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I also brewed a similar recipe on May 3rd: Grain 24 lbs Pale Malt (2 Row) US (2.0 SRM) 80.00% 2 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) 8.30% 2 lbs 8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) 8.30% 1 lbs Caravienne Malt (22.0 SRM) 3.30% Mash hops 2.00 oz Amarillo Gold...

I'm brewing this for national brewers day, can't wait! Was thinking of doing one carboy IPA pitching w/ ale yeast, and other carboy IPL pitching w/lager yeast. never done a lager though so i need to do some research haha. excited to get back to brewing! been 3 years haha

this is pretty rad. good job!

Yeah, I understand that. I'm simply saying it could replace alcohol. I'm curious if there is another way to make Alcohol. I found a couple articles that suggest it is. It sounds like you need to extract the enzyme that produces alcohol from the yeast cells and introduce that to sugars. I...

I was just pondering the idea of yeast and how we could make alcohol without it.. and thought about Synthetic Alcohol. That article seems to be the start of something that could phase out alcohol in the next century, but for now I'm curious if there is ANY known way to make alcohol without the...

bump, anything?

I'm thinking about doing this too.... any result from OP? would be interested to see what kind of ingredients were used

Trombipulator @bigtime brewery! anyone have this recipe? they just had a cherry trom at brewers festival, really wanna get my hands on some

I would assume it's those unfermentables. Thats why we must terminate them... (not really, cuz that's where the joy and flavor comes from). I guess I should relax, not worry, and let my GF drink as much Home Brew as she can handle till she gets a huge beer belly. :ban:

Your right. I was reading The Complete Joy of Homebrewing at the time and was in the enzyme section. It would definitely change your beer. Thanks for the correction Evan.:mug:

RDWHAHB. It'll be just fine most likely. Get a fatty tube like that guy did though for the next time

Can you get some fermentables out of steeped grains if you add enzymes to the mash?

It's actually a good idea to get some of the malt extract in with the grains to help convert any of the grains that are enzyme free. Depends on what you are going for, but you definitely want to convert a good amount of that extra starch into sugar.

Cool Man... Good call on Craigs list.

No, I am going to be doing a pils though. Can't do this one because I am still a partial extract brewer.

That is awesome to know. Just popped a HB open that has been bottled for a week now and it's completely flat. I guess I will wait it out. I messed up pretty bad anyways, tastes like flat cider. Unfortunately I did this one before reading "The Joy of Homebrewing". I know understand that 40%...

Did those fermentation temps work out all right. I want to try one that is at about 45 F in the primary, and 40 in the secondary. Also, how do you gradually reduce the temp. Is it okay to throw it in a fridge that is set to equalize at 45 F, or do you want to take it down slowly? Pitch the...

How did your Pils turn out?

I want to lager a pisner, but my fridge on its warmest setting is at about 46 degrees F. What do you suggest I do? I can only find yeasts that have a 47 degree F low range. Can I get a yeast that will lager at about 47 for its low range, and then just double the amount that I pitch?

I found the solution to the problem that I was having when I started this thread. For all of you who thought that it can't be done, it can. Adding enzymes into the wart will convert a lot of the unfermentables into fermentables. This will produce more overall expendable energy for the yeast...