Messages

1

All Grain Brewing / Help for 2nd batch newbie

« on: August 23, 2012, 02:30:57 am »

Thanks!
Finally a friend let me his cellar, the temperature should be rigth there.
But i will search for that equipment you told me, so i can brew at my home in the future.

2

All Grain Brewing / Mash out and sparging

« on: August 23, 2012, 02:20:58 am »

Hi!
I had made a reciept in BeerSmith, and when i select a Double Infusion for the mashing the program tells me to do it in 3 steps(protein rest 30mins, saccharification 30 mins and mash out 10 mins) using X amonts of water for each one, the total amount is the total water ill use for the reciept.
So i was wondering if the mash out is the sparging, so i have to sparge 10 mins with that amount. Or mb ill have to make the mash out with out draining and then make the sparge with more water.
I have a papazap double bucket for the mashing and sparging.
Thanks guys!

3

All Grain Brewing / Help for 2nd batch newbie

« on: August 20, 2012, 11:49:47 pm »

Hi!
Im going to make my orther of ingedients for my 2nd all grain batch ever.
Can you please give me a recipe for a summer refreshing ale?
I was thinking of pale malt and mb cascade. But i dont know other malts that can make the beer fresh.
Ill also need a high temperature yeast, because ill brew it in spain and now the tempeture is really high.
Thanks!!!

4

Kegging and Bottling / Carbonation, primming amounts?

« on: May 22, 2012, 03:03:45 am »

Hi guys!
Id made a 4,6 gallon batch, i have to bottle tomorrow, and i dont have time of buying a diferent sugar than sugar cane one.
Can any body tell me how much sugar should i add for making a medium carbonated beer?
thanks!

5

Yeast and Fermentation / No foam a week later. Its still fermenting?

« on: May 08, 2012, 08:26:15 am »

Hi guys!
Last week i made my first beer ever, today has passed an exact week.
I traspassed the beer to a secondary fermenter, when i opened the bucket i saw that no foam was in there, all was at the bottom, with the pellets particles also.
This means the fermentation its over?
My OG was around 1060, and now its 1022.
The beer really cloudy.
Should i wait mare for the gravity to go lower?(shoul i add more levs?)
Its the fermentation over and i have to wait till it settle down? How many time?
Should i bottle right now?

As you see i really need help...
Thanks!

6

Equipment and Software / Luter tun diameter of the holes

« on: May 04, 2012, 08:34:08 am »

I ised the size you told me. Id allready made a batch and it worked perfectly, thanks again.

7

Yeast and Fermentation / Fermentation problem. The yeast aint working when 8 hours passed....

« on: May 03, 2012, 01:17:42 pm »

The bubbles had come back, but every 2 mins or so.
I aireate using a fish pump, like 10 mins.
The yeast was rehydratated us the package suggested, using wort instead of water.
I think mb the problem was the temperature, because that night was cold and i left the window open :S
I shaked the fermentors and cosed the window. And is i told you the activity came back, but very slow, i dont know if this is normal. Its my firat batch ever.

8

Kegging and Bottling / hudge amount of hops (pellets), no bag. its that a problem?

« on: May 02, 2012, 07:50:13 am »

And why spme people recomend secondary? When is this used?

9

Kegging and Bottling / hudge amount of hops (pellets), no bag. its that a problem?

« on: May 02, 2012, 05:11:31 am »

hi guys!
i made yesterday a batch of beer, and i added hudge amounts of hops, in pellets,and  i didnt used bag, so my beer turned green, with a lot of particles at the bottom, now its fermenting in the ferm, my question is if have to clean the hops when i transfer the beer to the second fermentator. Mb using a sanitized blanket.
I don want to bottle my beer with hops, i just need the flavour and aroma...
thanks!!!

10

Yeast and Fermentation / Fermentation problem. The yeast aint working when 8 hours passed....

« on: May 02, 2012, 04:46:39 am »

Hi guys!
i made yesterday a batch of beer. I sepparated it in to fermenters, i add Saf33 yeast in one of them, and another belgium yeast(for tripels) at the other, both of them powder yeasts.
I rehidratated them well, and then added to my fermentators. 2 hours later both were bubbling really fast, mb a bubble every 3 seconds. The problem is that 8 hours later it stopped, in one of them i aint got bubbles, and in the other every 2 minutes or so. Can you please help me?
thanks!!

11

General Homebrew Discussion / east coast IPA, west coast IPA & mid west IPA

« on: April 25, 2012, 06:36:11 am »

Hi guys!

Id been a time reading about those terms (east coast IPA, west coast IPA & mid west IPA), to distinguish some IPAs. I would like to know which the exact differences between them are. I suppose that it has to be with differences in the hops, when to add them or maybe some malt. If you can please tell me which are the main differences between them it’ll be nice.
I don't know if here it’s the right place to post this, but I don't know where to do it, so here I go, if you think  it should go in another place, please move it.


Thanks a lot!!

12

Equipment and Software / Luter tun diameter of the holes

« on: April 18, 2012, 02:32:42 pm »

Thanks man! Ill make them that size!

13

Equipment and Software / Luter tun diameter of the holes

« on: April 18, 2012, 12:50:18 am »

Hi guys!
Im going to make a lauter tun, consistin in to vessels, and i wonder wich diameter should have the holes that i would make in one of them.
Please help me.

14

The Pub / Beer cellar

« on: April 14, 2012, 07:53:49 am »

Hi guys!!!
Id heard that some beers get better with the pass of years, so id decided to keep some of those in a safe place, so in 2 or more years enjoy them!
Id already bought 2x Pannepot of Struise. I was thinking of buying Chimay blue grand reserve. Id bought also a box of 6 westvleteren 12(special edition, for building the new abbey).
But i dont know more beers that could be storage for years.
Can you please tell me some of them?
Thanks!!!

15

Ingredients / Best hop for 100% pale malt

« on: April 14, 2012, 05:59:10 am »

Finally the SMaSH beer will be pale malt and cascade, ill add more grain than the usual for a pale ale and also ill make a hoppy beer, (80-100 IBU). ill tell in some weeks how it result.
Thanks everyone for your advice!!