Recent content by hopster

I have used the disposable muslin bags, and allowed the hops to simply settle-out into the primary. Both work with good results. Straining pellets hops seems a bit over kill. Whole hops, however, should be strained.

Not sure what a "carb tab" thing is supposed to accomplish. Racking from your secondary and then bottling (with priming sugar) from your primary or brew pot will most likely be OK. In fact, you can bottle directly from the secondary, will need a racking tube that has opening above the trub.

Yes, by all means add the dry hops. Since aroma (smell) and taste are related, the dry hops will enhance the hops effect. I regularly dry hops even when the recipe does not call for it.

I have used recipes from local HBS which calls for boiling bittering hops for 45 minutes, remove from heat, add malt extract and then boil 15 minutes (with flavor hops and aroma hops at appropriate times). By contrast, the recipes from Austin and Midwest have the extract in the full 60 minute...

I have a well, and use water from the tap. Since it is not from a utility, no chemicals.

I have used dry yeast for many years with good results (and yes, having extra yeast, and of course hops, in the frig is a good idea). Only recently have I used liquid smack paks, to expand my experience (and tastes) in brewing. I have noticed a longer lag with the liquid yeasts, but never had...

Most kit recipes call for a partial boil with 2-1/2 +/- gallons (you will loose some to evaporation). Electric stove tops have a real hard time with a full 5 gallons (mine does!), you may have to wait a long time for a 2-1/2 gallon wort to boil. All in all, the process is very forgiving, just...

Agree with mysterio. I do have extract recipes that call for boiling the bittering hops for 45 minutes, than adding malt extract (local HBS). However, most HBS (Austin HBS, Midwest HBS) and books recommend boiling the hops with the extract. However, having said that, both methods seem to produce...

Hello Home Brew Talk Friends! Started brewing in 1977 when introduced to the craft by some German engineers in Huntsville Alabama. I still remember my first 2 or 3 home brew beers, almost could not drive home! Back then, finding malt was easy, go to the local Winn Dixie and get 5 # of malt...