Recent content by TimmD

I'm getting ready to set up a Saison. Id like some comments about the recipe. Saison #1 6lbs DME 2lbs crystal sugar 1lbs Honey 0.5lbs Carapilz 0.25lbs Crystal 60 0.5lbs Biscut malt 1oz Saaz 3.4AA @ boil 2oz Styrian 3.2AA @ flame out 0.5oz Coriander 1oz Bitter Orange When should...

10 gallons thus far.

I have a lager thats ready to go but I'm having some problems with my pour. The keg is properly pressurized to dispense the golden goodness but its only a trickle. I think there may be something in the corny dip stick. My question is, can I connect the CO2 to the out post to clear out whatever...

1. You don't have to worry about the tube sticking out of the primary. Easier to move if need be. 2. Yes. 3. I don't see why not.

To really get fermentation going you could try using a yeast starter. I know your just getting started yourself but this is touted by most of the brewers to be a big jump forward in the brewing craft. It may be a bit intimidating at first, like most things in brewing, but it's not that hard to...

RDWHAHB agreed, You might want to watch out that you dont blow out your airlock. Some of those dry yeasts can be pretty vigorous.

Start with a beer style you like and without to many adjunct grains. Most of the ale style kits are good. Midwest supply and Northern Brewer offer good kits. I've only brewed with those 2 so I'm a bit bias.

yeast in the fridge hops in the freezer

How long since you pitched the yeast?

That's how I understand the taste of "greenness" and yes it will mellow out with time and let the malt flavor come through.

I don't think that liqorice will add any sweetness. Lactose defiantly will though. I use about 0.5 lbs in a 5 gallon batch. I try to balance it out with a good amount of hop bitterness and black patent / roasted barley after about 3 months in the bottle it melds very nicely.

You could just be getting cider vinegar. You can't know til it ferments out but HB vinegar is good too. : )

So I've been playing around with the idea of making a Imperial Stout for some time and 2 weeks ago I decided to take the plunge. I had a kit stout in the my primary so I figured it would be a good time since I wouldn't have to worry about making a starter or any of that jazz. Its a 5 gallon...

I just bottled my lager with some DME. I tasted the brew at bottling and it was nice and crisp a bit sulfury and not but a tad of diacetyl. Now after sitting at 60-65 for a week it tastes like a butterscotch sunday. Is this due to the re-addition of the DME. Is this normal? Should I just RDWHAHB...

The drool I drank was always from the tap and as I say Tap OK bottles noway.