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  1. KingPaul

    UPDATE: Grainfather Equipment Profile dialed in

    In the brewersfriend recipe creator. My boils size is 26l. What must I enter for batch size for 60min boil? And should this be kettle. I presume with 2l boil off my kettle batch should then be 24l? i have 240V system.
  2. KingPaul

    Zombie dust

    Ok Thx. But at what temp? And if is use the carbonation charts, how long must I leave it in the freezer at specific temp and PSI? And will it keep on carbing if I leave it to long for example at 12psi at 7C?
  3. KingPaul

    Zombie dust

    Sorry for highjacking. I'm new to kegging. Got a Golden Ale I want to carb to 1.8 volume CO2. Need it to be ready by next week Thursday. Got it in my temp controlled freezer at 6C. What must my PSI be at to carb in say 6 days? Thx.
  4. KingPaul

    Grainfather configuration

    Hi. I having problems with my setup My boil volume is 27l, That is easy to get. But what do i put in as batch size? And do you use fermenter or kettle? Boil time will be 90min. Please help. Thx
  5. KingPaul

    Stuck milk stout

    So I brewed my first milkstout 14days ago. Mashed at 68C Used 450g of lactose with OG at 1,060. Used Mangrove Jack M15. Fermented at 18C. My problem is the gravity is stuck on 1,028. My next step/plan was to add cold infused coffee. Do I just add the coffee or must i heat up and see if I...
  6. KingPaul

    Vienna Mosaic SMaSH

    Hi. I'm planning a Vienna Mosaic US05 smash for a local competition. 5kg Vienna 14g Mosaic @60 14g Mosaic @15 14g Mosaic @ 5 28g Mosaic @ 0 28g Mosaic dryhop My only concern is the 28g Mosaic at 0. I use a counter-flow chiller and normally will create a whirlpool and let it sit for 15min...
  7. KingPaul

    what yeast?

    Brewing a English Best Bitter this weekend for an upcoming BJCP competition. What would be my best bet on yeast if only yeast available is SO4, Nottingham and Windsor?
  8. KingPaul

    Missed my gravity

    Ok, so for the first time in months I missed my gravity with about 8 points today. And I don't have any DME with me. Is it advisable if I add DME only on Monday? The beer is already inthe fermenter. Its an IPA and I aimed for 1.068 and it only got to 1.060.
  9. KingPaul

    Whirlpool Hop addition

    Hi I am planning a 60min IPA. My recipe askes for 20grams of hops at whirlpool. Now, I recently started to use a counter flow chiller with excellent results. Using my old immersion chiller in a bucket filled with ice water to pre-chill the water I get my 20l of wort down to pitching temp in...
  10. KingPaul

    10 gallon yield from a 10 gallon pot

    More questions. Sorry. :shock: I understand the less is more and that 10l of quality brew is better then 30l of crap. But will it work if, when I knew my boil loss will be 4liter, to dial in a boil loss of 2l in my recipe and then add 2liter of water at say 15min during the boil? Does the...
  11. KingPaul

    10 gallon yield from a 10 gallon pot

    I am at the moment sitting with the same problem. My wife bought me a brand new stainless steel brewpot with spigot and everything for my birthday. Only problem is the volume of the pot is only 25l. So started with 22l and had a boil over when I added 1st hops. My old system, using an old...
  12. KingPaul

    malted Maize/corn vs flaked corn

    Thanx guys. Like I said it is a recipe for a Brown Ale. The recipe that I'm working from calls for 65% pale malt and 10%flaked corn and the rest specialty malts. Not so sure that I am happy with that many specialty malts, will have to rethink everything before I brew
  13. KingPaul

    malted Maize/corn vs flaked corn

    I am working on a recipe for a Newcastle Brown Ale Clone, and the recipe I am working from askes for flaked corn (1.3SRM) My two LBS that I support doesn't stock flaked corn, but one of them do have Malted Maize. Are there a difference between the two? Thanks
  14. KingPaul

    Lagering an ale?

    Opening this one again. My plan is to do this. I've got a American Pale Ale in fermenter. I only do primary fermentation, and usually leave it in the FV for up to 3 weeks. Can I after 3 weeks move it to a fridge for another week to help clear the beer? And what if I also want to dry-hop? Or...
  15. KingPaul

    Brown Ale question

    Just got this after some researching: Amber malt Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions...
  16. KingPaul

    Brown Ale question

    I hope it's not astringency. But I never exceeded 68C during my mash. I used S-O4. I actually was contemplating using potassium in this brew, but I forgot about that this morning :oops: It's not that bitter, but a bit more bitter than I thought. And it's the same bitterness that I taste when...
  17. KingPaul

    Brown Ale question

    Just brewed Palmer's Oak Butt Brown ale 7lbs pale ale 2lbs amber malt .5 lb caramunich III .25 lb chocolate malt 14g nugget at 60 14g fuggles at 15 Calculated IBU = 29 OG=1,054 Tasted my wort now, and tastes quite bitter. I mashed at the recommended 152F I noticed beforehand that the amber...
  18. KingPaul

    Dry hops idea?

    @OMB At what stage do you add the hop tea to your FV? And for how long does the flavor last if bottling? I had an issue where I dryhopped with 20g of cascade and after 3 months or so the flavor was not as pronounced as in the beginning.
  19. KingPaul

    Hazy beer

    Thanks guys. Chilled and added gelatin last night. Will bottle in 3days. Any comments on the lifespan of Irish moss? I am still trying to figure out what went wrong with these last few brews of mine...
  20. KingPaul

    Hazy beer

    Lately I am struggling to get nice, clear beer in my glass. I think half of the problem might be old, milled grain. I used grains that has been milled about 8-10months ago in my last 3 beers. They were stored in zip lock bags in my freezer. Not sure why, but till last week I thought as long as...

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