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  1. davidgrace

    Carbonating bottled oatmeal stout

    I usually carbonate my beer by putting 1 Mangrove Jack’s carbonation drop (approx 3 grams) into a 500ml bottle. This Monday, I will be bottling an oatmeal stout, and I’m wondering if one of these drops will produce too much carbonation for a stout.
  2. davidgrace

    Poor head retention with both stout and porter

    I have recently brewed a stout and a porter, and both have poor head retention. When I pour the beer, there is a good head, but it quickly dies so that there is no head at all. Can anyone tell me why this might be, or what I should do to avoid it next time I brew a stout or porter?
  3. davidgrace

    Puzzling low OG

    Last week I brewed a stout. The expected OG is 1.045, but for some reason, mine turned out at 1.033. This was a great puzzle as I had been extra careful with my water volume etc. I have just done a hydrometer test and the brew has hit the exact expected FG of 1.011. I am now unsure if I should...
  4. davidgrace

    Should I adjust my no chill method?

    I have recently switched to no chill brewing. To avoid excess bitterness, I remove the Hop spider containing the boil hops. Then, if there is a hopstand, I allow the wort to cool naturally to 80C and put the hops in a bag for 20 minutes in the wort. After removing the hops I leave it to cool...
  5. davidgrace

    Rolling boil or vigorous boil?

    Some brewers advise a rolling boil others a vigorous boil. Which advice should I follow?
  6. davidgrace

    Diluting wort with water cooled overnight

    I am going to cool my next brew overnight to avoid using the chiller. I also plan to cool one or two litres of boiled water in a sealed fermentation bucket to use when diluting the wort to gain the right OG level. The question is, will that water be “safe” to use in the wort or should I boil...
  7. davidgrace

    Container for no chill brewing

    I recently posted on the topic of no chill brewing. The comments were very helpful. However, I am still unsure about the kind of container I need in which to leave the beer to cool naturally. If I am doing a 12L batch what size container would I need? Does the beer have to reach right to the top...
  8. davidgrace

    No chill brew and hop additions

    I am thinking about moving to no chill brewing using a “cube”, but I am confused over hop adjustments for this method. I watched a couple of video’s on this process and they talk of leaving the later hop additions in for the whole cooling process. Why is this? I use a hop spider does that mean I...
  9. davidgrace

    Dry Yeast for Beavertown Neck Oil

    I am preparing to brew a Beavertown Neck Oil Clone and wondering about the most suitable dry yeast for this style. One recipe has US05 another has Lalbrew Verdant IPA. Any thoughts on this?
  10. davidgrace

    The Right Time to Dry Hop

    Some advice I receive says only dry hop when fermentation is complete to get the best results. However, my current recipe says dry hop at 5 days. I find that usually fermentation has slowed down at 5 days, but is still not complete. What is the right time to dry hop?
  11. davidgrace

    Please check my scaling

    I've scaled a Beavertown Neck Oil recipe from 38.5 to 12L using brewfather. Would it be possible for someone to check if the 12L batch looks good? I've attached images for both batches.
  12. davidgrace

    Fermenting 11.5L batch in a Coopers 25L bucket?

    I have a Coopers fermentation bucket that is like new. However, it can hold 25L and I only brew 11.5L batches. So, I want to ask what are the consequences of fermenting 11.5L batches in a 25L bucket?
  13. davidgrace

    Questions on Whirlpooling

    I’m considering a couple of beer recipes that require a 20 minute whirlpool. A google search came up with the following: “… use a big spoon to stir persistently in a circular motion in one direction. This will generate a mini-whirlpool. Stir the wort at a good clip for one to two minutes and...
  14. davidgrace

    Base Malt for Californian Common

    A few months ago, I brewed a Californian Common using Maris Otter as the base malt. Recipes I have seen online use different base malts. One uses Briess Brewers Malt 2-Row (difficult to get); another uses Weyermann Premiere Pilsner Malt and there are others. I was happy with my Maris Otter...
  15. davidgrace

    Switching from dry yeast to liquid yeast

    For a few years, I have used dry yeast for my beers brews, but I’m now considering switching to liquid yeast. I only do American IPA, English 1PA, English Bitters, and some clones, so I’m wondering if switching to liquid yeast will make any real difference for those styles. I only do 11.5L...
  16. davidgrace

    1.5 kw heating element

    I want to convert a 20L stainless steel pan into an electric boiler for boiling my wort. Based on the size of my small batches there is likely to be about 14-15L in the pan. How long would it take for a 1.5 kw heating element to bring that volume to the boil and would it sustain a rolling...
  17. davidgrace

    Power Controller for excessive liquid loss in Peco boil.

    I use a Peco boiler for an 11.5L BIAB and lose about 3.5 litres in a 1 hour boil. This is because the boil is very vigorous in the Peco. I’ve been advised to get a power controller to cut the power and so reduce the vigour of the boil. Can anyone recommend a specific power controller that...
  18. davidgrace

    Yeast Nutrient

    I'm considering using a Yeast Nutrient with my next brew. I usually get my ingredients etc from Malt Miller. I see they stock WLN1000, NBS Yeast Nutrient and WLN3200 White Labs Servomyces Can anyone recommend one of these? And what about Young's yeast nutrient?
  19. davidgrace

    Storing Protofloc tablets in the fridge

    I am about to use Protofloc tablets for the first time in my wort. Will it be o.k to store these in the fridge and how long should I keep them?
  20. davidgrace

    Reason for very High OG

    I do 11.5L batches using BIAB. Before getting a Peco boiler, I used to do dunk sparging because my pan was too small for a full volume mash with no sparge. Since getting the Peco, I have been able to do full volume with no sparge, but the OG is very high. My first attempt was 1058 rather than...
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