Search results

A couple weeks back I made a saison and pitched the Yeast Bay Saison/Brett blend at 70F. Boy did that vial smell awesome and the fermentation has been great as well! I wanted to let the Brett work for a while, keeping it at 70F, to develop flavors. But at this temperature should I worry about...

I made a strawberry wine at the end of June 2013 and it must have sat on the gross lees too long. It still smells like and tastes a bit of gross strawberry. There was a ton of lees when I did eventually rack off of it. I've never had this problem before with other wines, mainly I make...

I'm going to be in Cypress CA next week on business. Since I'll have some free time I want to make sure I hit up a couple local joints. What's good down on the south side of LA that I can't get up here in Wisconsin?

I just did my first 10 gallon batch and split it up to make two different kinds of beer as an experiment. Last night I bottled the first 5 gallons with table sugar using 9.2oz like BeerSmith told me. Not until I sat down later that night to record my notes did I realize that 9.2oz was for all...

First off, this isn't a Wyeast rip thread... stuff happens. Started making beer bright and early this morning and after doughing in I pulled my pack of 3711 out of the fridge. I took it in my basement, luckily it's unfinished, to smack it and get it going. I give it a wack (yes I've done...

Excited to try this new beer but more interested in a new yeast strain from Wisco. I spoke with customer service at NB and the strain has no release date. I guess the fact that they're going for Wisconsin Weiss gives us a hint at the yeast profile...

I'd appreciate some feedback on my first lager recipe. I threw in a bit of caramel as a nod to Yuengling but otherwise I read up on pre-prohibition lagers and there recipe formulation. The Hella Bock is out now so I thought I'd try it since I've heard such good things and like the malt...

Thought maybe I found a deal on CL but instead I learned about a new method of aeration. http://madison.craigslist.org/for/2820182041.html

So last year I bought a sight glass from Bobby from his website brewhardware.com which has been fantastic but it's badly in need of a cleaning. I just ordered a sight glass scrubber and carboy decals from him which came to about $10 plus $6 for the shipping. Saturday I get an email saying...

Great session beer with a clean taste and just enough Belgian funk to make it a little different. The 3711 does give a silky mouthfeel as advertised and attenuation is amazing. Had a few BMC types really like it so you know it's not too over the top :ban: Ingredients 6 lbs 4.0 oz Pilsner (2...

Thought some of the other garage brewers might like my work surface. This table folds away so there's no footprint and it sticks off the wall just a few inches. Build this last summer and it has held up perfectly. I put a latch in to hold it against the wall while up then use a carabiner to...

I did a quick HBT search and didn't find this already posted. Some of our homebrew brothers/sisters down under put together this interested body and final gravity calculator. http://www.liquorcraft.com.au/wa.asp?idWebPage=13235&idDetails=107 I'd be interested to hear from some of the more...

I searched around a bit and didn't quite get the info I was looking for. I am working on a recipe for a session saison (1.04 OG) and was planning on adding 2oz of lemon zest at the end of the boil. My question is how much acid bite will I get from the lemon zest or will it mostly be aroma? I...

I did a search and found some info about attenuation and sugar additions but not the detail I was hoping for. What I would like to know (I hope I'm not the only one perplexed about this) is how to properly design beers around and manage expectations when using sugar additions in beer. Is there a...

I'm working on cloning a Belgian Wit from a WI brewery and ran across something odd in the info I found. The brewer said he "adds about five gallons of coriander for each 15-barrel batch". I've never heard of coriander by the gallon. Is he making a coriander tea? Anybody hear of this before? A...

I am unfortunately unable to keep a constant supply of beer on tap. There is usually 2 to 5 weeks between using the kegerator; I only have a single tap right now. Can I leave my beverage lines and faucet full of sanitizer or rinse water (after sanitizer was run through)? I figure leaving...

SA has a section with quotes from old issues and this month there was an interesting one from July 1860. LAGER BIER- "There are thousands of people in New York who seem to have quite forgotten the use o plain water as a beverage. In certain quarters of the city, 'alter' is the main staple of...

I did a search on HBT and did find anything on this so hopefully someone more experienced can reassure me. I have a kegerator that I thought would fix a couple of corny kegs. A few weeks ago I bought my second corny keg filled it last night with my new cream ale. When I went to put it in my...

http://www.sciencedaily.com/releases/2010/05/100524072901.htm I think I'd better have another pint tonight just to make sure. Now everyone make sure to take your "medicine" :ban:

I knew that someday we would find out the truth! :tank: http://www.independent.co.uk/news/science/archaeology/features/did-a-thirst-for-beer-spark-civilization-1869187.html