Recent content by VaNewbieWRB

Thank you for the info!

I brewed a 1 gallon extract Stout. Chocolate Covered Cherry. I just racked it into secondary with the cocoa nibs. Its going to be thin on body I can already tell. It tastes great so far. How much maltodextrin should I use when I bottle it? And whats the best method to introduce it at the...

I apologize Revvy I completely mis read your response. I thought you were replying to me and not the OP. Again my apologies to all

I have no doubt that you have waaay more experience brewing than I do. No doubt about that. How about politely telling me what I'm doing wrong? No need to be rude about it. One of the things I like about this forum is being able to tap into the knowledge of more experienced brewers like...

I'm a new brewer. And your on the right track checking here. The guys who monitor this board are a wealth of information. I just started using corn sugar for carbonating. The method I use (that I got from this board) is to dissolve the corn sugar in one cup of just barely boiling water. Stir it...

As always, I appreciate any input you have on this. I recently started carbonating with corn sugar. True to everything I read, it is a way better method of carbonating than using carbo drops. The problem is that now I have at least two unused containers of carbo drops. My question is this: Can I...

I ordered a vial of WLP039 Midlands Ale Yeast. I'm going to use it in a 2 gallon extract stout. I made it last year and it was good, but I think it can be better with a top shelf yeast. My questions are these. 1. For a 2 gallon batch, can I just pitch 1/2 of the vial as opposed to all of it...

thank you!

I'm going to batch prime a 2.5 gallon Belgian ale tonite. I have figured out how many grams of dextrose I'll need to achieve the desired CO2. My question is this: how much water should I use to mix the dextrose and boil prior to bottling? I've read that its 2 cups of water for a 5 gallon batch...

I used lactose in a kit stout I made last winter. I did a side by side comparison with a Guinness. (which I know doesn't have lactose in it) My stout was very noticeably smoother than the Guinness. It didn't have that slight bitter bite at the end that Guinness has.

Thanks. I will do that. I've been using the nottingham because it makes a sweeter cider which i prefer. But will def try a belgian yeast. Im toying with usung a saison yeast also

So i've been on a serious belgian beer kick lately. Its all I want to drink. I started thinking "can I make a belgian cider?" Here it is. An apple cider with belgian candy sugar added, instead of table sugar, and 1/2 a cup of steeped coriander tea mixture. I fermented for 9 days with Nottingham...

thanks mywife...I appreciate the input. I will definitely dry hop at normal temps. ArcLight: No idea, that's just what the recipe I saw called for. I assume its to prevent cider bombs...

I was reading in a home brew magazine a recipe for dry hopped cider. In the recipe it said to cold crash the cider once the airlock activity subsides, and add the hops while the cider is in the frig. Leave in the frig for 2 days. Then bottle. I have a couple questions about the "then bottle."...

thanks for the replies..so no ones ever used maple syrup? or honey in a hefeweizen? or even brown sugar? wondering how those would affect the finished product...