Last Activity:07-24-2012 2:55 PM
Posted in thread: What Sanitisers and Cleaners are used. on 07-24-2012 at 07:55 PM
Hey guys, I have a few quick questions about cleaning/sanitizing.1. What are the exact
differences between cleaning/sanitizing?2. The only thing I use to prepare my bottles for
bottling is non-scented...
Posted in thread: Yeast Flavor After Bottling on 06-04-2012 at 03:02 PM
Chilling before transferring should help. Also try moss or gelatin. I think yeast taste is kind
of part of the game unless you want to keg and then transfer through a filter. Secondary may
help a litt...
Posted in thread: Yeast Flavor After Bottling on 05-24-2012 at 04:46 AM
I'm relatively new to home brewing (6 - 7 batches). Every time I bottle my brew, I let it sit
for about a month, chill it and then drink. Every single batch, whether pale ale, oatmeal stout
or hard le...
Posted in thread: Good Hard lemonade on 05-04-2012 at 04:55 PM
I have read this entire thread, but I have a couple quick questions.1. I plan on bottle carbing
my hard lemonade. If, after fermentation, the drink is too sour, is maltodextrin the best way
Posted in thread: Oatmeal Stout Recipe? on 06-26-2011 at 03:47 PM
Your mash should NOT be boiling! Your mash should go no higher than 158 degrees.Old fashioned
oats, steel cut oats, etc must be cooked before using in the mash. That's to gelatinize the
starches so th...
Posted in thread: Oatmeal Stout Recipe? on 06-26-2011 at 02:22 AM
The reverse is true- you want to use Quick or instant oats unless you're cooking them or doing
a cereal mash.Obviously the oats will be cooked when they're added to the boiling mash. Did you
Posted in thread: Good Hard lemonade on 06-25-2011 at 06:44 PM
I really suggest you do not cheap out. If you are going to make it make it right. You do not
want to known as a crappy brewer...lol. Cote de Blanc yeast is $2.00 at most and if you do not
want to use ...
Posted in thread: Oatmeal Stout Recipe? on 06-25-2011 at 05:20 PM
Body is the "thickness" of the beer, so to speak. Some beers are thin (like American lagers)
while some beers have much more body. Mouthfeel is a combination of carbonation, body,
"creaminess", etc. O...
Posted in thread: Oatmeal Stout Recipe? on 06-25-2011 at 04:17 AM
How much of a role does oatmeal play in terms of mouthfeel and body?
Posted in thread: Oatmeal Stout Recipe? on 06-25-2011 at 12:35 AM
I really like the body and mouthfeel of my oatmeal stout recipe (posted on the left, under my
avatar).What is the distinction between mouthfeel and body?