All good things come to an end, and this is the end for Brygforum.
Thanks to everyone who contributed with advice, anecdotes, questions,
and silly comments.
For the last time I sign a brygforum post with
Beer Anyway
- H
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On 04/29/15 10:05, tor...@lundteknik.dk wrote:
-nu har vi alle travlt med at takke Heikki og med god grund, men også
tak til Dan Temple for den store indsats han har gjort og fortsætter med.
Aboslutely! I have kept the brygforum going, and arranged the hosting
for haandbryg, but Dan has been d
I think I will pull the plug from brygforum around 01-May, in about a week.
Here is a list of other places people use for discussing brewing-related
stuff.
* www.haandbrygforum.dk
* http://www.homebrewtalk.com/
* Facebook group "haandbrygger"
* https://plus.google.com/u/0/communities/105559772
I am sorry to say, but I will have to close down our mailing list.
Brygforum has served us well for over a decade, but let's face it, it
has been dying for some time. The traffic has been steadily declining
over the years, and so has the number of people. The recent technical
problems with gmai
Hi all,
I am sorry to say, but there seems to be some problems with brygforum
mails. Not on our server, but gmail seems to consider them spam, and
will not always accept mails from our server. That means that people
with gmail addresses may not always see all mails on brygforum.
This affects
brew some good
beer anyway
- Heikki
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To ge
, in a pasteurized container, so all
I needed to to was to pour a bit of the juice out, and dump the yeast in the
box. Seal with kitchn film or something else suitable, and wait. Worked like
a charm. And the result was always
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst&
For some reason the database behind beercalc decided to throw a fit.
I restarted it, and things seem to work again. It was down maybe
15 minutes, hardly enough time to drink a
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) ls
It seems that beercalc was down tonight. I restarted the database, and it
seems to work now. Tomorrow I will try to dig deeper in the logs to see
what happened. But not tonight, I've already had enough
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikk
d
maybe even some of the alcohol, and producing CO2 in in the process.
If that is the case, you should probably not have aged those bottles for many
years. Good that you got to drink the last ones while the were still
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst&
notes or copies of all the recipe changes
you make on beercalc, just in case.
I apologize for the hazzle, and hope we can go on brewing
beer anyway
-H
--
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e isn't any point in adding more yeast. Maybe a
warmer temperature might make it move again, I don't know about pilsner
yeasts.
Give it some more time, and I bet it will be
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst&quo
s have, you can
also turn it to a very slow flow, and patiently pour the first pint or three.
I'm sure others will pipe in with more exprience. Until then try with no gas
at all, and hope you can pour some Xmas
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst"
d
any apple taste in my beer. The result has always been pretty good
beer anyway
-H
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Declare it to be under 0.5% and call it
non-alcoholic. I am not sure about the taste, but it would be
beer anyway
- H
P.S. Why?
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and find out what
happens. And please come back and report how it went, and if you got some
beer anyway
- Heikki
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fermentation, I call it fermentation and, err, well, waiting.
I ferment once in the bucket, and then I keg it. Often with dry hops in the
keg. Put in the fridge when there is room, or when I need
beer anyway
-H
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n: 2012.0.2242 / Virusdatabase: 3209/6057 - Udgivelsesdato: 06-08-2013
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>
ing, and may improve things. The only
real problem is that then it takes longer before you can get to enjoy your
beer anyway
-H
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cheduled program about brewing
beer anyway
-H
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T
esult was very good
beer anyway
-H
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To get off the
wait an extra
week.
But don't worry, even if it is a little bit cloudy, it is still quite tasty
beer anyway
-H
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or a long time, but really hoppy
ales are best when very fresh. My problem is more that all too quickly I run
out of the good
beer anyway
-H
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through the list and find the right
beer anyway
-H
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uch beer in the hop bag.
May not be a good idea for a beer that will mature years in the keg, but
those won't need dry hopping anyway. But perfect for a quick everyday
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki
g your fermenting bucket, and have not been sticking too many
finger in it after it has cooled.
Good luck with the project! The first few brews are always the most exciting,
even if things go horribly wrong. More often than not, the result tends to be
beer anyway
- Heikki
--
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ust want to make a funny
beer anyway?
-H
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To get
1011), and sligthly ovehopped
ale. I have set myself a goal to get below 1% some day, and still be able
to call it
beer anyway
-H
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o ahead and brew your
beer anyway
-H
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To get
you also get
to drink some good
beer anyway
-H
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. But it will certainly be
beer anyway
-H
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end come over at
the brewing day, and looking at every detail while I was brewing.
I hope you don't give up. You are well on the way of brewing some really
good
beer anyway!
-H
--
Heikki Levanto "In Murphy We Turst" heikki
me to verify
your pics first. I have just approved them, should be out now.
And now back to drinking some
beer anyway
-H
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can return to the usual program, and discuss something about
beer anyway
-H
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tmail,
and/or subscribe with a different email address.
