Recent content by beenjammin

below are the directions. They don't make any sense to me, i don't see the logic, but maybe i'm missing something. 5. prepare the hop tea. while the grain is steeping and the wort is being brought to a boil, collect two to three quarts of water in the hop tea pot and bring to a boil you should...

I'm doing an extract kit from NB, it's the double ipa. the directions say to use a hop tea, just water and hopes for the bittering addition and an addition at the 30 minute mark. This is supposed to be boiling while the wort is boiling. so I have a few questions, namely why boil all that extract...

it seems like using a slurry with only 10% viability wouldn't be worth it. is it generally ok to use a slurry in such a state, assuming you do the steps to rinse the yeast and grow them the proper rates?

ah thanks, a good start for sure.

hey folks, not sure where the best place to ask this is but I'm assuming it can be moved if needed. I'm looking for any resources that might pertain to the economics of running a microbrewery. Everything from sourcing ingredients to the mechanical setup and maintenance of equipment, hygiene...

thanks for the responses (and noticing that i'm in canada). Niko may be hearing from me. my homebrew store if offering me 25 kilos english 2-row at $80....can. 2-row at $60....is this a fair price? things are a bit different for me being on an island.

hi all...i'm wondering what the best way to order bulk grains and hops would be. thank you for any help.

perhaps the reason your looking for is that potatoes were domesticated in the "new" world? not reaching european mainland until the 16th century, not even gaining prominence in england or spain or holland (let alone in scandinavia) until the 18th.

green tea is bland?? blasphemer! a word of advice for tea: always use the loose leaves. you always want the best ingredients possible don't you? tea bags are a waste... also, perhaps i could offer the distinction between "tea" and a "tisane". tea needs tea leaves to be called tea...

wow, no social scientists? i'm a soon to be grad student in social anthropology.

interesting...now i'm wondering why my 100% wheat malt beer converted pretty well and fermented to a very beer-like completion...very tasty even. you may be right though in that my efficiency suffered, i don't have any numbers in front of me. but believe me, a 100% wheat malt grain bill is...

this is my dream....do you live near a good university library? you might be able to dig into the archives there for historical records or folklore or anthropology papers. what about building a brick oven outside? could make pizzas and bread after you kiln a hundred pounds of grain. i did...

what about juniper branches...or spruce...or just lots clean twigs... the only purpose is aid lautering, so why does it always need to be rice hulls?

don't come to newfoundland if $10 has you bummed out.

drinking grolsch in holland makes a world of difference...having lived there for a few years i can definately say that it is not bmc...not amazing, but not bmc...skunked or not, drinking imported beer never seems to be as good as drinking in situ (meaning its birthplace). you can't really...