Recent content by FREUNDOFBIER

Hi Danger, You might be under their craft or industrial brewing sections. AS you said, you won't find it at a homebrew supply shop. However, they do have two other lager yeasts, Saflager S-23 and Saflager W-34/70. The 34/70 is supposedly more of a true lager least where the S-23 is closer...

Husker, It doesn't specify in the recipe but I wonder if the recipe is formulated for whole hops as opposed to hop pellets. If you use hop pellets and the recipe is formulated for whole hops, the finished product could potentially be 20% more bitter than intended. In other words, you might...

That should work fine, might want to consider using half of the hops (0.5 ounce) at 60 min and the other half at 30 min. Not sure what kind of yeast you are planning on using but 1 oz of cascades (4-5% alpha acid) at 60 min might be slightly more bitter than most wheat styles (under 20 IBU is...

This is not unusual at all to me, different yeast strains convert sugars to ethanol and CO2 at different rates. Whenever you buy yeasts, the manufacturers generally provide information on character of the yeast, attenuation and flocculation, but there is no metric for how fast the yeast...

Hi Bud, I was always a fruit loops man myself but this sounds interesting...i'll bite. What are you planning to do with the pebbles? Steep, mash, boil...just curious? I'll get back to you on this after you let me know. Have you tried Leinenkugels Sunset Wheat, I think this beer has a lot...

Hi Bud, I think what might be throwing you off is the American Two-row Pale, American Munich (Light), American Wheat malts. This is a partial mash recipe, not extract + specialty grains. Partial mashes are not tricky, they just require that you mash the grain components to convert complex...

FYI, Dawn will not leave a film, you would be astounded by the amount of research and development that has gone into that seemingly simple product. HOJO, friendly word of advice. There are a lot of dissenting opinions about a great many things pertaining to homebrewing. I would caution...

Hi Bud, hmmmm centennial hops....hmmmm (ala Homer Simpson). First of all, welcome to homebrewing. Sounds like you are off to the right start by doing some research and reading your instructions a few times before you brew. After a couple times, it will be as second nature as riding a bike...

Forgot to add, there will be more abundant and different kinds of proteins that will enter the equation as a result of using pumpkin. A vigorous 60 min boil will help cause a thorough hot break but i also highly recommend the addition of 1 tsp of irish moss at the last 15 min of the boil. The...

Hey bud, Don't think you really want to add pumpkin directly to the boil. There are insoluble solids that will not go into solution no matter how longer your boil time. But that isn't the biggest concern. Most recipes call for mashing pumpkin that has already been cooked. Since it looks...