Recent content by Vuarra

As much as I dislike resurrecting threads, have you come across an amount of ginger that you thought was hot enough? My new partner loves strong ginger ale, and I wouldn't mind having a baseline that someone has already tried.

You're right that you shouldn't except for mead, but it's because honey doesn't have the nutrient base that wort / must has.

I'm not a professional, but my opinion is that this is NOT dog food, but it IS better than the supermarket treats that have artifical ingredients that dogs go primate poop over.

I simply must ask... why?

I have a lager that's doing that right now -- It's at 58 in my basement Your beer is done when the FG is the same for 3 days in a row.

I would have to guess about $800, but that would be including one thing new (I cracked a carboy a while back, had to buy a new one). Everything else was second-hand. My best deal was a Corney key with a 20# CO2 tank, regulator and all tubing for $100.

You could also consider Honey Malt.

If you are going to enter it to a beer tasting, possibly, but I've never had an issue with the taste. I don't usually bother with the extract in the boil at all, I usually just throw it in the carboy. Everything is sanitized, but I boil the hops with a small amount (about a cup) of extract...

Brother, you've got a much better setup than I have. Kudos to you. As many other people here have said, the general cutoff is about 7%. I have had beers sitting sur lees for up to 6 months. Given the temperature in my basement, I'd probably should have a few more lagers going, but $$$ is not...

Thanks to Home Brew Forums, I've never had a bad batch... just a few that didn't quite turn out the way I expected them to ;)

Give the beer a week, and if you're on the left coast or Great Lakes region, pop it outside (overnight -- don't keep it anywhere the sun can get at it) to help stuff break. After that, you're free to start the bottling process -- you do have another sanitized bucket for mixing the dextrose, right?

Assuming you hopped this, I would have done the same thing and racked from underneath... no one has died from beer this way in 8000 years, I don't think it's going to start today.

I'm one of those that Yooper alluded to who clean out the keg every few batches. This is usually because I make a few batches in a row. I also use Oxyclean, and boiling water afterwards. If I'm doing a quick cleaning, I just use hot water and blow through with CO2. I'm lucky to have a 20#...

Thanks for this thread... I just bottled some lager using White Labs WLP810 (San Francisco Lager), and at $13 for the test tube, dang right I am washing it. I may post pics later, but just wanted to thank Bernie for making it as easy as canning :D

Exactly. You might want to consider using some disinfectant or spray cleaner when you do it.