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Topics - quest4watneys

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General Homebrew Discussion / Watneys Cream Stout Clone
« on: January 29, 2011, 02:20:54 PM »
I tried this question in the Recipes section and I'll post it here too as this may be a tough one to get an answer to :-[ Does anyone know where I could find a recipe for a Watneys Cream Stout Clone? It was made by Watney Truman LTD. in London and imported here. I was introduced to this beer in the early 90's and read now that the brewery is defunct. Thanks!

Beer Recipes / Watneys Cream Stout Clone
« on: January 29, 2011, 02:31:10 AM »
Does anyone know where I could find a recipe for a Watneys Cream Stout Clone? It was made by Watney Truman LTD. in London and imported here. I was introduced to this beer in the early 90's and read now that the brewery is defunct. Thanks!

Ingredients / Acceptable substitutes
« on: January 28, 2011, 08:59:43 PM »
Another question! A recipe I've found calls for Simpson's Caramalt. My LHBS has every one of the exact ingredients called for in this recipe except for that one. I've found it online but would like to avoid a $9 shipping charge for just this ingredient. Is there an acceptable substitute for the this? Thanks again for all the help!

General Homebrew Discussion / Test Batch
« on: January 28, 2011, 02:24:00 PM »
I'd like to do a test batch on a recipe I found. It's an extract kit w/some specialty grain addition. As far as ingredient sizes are concerned, I am assuming that I'd just reduce the amounts relative to the batch size (one gallon in this case). Is this line of reasoning correct? What about yeast? What about boil times and hop additions etc...? Are fermenting times the same as for a 5 gallon? Are there any particular issues I need to be aware regarding small batch sizes? Lots 'o questions but I'm really digging this new hobby and trying learn all I can! The best part about get to consume what you finish :)

Yeast and Fermentation / Attenuation
« on: January 25, 2011, 03:36:52 AM »
I'm familiar with the general definition of attenuation but not so much when it come to brewing. So here's another rookie question; what exactly is attenuation in relation to brewing? When I see a particular type of yeast and it gives an attenuation of 75%, what does that percentage reference? Thanks again for helping the uneducated mass(es)!

General Homebrew Discussion / I think I have a problem!
« on: January 24, 2011, 12:36:26 AM »
Although this is my very first brew, I have an overwhelming urge to rouse my yeast! It's only been six days since pitching it but I feel I should harass it in some manner. What should I do?!?

Yeast and Fermentation / Hydrometer reading
« on: January 22, 2011, 01:32:28 AM »
Is it advisable to crack the lid on the fermenter and take a reading with a sanitized hydrometer or should I continue to use the spigot? Seems like a waste of good beer to keep dumping it down the drain when I'm done. Or can I use a sanitized hydrometer tube and pour it back in the fermenter when I'm done? Thanks!

Yeast and Fermentation / Is it done?
« on: January 20, 2011, 05:42:22 PM »
I put my wort in the primary at 6pm on Mon. As I was leaving for work this morning, I stopped to check on the progress and stood there for about 3 or 4 minutes (I was in a hurry) without noticing any activity. This is only day three but when is a good time to move it to the secondary? And is it unusual for fermenting to slow down so quickly? It was really bubbling on Wednesday.

General Homebrew Discussion / Cleanser
« on: January 19, 2011, 01:34:40 AM »
I've been using an eco-friendly odorless, colorless liquid soap to clean my equipment before sanitizing. I placed my first brew in the primary yesterday and I've got lots of action in the airlock. So far so good! I'm really paranoid about cleaning and sanitizing so is there something better I should be using?
Thanks again for the responses!

Yeast and Fermentation / Two questions
« on: January 19, 2011, 01:13:15 AM »
I just placed my very first brew (Russian Imperial Stout) in a fermenter yesterday and I've got a ton of bubbling activity in my 3-piece airlock which means I haven't done anything yet to kill the yeast :0)

1. Does the temperature of the fermenting wort rise as the process gathers strength? I have a stick-on thermometer on the fermenting bucket and it's risen about 6 degrees (from 64 to 70 degrees) in the last 24 hours. The ambient temperature of the room has stayed (according to another thermometer I have sitting on the fermenter) at about 66-67 degrees.

2. Is it 'normal' to see foam in the neck of the airlock?

I might add it's a 5 gallon batch in a 6.5 gallon fermenting bucket.

Thanks again!

Yeast and Fermentation / Gravity readings
« on: January 16, 2011, 03:36:24 PM »
If I use a glass carboy for primary fermentation, how do I take periodic gravity readings without introducing oxygen to wort? My apologies for the home-brewing 101 questions but I really make sure I have as much info as possible before I start my first brew!

Equipment and Software / Immersion chiller: buying vs. making
« on: January 16, 2011, 02:09:27 PM »
Any thoughts on buying vs. making your own immersion chiller?

General Homebrew Discussion / Best for straining
« on: January 14, 2011, 03:12:26 AM »
I'm a noob in case the question I'm about to ask doesn't make it readily apparent! But, what kind of filter/strainer is best for moving a primary fermentation to a secondary fermentation vessel.

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