Search results

My dry stout has a really intense bitter finish and i don't quite understand why. It's only been in the keg for a week, but not sure if this will mellow out. Recipe: 5 gallon batch 71% pale 20% flaked barley 6% roasted barley 3% chocolate malt OG: 1.040 FG: 1.010 60 min 33g (1.16 ounces)...

Does anyone know why Château wheat blanc recommends a max of 30% of the grist? I have a lot of this and want to make a hefeweizen with 50% wheat. Could I use 30% of this and 20% of another wheat malt?

I have been using spring water (collected from a local spring) for brewing up to now. I want to start looking into water chemistry, so I am going to obtain a water report. My question is, does water chemistry of a particular source change over time? Or can i get the report and then assume the...

I got my fermentation chamber for Christmas and immediately put a lager in it. I have a bucket fermenter and my plan is to let it ferment at low temp for about 10 days and then raise the temp to 22 to let it ferment out completely. i am not going to open the fermenter. Then i will lager for a...

I have a Pilsner thats been fermenting for 2 weeks, think it's done now. I used W 34/70 and kept temps down using an ice bath. If, hypothetically, Santa brings me a fermentation chamber and i try to lager it for about 2 weeks (why not??), how would i do this? I dont have any carboys to transfer...

I've had the same 250ml bottle of iodophor for 6 months now. In the beginning it was just like normal liquid, but the last 2 months or so it has become very thick. Perhaps it's just my imagination but it seems my solution is more concentrated now even while using the same amount as always, which...

I am planning my first wheat beer and after reading up I am concerned about a stuck sparge. I can not find rice hulls. I have a cooler mash tun with SS braid. The grain bill is 50-50 wheat/barley. 2kg each. My plan is to mill separately then put the barley at the bottom and wheat at the top. I...

I have done it and the beer is crystal clear, so I thought I'd share my steps. I added no kettle finings nor did I vorlauf and noticed how hazy the beer was even at room temp when I tested SG. So i decided to experiment. I don't have a fermentation chamber so can't cold crash. After my OG 1.06...

So as an experiment I brewed a SMaSH English IPA using Maris Otter pale malt and Endeavour hops. OG 1.06 and IBU 50. Turned out terrible and I feel I have to warn anyone who plans on bittering with this hop. The bitterness is incredibly harsh and the beer undrinkable. If anyone has had a...