Search results

I'm currently using the BIAB method but would like to move to all grain. I have a 10 gal. cooler with false bottom and I want to develop a feel for my system prior to making all grain brews or partial mashes that utilize more grain and less extract. Would you seasoned vets recommend a dry run...

I did a search on cheap ways to cork belgian bottles but their were no reply posts with a success or failure report. Will a hose clamp work on mushrooming the bottom of a cork so the cork can be shoved in far enough? Opinions and thoughts....

I'm putting together a partial mash recipe and want to know what my specific gravity will be if the grain bill consists of 3# wheat DME, 3# Belg pils, 1# vienna/munich mix, and 1# candi sugar, assuming 75% efficiency? The target gravity would be around 1.060. I only ask because I couldnt...

What should I expect the gravity to be when I take a sample of runoff from my partial mash? recipe is as follows: 4# maris otter 1/3# turbo vienna 1/3# flaked rice 1/3# munich 10 1/4# flaked wheat gravity sample was 1.052 at 60ish degrees.

I was looking to use some maris otter as a base malt for a Terripan Golden Ale clone. I never used this base malt before but what can I expect in a golden/cream ale. Torrified wheat and flaked corn and munich and vienna malts will be used also. Any experiences anyone is willing to share? Thanks.

Can I use Coopers dry ale yeast for a light honey lager (OG 1.048-1.052) brew? I am currently planning on a Cal. lager yeast but the starter is on the old side (9 days in frig) and I'm worried they might not ferment.

I have a starter sitting in the frig in an e-flask. Will the yeast autolysis and be bad if they stay in the frig for a week? wyeast 2026?, Cal. lager.

I'm finally around to kegging/bottling my Maibock and I noticed my room temp is 76-78 F. I wanted to let everything naturally carb for three weeks but maybe two weeks is more appropriate. Can I still carb for three weeks at those temps?

I took it upon myself to add a spigot to my kettle for a sparge setup. What seals should I use to provide a high temp seal? I dont want the o-rings melting in the water or on the outside.

First, my last post recieved 48 views and no replies, not even an opinion! Second, the same maibock looks great and now taste great, though "green" and a bit buttery. The brew looks to be headed to 8% but rather bland. As previously posted, I look to dry hop this lager ,in order to impart some...

After nearly three weeks in the primary, I noticed a white/cream colored stuff latticed along the sides of my carboy almost to the top of the brew (5 gal carboy). It looks like the yeast (lager-oktoberfest strain). The brew is clearing great as well. Has anyone noticed this while lagering?

9.9# John Bull light extract syrup .5# toasted malted barley (8 min) 1.5oz Mt.Hood (boiling)5.2AA .5oz Hallertaur (flavor)4.4AA 1 oz Strisselpart (flavor)2.6AA Oktoberfest yeast with small starter O.G. 1.074-1.076 2 Weeks today, starting gravity 1.032-1.034 I'm expecting this brew to...

Im going to use a cooler to lager and was wondering if I utilize a cold water bath with ice, will the ice harm the yeast at the bottom? Will the yeast be shocked or to cold and ferment slower? Any experience anyone? Thanks!

A few weeks ago I observed an older gentlemen add salt to his bud light. First, I will put fruit in my beer to "enhance" flavor (Corona, lime). However, I dont understand adding a few dashes of salt to my brew like Emeril. Second, "Chill" brewed by I think Miller, is advertised to have this such...

I was thinking of using a small cube of dry ice instead of frozen 2 liter bottles in my cooler (5 gal carboy). I know the ice will need to be insulated and not in contact with the glass for it probably will crack. I figure if I can determine the best size it should keep the brew cool. Has anyone...

I've recently moved back to the Sunshine state and managed to convince the ball and chain to withhold my homebrew equipment. Kegerator and all! Previously, I was homebrewing in Colorado and had no problems with controlling tempature during fermentation. What methods can I use to achieve the most...