Recent content by MikeBTexas

I'm getting ready to bottle an ale after cold crashing. Is it best to let it warm up some before mixing priming sugars? Sent from my iPhone using Home Brew

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What grain added to 2 Row will produce a deep yellow/golden color and at about what % will do the job? Thanks for the help

what the

I've had the same problem before. I'm sure it was because of the sugars not getting mixed well enough. Now when I add my priming sugars I will mix slightly my moving a large spoon from top to bottom gently. Sent from my iPhone using Home Brew

I have been pitching 2 packs of rehydrated US05 in 5.5gal. of 1.0570 beer at 67*F and fermenting at 62*F. The beer finished out at 1.008 and was very clean and crisp. No peachy flavors or smells at all. I did bring the temp. up to around 72* after fermentation was about complete for clean up...

I know nothing about what is in the report or if it would be good for brewing beer. Any help would be good. http://docs.bryantx.gov/water/2012report-2013cal.pdf Sent from my iPhone using Home Brew

Very very fast. Sent from my iPhone using Home Brew

Thanks for the help

I'm making a blond ale. I want to use Vienna but my HBS is out.

I'm looking for a sub for Vienna. Is there a close second? I'm using it in an ale at about 30% of the grain bill.

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That's the problem. It's when you say "I think". I guess I'm looking for somebody that has used coarse ground corn/polenta before and had good results. Sent from my iPhone using Home Brew

When using polenta as a sub for flaked corn can I add it directly to the grain and then mash? I searched and found several different ways of doing it. Some say to add it directly, some say do a cereal mash and others say cook first with plenty of water. So are they all correct? Sent from my...

Thanks everyone Sent from my iPhone using Home Brew