Recent content by sloppy

Are these two things essentially the same, just from different companies? And just what are they? Are they just darker kilned versions of Munich, or is there something fancy about the process in making them?

I realize you're posting in the extract forum, but if you ever start mashing, one thing you might want to try (I know I am going to try it on my next hefeweizen) is a maltase rest to turn some maltose into glucose. Hefeweizen is such a simple beer; I'm glad someone came up with a way to make it...

Just curious about decoction mashes. Do you really boil grist? I was always under the impression that I don't want grist temps to exceed 170F or so, or else I'd extract bad-tasting stuff from the husks. Is this not really a concern, or do I misunderstand something about the process?

The thought of kaffir lime leaves had occurred to me too (Papazian mentions that ingredient in his book) so I got a couple ounces this weekend. I'm going to use 'em, but in addition to the zests instead of as a replacement. I figure an extra source of limeness will just add more complexity to...

I can't speak for extexan, but I'm making (a fairly close copy of) this because I just ass/u/me that it'll be better and more flavorful than actual Tequiza (TM). Pretend that you never heard of Tequiza (TM). The goal is to make a very light lager that has some lime and (hopefully) agave...

You'll be able to easily taste if it's hopped or nop. I guess taste each can. If it's hopped, ass/u/me that it's roughly correctly bittered for the amount of malt. If not hopped, then that can'll need -- pulling some numbers out of my bunghole -- about 4-5 HBU of hops added at the beginning...

This is remarkably similar to my very next brew, except I'll be using Wyeast 2206 (german lager yeast; half the purpose of this brew is to grow a big cake for my upcoming dopplebock), and instead of lime juice, I'll be adding lime zests (soaked in tequila for a few days) to the secondary. But...

I just did something like that. I had a yeast starter that I was going to use on a high-grav stout, and it just felt wasteful to only use it for one batch. But I didn't want to deal with washing. So I made a low-grav english bitter first. It got me a carboy of cheap beer that I know will get...

Differing software might be assuming a different point in the boil where you add the extract? (i.e. maybe Recipator thinks you're adding it at 60, and ProMash thinks you're adding it at end?) Just an idea. *shrug*

I get the impression there's more variety to select from, with LME. I just used some Munich LME, for example, and have never even heard of Munich DME. It might just be my LHBS, though. They just have piles of bags of generic(?) unbranded DME separated by color, whereas their LME selection is...

I've had two chile beers. Eske's brewpub in Taos (New Mexico) was my first taste of it, and while it was novel for a sampler, I had no great desire to keep drinking it. But then I had a good one. Rio Grande brewers (which is now part of Sierra Blanca brewery in Moriarty (New Mexico))...

I just racked a cider to secondary(*), and have reharvested/washed the White Labs 720 (sweet mead/cider) yeast that I used to ferment it. My intent is to use this stuff to make mead about a month from now, when I can dedicate a carboy to such a long-term project. I'm wondering about "sweet"...

My first cider (pitched 6 days ago), using WLP720, showed signs when I looked at it 12 hours later. At 16 hrs after pitching, it was going strong. At 24 hrs after pitching, I needed a blowoff tube because I was getting cider in my airlock. I made a starter 24 hrs before pitching, though.

I really like the look of this. I think your recipe (or a very close derivative (partial mash, with some of the 2row and wheat replaced by respective DMEs to account for my limitations)) is my batch-after-next.

I really like the look of this. I think your recipe (or a very close derivative (partial mash, with some of the 2row and wheat replaced by DME to account for my limitations)) is my batch-after-next.