Search results

youre not going to mix them at bottling?

Honey makes a huge difference! I made 2 batches (on same yeast cake, same process). The Gallberry honey was spicy - like I put some jalapenos in there. The orange blossom honey was really tasty! for the OB honey I ended up oaking 2 gal and 6# of blueberry on the other ~3 gal (too much...

Just thought I would post.... fermentation was going really well at 23C after your post I swapped to 20C (68F) fermentation really slowed.. So I heated back up I am back at strong fermentation at ~22C, judging by CO2 production (left for ~30 hours @ 20C and less residual carbonation...

Thanks for the response, still not very clear on how to separate the white yeast top from the darker chunks at the bottom out of a 6gal carboy. Suppose I will give a light swirl and dump in, adding more water if needed to get residuals. In any case, I am drinking zombie dust clone right now and...

I read the entire post and have a few questions if someone wouldn't mind answering them. I got 12# gallberry honey (a friend wanted to try it) for a 5 gallon batch and just started a 1.8L starter with 1388 using 6 oz of wildflower honey I had sitting around (assumed flavor would be mostly...

People suggest late addition of DME (last 20 min or so, it has already been processed and no real need to boil it for a long time). Be aware this will increase hop utilization (you should reduce hop additions and/or boil time. Any good brew shop should be able to calculate the info for you or...

Coffee: I used 16 oz of Chameleon Cold Brew for my maybe 4.5 gal finished product, added at bottling: http://www.vitadigest.com/groc-851220003216.html It was really strong coffee flavor initially but in ~3 weeks (in bottle) it mellowed, now at week 4 it all flows great together. I don't know...

Mash problems - grain only cooled by wort by about 7 deg F instead of 12 (happened last time too). Mash 165 for ~1h, (run errand, realize) and cool to 160 @ 30 min (with added amylase enzyme) *No coffee added* OG= 1.080, pitch yeast around maybe 20C with controller set at 16C Forget for...

much better after sitting in a bottle in the front room (75-85) for 2 months. Got thicker.

Believe it was 1.03 It is a little sweet - not overly so. I drank a case and the second case is sitting in the front room with a box of freeze concentrated Ed Wort apple wine. The beer is ok, the body seems thin for what I like. I think some oatmeal to make creamy would go a long way. I don't...

let it sit in the fermentor for 3 weeks or so at 70F, made a 2l starter and pitched about half the slurry. On bottling checked FG at 1.03, tasted a bit sweet. Definitely felt thin. Used partial mash for this one but feel like I should of done AG. Figure I will have to let this sit for a while...

Think I got my 9 gal pot for a good price (do you have a burner?) I made a post about my cheap all grain setup for around $300 or so

I think it is more important to chill and pour off the liquid as opposed to what the liquid is made from. At least for me, my last (first) starter started off warm.. maybe in the 80s.. I am sure it had lots of biproducts in it. I split it in half to keep and to pitch on a regular stout.

I don't have a basement and it is hot where I live (Texas). I use the controller to set and forget my beers in the fridge. I put the thermometer on the side of the carboy so while your room may be constant temperature - the beer may vary. My understanding is that you want to start the temps as...

Just brewed this. OG 1.058-1.06 (depending on temp) I felt like I diluted too much due to color but I was adding cold water after a 4.5gal final boil volume to bring down the heat here in TX. First time with DME and it made a real frothy head (hops seemed to actually kill the head) I made a...

I was looking at the deception cream stout and was thinking about doing a partial boil (end up with 4 gal so I can add in my gal of cold water from the fridge) and figured I should do a late addition of DME as well. Using the how to brew book, I can calculate for late addition but unsure of...

For my clarification does this mean you made your mash and sparge water to 80-100 ppm each and then collected (lets say) 7.5 gal in your boil kettle. Boiled it down and ended up with 5 gal of 120-150ppm? Or did you add less mineral to your mash/sparge on the assumption you pour in 8.5 gal of...

The reaction (fermentation) takes place in the liquid phase - the reaction product CO2, if dissolved in the liquid would act to slow fermentation I am not sure if fermentation is pressure dependent so higher pressure (higher temp) may also slow down the fermentation - but that is unknown to...

What area of town? When do you think you will open operations? I went to your website but felt like I couldn't get any info... maybe put the town and some updates on the home or about page?

The other thing is i've been to germany several times and they have beer mixed with coke or lemonade, tasted quite good too. Not like beer but that is what you are going for right?