Recent content by TURBOANSARI

I am brewing malt liquor. Because of the amount of corn sugars I am using, I was told to keep fermentation temperatures on the low side to avoid estery flavors. I used Danstar Nottingham powdered yeast and my aeration technique was to dump 2 gallons of wart into 3 gallons of water where grains...

Is there a downside to table sugar¿. Is there an alternative like corn sugur¿

I need help from a more experienced brewer to make my ideal homebrew. My Drinking Habbits: I typically like to enjoy microbrews, but since times are tough and I cannot stand most major brand beers, I have been drinking Schlitz High Gravity malt liquor. 2 24oz cans usually gets you a buzz, it...

Dear maddam or sir, I just bottled a scotch ale 4 days ago. I tried using these carb tabs which are little pill shaped bottling sugars. I have never used them before, but I guess you just put in 3-5 tablets per bottle and fill with uncarbonated beer that was fermented for 4 weeks. Yesterday...

Dear sir or maddam, My question is simple but probably requires a complicated answer. Can you choose to lager or ale any recipe? I understand you typically use a recipe that ends up getting top or bottom fermented according to the style of beer you intend to make, but can you get good results...

Is there any flavor difference? Blowoff expells a lot of that stinky sludge that you see on the water line of your bucket or carboy. I used blowoff on my first batch and then thought it was unnecessary. I havent had good flavor since that 1st batch. I have only brewed like 5 batches in my...

I am still too new at homebrewing to get my beer into a keg, so i bottle it. I am too cheap to buy bottles and the city i live in doesn't recycle glass, so instead of buying bottles, i drink a lot of expensive micros in brown bottles and then clean them and use them for my homebrew. I am...

So i have a question for those that dont do a secondary or leave their primary to ferment for longer periods of time. Do you use a blowoff system at least during the time when the fermentation begins? I used a blowoff system on my first batch and it seemd to help keep the fermenter looking...

what temp are you letting the bottles sit at? you mentioned in your first message that you needed to do some slight chilling of the beer during fermentation. are you continuing to do this chill during bottling/aging? I am certainly no expert, but i think ive had a case of what you are...

anaerobic respiration, huh? before i started brewing, thats how i thought the production of alcohol worked. So why do we even need to aerate? i never quite understood this. i havent added any more air into the fermenter, but i have been shaking the bucket with the airlock still in place...

Dear Sir or Maddam, I have just begun fermentation of the highest gravity ale i have brewed so far in my career!:drunk: I want to ensure that all this sugar gets fermented. I have been reading up on aeration, but i want to know if anyone can explain to me until what part in the process i can...

I had this once. I would say that if it doesn't taste bad, you probably just had additional fermentation take place in the bottle. When this happened to me, I would pop the top, immediately drink a big gulp, and pour the rest into a glass. It seemed like that first gulp would allow the rest...

Both the batches with the bad flavor were partial mash kits. could i have roasted the grains at too high of a temperature??? I got them up around 165 degrees Are the grains from partial mash kits different from the specialty grains given when you do a malt extract kit?

bottling process: 1. lift glass carboy up onto shelf. wait a few hours 2. while waiting, clean bottles with soapy water and a large pipe cleaner (i have started inserting the non-brush end into the electric drill to automate the brushing process. 3. drop cleaned bottles into bottling bucket...

I use a sanitizer that says not to rinse. i will probably rinse anyways for my next batch. that might be the problem. after reading some literature on beer tasting over the weekend, i found the adjective to explain the odd taste i am noticing. the taste is almost metallic bitter. What...