Search results

Hi, I have some 6 month old DME and I was curious if I can still use it. The bag is not air tight at all, but closed. It was stored at room temp (varied between 70-100 deg F). I've read about off flavors from using old DME. Is it a risky move to use the stuff?

I've been fermenting at 74 deg F so far and it's been day three. The airlock doesn't smell good, but not like juicy fruit gum. I mention the gum because there are threads on this board that talk about hefe's getting this way at too high fermentation temps. Do you think mine will share the...

Hey guys.... I was all excited to try out a bunch of new HB supplies I just bought, and followed a hefe recipe to the letter.... including the yeast instructions for my White Labs Bavarian hefeweizen yeast "take out of refrigerator for 3-6 hours, shake, and open carefully." Yeah... I...

First off..... SORRY!! I know this kind of thread must be somewhere but I couldn't find it. I'm looking to start a partial mash setup. I have the kettle, the carboys, the siphons, etc. However, I'd like to upgrade to the partial mash setup. I can't figure out what equipment I need...

I had a few batches of beer that were only a two weeks old (1 primary, 1 bottle carb) when I first started brewing. I knew something was a little off and so did my beer appreciating friends. However, girls and friends that DON"T drink beer--because they don't like the taste--loved it...

Since the weather's getting warmer, and people still like to homebrew, I'd like to know all of your plans to keep your primary/secondary/bottles cool? Personally, I don't have the $$ or space for a spare fridge, so I'm looking for ideas.

For every batch I've made, I always add hops for the last 15 minutes of the boil (in addition to 45 minutes of bittering hops). However, while I taste bitterness, I don't taste much of a hoppy flavor, nor do I smell a hoppy aroma. I know dry hopping is supposed to help significantly, but is...

If you look at the white labs website, there appears to be yeasts for "professionals" and "homebrewers." Does anyone know the difference between the two?

So... I'm building up my 5 gallon setup as I get money. Right now I have a bucket with a spigot, which I'm using as a primary. However, I have no other containers for a secondary fermentation. I read what Palmer had to say on the subject: "There has been a lot of controversy within the...

Wow. I got a tour of Pyramid Ale House and saw they used a filter for their beer. I looked online and found this little beauty: http://www.filterstore.com/beer.htm Anyone have any thoughts on the impications of what this could mean? Does anyone use one? Does anyone not use one but know...

When I bottle my beer I tend to get good carbination, but often the bubbles are pretty large. I want those smaller bubbles you normally find in commercial beers. They have much texture. I usually just prime the bottles with sugar and wait a week to a week and a half. Is there any way to...

Alright... so some of you know I make beer in a Mr. Beer kit fermentor. I finally scrapped up some cash and got a bucket for five gallon, but I have a problem with my LAST BATCH of 2 gallon brew. I made a pale ale with 1056 yeast, 2.5 lb amber malt, and .5lb victory malt (steeped)...

So here's my recipe that I chose to brew last night until 3 in the morning... as I am not the most experienced of a brewer, would you please tell me what you think this might turn out like? NOTE: 2 gallon batch is used, not 5. .5 lb victory steeped 30 min at 160F 2.5 lb Amber DME .5 oz...

I'm a beginner to say the least, but I have a high interest and I feel I'm learning quickly. However, I have one important question: How does the beer that you homebrew compare to the premium commercial beers available? To be clear, I want to know what you really think, from a 3rd person...

All of my batches taste awesome before bottling, then after carbonation they taste very cidery. John Palmer says: "Cidery Cidery flavors can have several causes but are often the result of adding too much cane or corn sugar to a recipe. One component of a cidery flavor is acetaldehyde...

I've read about reusing yeast by carefully harvesting it and placing it in a bottle in a fridge until your next batch. Wouldn't it be easier to make double the starter solution and then put half in the wort for a batch and the other half in a bottle for storing in the fridge? Then pull it...

Brewing good beer is a tough process. Sanitation is Key. How, then, did those guys back in the ancient days of brewing produce quality beer in open vats with their family "brewing stick." Wouldn't the beer get infected?

I've read though "how to brew" by john palmer online, and also tried searching this forum, but I keep getting different info on when to pitch the yeast. Some say the temp should be between 65-72 deg F, some say 100-110, and others say 72-80, and to never let it get above 100 or yeast will...

So I figured before investing $600 I'd try homebrewing with a Mr. Brew. If you don't know what that is, it's basically just a little 2 gallon fermentor with a couple vents in the cap to let air out (although it can get in). You use a can of hops and malt and you add sugar to get it going...