Search results

A quick question I asked in another thread.......does Vienna malt have enough diastatic power to convert when used with Caramel malts or should I include some Pale malt as a base to ensure good startch-to-sugar conversion? I'm working on a new recipe for Chrismas Brew and would like to leave...

I recently brewed up a Belgian Wit. The recipe I used called for 6 gallons of water from the beginning of the boil. Boil it down to 5 gallons then rack to the fermenter. I've read other recipes that call for 4 to 4 1/2 gallons during the 1 hour boil, rack to the fermenter then top up with...

I have an oatmeal/honey stout fermenting as I type. The krausen has come and gone. This leads me to believe primary fermentation is over. I want to add the honey but I'm not sure how to pasteurize and add it. Throw me a bone here, fellas:) I want to prime that same beer with honey as...

I'm wanting to brew up a beer with the only source of fermentable sugar coming from oats. Will this produce a decent beer? Or should there be other grains added? Also, what hops additions do any of you suggest?

I've been reading a lot about hops additions and hopheads (those who like a LOT of hops in their beer). My question is......can you add too much to a beer before it tastes bad even to a hop head? Second question......with so many different varieties and species of hops, how do you know which...