Search results

True and the 40 cases of home made wine helps

More appealing if you are in a hurry less appealing if you want a more integrated texture and flavor.

If you do age in a barrel it will be much longer than on chips. Even though there is more wood in a betray there is less end Grain which slows the process down and creates a superior product. Also plan on extra beer to top off the barrel since you will have to top it off sue to evaporation.

Bone

First, are you using a stout faucet? I have this set up so I may be able to help.

It doesn't loom that off to me in the video. It should cascade like it was, you have to pour half the beer let it sit then finish the pour. Go to the Guinness website I think they have pouring suggestions.

I am more curious how you came to find out ********* is censored.

I'm Europe most don't even add yeast it spontaneously ferments. Are they red or white grapes?

Very like!

Was the first thing I thought when I watched this vid!

Yes carb wit co2 serve on beer gas. You need to have beer gas to use the stout faucet with the restrictor plate in.

Do you have a beer gas tank? Sent from my iPad using HB Talk

Yes just take the restrictor plate out. Sent from my iPad using HB Talk

This is basically what happens with the widget. Good find. I am about to brew this recipe and I do have a beer gas set up so I am quite excited to see the results.

He said the hops went in at 60 min so they would be for bittering. Sent from my iPad using HB Talk

oh and also we went from high 30's outside tempt to mid 20's last night which is why the area I was fermenting in dropped outside the temp range I was shooting for.

My first lager is happily fermenting away in my basement. I do not have. Slavering fridge but I do have cold temps so I figured why not give it a try. My question is, if it is fermenting and showing active signs (left over cold brake stirring around) is there such a thing as too cold? I do...

It isn't that I don't think it is neat I just can't help but notice how many ways Obama is trying to get into the history books for "firsts" without actually accomplishing anything helpful. But since this isn't a political forum that really doesn't matter. At least we can hope home brewing...

I'm sure what ever the recipe it will make promises of grander but be weak on the pallet. Probably including many gimmicks to distract the drinker from the lack of substance.

table sugar can cause some problems, I would get most of my fermentable from malt still. Use something neutral. You could probably mash really high to keep sweetness. To back sweeten I see three options: 1. Use a sugar alternative (artificial, stevia ect.) 2. Kill the yeast off with...