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John palmer was talking about this on brew strong. He said the it ages differently. Its all about the oxidation rate and gravity. Gravity is the same no matter what but the rate of oxidation is slower you end up with cleaner beer in the fridge. Becuase gravity pull all the crud down but you get...

can't you take a refractometer and a hydrometer and compare the two results and find og. the take fg and og and find abv. then you got your answer.

The laws in IL are probly the same as anywhere but a lot of liquor stores will card everyone with your or they wont sell to you. Its dumb especially if someone happens to forget there wallet. Im told they will even card you just walking around the store and escort all of your group out if one...

So I was at my parents house. me and my dad were splitting a bottle of saison dupont when my 4 year old daughter come up to me and asks me what I was drinking. I simply told her it was beer. Then she said. " OH COME ON DAD THATS NOT BEER" I said "yes it is I would lie to ya." Then she replied "...

See I was thinking this would happen. Which is why I didn't know if there was a strain that can off set this.

i want to brew a realy low abv Belgian abby ale. i know dosnt make much sense. i want all the belgian character but not all the alcohol. im thinking 3.5 to 4% abv. i dont brew belgain beer ever so im not sure what would be good to use in a low abv realm.

My dad (who is an hvac tech) say that some freezers are not ment to run at temps much above freezing temps. The compresser can't handle it and they burn up. I see lots of people have good luck with chest freezer but I wonder if the up rights can't do it.

Sewer water?

I think 8oz of c120 and 1 or 2oz of pale chocolate malt will work to make a red color. At least thats what I've done in the past.

Is your bucket food grade at the temp. If you did no chill in the buckets you buy from the lhbs it probly not. Im ganna say thats were the medicinal flaver is coming from. melted plastic.

I probly don't drink half the beer I brew, my dad and friends make sure of that. But I don't mind. I don't make it to have a lot of beer to drink, I brew because I like to. But on the other side I like to taste it. Ill sit there for an hour picking 1 pint apart. My question is (maybe been asked)...

Is 2lb of rice hull necessary. I do a roggenbier thats 50% rye and I only use half a pound. I also pre-soak them cuase the absorb some of my mash water.

So you like dark beer then.

I've had people say that my 10 srm New Zealand ESB is realy dark

A nutrition regimen is when you stagger nutrient additions, one at the beginning of fermentation one at the middle of fermentation and one just before fermentation ends. This keeps the yeast happy and health throughout the entire fermentation, they will produce less off flavors. And back...

I've had mead be ready in three months. If you do a staggered nutrition regimen. Then you just wait for the pumpkin to drop out and your good. I would almost back sweet this one to with some honey and a smig of brown sugar.

Or lambic Mmmmmmmmmmm lambic ; )

See I've noticed if I get a yeasty pour with that yeast I get a tartness but if I get relativly clean pour its fine.

I would just buy the already mixed pumpkin pie spice. Its blended well so you dont overpower one spice.

What yeast did you use