Recent content by Brew_4iT

you can use artificial sweeteners that the yeast can't ferment out as well. Stevia is a good one and splenda. Otherwise you have to purposely kill the yeast at the right time to achieve the desired carbonation and sweet flavor left. You have to use Sodium Bisulfite or Campden Tablets and then...

Also if you pour in a glass from bottles, after refrigeration just leave the last bit in the bottle and pour slow and you wont have any cloudy issues.

You quoted and contended with me that black barley and roasted barley aren't two separate grains... From Briess website nothing about "light" in reference of either barley Briess Malt & Ingredients Co.: Roasted Barley UK and American roasted barley are not synonymous with eachother...

Quotes from the link posted earlier.... "In the Zymurgy issue with the Bell's recipes, the article differentiates between roasted and black barley. It says most English rb are almost black and most American rb are closer to choc. malt color and temperament. Briess sells both "roasted" and...

I think you are getting black barley confused with black patent. The wiki explains a difference as well as SRM and I've found numerous forums explaining the difference. It does get confusing because a lot of people seem to mix up Black malt with black patent, black roasted malt.. etc...

You can, just brew up another batch :mug:

Nope. In this case it is even less needed because you want some yeast left over in the beer when you are done anyway for witbier's.

Are you going to backsweeten?

Yup I was mistaken. Interesting the Home Brewing Wiki doesn't label belgian pale malt only belgian pilsner. I searched and found this site that explains; Belgian Pils - Light color, mashed easily, malty flavor. High enzyme levels allow for mashing of large percentages of (nonenzymatic)...

Unless I'm mistaken it is virtually the same grain. Often times as reference for base malts people and companies will generalize as 2 row, pale, pils similarly along with whichever name or nationality it comes from.

Some people transfer to another bucket but only for cold crashing once fermentation is complete. I myself just cold crash in my primary vessel.

Basically.. No I usually go for the cheapest highest AA possible when I am doing IPA's and other styles where you want high IBU's. Usually you'll find that the hops that are great for bittering aren't as good for aroma and flavoring. There are some acceptions however, like Citra.. But then...

What yeast did you use? And what temperature when you pitched it? I hate to break it to you but if it has been 7 days and the yeast hadn't taken hold at all, the odds of the wort being contaminated by other bacterias is almost 100%. Even if their are only residual microbes of bacteria in the...

It is odd.. I looked at Biermuncher's Guinness clone recipe and it was definitely black with only 1.75# of roasted barley and didn't even have the 120 crystal that this recipe had <shrug> It must be one of those reasons like mentioned above. Even with the golden LME instead of amber I...

Black barley and roasted barley are two different grains. Although roasted barley is 300L (black barley 500L) it is still possible in consideration of the rest of grains in a recipe to not come out black.