Recent content by mdautry

Thank you Hinodriver for the 2 recipes! Also, the Kolsch recommendation seems very solid here as well... I recently made some Bia Hoi (Vietnamese Street Beer) and I was really surprised at what a great lawnmower beer it was. I always hear people say how difficult light beers are to make in...

Wow, guys.... some good **** here... Okay, thanks for the reality check, I did sound condescending which is gross. I really just want to make them some good beer but I don't want it to be a burden for them or for them to feel forced to drink it because I made it. So, I guess my question...

I want to make some beer for the neighbors, problem is that they only drink light adjunct beers. I have searched and thought I would find lots but nope. Let me hear your suggestions for a home brew to transition my neighbors from tasteless light beer to good beer. Looking for Ale or room temp...

Thanks for posting the info and pictures. Unfortunately, the batch was a disaster... It tasted like vinegar and not like "Chicha" verified by a real Peruvian. I'm not sure where I went wrong but I have found a lot more information in my quest for Chica. Interestingly, moon shiners seem to...

This turned out really good, my wife loves beer and really likes this one. Makes it easier to brew when she helps drink... I used 5 oz to bottle and I had about 5.5 gallons total. Here is a picture 1 week into bottle conditioning, I will go 2 weeks or more until consumed. Very easy to drink...

Chicha from Ayacucho is made with wheat, barley, and chickpeas so I would consider the addition of malted grain to be authentic to this style. As to Troy, talking about Molle or Chicha de Molle... In Huanta a very refined Chicha de Molle is made with red seeds from the Molle tree, the...

Dishwasher Sent from my iPad using Home Brew

I will bring forward a tool used in cider making, there is a popular post on these boards called country cider. You can in fact stop fermentation, retain sweetness in your brew, and prevent bottle bombs... Pasteurization, I do it with ciders... You want that cider to be in a bottle all fizzed...

Thanks for the boost of confidence... Sent from my iPad using Home Brew

Thanks for the feedback, this is try # 1. I will keep everyone updated as I learn more... Imagine a beautiful banana bread aroma but replace banana with clove, cinnamon, fennel, mint, and brown sugar. It's awesome, hopefully a good sign... Sent from my iPad using Home Brew

Secondary 5 days later: Great hoppy aroma, very dark and cloudy appearance. The fermentation has slowed appreciably over the first 4 days. Sent from my iPad using Home Brew

As far as malting the corn goes, my research indicated that there are several ways to extract sugar from corn. Yes saliva has an enzyme which will break down the corn much like barley has naturally. I have read accounts of settlers throwing corn bread or porridge directly into the kettle in...

At flameout I added: 1/8 a cup of Fennel, Spearmint, Cloves 1/2 oz of Hallertau hops 1 very large cinnamon stick Juice/Zest of 2 limes (green ones) It smells amazing... After chilling the wort I mixed it with the other half of the corn meal/water mixture in a 7.5 gallon fermentation bucket...

Basic process: I started by heating 4 gallons of water to 180 F and then mixing in 5 lbs of corn meal. This was to cook the corn and release the sugars from the ground corn. I cooked the corn meal for 30 minutes and then placed the water meal mix in a 7.5 gallon fermentation bucket to cool...