Search results

Most members already touched on this topic (what flavors are contributed by what temperature range), but as far as controlling the fermentation of the beers I make, I just use a refrigerator thermostat. Works great, keeps the temperature of the ferment constant (within a degree or two).

Hey guys, I just watched an interesting report about the history of beer brewing on The History Channel. Aside from the fact that it was all about the history of beer:drunk: , I learned that Anheuser-Busch, and some other breweries make a hop tea to determine the hop profile of the beers they...

As for myself, I've only made a few batches of beer. But my experience with Chinook hops was that they imparted a good aroma and citrusy (?) taste to my Christmas Ale, but boy are they potent (10-14% AA)! The CA I made with them must have been a billion IBUs. If I used them sparingly I'm sure...

Now that I'm getting more experienced with brewing procedures, I wanted to start experimenting with individual ingredients. What I want to do is basically brew a bunch of simple beers, and change only one or two things at a time. I figure in the long run I'll be able to make a better brew if I...

Thanks for the input, guys. Actually, as far as the price factor goes, I find that DME and LME are about the same price for me to acquire (considering the fact that LME contains 20% water). A 3 lb. bag of Munton's dry malt only costs me about $11. From now on, I'm just going to use grain and DME...

Well, it's been about 4 days since I started fermenting my Christmas Ale, a recipe which is sort of a conglomeration of other comparable recipes I've seen online. The original gravity was 1.064, so it's a fairly high gravity brew (there's honey in there), and today the gravity was 1.032, but...

As I read more and more, I've come to realize that many recipes I've seen online (excluding all-grain brews) use either exclusively liquid malt extract, or a combination of liquid malt extract and dry malt extract only as a sugar-substitute. However, I have not seen any recipes where dry malt...

Yes, it was about a pound of grain that I used and the starting gravity was ~1.064. I just checked on the Christmas Ale (which is fermenting away at a thermostat-controlled 68 degrees) and its bubbling like crazy! This one's my first brew using a liquid yeast strain (Wyeast Scottish Ale 1728)...

Hey guys, Fairly amateur brewer here with a BIG (?) problem. This is my 4th batch of beer, and I am far from perfecting it to a science. Two of the the three beers I have made were more-or-less "all-extract" brews, and one was a Vienna lager kit which came with grain to steep in. One beer was...

Actually, the equipment end of things will not a problem for me. While I currently only have 1 fermenter and a bottling bucket, I am going to get another fermenter soon, and a refrigerator thermostat to regulate the temperature of the fridge I'll be making the lager in. However, if I use "lager...

Hey guys, I'm new to this forum and homebrewing in general. I'm in my junior year in college (I'm a Comp. Sci. major), and recently decided to pick up homebrewing as a hobby, which gives me plenty of stuff to talk about in school. :cool: At some point, I may want to pursue a professional...