Search results

In BCS, Jamil includes his blonde ale in the "Light Hybrid" category. He states that a blonde can be brewed using ale or lager yeast, although he says that if lager yeast is used, it should be fermented at slightly higher than normal lager temps. I had never thought of a blonde as a "hybrid,"...

All of the descriptions of Oktoberfest that I see emphasize its malty profile. I understand that melanoidin and aromatic malt both add an intensely malty flavor to beer. I have not really seen many Oktoberfest/Marzen recipes that call for either of those grains. Does anyone use melanoidin or...

I am deciding what to brew this weekend for my inaugural conical batch. I would really like to brew a Schwartzbier using W-34/70. Unfortunately, I do not have temperature control, so I am at the mercy of my ambient basement temperature. I likely will be able to keep fermentation temps below...

I would really appreciate some advice for someone who has experience with conical fermenters. My very generous wife surprised me with a 7.3 stainless conical from Stout Tanks and Kettles for Christmas. Unfortunately, I have no experience with conicals. I brew outside using BIAB in a ten...

I'm looking to try a new hop and am considering one of the Polish varieties. Has anyone tried one that they would recommend? Thanks.

I recently bought a pound of peat smoked malt because I enjoy the peat flavor in many brands of Scotch Whisky and I thought it may add an interesting dimension to a Scottish ale. After reading a number of threads about peated malt, I see that I should probably only use 3 oz. or so in a...

The last time I mixed up a batch of Star San, I was out of distilled water. As a result, I used my well water and it immediately turned cloudy. As usual, I filled my airlock with Star San, which, of course, was cloudy. The next morning, I found my airlock starting to bubble and--to my...

Hops Direct has a really good price on Ultra Hops (among others) as part of its Hops Yard Sale. I have never used them, but they appear to be a noble-type hop. I found a few older threads discussing them, but nothing recent. Does anyone have experience using these hops? Thanks.

Has anyone tried to clone White Christmas? The SA website lists a number of ingredients, but I think they may be holding back on a few. The beer seems to essentially be a witbier, with less orange and more spice than I would typically use. SA's site only mentions cinnamon and nutmeg, although...

I understand the conventional wisdom to be that jars of washed yeast should be stored in the refrigerator until ready to use. Obviously, however, the yeast is not refrigerated while sitting at the bottom of the fermenter, often for 3-4 weeks for those of us who do extended primaries. Once the...

I am planning to brew the black IPA recipe from the Ocober, 2012 issue of BYO (Bombay After Dark). The recipe calls for 12 ounces of flaked barley, which I do not have on hand. Could I get reasonably close to the original recipe by substituting 12 ounces of flaked oats for the flaked barley?

I am beginning to plan for winter brewing when my basement temperature will dip to 50-55 degrees. Based on the Fermentis website, that is too cold for US-05, but it is perfect for S-23. I am not looking to make a true lager, but what would happen if I used S-23 on an IPA or amber ale fermented...

Has anyone tried bottling from a keg using the Perlick 545 Flow Control Faucet (and not using a beer gun)? I assume that the 545 may be helpful, as it would help to eliminate foaming, but I wanted to see anyone had any experience with it.

Has anyone reused a bottle from Sam Adams' Barrel Room Collection? If so, did you use a cap, or is there a way to use a cork similar to the original? The top looks like a cap may work (which would be the simplest way for me), but before I try, I figured I would see if anyone else had gone...

I am attempting a crabapple beer. Last week, I brewed a wheat beer for the base and I have about 10 lbs. of crabaplles in the freezer waiting to be added to the secondary (I usually don't use a secondary, but I assume it is a good idea for the fruit). My question is--should I parboil the...

I have a recipe that calls for 12 ounces of Belgian Caramel Pils. I do not have any available, but I do have both Crystal 15 and Carapils. I am thinking of using 8 ounces of Crystal 15 and 4 ounces of Carapils as a sub. Any thoughts? Alternatively, should I just use all Crystal 15, or is...

When people refer to their "efficiency," are they referring to what Beersmith calculates as total brewhouse efficiency or mash efficiency?

I have brewed a Clementine Wit a number of times for my wife, who really enjoys it. I have always used Safale US-05 with great results, but the most recent batch I switched to Safbrew T-58. My wife claims that this batch has a coconut flavor, which she does not particularly care for. The...

Last fall, I brewed a Brown Porter using the following recipe (Who's Your Taddy Porter from Brewing Classic Styles): 7 lb. Light Malt Extract 1 lb. Brown Malt (steeped 30 min. @ 160 F) 1 lb. Crystal 40L (steeped 30 min. @ 160 F) 10 oz. Chocolate Malt (steeped 30 min. @ 160 F) 1.25 oz...

For those of you who carbonate your kegs using priming sugar, how long do you think I need to let the keg sit (at about 65 degrees F) before it is fully carbonated? Thanks.