Recent content by Naraic

@PianoMan Love the thread, I was wondering if you could give us more description on your hop tea, water volume, boil time etc. Have you any idea of the ibus extracted. Have you tried isomrised hop extract? I make a lot of session meads and have found it hard to go back to a full length brew day.

Hi I was wondeing if you could use oat beta glucan powder in place of oats in an extract recipe, for creamyness and mouth feel? Stuff like thishttp://www.garudaint.com/product.php?id=82

I just started using ibrewmaster and it seams to be estimating the FG very high, e.g. A 1.050 OG with a light body mash schedule is coming in at 1.013 FG. Also when I add table sugar as a fermentable it increases the FG Instead of dropping it. I have tried using my own equipment setup as well as...

That what I was thinking/hoping. Happy days. The auld kegs have given the brewing career a shot in the arm. So I'm in the middle of carbing my first keg rocken her back and forth nearly there. Also **** blow back into the regulator! #Learning curve.

Hi I have recently got myself some kegs, happy days! Now the thing is I can get cornies at around the same price as a good glass carboy. I don't have any glass carboy and have only ever done extended aging once before on an imperial stout in glass vacume jars, did the job but a bit of a p.i.t.a...

Hi guys I need a little recipe help I ordered grains from online home brew shop and they crushed every thing together so I had 8kgs of wheat malt and 1kg of Munich malt for a hefeweizen the problem is they ground up 600 grams of pale chocolate I wanted for something else in with it. I was gonna...

I am more interested in the steeping grains side of thing I am not to worried about doing a full length boil, I am doing a 150 litre batch for a wedding and it would make life easier if I could do the steeping grains like this.

Did a cascade citra amarilo with caramunic II and west coast yeast, tastes great at end of primary. I am wondering if you could use this method to brew other types of ales say a porter for example, mainly want to know if you can use the method of steeping the grains set out here with say...

Thats how I mash with bag in kettle. I wonder if I mashed in kettle collected runoff then pulled the bag and dunk it in main kettle? Probably losing a lot of efficency along the way? (I need all I can get)

I do large 200 liter batches, normally using LME and a "mini" mash of about 16kg grain in a keggle. Now what I am wondering is if i could mash in a BIAB bag in my large kettle with about 240 liters of water or dose the vessel need to be smaller to get decent efficiency? What I am thinking will...

Hi I have a wyeast smack pack in the fridge since April 25, I noticed today that it is inflated, the nuitrent pack must have popped, should I make a starter for it or can I just pitch away? Using it for 1 gallon of mead.

A tidbit from my herbalist buddy. Unripe pine cones are just amazing as a source of wild yeasts. If you are into brewing (sodas, herbal brews, beers, etc...) - just place a few cones into sugar water (15% sugar - 85% water per volume). These pinyon pine green cones already started fermenting in...

A quick google didn't reveal anything as to the purpose of the ginger. I would suspect it is used for its antibacterial property's, gives the yeast a chance to catch hold.

Shure we all speak the same language when we are drunk! What is the gingers purpose?

Would the ginger bug contain more yeast from its country of origin or would local yeast be more dominant? In the summer I should be able to collect all the ingredients locally the yeast may as well speak the same language!