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Hello Everyone, I’ve been trying to figure out what the next tweak or change I should make in my brewing to take my beers up another notch. This got me wondering what other brewers have done that has made the biggest difference in their quality of beer?
Hello everyone. I’m building a 4 burner stand for a 4 vessel 2BBL system. I’m using natural gas 32 tip jet burners (320K BTU). This will be a semi-automated system. I would like to regulate mash temperature automatically. I’m pretty sure I need a modulating valve. Can anyone point me in the right direction? Thank you.
I’ve come up with these two ideas as ‘ballpark’ attempts to approximate simultaneous flavor and color matches: Maris Otter Malt Substitute: 95.5% Pilsner Malt + 3.25% Biscuit Malt + 1.25% Melanoidin Malt Vienna Malt Substitute: 93% Pilsner Malt + 2.25% Biscuit Malt + 4.75% Melanoidin Malt Any other/better ballpark ideas here? As to why I might want to do this, the reason is to keep a supply of only one base malt on hand and use it universally across a multitude of styles/recipes.
It seems that the old thread was accidentally vaporized by a wort boilover, so let’s begin anew.
I’m about ready to irritate my wife… and start making cheese. I have been brewing for several years and have beer stuff. What do I need for cheese? Are kits a good way to start? Sorry for the noob questions. Most posts were old and some of the links weren’t active. I also have a mini fridge and hygrometer. What other equipment do I need. Thanks
Hi all! I’m in a bit of a bind. Ready to bottle and didn’t realize that I’m down to some old green bottles that I’ve never used. If I bottle in them and keep them in the dark until consumption will they turn skunky? submitted by /u/Mikeymilla12 [link] [comments]
Dry bread yeast is in short supply around here these days, and I figured there was no reason I couldn’t make a starter and portion off some of it like you would for brewing. However, the only info I can find online is all about sourdough starters, and that’s not really what I’m going for. Have you guys done this? Would I just follow the same steps? How did you use the slurry in your recipes? submitted by /u/OtterBurger [link] [comments]
Time to upgrade my chiller. What do you recommend? Pro’s n cons. I like my hoppy beers so i’m weary of blockages in the plate chiller. submitted by /u/doobiep [link] [comments]
Hello, I am going to attempt a really simple all grain BIAB, and could use some advice to make sure I am on the right track. I have previously brewed a few kits, tried my hand at a partial extract brew, but that was a few years ago. All of my brewing kit is at my parents house, so due to the current circumstances that we are all in, I can’t pop around to retrieve it….so, I am going to buy a few bits and pieces. My plan is to brew a single hop single malt beer, on the stove top. I am hoping to brew about 10 litres of beer. For malt, I was thinking Maris Otter and Citra hops. But, I am open to other suggestions if you think that’s not the best combination. My plan is to purchase a 17-20-ish litre stock pot (if anyone knows a good place I can order one). So, the general recipe is: 1. heat up 13 litres of water to 75C 2. pour 2kg of malt into the pot (within the bag), stir and aim for a temp of 68C 3. wrap in a towel and leave for an hour 4. after an hour, remove bag and squeeze out as much liquid as possible. 5. Boil for an hour. adding 15g hops at start of boil. 6. add 10g of hops for the last 5 mins of boil 7. fill up the sink with water, place pot in sink, wait until wort has reached 20C 8. Transfer into the fermenter, add the yeast. like i said, quite basic. But, I am not the most experienced and haven’t brewed for a long time. Does this seem about right? Finally, can anyone suggest a bag that I should use? I see a few cheap mesh bags on ebay, will they do the job (I am from the UK, if that matters)? Would be really grateful for any advice. Thanks submitted by /u/shrop1988 [link] [comments]
Enjoying the leftovers of my kuyt I just bottled. Turned out great, thank you all for your advice. I would highly recommend giving kuyt a try to all of you. 20200328-183946.jpg Recipe: 2.25 kg Fawcett Oat Malt 1.25 kg Wheat Malt 1.00 kg Pale Malt 0.25 kg Flaked Oats 34 grams EKG @60min 6 grams Hallertauer Mittelfrüh @60min OG: 1.059 FG: 1.012 ABV: 6.13% IBU: 27.9 submitted by /u/OdaNoBREWnaga [link] [comments]
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