Recent content by N3rdM3t4l

It is common knowledge that beer (at least higher quality beers) retain some of the nutrients from their ingredients. Little bits of B vitamins, some minerals, etc. I want to brew a beer with a little more nutrition to it. I know in ancient Egypt their beer had a lot more particulate matter in...

Honda88: just using the cheap sweet red to grow a mother. If it doesn't work out I will buy one. That seems to be the message I am getting from research too Yooper. I don't know how accurate it is as of yet but a rule of thumb I read was in low concentrations (6% abv or less) a mother will...

HAHAHAHA fear my A. Xylinum

I know this isn't really the place since the wine should already be done to make vinegar and this site is mostly about sugar to ethanol conversion not ethanol to acetic acid but I figured with fermentation enthusiastis being abundant on here some of you must want discuss vinegar making. I think...

I am a dark beer kinda guy. Porters and stouts, 90/, and dubbles. but not for the abv, I just love 'em. Although I am a big fan of alts and kolsch. Was happy to see 10barrels have a kolsch summer seasonal and now widmer has okto out. And soon Ninkasi will put out Sleigh'r dark double alt which...

Pretty scarse right now. Ninkasi Imperiale (currently aging right now) Rogue Maple Bacon Ale (been sipping on it for a couple days, hard beer to sit and drink really) And 5 Widmer Okto

Same here. It was alright at first. It is really wicked, but after a bit it warmed up a little and shined.

Okay. I was unsure about when to use the chamomile because I didn't want it to dominate the hops and those are very fragrant flowers. Will change that to a 20min boil.

Nothing right now, no music at work. But on the way here it was Immortal and related artists on Pandora. Immortal, Wolves in the Throne Room, Darkthrone, Aman Amarth, Belphagor, etc.

This sounds delicious. I am thinking of brewing a dark Scottish 160 shilling and want to base it on your recipe (adding a small percent of roasted bar ley). My question is, why did you choose Wy1728 over WLP028? Not very fammiliar with either yeast so I am wondering if it is personal prefernce...

I am new to homebrewing and due to limited space in my tiny apartment I am restricted to 1gal batches for now. That said, I want to go nuts with my small batch brewing but want to avoid dumping my messed up brew down the drain. So here I am, asking you all for your help in formulating recipes...

I am just getting into the homebrew game and space is at a premium in my tiny apartment. Also I LOVE to experiment and ifan off the wall 1gal goes wrong and I have lost a gallon of beer, big deal. A 5gal batch goes awry and 5gal of beer gets dumped down the drain. Not afraid of 5 gal, just can't...

Granted I am yet to brew my first batch (money is a tad tight these days) but the reason I want to begin brewing is experimentation. I am a cook, a helluva cook even, and I thrive on experimentation. Change something here, add something there, apply the method of one thing to something...