Search results

It seems pretty standard advice around here to add ~half your extract close to the end of the boil to minimize maillard reactions and darkening. How does this affect the chemicals in extract that are responsible for DMS? I've read in a few places that you want to boil your wort for 60 min with...

Drank my first extract American Pale Ale yesterday. I was generally pretty good, but it had a little bit of what I assume is an extract twang at the end of the sip. From what I've read, I assume it's from slightly scorching the extract on the bottom of my 5 gallon pot. Maybe a stupid...

I'm planning a big beer now, an IIPA. Does anyone see any potential problems with rehydrating 2 dry yeast packages and pitching them? I can never seem to make time the day before to make a proper starter. Too much yeast? Not enough? Brewer too fat and lazy? Thanks

I'd like to brew an authentic German style Hefeweizen using partial or BIAB approach. How hard is to get really close to some of the best German varieties? I've heard from some other brewers that everything they do comes out more like an American Wheat. They say, to do one like I'd like...

I'm originally from Colorado and have spent significant time in London, but I've been here for 5 years now. I'm 1 batch into brewing, and I appreciate the advice from other members. I do have some concerns about fermenting and bottle aging in the upcoming Texas heat though... Cheers