Recent content by MikeRoberts

Great info. What exactly is acidulated malt? And what do you mean twang? I'm thinking adding 2.5 pounds of rhubarb and a split vanilla bean into secondary and letting it go for a week.

I love experimenting with uncommon ingredients and was thinking of incorporating rhubarb into my IPA recipe. Did a bit of research and found adding it in secondary is the way to go. Would it make it super sour? Do I need to add sugar to balance? Should it be cooked? How much? Any advice...

I poured my first brew last night, after it has bottle conditioned for just about 3 weeks, as per recipe suggested. The head was nice right after the pour. Not too thick, but it slowly diminished to nothing after about a minute. The taste is good and all, but I want to retain that head in my...

Okay great! Thanks! Should I leave the spices and orange peel in the carboy during fermentation, or strain it out before.

This is incredibly helpful. Another question. I don't do kegging yet, I only bottle. I'm assuming I need to add priming sugar before bottling, right? Also, what do you think is the timeframe on primary and secondary. Like normal, 5-7 days in primary, 7-10 in secondary? 3 weeks in bottles...

Thanks for the thread! I'm looking for a Winter Witbier and this may be a good try. Have you made it again since the original batch and have you changed anything?

Thanks for sharing your insight and recipe. I'm fairly new to brewing, so looking at this recipe is a little daunting. If I print it up and bring it to the local home brew shop, I'm sure they can help me with the procedures right?

Okay, so I want to know if anyone has a great partial mash/ extract recipe for a Wintery Beer that I can have ready by Christmas. I want to stay on the lighter side. I just made a Nutbrown Ale and a heavy German Rye, so I wanted something like a Belgian Witbier that I can add some warm spices...

White foamy dots floating in Secondary Fermentor. It has only been in there for 8 hours. Yeast rafts? Mold? Should I worry? Just not sure. It's a Roggenbier made with hefeweizen yeast.