Recent content by TanMan15

Good thread. There is a suggestion in there to add potassium sorbate and potassium metisulphite to kill the yeast before adding the liqueur to the keg. I kind of like that idea. Now I’m just wondering about any cream curdling.

My latest brew is a coffee stout and I've been hit with an inspiration to add Kahlua in the secondary. Is this a good idea? I'm adding cold brew coffee as soon as I transfer to the secondary, but I'm trying to determine when would be best to add Kahlua. I imagine that there is sugar in that...

Anyone have a good recipe for Polaris hops? I bought 3 lbs for $25 and need an excuse to brew with them.

Every year I make my family and friends a batch of home brew for Christmas. My in-laws have always given me their bottles back and asked me to fill them back up on my next batch, so this year I got custom stainless steel growlers made for them. The only problem is that the batch I filled them...

I took another gravity reading today and it's stuck at 1.032. I also took a taste and man, is it sweet! Do you think I could get that gravity down any more with another yeast starter or is that even worth it? At about 4.5%, already, would the new yeast even be able to live? I'm leaning towards...

That makes sense. Thanks for the clarification. I'm fairly certain that I drastically underpitched the yeast and that it stalled out. The next question, is would it be worth creating another starter and pitching it, or should I just accept that it's going to be a very sweet beer?

So, I've just started using Beersmith, but I've only used it for some extract brews. So far, I've done 2 recipes and both seem a fair amount off from what Beersmith estimates. First, the FG of a Coconut Cream Porter either seems off, or I vastly underpitched my yeast. Here's the recipe...

Ya, but what I’m getting at is, since it will have a higher FG because of the lactose, will it still strain the yeast as much as an OG of 1.066 without lactose? Isn’t that lactose going to push up the OG even though it’s not all entirely fermentable? Will it still need the same yeast count as a...

Does Lactose factor into how much yeast is required to be pitched? For example, if I have a wort with lactose at an OG of 1.066, should I still factor how much yeast cells are necessary for that OG since Lactose is not fermentable? Will that OG still require more cells than is typical in a...

This might be crazy, but I've been inspired to try to brew a mint kolsch. I've been wanting to brew something with mint, and this time of year in Texas, a kolsch seems like a nice refreshing beer to have on tap. Has anyone tried this or have a good recipe?

That was a dumb question. Of course I'd have to drill another grommet...

So, if I were to use a thermowell with a bucket that only has only one grommet, would I have to choose between that and an airlock, or would I need to drill a second grommet?

Howdy homebrewers, I'm hoping that you collective group of homebrew geniuses have a better education of thermodynamics than I do. I live in Texas and gets hot as hell around this time of the year. We're already pushing 100 degrees. I have an insulated shed where I keep a mini fridge hooked up...

I used a mix of frozen strawberries, homemade strawberry extract (strawberries soaked in rum), and all natural pure extract. Might have been overkill, but if anything, I think it was the homemade extract that had some tartness to it.

Despite being told that Strawberries are tough to work with, I went for a Strawberry Wheat anyway. I bottled about a week ago and cracked one open last night for a tasting. It's only been a week, but it tastes pretty tart. Maybe it will subside and I'm not sure if it's a wild bacteria or just...