I have a strange question. I tend to get my extract kits days (or even weeks) before I have time to brew them. The problem is that my specialty grains come already ground so they often go stale. Anyone every tried steeping and then refrigerating the wort days before brewing the actual batch?
I have a question about this. I assume I'm just adding 1 lb of Buckwheat honey to the carboy when I rack the mead. However, the recipe calls for a total of 2 lbs buckwheat honey. So, is this 1 lb, I quoted above, in addition to the 2 lbs listed?
I'm making a batch of hard cider from juice that was pressed locally and frozen, but never pasteurized. I want to hear what people think about Camden tablets vs. pasteurizing (160 degrees for 15 mins or so) before adding yeast.
Thanks for the input. I ended up tasting a bunch of my old grain. Some of it was VERY dry and bland, even though it was a chocolate malt. I'm assuming that because it was missing the bitterness I expect from that roast, it was bad. However, I found some other grain that still had some flavor and...
I extract brew with specialty grains and I have a tendency to save all my extras. Is there any way to tell if grain or hops are too old? I always seal them well and put them in the fridge/freezer, I just dont know how to tell if theyre past their prime. Any thoughts?