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Topics - glastctbrew

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Yeast and Fermentation / Quick starter question
« on: May 10, 2011, 01:38:29 PM »
In the belief that there are no stupid questions...

Last night I made step 1 of a 2 step starter for a pils I am brewing next Sunday.  I used some left over second runnings from the DIPA I made this past weekend.  The grain bill on the DIPA was 15.8% wheat malt.  As I was laying in bed trying to fall asleep, I started questioning the wisdom of using wort that had a good slug of wheat malt in it for my Pils starter.  Am I being nuts, well more so than usual, or is there an issue here?  I plan on using a straight DME starter on step 2 and decanting as much of the step 1 beer as possible.

All Grain Brewing / Oktoberfest water profile
« on: April 06, 2011, 12:38:43 PM »
Hi All,

I'm set to brew up my Oktoberfest this weekend but I haven't settled my water profile.  I'm planning to use the Amber Malty water profile in Martin's Brew-N-Water.  While I'm confident this is a reasonable profile to use, would I be better off using the Munich, Munich (Boiled) or some other profile?

Any thoughts and/or suggestions?


Hi all,

I'm planning out the next changes to my brewery and I'm looking for feedback on 2 alternatives I'm considering regarding the MLT setup.  I use a Top Tier stand currently equipped with burners for the HLT and BK and a shelf for my Coleman 48 Qt MLT.

I've been considering setting up another burner on the system with an MLT hooked up to my pump.  I'd manually control temps through the mash via direct firing the MLT while re-cirulating the liquor with the pump to avoid scorching.  The other alternative is to buy 50' of 1/2 copper tubing and use my HLT and the pump to set a manual HERMs system. 

The driver behind this is 2 fold.  Create alternatives in my brewery that will allow me to fly or batch sparge so I can experiment with both techniques.  I also want to provide the ability to tightly control temps through out the mash.

So, I'm looking for feedback on these alternatives that will round out the info I'm using to make my decision.  Thanks in advance.

Ingredients / Bravo as a substitue for Magnum?
« on: October 08, 2010, 12:32:31 PM »
Hi all,

I'm brewing up some BVIP for the holidays this weekend and my LHBS was out of Magnum.  They recommended Bravo as a substitute.  I'm not familiar with Bravo so I checked it out online and it looks like the cohumulone is a bit higher while its Beta Acids are lower.   I'm wondering if anyone has used Bravo in place of Magnum for bittering with good success or if they think it would work well with Denny's BVIP recipe?  Alternatively, should I could run out and get some Northern Brewer?


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