Recent content by devilishprune

Just wanted to chime in that I made a Munich Dunkel with Lallemand Diamond Lager yeast, fermented at 65*F. I was in a rush: I kegged it on day 6 of fermentation after fermentation was done and the yeast was starting to flocc out. Burst carbonated and gelatine-d in the keg. Pulled a small glass...

So how much did you end up putting in here and how did the flavor come through? I'm considering something similar and I'm wondering how many bottles I should buy.

Your beer will probably be ruined. If you dump it now you're going to save the free world from having to experience the monstrosity that your two hands hath wrought. Just kidding. Add it whenever you get back and I highly doubt that your beer will be any worse for it.

Did you boil with the lid on?

I would advise against boiling the basil. Basil tends to be better when it's uncooked, so I would add some to the fermentor after fermentation is complete. I've used basil in a blonde ale before and I used .5 oz and it was was just the amount that I was looking for, but I left it in for about...

I'm going to go out on a limb here and say that maybe it didn't turn out because your OG was probably over 1.070.

I would suggest making the extract in either bacon or vodka with bacon that you've de-fatted as much as possible. I made ~4oz of fat washed vodka the other day, and it tasted like terrible bacon fat when I tried to drink it straight. I think something like that would ruin a beer, but the...

I have the super agata capper. I haven't mounted it to anything, but I found that if I hold the bottle body down enough to keep the capper from tipping over, the bottles will never get stuck in the bell.

It came out nice and stanky: piney, spicy, dank, and a little grapefruit. If you want more citrus then I would lean towards more columbus, and I would use more nugget if you want more spiciness.

This reminds me of something that happened to me this weekend. I went to a restaurant at the beach that had a bar that through a separate door. The people in there looked like they were having a good time, so I thought that I would ask what beers they had. Waitress:"Oh, we have pretty much...

I was drinking a lime one today, and I noticed that it was a bit bitter. It actually reminded me of the roses lime juice you get for making cocktails. If you wanted, perhaps you could try some of that in a smaller amount of seltzer from the store? Then you can scale it up to five gallons. Try...

I have a ton of NB bottles and haven't had any issues with a wing or bench capper. You guys must be some kind of monsters to break the neck of a bottle.

This is the recipe that I brewed. Undershot gravity so I added some extract. Recipe Specifications -------------------------- Batch Size: 2.50 gal Boil Size: 4.00 gal Estimated OG: 1.066 SG Estimated Color: 17.0 SRM Estimated IBU: 90.2 IBU Brewhouse Efficiency: 68.00 % Boil...

Hops actually do contribute to foam stability. I don't know about the creation part.

To get your target gravity, you would need a total volume of 13.8 gallons. I would just boil the 1.3 gallons of water with the priming sugar and add it all at the same time.