Recent content by Bill Braski

Thanks. So do you think the grain amounts are fine for just steeping, or should I add a little more? Since it looks like I can go either way with the yeast it looks like it will be a "game time decision". If I use the lager yeast I will cut back the hops to about 2.5 ounces, or 3-3.5...

You'll have to let me know how that turns out.

Thanks for the feedback. I think I might have misspoke when I said "mini-mash". I get the grains from AHB that are already milled and steep them in about 150 degree water before boiling and adding the extract, etc. I have no mashtun, sadly. And yes, it is a partial boil. I'm also a little...

Alright this is my first recipe that I have ever pieced together so if there is anything completely out of whack with this just let me know. It's a mini-mash recipe. 8 oz. Belgium Pilsen Malt 8 oz. German Pilsen Malt 4 0z. Munich Malt 5 lbs. Extra light DME 4 oz. Saaz hops (whole)...

I have two brews under my belt so far, but have not had a chance to get started on another one for a couple months. Now is definately the time to make my third. My first two were basic, straight forward brews (english pale ale and a standard porter). I was very pleased with both of these beers...

I was at a buddy's house last night. He's the kind of guy who drink Bush Light and he was last night. So, I had one with him and when I was looking at the can I noticed they had a logo that said: "Naturally fermented, Naturally Carbonated" How can they say that?

Looks like the yeast was fine afterall. It took 3 1/2 days, but it's fermenting away right now.

I just cracked open my first home brew. It's been in the bottle for only a week now but it is quite carbonated. It has a decent little head on it already. It tastes great!!! I could just keep drinking this stuff if I let myself. I don't know what the ABV is but it's a lot stronger than I...

When I got my ingedients for my second batch it was during that wicked heat wave. I got the liquid yeast with a couple of ice packs. Of course it was so hot that I'm sure the ice packs didn't make much of a difference and when the yeast arrived it was quite hot so I put it in the fridge...

I'm using a stainless steel pot. I've read that using aluminum can give the beer an aftertaste. Any truth to that?

I shut the heat off as well. Actaully I just took the whole pot off the burner. I guess it was still hot enough to burn the LME.

Nothing except try to keep it at about 68-75 degrees.

More like a dozen.............at a time.:drunk: I, for one, like a cold Guiness. Call me what you want.

Mega breweries pasteurize their beer after fermentation killing any left over yeast and force carbonate the beer. So, the beer is essentially "dead" and doesn't mature like our beautiful brews. They can only go downhill after birth. The largest brewery I can think of that bottle conditions is...

Do you mean Malto-Dextrin? If you do you add it with your extract, at the beginning. Edit: Yes, "Body Bru" is malto dextrin. Just add it in with your extract(s) Happy brewing.