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Hi, I made a barley wine that sat in a carboy for 5 years (I was out of the country and not brewing for a while). I believe the airlock dried up for a few months at some point... I bottled it, but it's heavily oxidized yet it has a lot of positive elements too. I was listening to the...

I see some people replied here less than a year ago, which is very recently considering how old this thread is :) anyway, I ended up storing it in a dark corner of the basement, where it's around 65-75F year round. I drank one with friends a few months later. The other one was just there for...

beertools claims: Color: 4.66 SRM Bitterness: 29.5 IBU I checked the BJCP style guide, and this is the bottom range of the american pale ale style (5 SRM , 30 IBU). The Blonde Ale style is: IBUs:15 – 28 SRM: 3 – 6 So maybe this is the more appropriate category... It turned out...

Hi, I made a nice ale that I really like and I'm thinking of submitting it in a competition I'll be attending soon. I'm not sure as to what style it should be submitted into. Here's the recipe: Batch Size: 25 L / 6.6 gal 4 kg Pilsner Malt 1.5 kg Pale Ale Malt 0.2 kg Weyermann...

oh , I had a simpler idea. I'll simply keep the mash water in another cooler for 2 hours , and than start the mash... I'll just have to heat it a few degrees more in advance.

Hi, I want to brew two batches one after the other. I only have one kettle to heat my water and boil. So I thought to start mashing the 2nd batch while the first is already mashing. it would take 2.5-3 hours from that point until I sparge it (using the water heated by cooling the first...

Yeah, I figured that out after bottling this batch. I had to bleed gas out several times. Also, it has an easily disturbed yeast cake on the bottom. thanks

Hi, I started brewing in July 2007. My brew log tells me that I made the only mead I ever tried on Oct 4th 2007. It was a simple mead. a small batch: 1kg honey 3L mineral water black tea and fresh lemon juice (not sure what amount these were). OG = 1.100 I was new to brewing and didn't even log...

wow , great stuff ! It looks like you found relatively simple solutions to home malting. The laundry-drier-malt-kiln took me by surprise :) It got me thinking... both malting and kilning are done in a rotating drum. So how about designing a single drum malting process ? a nice design...

My hands are shaking... I think about brewing every day.... forced rehab is hard.... too much studying, no time left for brewing :(

OK I bought some raw barley. Can I roast it in the oven instead of cooking it before mashing ? since I can roast in the oven a few days ahead, it could help shortening the brew day.

yeah, thanks. I use SGD a lot for lab reports :)

That's very interesting! I'm a bioinformatics student, and I was looking for some beer related yeast project. I'll look into some papers on the issue of taxonomy of yeast species, and see if I can distill a research project out of this problem. Thanks!

Hi all, I was wondering what are the different yeast species used and what are their different traits. I know the common ale yeast is S . Cerevisiae , and I think the lager one is S. pastorianus. and then there is Brett, too. What about S. Bayanus ? and generally how strict are the...

get some cow blood. add beer. add diced bacon. put into sausage casing. throw in the smoker. eat sausage. drink beer. forget crazy vampiric aspirations.

Thanks! that's very interesting!

OK, I tried cereal mash before with raw grain. Is the end result similar to the use of flaked barley? BTW, I don't see how the barley flaking process causes gelatinization... I thought there has to be heat involved...

I can't get flaked barley in my country... what about raw barley?

What about raw barley? How do I use that ?

Hi, When you mash a stout with flaked barley, can you just do an infusion mash with the malt , or do I need to do some other process? same Q for crushed raw barley and oatmeal. Thanks