Search results

I went 100% Amaraillo Hops with mine. The transformation of the beer from a week one bottle conditioned sample to a one month sample is mind blowing. One week in and it was all citrus and grapefruity. Almost to a fault if you weren't expecting it. Two weeks in it was perfect for a session...

Holy smokes, that sound amazing. I'll just have to give this a shot. Thanks!

I have an amarillo brew that's a bit over the top on the grapefruit / citrus taste. I was wondering if anyone had any suggested pairings that helped to cut the initial Amarillo shock?

I wash my bottles in the dishwasher whenever I'm done drinking out of them. Basically it goes: 1. Shake Rinse 2. Dishwasher (sanitize mode) 3. Store (indefinitely) 4. Sanitize (boil) 5. Bottle. 6. Drink 7. Rinse 8. Repeat I don't think my dishwasher actually shoots water up into...

If I were to use Extra Light DME to prime this for bottle conditioning, how much should I use / have you used?

Seriously... 65 is a-ok. Congrats, and Welcome to Jurrassic Park.

Maybe it's because I'm a Yankee, but I'm with damnyankee on this one. There's nothing wrong with how starsan cleans. People can and should use and be happy. I, personally, am finding way too many chemicals in my life already and so I've been boiling my bottles. I've got a pretty slick...

Better late than never... My kitchen is at the end of a hall. To contain the smell I open all of the windows in the kitchen and one window in the next room. The hot air from the rest of the house gets sucked into the kitchen and out. The window in the next room acts like the valve of fresh...

Thanks folks. I had figured that temperature variation wasn't a big deal after the yeasties had done their thing, and also if we were talking about temperature changes where both high and low ranges were below the standard Ale yeast fermentation range. I'll stick it in the pantry tonight.

I asked about this in this beginner's brew forum but nobody seemed to know if the following is ok or not. I was about to cold crash a batch of this recipe in particular so I thought I'd ask here, too, in case one of you learned folks knew if this was going to be a bad move. :drunk: It's...

Yes, I can confirm that primary fermentation is complete. So the question is, does temperature fluctuation alter the taste of the beer after that? Perhaps I should put it into a secondary and THEN stick on the pantry?

I've been brewing for over a year and I have yet to cold crash a beer. I figured it was something that I'd do if I had lagering equipment to chill a beer in nice and cold in a contained environment, but I live in the city and the chances of me obtaining and utilizing such equipment is slim to...

Wow, I just noticed that, too. Get out of my mind! Tons of airlock activity here, though. Odd that you're seeing bubbles form on the surface but nothing spewing out. Your apfelwein might be possessed.

That, right there, is why this forum rocks.

Yeah, some yeasts call it quits after about 10% ABV. I would check your yeast before going crazy with the sugars. You might end up drinking some uber sweetened (unfermented) sugars with your still 9-10% ABV apfelwein. I'm not sure it would taste very good.

So my partner and crime and I have had a few beers that have kicked around in the secondary for a while. Some as long as a month. This doesn't happen all the time. We've also noticed that some beers that we've made haven't carbonated too well. We don't take proper notes to know if there's...

Whats the downside for someone who's lactose intolerant? Anyone know if there's enough lactose in a serving that someone will leave the table with a belly ache? Or is it negligible?

Started up a batch last night: 5 Gallons of Pasteurized Apple Cider from a local farm outside Boston: PH Balance 3.3 (Thinking its Cortland & McIntosh). 2 Pounds of Dextrose supersaturated in as little water as possible. I know I should have used Cider, but I was excited. Next time...

OK, we use a wand and we're certainly not filling it all the way until it almost overflows. That must be the trick. Regarding fermenting: We usually let it ferment in the primary for 1-1.5 weeks depending on activity, and then we secondary for another 1-2 weeks. I don't think it's still...

My friend and I have noticed some bottles seriously popping with some gas explosions when we open them (caps are NOT flying off on their own, thankfully), and I was thinking it might due to under-filling the bottle. So my question is: How much of the neck of the bottle do you leave empty...