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I am curious about this as well. I am actually hoping they are stored cold, as my Czech Pils was bottled almost 5 months ago now and has been lagering since. Combine that with the fact that I'm sure they need to settle again after shipping, I think a few weeks at 40 or below would really give...

It'll make a decent mead, but using cheap honey is like using cheap ingredients in a beer (or anywhere else) it won't be nearly as good as if you used locally source honey. However, if you are new to making mead, cheap is the way to go until you learn the nuances of the craft. I have read that...

CO2 will come out of suspension much faster in a warm beer. However, unless you put wayyy too much priming sugar, the risk of bottle bombs at 5 days is slim. Stick a bottle in the fridge overnight and try it in the morning when it is fully chilled. If it is still over-carbonated, pry the caps...

I love Bibimbap. I was stationed on the border of North and South Korea (the DMZ) in 1997-1998 and fell in love with their food! Most especially Bibimbap! You have made me very very hungry Yooper! Did you have a recipe for your Kimchee? Please share! Thanks

Wyeast smack packs are easy to use. WL vials are even easier. For Wyeast smack packs, all you need to do is pull them out of the fridge before you start to heat your strike water for your mash. Place the packet on the palm of one hand, and smack it with the other. You do not need to smack it...

To make toasted malt, take regular 2 row, spread thin on a cookie sheet, and bake at 350 for 10 minutes. Viola! Toasted malt. Let it cool to room temp before milling it. If that sound like a bigger step than you are ready to take on, substitute the toasted malt with Vienna Malt or Victory...

i'm not aware of a dry yeast that will produce a good California Common. The thing with this beer, is it is a lager fermented at the lower end of ale temps. For an real California Common, you will need to use Wyeast 2112 or Wl 810, both of which are liquid. If you are not ready to make a...

The SRM's may look a little low, but I do a 90 minute boil to get a little extra color out of it. It comes in right about 11 SRM.

5 gallon recipe - all grain 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 92.0 % 10.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 5.7 % 4.0 oz Toasted Malt (27.0 SRM) Grain 3 2.3 % 1.00 oz Northern Brewer [7.50 %] - Boil 60.0 min Hop 4 26.2 IBUs 0.75 oz Cascade [5.50 %] - Boil 30.0 min...

Update on this - I bottled almost a week ago with cherry juice. I used 1 2/3 cups of juice w/ SG of 1.070 for 3 gallons. So, I had to check to make sure it was carbonating... It is delicious. Very green, but still a great tasting braggot for where it is. I can identify the flavors that will...

Ahhh! The life of stardom!

Two months is a little bit of a long time to store a slurry in the fridge, but if your sanitation is tight, it may be fine. I'd start by smelling the yeast to ensure it is still good. I, personally, would also make a starter with it to ensure it is still viable. As long as the starter...

IMO, the only reason why my BIAB brews take less time is because I am brewing a smaller batch. It takes less time to heat 7 gallons of sparge water vs 4 gallons. It takes longer to bring 13 gallons to a boil than it does 6 gallons, etc... I don't feel the need to deep clean my HLT or my brew...

What I do find interesting is that the poll indicates more people use on or the other having never even tried both (or so the poll indicates in the wording)... I use both methods regularly and there are significant pros and cons to both. But, there are so many nuances to each system that can...

It is not uncommon for there to be a slight leak of CO2 elsewhere, so airlock activity is not a RELIABLE indication of fermentation. I recently fermented an IPA in a keg that did not have a great seal in the lid. I never saw a single bubble in the airlock, but fermentation completed without a...

Yep. I received my ribbon as well. Brew has been shipped and received at the AB Warehouse (ooops, I meant the NB Warehouse). Good luck to all in the finals!

There was a bit of hop material in the trub, but most of it wound up in the plastic, which had very little hop aroma? When I kegged today, the batch from the keg definitely still smelled a lot hoppier...

The wall of these fermenters are so much thinner than any other fermenter I've used, so I am curious if they do allow more to escape. I guess it is time to whip up another IPA and separate it into multiple fermenters again as an experiment to test this. Perhaps I'll brew 14 gallons and split...

Now lets see is we can find an association between 3 vessel brewers/ BIAB brewers and their political affiliations, or maybe their financial status, or race...religion? JK. Figured I'd fuel the fire of the ridiculous arguments going on here just for fun!!