Recent content by BingenBrew

My buddy wants me to brew him a RIS red wine and ligonberries. Im having trouble coming up with a wine that would come through the robust flavors of the stout. Any one have any ideas of a good style of wine that would work with this stout? The base recipe is the one found in brewing classic...

Does anyone know if these can be reused? I got my hands on a couple of used plastic corny kegs and may try and use them if possible. Cheers!

Thanks!

Hey everyone, I've been looking all over the place for some Nelson Sauvin hops. Does anyone know a site that actually has them in stock? I'm located in the Chicago land area and I really want these hops. Any help would be greatly appreciated!

Thank you sir cheers

We ended up adding 1.15lb of table sugar prior to pitching the yeast. The goal was to be somewhat dry... this might have overshot that though :-P It's a Rye IPA. The mash temp should have been at 154 for 60 minutes, but about 45min in, the temp was at 142. The top of our mash-tun...

Brewing a rye pale ale. We do not have dme or lme on hand. We added a pound of sugar to the brew. Our grain bill was 14.5 lbs.

My friend and I are about to pitch our yeast but our O.G is pretty off. We have read about adding simple sugar to the brew and that should help. We are currently at 1.050 and our target was 1.069. Any ideas on how much should be added to the brew before we pitch the yeast to help with our...

I pitched at 70 degrees and I used a wyeast so it had its own starter in it. I let it sit for 2+ hours to activate. I'll give it a few more days before I freak out more about it. Thanks for the insight guys, I appreciate it. Cheers!

I've been home brewing for a few months now and this is the first time I've run into contamination. I pitched my yeast and there is absolutly no activity in the brew. Even in the first three days, nothing. I was very thorough with being sanitary, but the yeast won't eat the sugars. What can I do...

This would be perfect. Desperately need one of these!