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  1. C

    Dark Witbier

    Chocolate Wheat should be used in 5% of the total grain bill. I say up the wheat by a 2lbs and drop half the chocolate wheat.
  2. C

    Tea recipes?

    Green Tea is best steeped at 180 for 2-3 minutes for a more delicate flavor. What kind of green did you use? Japanese/chinese? How much in weight is 48 packets? I've been wanted to make a yerba mate beer with cascade and a pure 2-row malt bill, just never figured out how much yerba mate would go...
  3. C

    Grain Subs?

    Caramunich is 50L iirc. So I guess you can use the Munich and CaraMunich 60L. Not sure though, wait for other answers.
  4. C

    RIS big ass beer

    Is it seriously only 6 IBU?
  5. C

    Drying Orange Peels

    A true chemist would do an extraction in EtOH. lulz
  6. C

    So I did an acid rest on my Alt.

    Used a bottle of Fat Tire Yeast I've been saving. Fermented at 70 ambient. I'm wondering how phenolic this beer will be. Also, what compound is made for the phenolic (clove) flavor?
  7. C

    EdWorts Haus + Rye?

    Ah, cool. Just going off tangents here, how long do you usually age your beers that contain rye? I wonder if the taste progresses somewhat. I used 20% (2/10lbs) in a recent beer, and I'm wondering if I should age longer. So far it's about a month and a half old. Good luck with your brew man.
  8. C

    Problem with Beano and Splenda in lo carb brew......

    Alcohol is directly reconverted by ADH in the liver to form Acetaldehyde, this will be used by your body to feed into the Kreb's cycle, thus delaying fat/sugar breakdown. This will make you gain weight. Also: http://alcalc.oxfordjournals.org/cgi/content/abstract/29/3/303
  9. C

    EdWorts Haus + Rye?

    After some experienced with Rye, I'd say to reduce the amount you use. It's strong stuff and has certain unique properties. If you haven't had experience with it, be careful.
  10. C

    Berliner Weisse/yeast options?

    Just wondering, would the lacto/brett still stay in my fermenter after the brew? Would it sour up any beers thereafter?
  11. C

    First lager attempt

    S-23 should be fermented at 59F ideally. It gets extremely estery at your temps.
  12. C

    So I'm Making a kind of Odd IPA

    Well, today I'm brewing this beer. 6# 6-Row Barley 3# Red Wheat 1# Caramel 15L 8oz Honey Malt 4oz Rauch Malt 0.25 oz Summit 60 Min 0.25 oz Cascade 30 Min 0.75 oz Cascade 20 Min 0.50 oz Summit 20 Min 1.00 oz Cascade 5 Min 55.6 IBU, Est OG 1.060 Using S-23 Saflager Yeast, because I'm out of...
  13. C

    Lagering Help

    Because I'm out of clean ale yeast, I've decided to use Saflager S-23 for my IPA. I have the ability to lager, and I figured, why the hell not. I'm going to bring the wort down to 65F after boil, and pitch 2 packets of the yeast. Then I'm going to wait a few hours, and put it in the fridge at...
  14. C

    Wheat Beer I'm Brewing

    I'm using Safale K-97.
  15. C

    Wheat Beer I'm Brewing

    3lbs White Wheat 3lbs Pilsen 1lb Caramunich 4 oz Chocolate Wheat .5 oz Magnum @ 60 .5 oz Saaz @ 20 .5 oz Saaz @ 5 5 Gallon Batch. Was going for a low abv beer.
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