Apologies for the inconvience this may cause, and sorry for the technical
interruption, now we can return to brewing
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heik
f them, they did not work for me. I stick with my Cornelius kegs, and
concentrate more on making good
beer anyway
-H
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ing very good
beer anyway
-H
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To get off th
ast juices into the beer when the keg is half
empty. But I am a hop head, and like hoppy
beer anyway
-H
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We are doing some upgrades on the server that hosts haandbryg.dk, so the
website, beercalc, and this list may be off for short periods.
If that bothers you, take a hours break, enjoy the good weather, and drink
some
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst"
erving the beer, so maybe the metals make a bigger difference at that point.
When it comes to it, I think the metals in your piping are a fairly small
detail. Nothing to worry about, until you can make pretty perfect
beer anyway
-H
--
Heikki Levanto "In Murphy We T
r - half-liter coke bottles are known to keep pressure well,
even if they look silly for beer and advertise some yucky American
sugar-water.
If nothing else helps, brew an English ale next. Those are served fairly
flat, so you can say that it is supposed to be that kind of
beer anyway
to the kitchen, and see what I can do.
Not very scientific, businesslike, or reproducible. But the result tends
to be fairly decent
beer anyway
-H
--
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ste that. But then again, I don't make 'clean'
pilsners, my brews tend towards the hoppy and aromatic end of the scale. But
there is only one way to find out: Try it once, and let us know if the result
was
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst"
all kind of trickery to "wash" their yeast after some
generations, but I have no experience with that. I have kept a yeast going
for 3-4 brews with no problems. Then I wanted a different yeast to make some
different
beer anyway
-H
--
Heikki Levanto "In Murphy We Turs
to splitting hairs; I rather go out and
drink some
beer anyway
-H
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rs of
beer anyway
-H
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After all, the important thing should not be the precise alcohol percentage,
but the good taste, and the proud feeling of having produced so good
beer anyway
-H
--
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__
ime, you have learned to adjust your process to what you can expect,
so the result will be pretty good
beer anyway
-H
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low. Much better than giving them money,
which they will use for buying
beer anyway
-H
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orrow, and see that things are indeed happening. But that introduces a
small infection risk, so you might not want to.
I know it is hard to wait a week, when nothing seems to be happening. Trust
me,
it will be beer anyway
- Heikki
--
Heikki Levanto "In Murphy We Turs
ch about it. Break those corns somehow, and you can
brew
beer anyway
-H
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mple, cheap, and effective. And the result is, as they say,
beer anyway
-H
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r infected, so that it no longer
beer anyway
-H
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x27;t know how much of a difference it makes,
but so far it has produced
beer anyway
-H
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ent mashing shcedules.
Keep good notes, and figure out what works for you and your setup. Please
share your results with us. Tell if - against all expectations - some kind of
mashing will not produce
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst&quo
for the most I wouldn't mind being without, as long as I could
enjoy my
beer anyway
-H
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if I have got too many beers.
I don't need no fancy calculus for that, the next morning my head will tell
me quite well. Before the next morning arrives, I'll be happy enjoying my
beer anyway
-H
--
Heikki Levanto "In M
On Tue, Nov 08, 2011 at 09:33:55AM +, Karl Pálsson wrote:
>
> On Tue, Nov 8, 2011 at 9:26 AM, Heikki Levanto wrote:
> > I have taken by brew spoon, and cut notches in the handle corresponding to
> > one liter intervals in my big pot. That way I can quickly see how many
are fine to half-liter precision, which is quite sufficient for me,
since usually I only measure mash temperature, and gravity. If even that.
Somehow, I manage to make
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikk
esults have always been
beer anyway
-H
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To
rd for the
simple trick of taking some of the mash out, heating it in a pot, and putting
it back again.
Even if you don't manage to get a perfect mash, modern malts have so many
enzymes that you'll have quite much sugars in your wort. So it will be
beer anyway
-H
--
Heikki Levanto
nt things, like brewing some
beer anwyay
-H
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? Jeg tænker i festsammenhænge, hvor en 5 liters fustage kan
> tømmes over nogle timer.
I haven't tried it myself, but I know it has been done. Even with a Cornelius
keg. The first day it works fine, and if you are lucky, even on the third
day it serves fairly decent
beer anyway
-H
ke it into a secondary bucket, then this just by the book, and
sure not to have any harmful effects. If you did not, the dead yeast may or
may not have given it a slight off flavor.
Taste it, and decide for yourself if it still is good enough
beer anyway
-H
--
Heikki Levanto "I
ly care if they end
at 2.5% or 1.6% - they are for everyday consumption, aiming for high
drinkability, and something I can safely consume on a weekday evening, and
still get some stuff done...
I haven't been below 1% yet, but I have a dream of getting there some day. I
believe even that will
onate in the keg, and in the beginning that will produce
enough CO2 to pump the beer out, so even without that fitting in place, you
can stilldraw yourself a glass of
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
___
rmentable ones...
But it all depends on so many other factors, and what you are trying to do.
In the end you will have to make your own experiments, and see what makes the
best
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst"
e all sugar has been produced.
For my everyday mild ales, I mash 72 degrees for 5 minutes, and mash out with
boiling water! I get quite a nice body in a beer of 2% alc, or less.
