Search results

It never dawned on me until recent topic that the malters essentially malt grain to get the same end result, but with different names. http://imganuncios.mitula.net/porsche_911_96173824176994320.jpg Has anyone really noticed a difference in grain from the different malters? I might assume...

delete

Assuming that the yeast are able to rouse, what would be the drawbacks to using yeast that have been stored for a long time? What sort of attributes may that contribute to the beer? I just brewed a batch with some old yeast. The result is rather pungent. It tastes of band-aid, if I must say...

I was wondering if I could use some non-fermentable sugars to produce rootbeer. I was figuring rootbeer extract for flavor, some lactose for sweetness, and some maltodextrin for body. Using ample yeast, could I then just add some dextrose and let the yeast eat that to provide carbonation...

^^ Simple as that. I use a 2 oz syringe to start my siphon. I bottle a couple of single serve champagne bottles as testers, so I don't waste 12 oz of great beer. Caps fit right on. As a bartender by trade, I will never pay for bottles I bottle a couple of champagne bottles of beer from...

Just cracked my first and it had a scent of the actual alcohol, unlike lower ABV beers. Is this normal? Should I add more 60 min hops to counter this in the future? Is there anything else to bring a "balance" to the beer? BTW, don't even ask what my grain bill for this was. I used every...

I guess I don't quite understand this? Do you just use the main kettle with your wort in it to do your boil? What kind of longevity do you get from a Bayou brand fryer?

I plan to brew one AG on saturday. I know this has been brought up a couple of times, but I didn't see a whole lot in the recipe section regarding this. I was wondering on the amount of corn and rice to use. Also the amount of hops to use, since I've never done an IBU calculation, so a little...

I see all of this mentioning of concern for the O2 in the headspace of bottling, but I am led to question this. In the 2 weeks that is needed to carbonate, are the yeast not eating sugar, and hence metabolizing? So would it not lead one to believe that they would metabolize that fresh o2, just...

Since first go-round I use a blow off tube on my fermenters, resulting in 4 to 4.5 gallons of actual beer that can be bottled. I had read that allowing the Kreusan to exit via a blowoff tube can remove unfavorable flavors. What is the concensus here? I do have a 7.5 gallon bucket that I've...

Using WLP360 and fermented in the mid 70's. Accidentally heated it far too warm after fermentation was complete to probably 100*. It was warm on the skin to touch, and the crystal thermometer was out of range. Just racked to secondary today and sample tasting is of pure yeast. Will this...