Recent content by Dolmetscher007

I am not a chemist, but I am an extremely curious person that does not ever like to just accept things at face value. In other words, I always want to know what's in something, why is it used, is it the only way to do it, why, why, why...!?! Yup... I'm "that guy." :-) I don't care about...

I have made many fruit wines, meads, and ciders over the years. Almost always, they were made by mashing up fruit, sometimes adding fruit concentrates, and sometimes adding dried fruit. So by the time I pitch the yeast, there is sometimes a downright thick sludge of purveyed fruit pulp with...

This is incredibly interesting to me! I do not kid myself into thinking that I will be able to brew at home an IPA that is better than my local craft brewery Holy City Brewing. I still try, and I do really well. But... I am mostly into homebrewing for... 1.) The process 2.) The community 3.) The...

This... right here... is that lightning bolt response post that reminds me why and how much I love the internet and home brewers! Thank you @kh54s10. My brain is one that gets stuck on "a question," and until I have a good rock solid, "Because..." to answer that question, I will always feel...

This phrase is DEFFINITELY not new to me. :-) Lol!!! Yeah. I am certainly an avid over-thinker. But... it's not because I simply like to make my life miserable. It all kind of stems from scratching that deep mental itch of, "why is this done this way?" This is something that I think any...

I am no chemist, but I am a former chef and total tight ass when it comes to designing an "ultimate method" for everything. One thing that has always bothered me about home brewing is the idea that for the dough in step of mashing, everyone over-heats their strike water, knowing that it will...

No... I'm not suggesting that one should skip the vorlauf step. I am suggestion that one improve the vorlauf step. What I mean is... whether you do a recirculating sparge, or a more simple sparging process... when it gets time to transfer the wort from the mash tun to the kettle... do all the...

Does recirculating the wort back over the grain have any advantage other than settling the grain bed so the work will run off clear? Ive always wondered if the recirculation somehow extracted more sugar from the grain, or if it was just to allow the grains to settle to the bottom nicely.

Boiling in debris and cereal husks is for the love of beer?

I have read a bajillion articles and seen a ton of YouTube videos on home brewing... and in every article/video/book they run through vorlauf'ing. I do not understand vorlaufing, as it is so easy to set up a chinois strainer (china-cap) with a paper conical "deep fryer filter" and strain your...

I know you guys are going to laugh, but I want to make a Budweiser clone brew for my best friend. He drinks Budweiser and Coor's Original Banquet Beer, pretty much exclusively. He is open to trying craft brews, and out of all the beer styles in the world he actually loves sours. But...

I was hoping to use a Soda Stream type thing to carbonate, and then just quickly pour into bottles and cap, without much or any head space at all. The problem that I'm having, however, is that I do not know really anything about carbonating. I know that Soda Streams say in their instructions...

I am not really interested so much in "kegging," but am more interested in bottling a home made spiked lemonade recipe that my friends and I made in college. It's just cans of lemonade concentrate, vodka, and 7up, poured together into a specific formula. We used to mix it up by the gallon and...