BeerTools Discussion Forum

Is there another board out there where people respond a bit more? Maybe just more traffic? I've really only got feedback on one topic it seems and I'm really just looking to get with other brewers to get some ideas and help along the way. I'm not trying to bash this board but I am a bit disappointed...

I've done about 6 all-grain batches now. All have been single infusion. I'm wondering what is involved to do step infusion, why this is done and how to do it with a more-or-less starter mash set-up. (10 gallon water cooler converted into mash tun) I put my recipes together on my own so I always do a...

I have a Saison in primary. It has smelled great for the first two days but I woke up today and smell sulphur out of the airlock. Is this normal?
thanks,
-g

I know this beer as O'Hara's in the states. You might know it as something else in Europe. It is the Red from Carlows Brewery in Ireland. I'm told that the grains are Pale, Crystal, Roasted Barley, and torrified wheat. I need to figure out the hops and yeast. Also, I've never used torrified wheat. A...

Thanks! Looks like a lot of studying!

I'm wondering what kind of class is needed to be a judge in beer contests? I'd like to do it for a number of reasons. I'm out here in Denver, CO., so if anyone knows of any contests OR classes for this, please let me know.
thanks,
g

I made my first starter last night for a Saison that I'll be brewing on Monday. 24 hours later, I don't really see any big difference. It hasn't really done much. I got a small layer of foam on top for a few hours, some slow bubbling out of the air lock and now nothing. The yeast has settled and tha...

I saw a recipe in BYO recently that called for a small sour mash. Just wondering if anyone has done this and if you can offer some advice on how to do it. I think they mashed a small amount (a pint or so) a few days before they did the whole batch. It was a wheat beer so I assume it was quite import...

I'm brewing a porter and I am thinking about adding whole coffee beans in secondary. Is there anything I should do to the beans before I put them in?
Thanks,
-g

If $100 is in your price range you'll be able to find a good kit somewhere. The one you linked to looks fine to me (except that I would advise a 6 1/2 gallon glass carboy over the 5. If you are interested in why let me know) As for the ingredients though, I'd buy them at a local brew store. Also, ke...

I don't know the math off the top of my head right now, but there is a book that I have used for making my own recipes that has been right on the money. It is "Designing Great Beers" by Ray Daniels. It's got a ton of info that I use regularly. Also, you might be able to use the beer calcul...

Thanks guys! I'm going to try one this weekend for my Saison that'll be brewed a few days later.
HOPE IT WORKS!!
-g

I went to a restaurant supply store. I paid about $80 (US) for a 10 gallon stainless kettle. I love it! Call around, tell them you are with a new privately owned restaurtant (some won't sell to the public) and that you need a large stainless stock pot. They tend to be a bit pricey, but they last a l...

Hey there. I am brewing again in the next couple days. (My 5th All-grain batch...this is fun!) Anyhow, I'm told that making a starter for yeast is a good thing to do, but I'm not sure what that process is. Can anyone tell me how this works and what I should do? If I make a starter on Sunday, will it...

Has anyone had this beer? I love it. I really am not much of a fan of Irish Reds but I fell in love with this one. (See where I'm going with this?) ...that's right, looking for not really a clone, but something that approaches this beer. Any thoughts?
Thanks!
-g