It is fun to play with mashing. Even if you screw up badly, out tends to come
beer anyway
-H
--
Heikki Levanto
s, set them to break at different
times, and keep good records of what comes out of the process. I bet most
of it will be
beer anyway
-H
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e answer is not to worry. Even if it
stops bubbling, there are still things going on, the yeast does all kind of
things. Let it be for a while, maybe rake it over to a secondary bucket if
you like. But most of all, relax, don't worry. For it will be
beer anwyay
-H
--
Heikki
u can just about drink, but your friends and family
will refuse to have anything to do with...
No matter how you do it, most likely you end up with
beer anyway!
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
_
ttin my linksh. if it meshes up this
possst too, I schall be - I mean I will degradee it to a copter, or
shomething even worsshe!
's gettin late, but thisch puter pissses me off. I'll have just one more
beer anyway
-H
> /Ramsus
>
> Heikki Levanto wrote:
> >On
, until something explodes.
If get these two right, you can mess a lot with the rest, and stuill be sure
to get
beer anyway
-H
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77.story?track=rss
Must have been my computer fucking up - you can always blame the compter,
right? It certainly is not because I have been drinking too much
beer anyway
-H
> ./morten
> 5230
>
> On 23-08-2011 22:13, Heikki Levanto wrote:
> >On Tue, Aug 23, 2011 at 10:
to use the stuff for anything, I'm just generally
curious and wanted to share the article I run across, in case others would
find it interesting.
All this theory and history is interesting in its own right, but for my daily
use, I just brew some
beer anyway
-H
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yeast multiplies and fills the wort. There is much more yeast still floating
around than what you would add.
Adding more yeast is not directly harmful, so no matter how you do it,
you'll end up with
beer anyway
-H
--
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the good folks here
will jump on the chance to set me straight.
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y about that, for it will be
beer anyway
-H
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for brewing. The yeast eats most of the copper, so there is not much left
in the
beer anyway.
-H
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everyday
beer anyway
-H
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gen
> profil!
>
> Se her:
> http://da.netlog.com/go/mailurl/...
>
> Hej,
> Ole
Please do not send any automatic invitations to the list! This list is meant
to discuss stuff like
beer anyway
-H
--
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problems. Most
of the time the result has been
beer anyway
-H
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ds up as
beer anyway
-H
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To get off the lis
e result seems always to be
beer anyway
- H
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On Sat, May 07, 2011 at 08:06:17AM +0200, Christian Jul Jensen wrote:
> Heikki Levanto wrote:
> >If you read fine books or websites, you get the impression that everything
> >has to be just right.
>
> Heikki har naturligvis ret, det er fuldt ud muligt at brygge øl,
>
ow much you screw up, it is very likely to end up with
beer anyway
-H
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fill in a more-or-less serious survey.
I could elaborate more, but it would only be my personal view of things, and
it is Friday evening, so I rather go and drink more
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst"
get again:
beer anyway
beer anyway
beer anyway
beer anyway
beer anyway
beer anyway
-H
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don't mind shopping over
the net when it is small things I can get delivered to my work, but
when it comes to malt (which I often buy in whole sacks), I want them
brought home. But then I need to be home when the stuff arrives...
-H
--
Heikki Levanto "In Murphy We Turst"
ovenstående gær da bruges?
Of course! You ought to make a started for the liquid yeasts, but people
have managed to skip that, and still make
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
__
of
fat spoiling the head of the beer. But the "bacon salt" sounds promising,
as they call it "low sodium, zero calorie, zero fat, vegetarian and kosher
seasoning"! No salt, no fat, and politically correct!
I would like to get hold of some, and see if it wouldn't be us
a safe distance before
> approaching.
> ABV: Enough (over 10). IBU: Enough (over 75). EBC: Enough (over 100).
> Age: Enough (several weeks, would improve the next year or three - but the
> festival is now!)
Surprisingly, even that turned out to be
beer anyway
-H
--
He
risk not getting there, or -
as I would do - go all the way, and risk overdoing it. Even if it won't be
exactly what you aimed for, someone will like it. As long as it is
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
_
CO2, so there are no bubbles to be seen. You can measure the gravity, or
at least taste the stuff - as long as you are careful to sanitize the cup you
use for taking your sample. Or you can let it stand for another week or four,
and be sure that it will be
beer anyway
- H
--
Heik
I
have stopped raking my beer over, I let it sit in the primary bucket for 1-4
weeks, and then I keg it. Usually it ends with
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
___
Brygforum mailin
a
bit overwhelming for beginners, when it is not balanced with alcohol, topped
with carbonation, and served cold.
Give it a try, and see if it won't develop into
beer anyway
- H
--
Heikki Levanto "In Murphy We Turst" hei
ric kettle, and add that
when it boils. That is so little that I can hardly keep the temperature up.
Somehow it works. At least the result it
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
_
cylindircal fermenting bucket, and placing a brick under the
bottom, opposite to the tap? I'm sure that would also end up with
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
__
itself. A bit of insulation around the bucket helps to
keep the heat. I've used such a system (based on 40-liter buckets) for many
years, and the result has always been
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst&quo
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