Search results

brewing eds haus pale ale. i usually use a liquid yeast. recipie says no starter needed. do i just sprinkle nottingham on top? or mix it like i would do with a starter? thanks the busman

making eds haus pale ale,i order with northern brewer.very confused on trying to find crystal malt 10L. other stores actually list it as crystal malt 10L.could ya help out an old man?thanks

nottingham yeast,does anyone know when this will ever be available?want to make edworts pale ale.but dont want to mess with the recipie.

what is a very good substitute for nottingham yeast. this stuff must be gold.unavailable everywhere.

Brewed my first ag today. If only i would have known how easy.It isnt rocket science.I brewed a scotish ale sg 1.031.my starting og1.030.Not bad,did a double sparge.mix and rinse twice.I wish i would have done this years ago.

i have a 30 qt pot.3/4 gal dead space below valve.but cant really use entire pot to top because of boil over.i want 5.5 gal at end of boil.because of boil loss will end up with quite less than 5.5.heres my question.can i add say a gallon of already boiled and cooled water to my fermenter to...

hey guys havent brewed in a year.im going to attempt my first AG this sunday.i want to make a starter .i have some DME which has been in a zip-lock in my basement for about a year.do you think i can use it for my starter?is it too old?

good morning all brewers im building a 10 gal cooler mlt(not round style). i see alot of bazooka style screens used .would using two screen type tubes make the process any better?

since fly sparging can take an hour or so ,should the sparge water be a constant temp. and if so what temp? thanks -the busman

ive heard so much about wort airation and how it helps in the fermentation process.ive been thinking,could this airation possibly add nastys to the wort right before adding yeast?just a thought.

planning on going AG.im doing alot of reading (john palmer etc )and on these threads. 1-do you mix the grain with the water or visa versa? 2-will doughing upset the manifold? 3-when adding sparge water do you add it all at ounce? or use a sparge sprinkler? 4-john palmer says collect wort...

how would high ferm. temp effect taste of beer?brewed a 2565 Kolsch wyeast.optium temp. 56-64 degrees.actual brewing temp maybe 72 degrees.i brewed in the summer.what kind of off tastes would i be looking for?

good morning members, im making a irish red ale and would like to get more of a lager characteristic.i would like to know if i substitute wyeast #1272 american ale yeast with a wyeast #2112 california lager yeast which is used for a california common steam beer.would i have...

please ignor trying to cancel thread

pepsi cornys or coke cornys. whats the difference? which is best?

hey forum whats up? have been brewing several years now.here is my problem. -irish ale- 8 lbs lme 1.5 lbs various steeping grains dry mutons yeast/used a starter s.g 1.050...

could someone tell me what would happen if i used a lager yeast in a red ale recipe.but fermment in a cold basement of about 40-50 degrees.i would ferment in 2 stages for about 4 weeks.would it be like a red ale but only smoother? thanks

hey check this out looks pretty cool.any thoughts on it? its called the vvessel fermentor.http://www.homebrewit.com/aisle/1190

just made a cream ale.krausan very high when racking to secondery after 7 days. its been10 days in secondery and theres still a slime krausan about 1/2 inch on top.when checking gravity after week 1 there was alot of stuff floating in sample. is this heavy krausan normal for a cream ale?used...

been brewing for 1 1/2 years now.just brewed a nice stout.never used a secondery before till now.left in primary for 6 days-airlock pretty dead its been 2 days in the secondary and no action whats so ever in the airlock whats up with that?