Excellent. I will no longer sweat running out of crystal. Yet another technique for the arsenal.
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Typical way of doing this is to pull the first 1/2 gallon - 1 gallon of first runnings and boil that until reduced by half.
I would do it for an ESB. Ordinary, maybe not.
As Lennie mentioned, boiling wort down to a caramel is a great way to add depth and complexity to beer. That's my SOP for all British styles (even my bitters).
Martin, you rock! Thanks so much for your work.
The hops will settle down by the end of fermentation. A few days before bottling you can mix up 1.5 grams of unflavored gelatin in a cup of hot water then dump into the fermenter. This will also help clear it up.
Make sure the water isn't warmer than maybe 150F. I personally don't bother to let it cool before putting into fermenter but others here may disagree.
If you have temperature control this is a good time to drop the temp to the low 30's. That will also clear the hops.
-Sent from the future.
I would be happy to help.
BJCP National judge, sometime lager brewer. Big beer lover.
Anyone have a copy from this? http://www.brewingtechniques.com/library/backissues/issue6.4/index.html
I'll second the comment to visit Surly and Summit Brewing and I recommend adding Town Hall brewery in Minneapolis.
Some great designs...I have one that I custom built from some plans I bought online. Took me a whole summer to build on the weekends with some help here and there.What are the dimensions? That looks really nice. Any pix of the inside layout?