Search results

I just bottled what I consider a great stoudt and use 1 oz of Willamette for bittering. I grew it myself so I had to use it............worked!

It does taste good. What if I just use another vial of the same yeast and prime with corn sugar?? Too much too late?

Sample is what I expected it to taste like...a little sweet with a Guiness bitterness I like. It is a bit heavy tho

I have good stoudt that appears to have stopped fermenting. In primary for about 10 days, transferred to secondary for about 15 days. No signs activity since moving into secondary. OG was 1.062...after almost 25 days still only down to 1.30. Is this the end of it or should I try to re-introduce...

I didn't think it was malted.....oatmeal isn't either but I'ved used that successfully....wonder what the difference is??? Thanks

It is barley without the hulls....i think it is processed as a cereal but without additives....similar to what htey do with oatmeal????

Has anyone used pearled barley in lieu of malted barley grains? I have a large amount of it available to me and am wondering if it's worth trying a batch with it ( I know....always worth trying )

Hobbits seem to be simple people...I think a porter or a mild english ale would be their staple beer??????????????

This is a little funny....I used a 30 caliber gun cleaning pad and additonal ramrod pieces together....well, it worked! Good on guns too of course

The cloth bags I used for steeping work well with a rolling pin....I did that ONCE...only once! LOL

I have a Czech Pilsner fermenting for almost three weeks now. OG was 1.046 and a few days ago is was 1.009....and it is still 1.009 ish. I am still getting a little activity through the airlock but really want to bottle today. Is it true some pilsners tend to "gas out" after fermentation appears...

Have you been to the LHBS in Feasterville PA called "Wine, Barley, & Hops"? Probably the same distance to Tom's River form you though....nice store!

Thanks all....I just made a copper coil setup to my faucet to cool my wort quicker. Works pretty well and cools down 5 galloons boil in about 10 minutes or less. Is that what is called a cold break?

I made a pretty huge mistake and stirred up my brew a bit while bottling it. It is an English IPA.....my first AG batch too! After about three weeks, the bottles cleared up to my happiness! I threw one in the fridge over night to test and it clouded up again....I was careful not to shake things...

Hey Fuelshop It has been a long time but there was a quiet little place where you had to walk to about a mile from the base which had a "dunkel" on tap....always good. No idea what the name was! I was in Civil Engineering Power Production....I am still in the power system industry! I am partial...

Fuelshop.....I was stationed there in the 80's and am green with envy. I just whipped up your recipe except my LHBS had a hard time finding the carawheat so we split 1.5 lbs of light wheat malt and 1.5 lbs of crystal malt and I used a Briess Bavarian Wheat DME. Can't wait to enjoy this one and...

Yea...maybe taste like wet bread! It amazes me how different yeasts have different flavors...I thought their only purpose is to turn sugar into alcohol. How can that process taste different each time? ( I didn't do to well in chem classes either )

Friend of mine used bread yeast in an English Ale recipe and found the results to be pretty good. I didn't think you could use bread yeast due to it reacting too fast. His OG was 40 and FG was around 15 he thinks in about 7 days. He let it sit in his fermenter a week more. I haven't tasted it...

Wow...I used a hand capper and was careful. Im ready to bottle an IPA I did from scratch and don't to lose a drop. Hmm.....maybe I was just lucky?

I've been told not to use screw cap bottles...I did anyway and aside from one that went skunky, I'm enjoying my first Porter without a bottle opener. Am I just lucky or should I be using different caps? or should I really not use them?