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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Anyone Speak Deutsch?

    Gebrouwen en gebotteld **te/be/de**??? I can't make out the last word for "Brewed and Bottled by." Anyone know? Thanks!
  2. B

    Wyeast 1098 British Ale

    Wyeast 1098 British Ale-- first time using this (I've always used the 1968 London ESB Wyeast). A few days into fermentation and it's bubbling away like normal-- but has the smallest head of krausen I've ever seen. Temperatures at 66*F, right in the target 64 - 72 range for this yeast...
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    Cane sugar?

    I noticed a recipe that called for 'Cane sugar' to be used for priming before bottling. Is this regular table sugar or no? What are the benefits/problems of using this for priming? btw, this is for an English Bitter recipe.
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    DME to ABV ratio?

    I tried to find this online and in a few of my beer books, but couldn't... so maybe it's a dumb question.... I know there are countless ways to figure out the exact ABV based on the ingredients used, but is there a simple approximate Dry Malt Extract to ABV ratio (based on 5 gallons of water).
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