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5

First, keep in mind that Mr. wizard is a commercial brewer and his answers come from that point of view. It may not be applicable to homebrewers. Using wheat may be about the only case where using a protein rest may be of benefit. But it'a not a given. There are still proteolytic enzymes left in the malt. Due to the high protein content of wheat, it can ...


5

The core question is … Why? Different ions lead to different perceived properties in the finished beer; for one example: higher concentrations of chloride emphasize malt character, whereas higher concentrations of sulfate emphasize hop character and dryness. When? Both in the mash and in the sparge water, mostly based on the ratio in volume, with some ...


4

The HLT (Hot Liquor Tank) interestingly isn't there to hold wort or anything with alcohol (liquor here is referring to a liquid being used in a process). It has a simple job: It holds and heats water to be used in the mash. You also add salts such as gypsum in the HLT. With 10 gallon batches, a 5 gallon HLT absolutely not big enough. That being said, the ...


4

Clarity of wort has no bearing on the clarity of the finished beer. Beer clarity is much more dependent on things like proper pH and mash conversion an d a large amount of flour should have no effect. My crush is very fine with a large amount of flour and my efficiency ranges from 80-85%. Based on that, it's difficult to believe your wort loss is solely ...


4

With 2 pumps, you don't need to worry about gravity feed to the fermenter. Also, for 10 gal. of finished beer I'd recommend something bigger than a 10 gal. pot. That's about all the help I can give you since I've brewed 452 batches using a cooler and wouldn't think of doing it any other way.


4

You can make a flour from the grain, and follow any of the recipes listed here: http://brooklynbrewshop.com/themash/category/spentgrainchef/


4

This is called "vorlauf" and yes, it is traditional. That being said, it's also a highly effective way of producing a clear sweet wort. I would guess that you'd need a fairly fine filter, not just a mesh strainer, to achieve the same level of clarity produced by recirculating a few quarts of wort. The filter would need to be so fine that you'd either need a ...


4

The whole "Brew in a Bag" methodology is based on using a very fine bag to filter the wort, just as you suggest. Its certainly feasible and something a lot of home brewers do (it doesn't scale up to pro-brewing sizes).


4

Seal the beer off from oxygen as soon as possible. If you decide to use the airlock, use sanitized water only. If you have access to CO2, put a layer of the gas over your beer as soon as possible (then close it off). If you've achieved your desired final gravity and you don't need to let it sit in the fermenter any longer, you could also bottle it or keg it ...


4

Whoof... I would not recommend doing a full boil inside an apartment if you can possibly avoid it. You're basically putting a gallon or two worth of water into the air. Things will get muggy quite quickly. Presuming you can't get a natural gas hookup, you'll be restricted to butane burners; propane gives off too much carbon monoxide. Even with a butane ...


3

Whether or not they're really necessary depends on the water you have and the beer you want to brew. You need to start by getting an analysis of your water. Some water districts provide all the info you need, but many of them don't. If not, an excellent resource is wardlab.com. Get test W-6. As the what the info means and how you need to adjust your ...


3

Its two different options. You can either do the malt version or the extract version. Wheat Liquid Malt Extract is actually a mix (usually 50/50) of wheat malt and pils/2-row/pale malt, depending on the manufacturer.


3

A good crush should keep the grain husks intact, since they will then filter out the flour and provide an efficient lauter. I also crush reasonably finely, which does produce some flour, but as long as the husks are intact you're good. I have a 3 roller mill - the sales pitch was that it doesn't pulverize the husks as much as a 2 roller. I've not used a 2 ...


3

As mentioned, BTUs are your primary issues. "Turkey Fryers" are very popular and kick out enough power. Side concerns would be storage. Gas bottles, burners and pots take up a LOT of space. Keep that in mind then purchasing the items. Gas bottles should not be stored indoors. Please follow COMMON SENSE and your local rules and regulations regarding the use ...


2

The beer will probably be drier, since I imagine your final mash temperature was in the range of 140-145°F - lower mash temps produce drier beer since there is a greater portion of fermentables. You may also lose body, since the temperature is not optimal for alpha amylase, which produces body enhancing dextrins, and is also close to the protein rest, so ...


2

I would say that it's not sufficient for 10 gallon batch unless you're happy refilling, 3-4 times. I brew 10 gallons and have a 20 gallon HLT which I fill to 18-19 gallons at the start of brewday, and use all of it. For a 10 gallon batch, many target 11-12 gallons into the fementor. This means a preboil volume in the order of 14-16 gallons depending upon ...


