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21
All Grain Brewing / Re: WHC glucoamylase enzyme
« Last post by TheSumOfAllBeers on April 24, 2019, 06:02:28 PM »
Yeah, I want to eye drop them in to knock a few points off, making a Brut pilsner is probably the worst possible result.

But your pasteurising comment gave me an idea- I could draw off 10L from the bottom of  the conical into a 10L growler keg, let that ferment down to zero, pasteurise/denature that in the boil kettle and then mix it back into the FV.

That would get me down to 1.018, at which point I stop screwing with it.

It’s an option I guess.
22
Hops Board / Re: Noob-Dry hopping question
« Last post by LordEoin on April 24, 2019, 05:18:05 PM »
with pellets, if i'm gonna cold crash in primary I'd often throw them in neat without a bag.
they sink eventually and go down the drain with the trub.
i cant remember any time any ended up in my glass
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All Grain Brewing / Re: WHC glucoamylase enzyme
« Last post by mick02 on April 24, 2019, 04:11:25 PM »
Just beware that there is no way to control these enzymes once you've added them (short of pasteurizing the beer) so if you do add the amolayse be prepared to take your beer to 1.000. Check out the use of alpha amolayse in Brut IPAs. You might pick up some tips on how it behaves.
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All Grain Brewing / WHC glucoamylase enzyme
« Last post by TheSumOfAllBeers on April 24, 2019, 04:03:55 PM »
I have a problem with a pilsner I made that stalled at 1.022 (from 1.049). I have tried every trick in the book that I know of to get this to ferment further, including pitching more yeast etc. No joy, so I am going to assume that this has hit terminal and that is 22 gravity points of unfermentable sugar.

I would like to bring this down by about 8-10 points, by use of enzymes to make those sugars more fermentable. But information on how to do this in a controlled way is really lacking.

To reiterate, I am looking for an enzyme that can break down long chain sugars into more fermentable ones at room temperature/ fermentation temperature. But I dont want to dry the beer out completely.

Would something like this work?

http://www.thehomebrewcompany.ie/whc-irish-glucoamylase-enzyme-15ml-p-4855.html

And what would its dosage requirements be, to take 55L of 22 gravity wort to 1.014 ? I dont want to overshoot obviously.

Any other useful products? Most of the literature out there assumes you are trying to dry out a kit beer that got stuck very high, or you want to make spiriits of fix starch haze in a wine.
25
1. Des - tba
2. Gearoid - NEIPA
3. Paul B - Belgian Blonde (WHC bubblegum) & Best Bitter
4. Anil - Flanders Red
5. Jonny - North German Alt, Cherry Oud Bruin, Imperial Vanilla Milk Stout w/ & w/o Hazelnut
6. Dave C - NEIPA or Imp Stout
7. Kris - mooching
8. Ronan - will find something
9. Aaron - Session IPA
10 Paul - Pale Ale
11 Chris - Belgian Blonde (WHC bubblegum or Wyeast #3787 which ever is carbed, maybe both), Amarillo and Orange Pale ale..... if its carbed!
12. Sean - Wheat IPA & Session IPA
13. David - Nothing to show for meself...
14. Hingo - Mooching BA - Aged on old excuses.
26
Wanted / Re: Beer bottles needed
« Last post by Ulex1 on April 24, 2019, 12:32:59 PM »
I'm giving away 48 coppers ox bottles if you'd be interested in them?

I'll be starting to keg soon so may get rid of some glass bottles then but not quite there yet.
Yes, absolutely! That'd be brilliant, thanks. I'll send you a message later, thanks
27
Wanted / Re: Beer bottles needed
« Last post by Raxy on April 24, 2019, 12:14:31 PM »
I'm giving away 48 coppers ox bottles if you'd be interested in them?

I'll be starting to keg soon so may get rid of some glass bottles then but not quite there yet.
28
1. Des - tba
2. Gearoid - NEIPA
3. Paul B - Belgian Blonde (WHC bubblegum) & Best Bitter
4. Anil - NEIPA, Flanders Red
5. Jonny - North German Alt, Cherry Oud Bruin, Imperial Vanilla Milk Stout w/ & w/o Hazelnut
6. Dave C - NEIPA or Imp Stout
7. Kris - mooching
8. Ronan - will find something
9. Aaron - Session IPA
10 Paul - Pale Ale
11 Chris - Belgian Blonde (WHC bubblegum or Wyeast #3787 which ever is carbed, maybe both), Amarillo and Orange Pale ale..... if its carbed!
12. Sean - Wheat IPA & Session IPA
13. David - Nothing to show for meself...
14. Hingo - Mooching BA - Aged on old excuses.
29
Capital Brewers / Re: April Meet - !!75th Capital Brewers Meet!! - Weds 24th Underdog
« Last post by Hingo on April 24, 2019, 11:53:39 AM »
1. Des - tba
2. Gearoid - Weizenbock, NEIPA
3. Paul B - Belgian Blonde (WHC bubblegum) & Best Bitter
4. Anil - NEIPA, Flanders Red
5. Jonny - North German Alt, Cherry Oud Bruin, Imperial Vanilla Milk Stout w/ & w/o Hazelnut
6. Dave C - NEIPA or Imp Stout
7. Kris - mooching
8. Ronan - will find something
9. Aaron - Session IPA
10 Paul - Pale Ale
11 Chris - Belgian Blonde (WHC bubblegum or Wyeast #3787 which ever is carbed, maybe both), Amarillo and Orange Pale ale..... if its carbed!
12. Sean - Wheat IPA & Session IPA
13. David - Nothing to show for meself...
14. Hingo - Mooching BA - Aged on old excuses.
30
Hops Board / Re: Noob-Dry hopping question
« Last post by Ulex1 on April 24, 2019, 11:49:47 AM »
Excellent. Thanks for that.
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