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Member Since 13 Oct 2013
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Topics I've Started

Stereotypes: Brewers have beards

14 January 2017 - 11:44 PM

In the thread about 2017 lamb ad, the topic of stereotypes came up. That lead me to ask the question of:


Are most beer brewers bearded?


Let's see...


Cast your vote above in the poll.

Another rye porter - feedback wanted

11 December 2016 - 03:42 AM

I'm formulating my very first all grain porter recipe from scratch and planning on using a Grainfather to do this. I would appreciate feedback on this recipe and in particular the mash. I can do a more complicated step mash if that would give better results.


I'm limited in the variety of the grains I have on hand, but I have enough in stock to alter the quantities.


I also have a reasonable selection of hops, including Citra, Chinook, Centennial,  Columbus, Cascade, East Kent Goldings, Mosaic and Simcoe. So, I could change the hopping if my choices seems inappropriate. I'm unsure if I want to dry hop this or not. I was thinking I'll evaluate fermenter samples and if it seems like it needs more aroma, throw in a handful of Citra (possibly into the keg)

Rye Porter - Robust Porter (12B)
Batch Size 23 L
Boil Size  26 L
Boil Time  60 min
Efficiency 70%
OG         1.056 sg
FG         1.014 sg
ABV        5.7%
Bitterness 37.6 IBU (Tinseth)
Color      72.3 ebc (Morey)

Name                         Amount     Yield   Colour
Gladfield - Ale Malt         3.000 kg   79%       6.0 ebc
Gladfield - Aurora Malt      2.200 kg   79%      50.0 ebc
Gladfield - Rye Malt         1.000 kg   81%       7.0 ebc
Gladfield - Light Chocolate  0.500 kg   71%     950.0 ebc
Total grain: 6.700 kg

Name          Alpha   Amount   Use     Time      Form    IBU
Centennial    10.5%   20 g     Boil    60 min    Pellet  20.7
Kent Goldings  5.5%   30 g     Boil    30 min    Pellet  12.5
Kent Goldings  5.5%   40 g     Boil     5 min    Pellet   4.3

Name        Type  Form     Amount   Stage
Safale S-05 Ale   Culture  1.00 L   Primary

Name     Type         Amount     Temp     Time
Mash In  Infusion     20.100 L   55 C     10 min
Step 1   Temperature  ---        65 C     1 hr
Mash Out Temperature  ---        77 C     15 min
Sparge   Infusion     11.800 L   75 C     15 min

Water SG less than 1.000

03 December 2016 - 02:44 AM

This one has me scratching my head. I have a hydrometer calibrated for 20C, one refractometer calibrated for 20C and another refractometer with ATC. A few months ago I checked the hydrometer with filtered tap water at 20C and it was reading bang on at 1.000


Today I was playing around with the refractometers and put a drop of the filtered tap water on the ATC model. It was reading less than 0%. I checked the temperature of the water and cooled it slightly to 20C, then used the water sample with the hydrometer and it was reading 0.998. The ambient temperature was 22C and the refractometer calibrated to 20C was also reading less than 0% Brix.


Why would that be? Why would all three instruments tell me that the SG of my filtered tap water is not 1.000? In fact, all three actually agree in the magnitude, since the refractometers were reading about -0.5% Brix


0 warning points

24 October 2016 - 08:47 AM

"0 warning points" is displayed next to my posts in the user info. Most other people don't have that. What does it mean and how did it get there?

Calibrating low pressure gauge

20 October 2016 - 09:21 AM

Is there a simple DIY method for ball-park sanity check/calibration of low pressure gas gauges?


Something along the thermometer 0/100C, icebath/boiling water trick.


I only have one regulator with high and low pressure gauges. I am starting to suspect the value shown by the low pressure side. Most people talk about using 10-20psi in their setups. I find that I get my optimal results in the 20-30 range. I have no issues with how my beers pour, but it would be nice to know whether the actual CO2 pressure is anywhere near what the gauge is actually reporting.