Recent content by punkideas

corn sugar and rice syrup solids are both preconverted into sugar. The flaked grains are not, so if they are used then you will have to have base grain and for something like this I'd use six row. If you have the determination to do a mini-mash, do it, it's a good learning experience and can...

Most pale extracts are ~80% fermentable, while sugar is ~100%. Just FYI if you really want to be precise with that substitution.

Red oak imparts different (undesirable) flavors, so that's another reason not to use it.

I took the liberty to convert the grain bill of the recipe to extract. The only thing that is kind of hard to find would be rice syrup solids 3# Extra Pale DME 1.75# Corn Sugar .75# Rice Syrup Solids This keeps the proportions almost identical. The final flavor may not be the exact same...

I'll mention that if you do decide to do an authentic kriek, Wyeast and White Labs make good blends (especially Wyeast Roselaere blend). That article makes it seem like a more unapproachable process than it actually is. If you'd be interested in a serviceable kreik recipe that uses available...

Protip for handling fruitflies that I got from a fruit fly researcher: make what pretty much amounts to a small starter (sugar and yeast) in a jug or something similar, and instead of an airlock, use a funnel. The flies will be more attracted to an active fermentation, and they won't be able to...

You may have racked it prematurely. Sometimes, especially with weaker fermentations, a week isn't enough time for the beer to finish. Leaving beer in the primary 2-3 weeks is generally a good idea, especially if there are any signs of fermentation. Also, fermenting a few degrees higher could...