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Messages - bierview

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All Grain Brewing / Re: Skimming hot break questions
« on: Today at 02:07:11 AM »
I've never skimmed hot break but there have been comments in resent threads that suggest that it's a good idea.  Which brings up the questions:  What?  Why?  How?  How much?

1.  What?  Hot break is the foam that forms (and wants to crawl out of the kettle) during the first 5 minutes of the boil.  Is that correct?

2.  If the answer to 1. is yes, why skim it out of there? What is the negative impact of letting the foam subside and leaving it in the wort.

3.  How?  What is the easiest and least messy way to skim?  I'm thinking a shop-vac would work well.

4.  How much do you want to skim?  As much as possible?  Is some hot break good to have in the wort?

1. No I don't think so. I think hot break are the proteins in the wort. The foam(often called foop), may contain some hot break but its certainly not all of it. I see hot break formation after 5-10 minutes into boil( after foam subsides).
All brewing literature states hot break must be removed. Usually by means of a whirlpool for us.
2. My foam is small and bright white, I do not remove it, as I boil with a lid, that has a small opening. professional breweries are not skimming.
3. I don't think it will hurt anything either way, it usually sticks to the side of the kettle.

You caught my attention when you said you boil with a lid.  I've never done that as I want to reduce the volume and increase the OG.  What is your thinking on this?

All Grain Brewing / Re: Amount of rice hulls needed
« on: Today at 02:00:55 AM »
We've all been there with a stuck sparge.  I usually use 4 cups.  Not sure what that measures out too in weight.

About 6 hours for me--but I mostly do it at night when the kids are in bed, and so when the night drags on into the wee hours, sometimes I move more slowly. Can't tell you how wonderful it is on rare occasions when I can brew during the day....


I usually get up anywhere from 2:30 am to 4 am to start brewing.  Nice and quiet and no interruptions.  Finished and cleaned by the time everyone gets up.

Six hours on brew day with complete clean up and an additional prep hour the day before.

All Grain Brewing / Re: Allagash Tripple
« on: Today at 01:52:47 AM »
Some people use some yeast slurry for bottle conditioning to up the flavor.


Have you used the slurry before?  I see a few problems from over carbonation to risking contamination.  Would like to hear your thoughts on this process.



All Grain Brewing / Allagash Tripple
« on: February 18, 2017, 02:51:45 PM »
Just had one of these brews side by side to my Tripple Belian. Almost exact except that Allagash had a bit more of a yeasty flavor. What do I need to do to achieve that. Not that I think Allagash is the best Belgian out there, just that i enjoyed it a bit more.

All Grain Brewing / What flavor should I expect
« on: January 17, 2017, 03:09:34 PM »
Using 7 lbs Vienna 3 lbs Pilsner malt.  What will the Vienna impart with that percentage of the total grain bill?

Yeast and Fermentation / Re: Yeast Blend Question
« on: January 05, 2017, 07:51:55 PM »
I've combined Nottingham when I needed a boost.

Yeast and Fermentation / Re: Temperature vs Temperature
« on: January 05, 2017, 07:44:10 PM »
I've been racking to secondary for 17 years until I started reading on these threads that it is not necessary.  When I did I tried to get it as cold as possible to drop out the yeast and clear.  Sometimes as low as 35 degrees.  Seemed to work well.

Yeast and Fermentation / Re: Safale US 05 fermentation length
« on: January 05, 2017, 07:41:14 PM »
The few times I've used it fermentation seemed very slow.

Yeast and Fermentation / Re: Mold?
« on: January 05, 2017, 08:42:27 AM »
Also, I did dry hop with some home grown hops. 

Yeast and Fermentation / Re: Mold?
« on: January 05, 2017, 08:40:40 AM »
In the interest of time, would you mind if I sent a pic to your email?

Yeast and Fermentation / Re: Mold?
« on: January 05, 2017, 08:33:21 AM »
Can't seem to figure out how to post pictures on this site.

Yeast and Fermentation / Mold?
« on: January 05, 2017, 08:24:11 AM »
Small white dots on the surface of primary. Beer has been in carboy 27 days.  Tell me it's not mold.  Beer seems to smell alright.

Yeast and Fermentation / Re: Expiration Date Dry Yeast
« on: December 20, 2016, 09:04:06 AM »
I've used 3 year old Nottingham with no problems.

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