Search results

Anyone have a good experience with an all grain hazy kit? Which one was it and why? Could take a recipe from the neipa thread but looking for a kit this time.

Is it possible to create a custom sour blend like Wyeast Roeselare or Lambic? How would one go about doing something like that? Is it possible without culturing wild yeasts/bacteria? Or is it best to pitch sacc, wait a month, pitch brett wait a month or two, pitch lacto, wait a couple months...

How can one vendor be so much less than the rest? Are the other vendors price gouging? The variance is about the same switching to all grain. Why are these prices so far out of control? 6 lbs of Briess Golden Light DME 6 lbs of Briess Wheat DME Northern Brewer: 71.96 More Beer: 68.40...

Decoction in and of itself is a useful process for stepping the temperature of a mash and getting peak extract from malt. The decoction does not contribute to or add malty flavors to a beer. Adding more and various kinds of malt will do this (while also varying the IBUs). It may raise extract...

Not sure this is available in the states but it might be handy for hazy's and stouts, etc.. https://www.muntons.com/home_brewing/oat-malt-extract/ https://www.kegland.com.au/products/dried-hydrolysed-oat-extract-1kg-bag

Do beers with a higher mash pH ( ~5.5 - 5.6 or > ) mellow faster than beers with a lower mash pH ( < 5.5 )? Mellow meaning, ready to drink, mature in flavor. etc... Some say this applies to dark and or heavy beers but not so much to lighter styles. Just curious if this was a widely observed...

Does anyone have any experience (or luck) mashing in an AIO with the basket (no biabs) with gelatanized rice (boiled, *not* flaked)? Does a true cereal mash have to be done (add crushed grain to gelatanized rice for conversion before adding to mash) to help prevent sticking the mash (as opposed...

Why don't more homebrewers use corn syrup?

7% Helles Lager - $150 with cyber truck shaped glasses. https://cyberbeer.tesla.com Does the Helles style go that high in ABV? Any commercial examples?

Has anyone successfully made Appenzeller cheese? What were the ingredients to your rub (if you care to share)? Has anyone tried just using JagerMeister? or if you have access to Appenzeller Alpenbitter in the states what was your source...

4 lbs of either (Briess Pilsen DME) or (Muntons Extra Light DME) 2 lbs of Corn Syrup (Golden Barrel or any brand w/o vanilla) 1+ ml of Hop Extract (not pre-isomerized, HopShot) 6.25 gallons of Distilled or RO Water (5.25 gallons final volume w/ 1 gallon per hour boil off) 1 pkg of Andechs...

What are some best practices when evaluating your own beer? In general, I don't detect defects in my beer. That makes me sound like a pompous ass but it's true. If I do detect a defect or I'm not a fan of the beer it goes down the drain (happens mostly with new recipe/ingredient tries)...

Has anyone ever won or medaled in a competition using an HME kit like Coopers, Mr. Beer, ABC crafted, Muntons, Pinter, etc...? What kit was used and what was the recipe?

Can someone explain why and when more than the recommended amount of yeast nutrient would be appropriate? Not being familiar with the microbiology or metabolism of yeast, my thoughts on the subject are: 1.) A certain population of yeast will use a set amount of nutrient, so more just ends up...