First time doing a porter, I'm brewing in S Korea so is hard to get almost everything.
Any thoughts on this recipe?
1 gallon batch
Light dry malt extract
Galena hops 11% 1/3 Oz for 15mins
White labs Irish ale yeast
Thanks for any...
i'm thinking of a new project recipe--If I were to make 1 gallon of beer, and choose to not use malt \, what kind of sugar should I use? Corn syrup, plain sugar?
Lets say i do use corn syrup, about how much would you reccomend for 1 gallon?
I hope you can help me
How much sugar should I put into a 1 gallon batch of apple cider, when bottling to ensure carbonation, but not explosion? What factors should I be concerned about?
any advice you can give will be appreciated
I have just put into primary my squeezed apple juice and hops, 1 oz of Fuggle, boiled for 15 mins in 3 cups of water. I pitched ale yeast last night and it bubbling away very happily...I gave it a whiff yesterday and it is kinda weird--have no idea what it will be like when yeast has done its...
Today I will open my first bottle and test out my "apple wine" I bottled 4 weeks ago, so probably not ready yet but.....cant wait any more
I'll tell you how it went tomorrow--hopefully slightly hung-over hehe
well, i had a bubble free ferment, gas escaped before reaching airlock, and when I siphoned it yesterday, it smells like eggs--which I'm guessing is a "game over"
any thoughts on that, is it fixable (probably not)
my recipe book says still or sparkling is ok, so you carbonate if you'd like--i would add campden to juice 24 hours before pitching yeast
what do you guys think about that? im not an expert--just my personal opinion
from the recipe book
for raspberry and blackberry recipe is same, except
4 lb blackberris or 3 lbs raspberries
7 pts water
2 1/ lb sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1 pkg winie yeast
starting SG 1.090-95
not mine, from a bbook--hope it helps