Recent content by Beerbuoy

Is the Zinc required for the mash or for the yeast?

Thanks for the replies. Been doing plenty of reading over the last few days and I've decided to go with RO and add my own minerals. Is it possible to build up my own water from RO with just Gypsum and Calcium Chloride? Thats all I have atm and I'd like to keep it simple. I'll have a play with...

I guess thats partly what I'm asking, can I use the water as is? It tastes like shite and the taps here are covered in scale so I'm a bit put off by that. The other problem is Karratha weather is not really suited to Porters and Stouts, its a little warm up here. I only mentioned Citric acid...

I've just moved to Karratha, WA and the water here is very hard, 300ppm. Water analysis attached. I need some input from the water experts as to what my options are. I'm using the water calculator on the Brewers Friend site. The water profile ID is GBHVC5V if you want to check it out. Going by...

I make a coffee porter and just add a cup of freshly ground beans to the fermenter (40l batch) for the last 3 days. I wait till its fermented out then add the coffee and cold crash just like dry hopping. Gives a nice smooth coffee flavour and aroma.

Thanks for the replies fellas. I'll ferment in plastic for a month then rack to a corny. I like the idea of being able to easily take samples from the corny as its my first sour I'll be keen to see how it changes over time.

About to have my first crack at a sour. Having never tried a sour beer before I'm hesitant to spend up on a glass fermenter. I have some Wyeast Oud Bruin on the way and am planning on using Jamils recipe from brewing classic styles. Couple of noob questions for the sour brewers out there. I'm...

Yep, just get a stainless threaded fitting welded in. Cheaper then a new keg and better then weldless fittings

I use my herms rig for sous vide. Put enough water in the mash tun to cover and circulate through the heat exchanger just like a normal mash. PID controller holds the temp perfectly. Once you've tried a chicken breast done at 60C for 2 hours you'll never eat it any other way, so moist and...

Yup! Used mine once. Probably works for flowers but pellets just block it up.

Best place to start reading is John Palmers How to Brew. The first edition is available free online but I'd suggest buying the latest addition book. It has everything from the basics to more advanced stuff like water chemistry Not sure how to post a link so it may not work but just google it if...

Just copied this from Brad Smiths article on dry hopping. I've also heard Jamil saying pellets are better in some of his podcasts. "Which hops work best for dry hopping? There is consensus that pellet hops are the best choice for dry hopping. Pellet hops are pulverized before being molded...

They only bubble the C02 through the beer just long enough to stir up the hops, I'm guessing something like 30 seconds each day maybe. I don't think this would scrub much aroma but I have no experience with micro brewing so just what I've read/heard. As for crushing the pellets I just give the...

I believe some micro breweries bubble CO2 up through the fermenter to rouse the hops. I guess the ideal way to do this would be a conical fermenter. You could drop the yeast out then dry hop and rouse with CO2. Bit expensive though. My last batch I crushed the pellets up a bit first. I find the...