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Topics - mrbounds

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16
Ingredients / Flaked Oats
« on: March 05, 2010, 05:34:11 PM »
Hi everyone,

I am planning on playing around with a few different grains in my next brew. I am an extract brewer who steeps grains so are there any special procedures to use if I am using flaked oats or do I just steep as if it were crystal malt etc?

Thanks in advance for your help.

17
Yeast and Fermentation / Yeast choice for wheat beers
« on: March 04, 2010, 05:44:36 PM »
Hi everyone,

This may be a silly question but I will ask it anyway. Can I use English Ale yeasts in a wheat type beer? I am getting ready to brew with wheat for the first time, so any advice would be appreciated.

Thanks

18
Yeast and Fermentation / Servomyces capsules
« on: January 02, 2010, 02:37:51 PM »
Just wondered if anyone else had issues with these things dissolving? I used for the first time yesterday and added the capsule 10 minutes before the end of the boil as per the instructions. Lo and behold 10 minutes later the damn thing was still intact and holding all of its goodies inside the capsule. I ended up removing and breaking the capsule up myself!

19
Yeast and Fermentation / Dry Hopping
« on: December 27, 2009, 12:45:06 PM »
Hi Everyone,

I have plans for a pale ale over the next couple of weeks and would like to try adding hops to the secondary fermenter for an added punch! This is something I have not done before so I am hoping that you can help me out with a couple of questions:

1: Can I just add hope pellets loose into the secondary? If so will I have any issues with residue in my bottles and what about sanitation?

2: How many pellets do I add? I know this will probably depend upon the AA of the hops I am using but just wondered what a general rule of thumb might be.

Thanks for your help & hope everyone had a Merry Christmas!

20
Yeast and Fermentation / Will I need to pitch new yeast for bottling?
« on: December 06, 2009, 01:23:22 PM »
Hi Everyone,

I apologize if this question has been posted before but I am new to this forum business!

I am planning on trying to get some oak flavor into one of my brews by placing oak chips into my secondary and leaving for 6- 8 months, so my question is after this extended period of time will the yeast still be "active' enough to give me carbonation at bottling or will I need to repitch?

Any thoughts on this subject would be very appreciated.

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