 14 degrees C .This prevents any esters from forming. Because of the low temp...
- Sat Mar 30, 2019 4:47 pm
- Forum: Brewing Liquor
- Topic: Brewing liquor question
- Replies: 38
- Views: 18230
Re: Brewing liquor question
Did you confirm that alkalinity measurement with a Salifert kit? I also agree with S_I_M that the staring alkalinity could have been higher than what you accepted. It is good practice to test the alkalinity before every brew because the alkalinity can change. (I also test my calcium levels before e...
- Sat Mar 23, 2019 11:33 pm
- Forum: Grain Brewing
- Topic: Crystal malt in a Bohemian Pilsner
- Replies: 44
- Views: 11406
Re: Crystal malt in a Bohemian Pilsner
Thanks. I ask these questions because I find it interesting that we (this side of the pond in the UK) and the USA have quite a different approach to brewing water. In the USA, it seems that the water pH is important. Here, with my brewing, I could'nt care less about the water pH. I care about the al...
- Sat Mar 23, 2019 8:33 pm
- Forum: Grain Brewing
- Topic: Crystal malt in a Bohemian Pilsner
- Replies: 44
- Views: 11406
Re: Crystal malt in a Bohemian Pilsner
Thanks.
And the water pH at mash in?
And the water pH at mash in?
- Sat Mar 23, 2019 6:52 pm
- Forum: Grain Brewing
- Topic: Crystal malt in a Bohemian Pilsner
- Replies: 44
- Views: 11406
Re: Crystal malt in a Bohemian Pilsner
In my opinion sampling for mash pH 30 minutes, or better yet, 45 to even 60 minutes into the mash will be far more representative of the true mash pH. At 10-15 minutes things are still evolving chemically and not all of the crushed (and pH basic with respect to a mash pH target of 5.4) base malt ke...
- Sun Mar 17, 2019 8:25 pm
- Forum: Grain Brewing
- Topic: Crystal malt in a Bohemian Pilsner
- Replies: 44
- Views: 11406
Re: Crystal malt in a Bohemian Pilsner
S_I_M,
have you done this brew yet?
What was the mash pH about 10-15 mins in?
have you done this brew yet?
What was the mash pH about 10-15 mins in?
- Tue Mar 12, 2019 9:31 pm
- Forum: Grain Brewing
- Topic: Crystal malt in a Bohemian Pilsner
- Replies: 44
- Views: 11406
Re: Crystal malt in a Bohemian Pilsner
The above article does not agree with your stance on calcium levels .For a Bohemian Pilsner with its smooth yet very high 40 IBU value, you need to maintain calcium and other ions at only single digit to at most low teens levels.
- Tue Mar 12, 2019 1:42 pm
- Forum: Grain Brewing
- Topic: Crystal malt in a Bohemian Pilsner
- Replies: 44
- Views: 11406
Re: Crystal malt in a Bohemian Pilsner
My apology to the original poster, I do not mean to hijack your thread! For a Bohemian Pilsner with its smooth yet very high 40 IBU value, you need to maintain calcium and other ions at only single digit to at most low teens levels. There is a very informative article by professor Charles W Bamforth...