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This is the process used to make wort for whisky, why not try it for beer making? Has anyone experimented with it? Or is there some reason this would be undesirable? Or is it all "malted" I was just reading my Scotch Whisky souvenir from last summer's trip and thought hey why not?

I have a corny of hb in my kegger now (Thur) Wife is buying some Blue Moon for a week end party. I don't know if we have room for both in the kegger so - can I have this corny pressurized at 20 psi for 2-3 days and then detatch pressurized and store in cellar until wify's party keg of Blue Moon...

Made a Brown Ale. Fermented out in a week or so, transferred to 2nd for a week and half to clear. Transferred to corny keg with 1/2-3/4 cup sugar and positive sealed with CO2 1.5 weeks later I hooked her up to the tap for a sample and its waem, but carbonated and sweet like soda? SO Is this...

Anyone out there ever used dates? They have an amazing flavor and would contribute a fair amount of sugar maybe some fermentable and some not. I guess it would help to know the chemical make up of their sugars - but I reckon one could just mash them in like anything else - maybe even add...

OG 1.050 @ 80F FG 1.015 @ 68F = ??? Is there a calc anywhere? Thanks

my cellar is at a cool 48-50 degrees now - so I thought about a nice lager, but what kind? I love dead guy ale so why not a dead guy lager. What might be a close recipe using a CA Steam yeast lagered at 50 for a few weeks? 5# LME + A pile of german pilsner malt, a 1/2# aromatic malt and...

I don't know if this is technique or recipe related, but here it is. I am craving the mouth feel of real ale cask conditioned served from a hand pump. I have no intention of building one anytime soon, never mind the proper cellaring etc. So. Wht the devil can I add to my IPA to get closer...

Does anyone know what the taste is or what contributes to the taste of certain Belgian Style beers like "Merry Monk Ale" from Weyerbacher or Sam Adams Cranberry Lambic Its a sour tangy flavor that I don't mind in small doses - the Merry Monks is ok if temp and carb level is right (I mix them...

Is the following looking fairly ok for a more robust oatmeall stout? 7# malt extract 1# flaked oats 1# wheat malt 1# crystal malt .75# roasted barley .75# chocolate malt 2 oz Northern Brewer Hops Pitching on English Ale Yeast Cake (Saf-Ale-04) Will this be robust, complex, and...

Hey all you Belgian berr brewers - I want to brew a Belgian Style White Wit kind of beer with a lil bitter orange and coriander and would then like to try pitching some other Belgian style ale on the cake being the frugle brewer that I am. Will the WLP550 be too far off the mark for a White Wit...

Hi all - been a while since I posted here cause its been a while since I brewed. I've been busy with life etc and got lazy (purchasing all maner of commercial beers) now I want to start up again with a simple english brown ale. My grains are a few (4-8) months old. What is the cut off? I...

Alright I agree that this is an amazing product - so, how do I make it if I am an extract brewer and purchase some pacman yeast? extract + grain recipe please

I am thoroughly enjoying this batch - I only drink one a night. I used 6 lbs of amber DME, 2+ lbs of honey and maybe some crystal malt - don't remeber what bittering, flavoring hops I believe it was those grapefruity hops then I left it dryhopping with more of those grapefruity hops. When I...

Meaning batch size increments and the needed tools, concepts and understandings of each discipline if and when it changes. ie 5 gal - 10 gal extract vs 5-10 gal AG batches whats next 25 - 50 gal? whats needed and what is the most prudent way to produce a bit greater than 5 gal batches. My family...

Alright kids having a few brews under my belt and being one to leap into the abyss without much more than a flashlight I am wondering if anyone has experimented with dare I say it on this forum - hopless beer? Oh what did he just say Seriously - my first hefe was a bit under hopped and the...

My airlock was blown out this morning so I put a hose in the top of the bucket - I get home for lunch and there is wort all over the floor, the top looks like its ready to blow and foam and bubbles fart like wet diarreah every minute or so into the gallon water jug at the other end of the hose...

I bought an 8.8 lb container of hefe LME and have decided to make 2 batches instaed of one big one. I have 1 lb of munich and i lb of wheat malt as well as some flaked wheat and honey. Can I get enough fermentables out of 4.5 lbs of LME and .5 wheat malt .5lb of munich and 1lb of honey? or will...

I found this and thought it was interesting. They state that boiling honey basically ruins the subtle aroma and body it will impart on the final product due to dextrin destruction or something. Its a little confusing though - it says to add at high krausen diluted then mentions a mash...

ok ok I tasted my first DFH 90 Minute and I like. Its hoppy, but not too hoppy or bitter as it is rounded of by some malty sweetness and a great carmel flavor or something. How do I recreate something like this or something better for all you DFH haters, PS i don't like overly hoppy beers but...