Recent content by schmeldorf

Bonjour. I am from Arizona, but will be here in Paris for the next 2-3 years. I am in the middle of Paris. There is a new place that lets you go to their facility to brew beer on their equipment, but the price is insanse (when compared to brewing on your own). I will check out the Biere et...

I know folks have posted in the past looking for folks in Paris, France or close by, but wanted to try a fresh search. Anyone? I just move here, I am a BJCP judge and lost without a LHBS and online is well, complicated. Looking for some help. - G :mug:

When using vodka, do you dump the vodka into the brew as well? How much vodka do you use? I had some great success with a bag of Cocoa Nibs purchased from a Sprouts grocery store. I just dropped them into secondary without any sanitizing. My rationale (completely flawed or not) was that it...

To each his own. When providing free advice to new brewers, I personally encourage new brewers to leave their beer in primary for a little longer period of time as opposed to a shorter period of time, even if that is just a span of 3-4 days. But, every brewer, beer, and beer drinker is...

according to Clone Brews by Tess and Mark Szamatulski, they honey malt should give you some nutty characteristics. According to the Brew Wiki, adding some Mild Ale Malt should work as well. A dash of chocolate could help out as well. I can only guess on how much malt. Maybe half a # Mild...

screw all the gushing and blowing up bottles mess! the beer will suck! pulling the beer off of the yeast cake too soon or moving out of primary prematurely causes all sorts of off flavor issues. the reason is, even though you do not see vigorous bubbler activity, the yeast is still doing...

Don't worry. I bet you are just fine. I have been told that some low alcohol English Beers can go from Boil to serving in a week. <--- I am not recommending that in your case. Let it sit a solid week before you worry about it.... And then it won't hurt it to let it sit at least another week...

Please post the recipe that you are using. Brown malt is not the same as Amber or Caramel. There are some general descriptions here. http://en.wikipedia.org/wiki/Mash_ingredients Be careful adding chocolate malts as it is easy to go too far and get a bitter, chalky, roasty beer if you...

i always throw in at the end of boil with the irish moss. no clue if it does any good, but i dunno if does any harm either. i sure do not taste flintstones in my beer, but i agree it smells funny. i also always use it in my yeast starters.

If it tastes great, drink it. there are many many reasons why it could be stuck. With out a lot of information, it is difficult to guess why. Regardless, yes you can pitch another healthy yeast on top. Just do not aerate it again. You can also rouse the yeast cake to get it back in...

You also dont need to or necessarily want to have a long wait during a batch sparge. You could end up extracting tannins or end up with an astringent flavor if you sparge too long or hot. I think thats right... Eh. Just dont over sparge. Some folks split up the sparge into two batches...

Any thoughts about brewing a brown ale with this yeast? Thanks.

Cold will help the beer last longer. Any reason you want to warm it up? No reason you cant. Just dunno why you would.

What makes the tri clamps so much more sanitary? They can be disassembled? Anyone?

Dont take it off the yeast cake until you know it is done. Wait till activity has truly slowed and you hit your FG. Then wait another day or 2. It will only help. I leave most my beers in primary 2 weeks. You will thank yourself for being patient.