Recent content by plasma1010

Okay thanks, I think I have a decent groundwork.

Now as I understand it Blue Moon DOES NOT have hops and Hoegaarden does. I'm not sure which route to take. Also I am starting with malt extracts, I will not be malting ... and I understand Blue Moon has Oats and Hoegaarden DOES NOT. So I guess Im going to have to do a bunch of experiments and...

As far as the orange peel goes, can anyone suggest between using dried or fresh ? Will the flavor work well if I just buy a fresh orange from the store and infuse the fresh peels ? Also, has anyone had good results using Northeast Abby Yeast for a Hoegaarden / Blue Moon type ? I'm not looking...

^^^ Thanks thats what I need for now. Im still a beginner and until I can get decent flavors with malt extracts Im not going to trying mashing yet.

Since I've only worked with Malt Extract so far and I havn't gone through the Mashing process, can the starch in sugar be converted in an unmalted grain using Malt Extract, or would I have to mash with malted grain to get the desired results ?

So I had good success in the fall making a traditional Norwegian Style Juniper Beer. Now that I got down the technique from A - Z on the basics of beer making, I want to move over to my favorite type of beer, Witbier or the Bavarian Style Wheat Beers. Now I need some help and pointers. Up to...

Because Ive been making mead for years. I can tell the difference between alcohol and sugar water, also Ive been drinking alcohol for almost 20 years. Are you telling me that you wouldnt be able to tell if your brew contained little alcohol without a hydrometer ? You know people have been making...

Sorry not to clarify, its 1 lb of malt powder (DME) extract to 12 cups of water. I do boil to integrate the sugar into the wort, but I do not use hops. With mead I use 1 lb of honey to 4 cups of water. The alcohol content is well above 5%, probably closer to 10% - 12% with Champaign Yeast...

Okay so I have finally made a beer I enjoy quite a lot. I am going to replicate it, however up until this point I have everything going perfect, brewing, bottling, priming, saving yeast ... except my alcohol content is low. I know the first thing someones gonna ask is "whats the gravity" ...

Yeah I know all about that, I used to teach fermentation courses on yogurts, saurkrauts, sour dough, etc. Though of course, beer is my new venture. I know how to make it ferment, just want it to taste good :)

My idea basically was to go this route, continuously making batches from the Trub of the previous batches. In an old Mead recipe from the 1300's that I have, what they did was add 1/4 of a previous batch of mead to a new batch to start it. So for example if you make a gallon of mead, after...

Its liquid yeast, can you explain how to build a yeast starter ? Or a good reference for what you are saying ? To be honest, while Ive been home fermenting for years, Im not familiar with the brewing terminology.

The good news is, after 2 months of brewing I havnt had any problems. Ive made mead for years, so I knew the process. I just need to get flavors down and priming to perfection. So I got a pricey yeast for 2 new beers that Im making. My question is, when I go to bottle, can I literally just...

Alright so since beer is like a 2 - 3 week ferment theres no need to do any transfers before bottling ?

With mead its a good idea to change containers after primary fermentation and get the mead off the sediment at the bottom, is that not the case with beer ? You just let it go a few weeks then bottle ?