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  1. hoppyscotty

    Brewing my first beer for cask

    As the title really. Only every done keg beer with either natural carbonation from pressure fermenting or forced carbonation from a CO2 cylinder but going to be brewing a beer that will go to a cask and be served direct from the barrel rather than though a beer engine. I have a couple of pale...
  2. hoppyscotty

    Daft question on water profile and FG

    So the 'accepted' water profile for a hoppy beer like a NEIPA seems to be one with a high Chloride content. But high chloride water profile accentuates maltiness and malt sweetness. high Sulphate water profile accentuates the perception of hops. I thought one of the main goals of a NEIPA is to...
  3. hoppyscotty

    Carbonation with a chilled tap dispenser

    Carbonation charts are great for determining what pressure you need to carbonate your beer at a given temp. So far I've done this at fridge/keggarator temperature of 5 degrees C and all is good. However, if I am serving from a keg through a chilled tap dispenser like a Lindr Machine (photo...
  4. hoppyscotty

    Sankey/keg couplers

    Do all pub/bars use a common standard of couplers? I need to get a coupler for a keg and there seems to be several different standards. Seems the ‘S’ type is the most common in the UK. Not sure if only the S type are known as Sankey? I’m assuming pubs will have standardised as they won’t want...
  5. hoppyscotty

    Simultaneous brew with Brewzilla's v3.1

    Looking for a critique of my plan for this weekends brew. Planning a brew round my mates house this Saturday and decided on a big DIPA, however with his BZ 3.1 we're looking at a pretty low volume and this is to be split between 4 of us so looking to utilise my BZ too and split the mash between...
  6. hoppyscotty

    making a tincture to flavour an impy stout

    Hi, made an Impy stout in about Feb this year and it's been sitting quietly in the corner of my garage since in a carboy nice and covered and snuggled away. I'm looking to revive and bottle ready for Christmas. Plan is to add yeast (lallemant CBC-1) and sugar into the carboy then bottle to...
  7. hoppyscotty

    Anybody experimented with recirculating dry hopping?

    So I'm seeing huge losses with large dry hop charges in beer styles like NEIPA's (70 litres with 16g/litre dry hop). Clearly what's happening is the hops are absorbing a huge amount of the beer and cold crashing doesn't seem to compact hops sufficiently to 'squeeze' out that beer. Might do with...
  8. hoppyscotty

    Water additions with RO water

    I do my water additions via the Brewfather calculator...I confess I have a very rudimentary understanding of the chemistry, though my understanding is growing slowly, but I blindly follow the calculator, and get pretty good results and have experimented with tweaking water chemistry and seen...
  9. hoppyscotty

    Mash out and denaturing of enzymes

    So I tend to do a mash out at the end of the mash. Not entirely sure why, just something I learned about when I first started and seemed to be the normal thing to do on the instrucitonal videos I was watching. My understanding is that the purpose of a mash out is to denature the enzymes to stop...
  10. hoppyscotty

    Thiolized yeast curious...but will I be thrown in jail??

    So as the title really, I'm keen to give this new thing about thiolrized yeasts a go, but the latest theorised yeasts are banned for sale in the UK as they are genetically modified. However, I'm visiting the USofA later this year and looking to bringing a couple or so packs back with me. I've...
  11. hoppyscotty

    pressure fermenting S05

    Brewing this weekend...a hoppy hazy American IPA. I'm using S05 but think this time I'll pressure ferment. Was thinking around 10 - 12psi, nothing too edgy, and maintaining the temp around the usual fermenting temp of around 19 degrees C. Anyone got any experience of this or do people tend to...
  12. hoppyscotty

    Keg/vessel tags

    I've spent way too long on google on this and not come up with much. I'm sick of losing track of what's in which keg and want a plastic tag that I can write on to label the beer, volume, brew date etc. and wipe off and re-write for the next batch. All I can find on google are small luggage tags...
  13. hoppyscotty

    Use of hops to extract specific flavours

    When you look on the hop suppliers websites against specific hops they offer up a range of flavours whcih might say something like Dank, earthy and tropical with stone fruit. Clearly a description like that covers a very broad range of flavour profiles, so if I, for example, wanted to brew a...
  14. hoppyscotty

    Spotless water

    Not wanting a discussion if it is fit for human consumption as I’ve decided to give it a go on my next brew tomorrow. If you don’t hear from me again then don’t touch the stuff!! Anyway I can’t ascertain if it is RO or DI water or even if that matters - I think it’s RO. I’m looking dilute 85...
  15. hoppyscotty

    spunding for carbonation

    Got a current brew fermenting. the plan for this one is to close off the fermenter about 3/4 the way through fermentation and spund primarily for carbonation. My question is what temp/pressure combo do I need? do I just use a normal carbonation chart for the pressure level? also I'll be cold...
  16. hoppyscotty

    Anyone know about thermocouples?

    I have a long thermocouple for my RIMS system, think its about 50 or 60 cm long. I'm thinking about reconfiguring it as I think the tip is a bit too close to the element and might be picking up some heat from the element rather than measuring the wort value which can throw the control into a bit...
  17. hoppyscotty

    Secret to high gravity brewing

    Brewed our annual big imperial stout over the weekend. The plan, as with last years, is to brew around feb/march, leave it to condition until December, soak some bourbon oak chips in there, or whatever we fancy for a couple of weeks, then re-awaken with bottling yeast and sugar when we bottle...
  18. hoppyscotty

    Impy stout carbonation

    Hi, last feb I brewed a big impy stout. Left it until last December and added bourbon soaked barrel chips for a couple of weeks or we before transferring to a keg and priming with yeast and sugar to condition for a couple of weeks before bottling with a counter flow bottle filler. The beer...
  19. hoppyscotty

    A tale of two Brewzilla's

    A Monday teaser for you... A mate of mine and I have two identical Brewilla v3.1.1. They were bought only a few months apart. My mate bought his first and it was pretty spot on out of the box just using the default equipment profile in Brewfather. Basically nails the numbers every brew every...
  20. hoppyscotty

    Brewfather and capacity calculations

    My mash vessel has a max working capacity of 70 litres. I'm working on a big Impy stout recipe which I did on my 35ltr Brewzilla last year via a reiterated mash yielding about 15 litres I think to keep within the capacity constraints of the system. I'm looking to do a larger batch on my bigger...
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