Recent content by zoom233

So I figure grain is probably out of the picture as to much investment. Yes, I am on Steel Bridge Rd. Between 18 and the S. Yamhill. BYO? I figure that means Brew Your Own but is that something online or a magazine or something? If it's online do you have a link? If offline how do I get a...

Not sure if David remembers I am right next door to him or not but we are both in Oregon so I'm pretty sure he means Oregon State U. The barley thing is probably a goofy dream but a nice one none the less. I should probably plant berries or other things to flavor a good brew with. I thought...

So I moved out to the country and have a small (1/2 acre) field now. Some part of me wants to put it to good use; maybe farming is in my roots. So I’m wondering if anyone grows their own ingredients? If I grew my own grains what might I have to do to them to use them in a beer? I ask because I...

The stout sounds great, are there directions to go with it? It'd be my first time of steeping anything or adding things like dextrin. Also do I remove the trub to a sanitized container and then clean and sanitize my fermenter and brew from there or just put the next batch right on top and hope...

I'm looking for a suitable recipe to reuse the Wyeast 1098 Brit Ale that I am brewing with now. I'm doing a Nut Brown at the moment and the Brit Ale was the yeast that my LHBS gave me when I asked for a liquid. Reading Wyeast's page it seems this wasn't the best bet but I'm sure it'll turn out...

I think this is the best place to post this, if not where would the better place be? I was wondering what the effects of warmer, cooler, and fluctuating temperatures during fermentation are? I ask because at this time I’m kinda at the mercy of the temperature of my home which I can’t...

It's maybe not so much that I don't like bitter beers but that commercial beers dont' ahve the body to balance it out. With all this malt maybe a little more hops won't hurt. How should I go about adding these? I live in the Willamette Valley in Oregon so I've been thinking of growing my own...

This isn't my first batch ever, I've done three batches of beer and one cider kit. That's why I'm feeling like branching out a bit. Something like steeping grains or adding that little extra something to make the recipe mine. I wasn't actually thinking of fruit but more using it as an example...

Went looking for a kit or recipe yesterday and settled on a Muntons Nut Brown Ale. After reading the forum for awhile I also grabbed a liquid yeast pack for an English ale. Knowing full well that cane sugar makes nasty beer I looked at the instructions and it suggested spray dried “light” malt...

Yeah, it says after the ferment slows down to put it in a cold room for 4 days to help it settle then you are supposed to filter it and add the concentrate, sugar, and Potassium stuff. Thanks, Bryan

I don't think the sugar is for priming as you are supposed to carbonate with CO2. I think the sugar is to sweeten up the cider. There is apple juice concentrate that you put in the fermenter with water. Then after it's done fermenting there is another flavor concentrate you add before...

I started a cider kit from Vinoka a few days ago. On the directions it calls for adding Liquid Invert Sugar before carbonating and bottling. It does say you can use store bought sugar or corn sugar but not "Brewers Glucose". Maybe I'm just being critical but I used cane sugar before in a beer...

The sugar is added to sweeten up the cider after it has been fermented I think, not for priming. You're supposed to use a carbonating keg to sparkle it. I've got a couple kegs and CO2 so that isn't a problem, I wasn't even going to bottle it I was just going to leave it in the keg. The reason...

I started a cider kit from Vinoka a few days ago. On the directions it calls for adding Liquid Invert Sugar before carbonating and bottling. It does say you can use store bought sugar or corn sugar but not "Brewers Glucose". Maybe I'm just being critical but I used cane sugar before in a beer...