Recent content by dennyluan

gah, stupid thing ate my response, retying it now. I was asking particularly about unpasteurized honey, like organic or specialty. I know that organic and unprocessed honey is murkier, and it's because there's all kinds of dirt, bee legs and wings, and random stuff that gets clogged in it, but...

Just wondering if anyone has ever used honey at flame out, secondary, or bottling, and had a batch turn sour. I'm considering adding a little teensy bit of honey at bottling, or at secondary, and just adding it straight. If no one here yells at me to stop and boil it for 5 minutes, then I...

is that weird that so much of my fermentables is honey? what kind of stuff does this result in? i guess i shouldve used more wheat base...

i only tried it at one week just for a taste test. impatient, yes, very. i know i know :P anyways. my first batch i tried at various points as well. i even had bottle conditioned for a month, and the taste was still present. i guess it just requires more secondary fermentation? thats why i am...

this batch, if i remember correctly... 2oz 10 degree 2oz honey malt 2.5 pounds honey 4lbs dry wheat extract normal packet of american ale yeast oh and some hops, cascade i think 4 to 5 gal batch. i added the honey and boiled for probably 5 minutes max. one week primary fermentation one...

alright, so im on my 3rd real batch of brewski and i have a serious concern. my favorite beers have always been honey ales or lagers, because i particularly like the sweetness and mellowness of honey. so for my first ever batch, i made a light honey lager. i ended up using way to little malt...

maybe a year then?

so i've got some food grade frosting buckets from my local grocery store, and i was going to make some apfelwein, and leave it in the pail for a couple months. is this ok to do? or should i be using a carboy?

But aren't there just some general no-no's that just don't work, no matter what? Sure, adding chocolate to marinara might be good to somebody, but I don't want to be doing that. Like for example, what generally goes well with a weizen malt? Or a light malt?

Hmm, alright. I have a bunch of LME left over, and some hops. I'll throw something together and see what happens.

This is a noob question, but what's to stop someone from just mixing a bunch of malt and hops and seeing what happens? I know putting together recipes is down to an art form and science, but what if, say, i had some leftover malt. Could I just boil it with some other stuff, throw in some hops...

woolly booger, thats exactly what i was thinking. id like to give out a bunch of samples to friends if this batch goes well. it's my first time, so i doubt it.

What kinds of bottles should I be using for bottling? I have a bunch of normal sized beer bottles that I am planning on using. Does it make a difference if I use these smaller ones (340 ml I think?) than the larger tall ones? Should I prime for bulk when I go to bottle then? also, quick...

I am making some homebeer right now out of a pot that I used to make root beer, using extract. Will root beer stain or taint my normal beer? Im using a stainless steel pot, but is there any way i can get out the root beer smell? I can very faintly smell it coming from the pot, but I don't think...

I am making some beer right now out of a pot that I used to make root beer, using extract. Will root beer stain or taint my normal beer? Im using a stainless steel pot, but is there any way i can get out the root beer smell?