Recent content by Giggliato

Well the company that makes those safale dry yeasts is the same one that makes the saf-instant yeast I use for baking. It would be nice to know the differences between the yeasts, at the genome level, but that is probably asking too much.

hmm, my results were great with the IDY, as stated before, one of the best beers I ever drank. Anyway, I am going to make a few batches of beer over the weekend, and use IDY and some dry belgian yeast to compare. It is my belief that temperature is more important than yeast strain.

I don't think so, if the beer tastes good I think Mr. Ramsay would be delighted that one was able to create such a beer with such a low input of time and effort. Money of course has to factor into the equation and once I figure out the simplest all grain method for my kitchen I will probably do...

Yes, actually I began my beer making process before I realized I didn't have any brewers yeast. So I just tossed in 15 grams of bakers IDY. The beer ended up being pretty strong, 22 ounces (actually around 18 since some was gushed out) got me pretty buzzed on an empty stomach so I assume it's...

Yes, and if you're using malt extracts, why not use hop extracts? Just pour everything into the fermentor toss in some yeast and wait. A small addition of cooked material can give your beer that personal touch.

I think it depends on what you are trying to drink. For my next few batches I am not going to boil my malt, it's already been boiled by the maltster. I am going to boil my hops in a small pot with a bit of malt, some water, some sugar, some spices, some more sugar. It's a hell of a lot easier...

Hello there, Does anyone else use IDY to make their beer? I made an extract batch last week with the stuff and it turned out really well. I think it might have been in the saison style. lol, one of the best beers I ever drank, I can't wait to make more and maybe pin down a recipe. :ban...

Most will tell you to keep it out of the sun, If you have a large cardboard box that works good as a cover.

Nothing sad about it, http://www.mammamiapizzabeer.com/main.php

lol, "If you wish to bake an apple pie from scratch, you must first invent the universe." I am all for traditional methods, but using an extract is akin to a collaboration between you and the maltster, even if all you do is continually purchase the extract that you find most favorable.

I made this large beer, it's probably around 10 or 11% from an extract and some sucrose, my boil wasn't very active and now if I drink some of it the fauna in my GI tract have a field day with the stuff. It is a young beer though so perhaps I will let it age and see. I was wondering if a very...

Yeah, I think we can all agree that those proteins are good for the yeast, but if we don't boil the extract would the proteins simply be bound up inside the sugars? It seems like it would be more work for the yeast to get at them perhaps?

I like smell of fresh hops boiling, but my main question is Is there a need to boil the extracts that we buy or are all the sugars already fermenable?

Well this is a bit off topic now but there are some threads about not boiling malt extract. Next weekend I am just going to pour some malt extract and some hop extract into some warm water and then add the yeast.

Well this thread has given me some new information... Do I not need to boil malt extract if I am not using hops? Are you saying I can just dilute the extract, add some yeast and wait? Where is the thread with details about this method??