2

You could go a number of different routes. Homebrewing can be as complicated or as easy as you want it to be. You need 3 pieces of equipment: HLT, Mash Tun, Boil Kettle. For that price, I would get a large kettle (at least 11 gallons) with a ball valve. For mash tun, get a cooler and buy a conversion. HLT can be another 10 Gallon kettle with ball valve. ...


2

Pick a style of beer that is balanced more toward malt than hops -- a highly hopped IPA is going to hide a lot of the malt flavor. Something like an ordinary or special Bitter, Scottish ales, blond ale, or many of the lagers will give much more malt flavor. American Ale yeast (Wyeast 1056, White Labs WLP001) tend to be very neutral, as do some of the ...


2

Brewing is a lot like cooking. You can't often try ingredients in isolation - you wouldn't normally eat pure salt, pepper, chili, vinegar etc... the taste would be far more potent than it would normally be. But combined with some other ingredients (meat, fish, tomatoes etc..), they become wonderful with something else to play off. The same is true with ...


2

I generally agree with most of the recommendations, but I would shy away from a lot of the hops choices, especially Fuggles. It has an earthy, woody flavor that could conflict. I'd recommend a small bittering addition using a very neutral hop like Magnum with no other hops. Also, if you just want to learn the flavor of grains, it's easy to make a tea with ...


2

I'd suspect either a faulty thermometer that's reading deceptively low is to blame, or perhaps your mash water chemistry is really off and you aren't getting full conversion. For the former, check your thermometer in crushed ice-water to ensure that its reading 32F, and in boiling water to ensure its 212F. Don't be shocked if you can't get it to read 212F ...


2

"Continuously" is overkill, "Periodically" is more reasonable. In my experience there are many variables: the insulation of the mash tun and the ambient temperature are the most influential. I used to mash in a round 10-gallon cooler. When the ambient temperature was warm (70F+), and the mash volume was sufficiently large (4-5 gallons+), I found that the ...


2

I think the most important thing you need to accomplish is understanding your brewery. Begin by taking notes. Record the temperature every time you take it throughout the mash. But be sure that the temperature is uniform by stirring thoroughly, this can and will be a frustration for you. Over time, you'll have a better idea for how much temperature you'll ...


2

Sounds normal to me. When I was first reading up about BIAB, it was mentioned in several places that this is an issue. Absorbing 3/4 of 5 gallons seems like a bit much, but it will absorb some (I've heard about a quart per pound?). It probably didn't absorb that much, as the wort would drain out of the bag if you could hold it over the pot for 10-20 minutes. ...


2

You want to preserve the ratio of 2-row to Crystal 60L. Here is one simplified way to do the math. 2-Row has an average, theoretical extract yield of 1.036 specific gravity -- if you take the last two digits (36), you can express this as 36 gravity points per pound of grain per gallon of wort (PPG) at 100% efficiency. The recipe assumes a mash ...


2

There are many mail-order or online places to get these components, but local hardware stores will typically not have everything you need. There might be a specialty plumbing store near you or a Grainger Industrial Supply type store near you. If that does not work, you can order online from sites like bargainfittings.com or fittingsandadapters.com.


2

RDWHAHB. Your beer is probably fine. Gases generally flow out during primary fermentation, not draw in. If you want to leave the beer in primary for a while, put some water in the airlock. If you want to rack to secondary, rack. Now actually might be a good time to take a hydrometer sample. Taste the sample to convince yourself that your beer is OK.


1

Hulled barley is about 2% fat by weight. That's almost certainly why we see a slight oil-slick on the wort before it boils. I'm not sure why you don't see it when you're boiling inside. It could be like you say,that the rapid speed of the outdoor boil has something to do with it. Or it could be that the light is brighter outside, showing the oil more ...


1

I would focus on the yeast. How old were the yeast packs? Viability and cell count starts to drop off after just a few weeks. How big was the starter and what was the O.G.? Did you use a stir plate? There is a yeast calculator at Mr. Malty that I have found to be helpful. A stir plate helps quite a bit too. Make sure the temperature of your starter is near ...


1

Based on having done it myself, you will possibly have a burned, smoky flavor and not in a good way. Whether it's safe to drink depends at least partially on what the bag is made of. If the bag was muslin, it's likely safe. If it was nylon, I'd be more worried.



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