Recent content by Upstate12866

If I had a sensible thought to articulate, I would place it here. Instead I offer to you, with mouth agape.... "The crushable American lager features Minnesota Pilsner barley malt and flaked corn," Hormel writes. "With this delicious corn chip-flavored base, Modist Brewing Co. added a...

That was my first go, as well. I was lucky enough to have a friend show me the ropes on a brew day back in 2013 or so, and some time later I mustered the courage to try on my own. I made the Nut Brown kit and ended up bringing some to my wedding just by coincidence. So I always remember when...

Welcome! My brew buddy was infantry in Afghanistan and got rung by an IED but he got home and is raising a son now. The hobbies are great because they are a link to people, including people online in this nice community. Funny that my buddy is also into blacksmithing, woodworking, etc etc... He...

Definitely take careful notes, both of your recipes (including your intentions when you designed or implemented the recipe, and the result you perceived) and of basic info (a few classic recipes to refer to, some mathy figures, how a mash or fermentation works--anything you might want to refer...

I have found that corn is a nice addition, usually around 10% if I want something that adds gravity without too much color or taste (though I think corn does have its own flavor that you might pick up on). I mainly use corn grits since they can do double-duty in my small pantry. I'll add: I'm...

I agree that shorter boils are typically fine (I bet modern malts help in this regard). But they can be "different," and I think that the style of beer might play a role in how much you like the outcome, too. I also feel better about bottle bombs with a longer boil. I hated the long brew days...

It's quite possibly pectin blobs, which are harmless but not visually appealing. They happened to me when I did a perry. Apparently there is a pectinase enzyme for problematic situations but I haven't tried it.

It definitely works. Also it looks like about 3 tbsp hits 50 billion cells which is manufacturer recommended cell count for 3 gallons of regular strength brew. The two spoonfuls I toss in my 4-5% ales are probably closer to that, honestly. You can always add more easily since it is likely be...

You can give it a try, it better yet toss it direct into another batch of wort. The trub is certainly unpleasant but basically "wholesome" and you will find in the amounts used, makes virtually no impact on the flavor or color of the next beer. I've used 04 English ale yeast for porter and then...

That will get you yeast that's viable for later use, but not very much I would guess--you would likely need to create another starter to boost your numbers. Now, 2 oz of yeast cake after you rack out of primary will have many more cells. Any reason you don't want to take from the bottom of the...

I recently did some rice and corn adjunct lagers with 34/70 at room temperature (maybe a little lower). It's a great yeast, super clean tasting and fast working. But oddly enough, and it's just my repeated experience, it doesn't prime well. So if you bottle, I think you should add a tiny bit...

Hi, yes you have the right idea. Your choice if you want more beer or more alcohol %. About 1% ABV difference you have, so nothing too crazy. You can also dilute a day or so into fermentation if you want to (earlier the better and avoid splashing if you wait more than a day). On the flip...

That is exactly where I saw it, actually. Exbeeriment comments are often as interesting as the results!

Would anyone care to share their opinion on the idea that Vienna malt is made by maltsters by just combining 85% Pils or Pale and 15% Munich malts? Has anyone tried to DIY this Vienna malt mixture, and do you think it's comparable to regular Vienna malt? Thanks for sharing

Outside of special sales, I don't think you can get anything delivered at a price that beats Morebeer right now. Big bag delivery is uneconomical as you mentioned. This summer I did a number of lagers with rice or corn grits/starch, which was fun and economical for me.