Recent content by pfranco81

+5g ESB all-grain +5g ESB extract 832+10 =842

So I haven't been able too keep up with my beer brewing, or not often as I'd like so I thought maybe something that is supposed to be aged a long time (like a mead) would be a good idea for me. But here's the thing, I've never had mead before, are there commercial brands out there? Would a...

I normally wouldn't think twice, but if Norther Brewer warned of it, I figure it must be some sort of super flocculator

I'm bottling tomorrow and one of my beers warned that it used a highly flocculant yeast. And since I've had it in secondary for almost 4 weeks, I figured it would be good to add some extra yeast just to be careful. The beer is a Norther Brewer ESB. The only yeast I have around is Safale...

This past friday I brewed a Northern Brewer ESB. The description of the yeast, Wyeast #1968 London ESB, says that "This strain is so flocculant that additional aeration and agitation is needed." I was wondering if there is a particular way to go about doing this, as of right now I am picking...

So today I'm diving back into brewing with a double brew. My ESB was brewed perfectly without a hiccup, my Irish Dry Stout however has threw me a curveball. I steeped the roasted barley for the right amount of time, cranked the heat to bring to a boil, and walked out of the room.... since when...

You can just drop the hydro into the primary, but I find that it makes it very difficult to get an accurate reading. Just use a [beer]thief that comes with most kits, or as Yoop said, use a turkey baster

You can watch it on Setanta if you have Dish Network or DirectTV. Or go on the Setanta website and look to see what bars are carrying it. There are a ton in NYC but they're charging a $20 cover.

https://www.homebrewtalk.com/showthread.php?t=31236

In my expert opinion, what you've made is commonly known as... beer. Enjoy!

I've recently done two wheats a Belgain Wit and a Honey Wheat. Both had a decent krausen when I bottled. Wheat beers have a pretty ridiculous amount of protein that makes the krausen more resistant to falling. These proteins are what make a wheats hazy. The only sure way to know when its done is...

I feel completely different about the matter. Even if you use exactly the same ingredients as someone else, you're beer will taste different than theirs, your efficiency is likely to be different, your measurements a tad off, your ferment temps a bit different. If you've made it with your own...

I haven't brewed a pretty long time and I'm looking to jump back in with a Porter, Stout, or ESB... or one of each. I am planning on running to the local beer distributor and pick up a selection of beers to help me figure out what I want to brew. Do you guys have any suggestions for beers...

2# Dextrose 2 Cans Concentrate ~4 Gallons Apple Juice (to 5 gallon mark) Montrachet My OG was ~1.075

So I'm entering week 5 and I took a grav sample it's at ~0.998, which puts the alcohol content at around %10! I tasted the sample and it doens't really taste like anything, sorta dry, smells like white wine, but no over-whelming flavors good or bad. Is this what its supposed to taste like? I...