Recent content by joaobecker

Look who I've got to taste my Ginger Ale: Yes, Randy Mosher, the writer of Radical Brewing. And he liked it.

Dry yeast in homebrewing doesn't need to start or rehydrate. Just open and add to the wort.

Long time since I read this post. Since then, I've brewed a Ginger Ale four times, always like the first time (as the result was even better of what I expected). I'm using Pilsen and Vienna malt, Hallertauer Mittelfrueh hop and S-04 yeast. If anyone wants to try this recipe, just send...

Yuri, As I didn't have the garlic press, I boiled one cup of water and blended with the ginger (peeled and sliced). Than I strained it and added the ginger "juice" at flameout. I drank about a tablespoon of this "juice" and it was very strong in flavour and smell. How long should I...

Well, last friday I made the Ginger Beer. And there's now a bit of a party on the primary. I changed a little the recipe on the lemon and ginger. I put 30% more ginger and 30% more lemon zest. Before I filled the carboy, I tasted it and for my surprise the ginger flavour wasn't strong, so the...

A friend of mine uses a little bit of vanilla on his wit's.

Just nice.

Another question: do I use natural lemon zest or dried lemon zest?

Yuri and others, I've got the malts the recipe asks (Pilsen and Vienna). The hops I've got here are the Galena, Cascade and Hallertauer Mittelfrueh, and the yeast available are S-04, S-33 and T-58. What can I replace on the recipe, or what can you indicate?

AC/DC Old Metallica Stuff Iron Maiden Sepultura Black Sabbath/Ozzy Misfits Ramones A lot more...

What you guys would think about using the T-58 yeast? I think I'm going to try it. More info about the yeast: http://www.fermentis.com/FO/EN/pdf/SafbrewT-58.pdf