Search results

Most of you have probably never heard of Carver Brewing in Durango, Co, but they brew excellent beers and my wife is in love with their raspberry wheat. Her birthday is coming up and I want to make her a clone. Any advice? In particular should go with an American or German wheat base and how so...

So in Biology class we did an experiment with enzymes that proved that enzymes have an ideal temperature zone & PH where they work most efficiently, and of course different enzymes have different ideal temperatures & PH zones. Enzymes still function outside theses zones just very slowly. The lab...

I refuse to support InBev anymore than I must. I need some brewing supplies and yeast and was hoping I could get some recommendations for alternative sources. Just to save the time, I refuse to support InBev because I believe that once they regain enough of the market they will slowly revert...

So my heffe came out with more pepper /clove than I like, How do I bring out more banana and bubblegum? Do I ferment cooler, warmer, pitch more, pitch less? Does anyone actually know, or is it just a crap shoot?

Any one have a Pilsner recipe that I can brew ale temps that turns out pretty clean? Is this possible? Thanks

How much carbonation for a heffe and can anyone recommend a free calculator for me?

Last year I picked ground and juiced about 60 gallons of apple juice from the old orchard, I used a wine or champagne yeast, I don't remember exactly which one, and it came out surprise dry like a wine. I would like to leave a little sweetness. Will an ale yeast do this and if so which one?

I used to know this guy that would turn his bottles upside down for a short bit, couple hours a day? not sure a week or two after bottling then put them back right side up for another week or two. I don't remember what he said it did for the beer, ant ideas what the advantage might be and is it...

Juiced 28 gallons of from our old Orchard & trying to turn 20 gallons of it into drinkable cider. Top left is straight juice with wheat yeast and yeast nutrient. I plan to add berries in secondary & maybe back sweeten. Top right is the standard Graff recipe I found on here. Bottom left is...

Juiced 28 gallons of from our old Orchard & trying to turn 20 gallons of it into drinkable cider. Top left is straight juice with wheat yeast and yeast nutrient. I plan to add berries in secondary & maybe back sweeten. Top right is the standard Graff recipe I found on here. Bottom left is...

I spent the weekend picking, crushing, juicing and pasteurizing apples from our old overgrown orchard. The result is 20 gallons of dark sweetness; and it is sweet, but without that tangy zing that I like. Like I said, the juice has been pasteurized, which I'm not sure is a good thing for making...

All I see in secondary is an increased risk of infection and air damage. what are the alleged Benefits. What are the guaranteed benefits?

Ok, so my LHBS says adding ice to the wort is great because it is easy and fast, and the speed reduces the risk of bacteria infection. My Brewers Best kits says not to do but it doesn't say why not. I've been adding ice to my wort without noticing problems. Can anyone share their experiences...

I brewed a batch of wheat on Friday I think; maybe it was Thursday, and I am guessing that it will finish bubbling by tomorrow. It's been bubbling for a good 4-5 days anyways and is slowing down now. Normally I like to leave my beer in the fermentor for a good week or two after all bubbling has...

Hello all, I was going to bottle my summer cervesa, and picked up rice syrup solids for the job. I did a 6 gallon batch and want something on the higher end of carbonation any recommendations of how much rice syrup solids to use?

So other that getting a fridge, does anyone make a cooling wrap like the heating wraps I have seen? If I have to go with a fridge, does anyone have a recommendation on a brand/size. I would prefer to get one as small as possible for the sake of room. Any other options I dont know about...

So I put some gelatin in my brew then put it in the fridge to cold crash, anyway, life happened and two weeks later its still sitting in there. I am assuming that my yeast is dead and I either have to keg or re-yeast before bottling. Am i right?

Any ideas on why my extract beers might consistently be coming out too dark? both my wheat and my kolsch aka my first 2 batches have had this problem and I would like to fix it by the time I get to batches 4 and 5.

So my first batch came out ok, but some bottles are more carbonated than others. I primed with DME and just poured it into the bottom of the bottling bucket then siffoned that beer on top of it then stirred gently before putting the beer into bottles, but I'm guessing the DME didnt get evenly...

Should I strain out the hops before fermenting?