5 votes
Accepted

Modifying Recipes for Boil Volume

Why not save the hops you don't use and use them in another brew? Although vacuum sealing them is the best way, they'll keep fine for several months in a zip lock freezer bag. Just squeeze out as ...
user avatar
  • 33.3k
5 votes
Accepted

Boil options with a small pot

The boil is important for achieving certain beneficial changes in the chemistry of the wort that include the dropping out of haze creating proteins. So don’t forego the boil, even if it’s only a 6-...
user avatar
5 votes

Confused about what partial boil means

Partial boil refers to when you boil a certain volume of wort smaller than the desired batch size, then top off the fermenter to reach the full volume. This is often done when you have smaller pot ...
user avatar
  • 982
4 votes

Confused about what partial boil means

Partial boil is a method of boiling a concentrated version of your wort, then adding this wort and new water to the fermentor to get your desired volume. For example it's a way to get 5 gallons of ...
user avatar
3 votes
Accepted

Is an 8 litre boil too small for a 23 litre extract kit?

I would recommend NOT boiling the malt extract. There is absolutely no point in doing so. The extract is already sterile and at best only needs pasteurisation which can be done by dissolving the ...
user avatar
  • 5,626
3 votes

Boil options with a small pot

That seems low, but it's largely dependent on what's in the kit. It is probably an extract kit. If it's not completely extract and includes some specialty grains you may be in trouble. Depending on ...
user avatar
  • 933
2 votes

What could cause an earthy flavour in beer?

Unpleasant fresh soil as you describe it can be a sign for ethyl fenchol which is a water contamination issue. I don't think Willamette or any hop for the matter should lead to a result how you ...
user avatar
  • 171
2 votes

What could cause an earthy flavour in beer?

Earthy flavours can be caused by mold spores in the area you store your beer. They tend to occur in damp areas where the mold grow within the walls of the area and then passes a chemical through any ...
user avatar
  • 21
2 votes

Pilsner extract kit: why is the original gravity low?

To fix the low gravity I followed Jeff's suggestion and added dry Dextrose/Malt mix. Here's the details in case someone else wants to try this procedure for the first time. I did some calculations in ...
user avatar
2 votes
Accepted

Pilsner extract kit: why is the original gravity low?

You say your boil was weak, and you didn't stir much. Extracts are hard to dissolve properly. Even vigorous boil without stirring may fail to do it. And 10-20 minutes of vigorous stir before wort ...
user avatar
  • 3,708
2 votes

Pilsner extract kit: why is the original gravity low?

If you have some dry malt extract (or liquid), you can get the gravity to where you want it now. It's not too late to add the DME, even though it's already in the fermenter. About 1 pound of DME ...
user avatar
  • 2,819
2 votes
Accepted

Brew in a bag partial boil

Yes, you do simply put all grain (crushed!) in a bag. That's the point. However Brewdog's catalog calls for fly sparging, something you simply won't do. With fly sparging, your extraction efficiency ...
user avatar
  • 3,708
2 votes
Accepted

Can I still reach my desired IBU level if I split my boil?

Yes, if you split the wort and hops accurately you'll be so close you'll never notice the difference.
user avatar
  • 33.3k
1 vote
Accepted

Mash Water to Grain Ratio (Partial Mash)

The mash ratio is not really essential. Your ratio of 5 L to 4 lb grain is pretty typical. Mash at whatever ratio seems right to you, then add extract if necessary, with water to hit your preboil ...
user avatar
  • 3,317
1 vote

Is an 8 litre boil too small for a 23 litre extract kit?

Most of the extract recipes I've brewed have been 'half-boil' recipes where approximately a third of the LME is added to the steeping liquid plus a few (4-5) extra litres of water for the boil. Boil ...
user avatar
1 vote
Accepted

IBU calculation for blended worts / braggott

The alpha acids that give the bitterness from hops reach saturation somewhere around 90 IBUs. Since your hops were not exposed to the whole volume of beer (presumably they were filtered out at the of ...
user avatar
  • 3,030

Only top scored, non community-wiki answers of a minimum length are eligible