Recent content by Nkliph

I prime with corn sugar when bottling. I use a brewing calculator to get the right amount. But sometimes, I get a few bottles that foam over when opened, while others in the batch don't. I want to see if I am doing something wrong in my bottling process. I measure the sugar, pour it unto a very...

Brewing smmerhing between a pale and cream ale with popcorn as a big part of the mash. I believe similar to flaked corn, the popcorn won't carry that flavor to the final result. Which is why I'm wondering, would a dry hop of popcorn at end of fermentation add the popcorn flavor I want?

Although not a true lager, this is the closest I've ever come to doing one. I fermented in primary, then primed and bottled. Read that a lager phase was a good idea, so I've kept bottles in fridge since bottling. One week later, I tried one bottle, and there is virtually no carbonation. Usually...

Not even sure what style would go best with pineapple, but I don't like the fruit in my beer to be overwhelming.

So I made an all grain IPA recipe loosely based on a DFH 90 kin clone recipe. It came out great, but, I expected the hopliness to be stronger. Initial IBU was over 100, and I was worried this was too much. But when I drink it, it's mild and pleasant. I remember reading that high gravity impacts...

That's nuts.

I used Belgian candi sugar in a recipe for the first time, and it made me think...what would happen if I used nearly all sugar, maybe a very small percentage of a base malt? With the addition of yeast nutrients, would this ferment? What would the results be?

I've just started fermentation of a Cali Common in a swamp cooler. I'm fermenting at about 60°. Some recipes call for racking to secondary then layering at 50° for a few weeks. The question is, do I need to rack to secondary, or can I lager at 50° in the primary without losing potential quality?

Thanks. I should add that for this particular Cali Common recipe I'm only using Northern Brewer 6.0% hops, so the only variance is timing of the additions.

I'm new to creating my own recipes, but getting a handle on it. My question now is how to determine when to add hops during the boil. Currently, I'm working on a Cal Common. I know the IBU level I want, and can achieve it in different ways using Beersmith. Some examples I've seen add a bulk of...

This is great, thanks.

It's warming up in my area and I just ferment at ambient temps. Now I'm at ~70-75 degrees. What will be the consequences if I brew a steam at these temps with San francisco lager Yeast?

Thanks! I hear a lot about oxidation risks, but i feel comfortable with having the tube on the bottom and no splash!

Why do you care so much? I've never tried it. I want to try It.

Want to make a California Common by modifying an Anchor Steam clone. I'd like to add a bit of caramel complexity and citrus hop complexity to it, but keep the same light body. Was thinking about some car a malt and special b, plus a bit of citra hops in bittering and finishing. But I'm new to...