Recent content by lgtg

You could invest in a mesh-like bag when you add your hops to the boil and remove the bag before you rack to primary. AND Even if you use a bag, some sediment may still be present, you can strain your wort when racking it to primary before you pitch yeast. All of this can be done without...

Just my $0.02 but... The taste of beer being assoicated with the excess or deficiancy (or even the presence therof) of alcohol should not synonomous of whether it tastes like good or even defining itself of beer at all. I think that in a blind taste environment, given a beer with a taste...

Hey Bruce, I live in an area of Florida that is literally devoid of home brew shops and supplies and have been encouraged while interacting here at HBT to shop at Austin Home Brew Supply http://www.austinhomebrew.com/index.php/ Very good selection and flat rate shipping as well. As...

An answer to your questions largely depends on what style of beer you are brewing. "Secondary Fermentation" is a bit of a misnomer by title as what most think of it is just what the name implies. What it actually is, however, is a conditioning and clarifying exersize. Putting your beer into a...

As it conditions in secondary (many pass on secondary when it comes to hefe's) the particulates will most likely settle out and drop. If you leave it there for two weeks you should condition and clarify pretty well. You could also "crash cold" the beer for a week (providing you can fit a...

Thanks, I did mean, two sparges. Re-circulate, collect first runnings, add sparge water, re-circulate, collect second runnings, add second sparge water....

I'm saying, at least for me, I would never notice that 0.4%. I'd be to emeshed with the taste, smell, and looks of the beer to be worried about how much alcohol it had. Don't get me wrong, when I sit back with a Sierra Nevada Bigfoot, knowing how much I love the taste of the malts and hops...

If people can't be bothered, don't bother. Don't cast your pearls to swine. You are definately sharing your enthusiasm about home brewing with the wrong crowd. Dale Carnegie said it best, the most lovely sound a person hears, is there name. So, having said that, if it doesn't have much...

I don't know that I've ever experienced a smell that was bitter. Could it have been the alcohol vapor?

Can anyone elaborate on if, how, why and when this is a good thing to do?

I think after a little research I've answered my own questions and the answer is; "no" It seems that in order to brew the five gallons of beer from a three gallon cooler, it must remain a partial mash. I will most definately need the help of some type of extract. Now, as you've...

From what I understand, sparge water amounts are 0.5 gallon for every pound of grain (could be variable) And strike water (initial mash water) amounts are 1.2 to 1.5 quarts per pound. I would guess that you need a little more grain.

Can I use a 3 gallon mini-MLT (featured in the DYI threads) to brew five gallon batches? I read the BYO article on counter top partial mashes and it sounds like that's where I'll have to stay until I can get a 5 or 10 gallon cooler. Or, am I off base in thinking that whatever all grain...

Man, any idea of your IBU's?? I'd shiver to think of the alcohol taste in that without mondo hop balance!

I had a stout that finished a little on the sweet side (I added half the hops at 15 till flame out) because I had thought that the recipe left my previous stout a little too "snappy" for lack of better terms. I wanted this one to be more on the malt and roast side. Well, I thought I would dry...