Search results

hullabaloo

This caught my attention. It has everything I need and it seems to be a fair price. Any input?

Dip them in acid maybe? I really don't think you can but maybe, just maybe, I'm wrong.

So my lazy ass is officially done with bottling. I'm looking to keg two batches at a time so I need a kit with 2 kegs, hoses, CO2 tank, faucets, etc. Basically everything I'm going to need to get started. Where's the best place to order on-line? I'm sure I could do a search but as I said...

I would assume you went with the 1-2-3 rule? That's fine for average gravity brews, just don't expect your beer to be it's best right away. A few weeks can work wonders.

Here's my on-line supplier of choice- http://www.northernbrewer.com/ Competitive prices, quality product, good supply and fair shipping rates.

Very interesting. That much special B will give some very pronounced toffee, caramel and raisin flavors, with plenty of sweetness and a bit of roastiness from the extract. The hops will lend some earthy, spicy notes and the coffee/vanilla combo takes this beer in another direction altogether...

Time. Cidery taste can be an indication of a green brew. Let 'er age a few weeks and try another.

Well, you could use an ale yeast that ferments well at cool temps, like Nottingham, or you could use a lager yeast that ferments well at warmer temps, like Saflager S-23. Either ferments well in the high 50's to mid 60's. After primary fermentation, you can rack to secondary and age at lager...

....vh1....

No. I've never used them, but I've heard that carb tabs can take a bit longer than corn sugar. Either way, your looking at another week and a half minimum here. Just make sure the temp is 70+ and give it time.

First, a full pound of roasted barley is a bit much for a sweet stout. I'd drop that to 1/2 pound tops. Also, I'd go with an even pound of lactose. Going with a darker crystal may not be a bad idea as previously mentioned. I think the Chinook hops are alright but the Challenger does seem out...

Dammit Parker! This thread had such potential! :p

Yes, this intrigues me.

The main reason for the late extract addition is to reduce caramelization, which will lighten the color and ensure that your pale ale doesn't look like a brown ale.

I vote Centennial. I like to dry hop with the type of hops used in the boil for some reason. I guess if Centennial is good enough to use as a boil/flameout addition, it's good enough to dry hop with. Just my $.02 :D

Your gravity should be right around 1.060. Either your reading was inaccurate or you ended up with less than 5 gallons. Should be a bit light on IBU's but looks like a malty, tasty brown ale.

I use PLC. An overnight soak in hot water and the labels and any funk inside comes right off.

The goal isn't really to extract fermentables. The oats just contribute a "silky texture" to the beer. Your fermentable sugars are derived strictly from the extract.

This kit isn't really intended to be a partial mash recipe. Just steep the oats along with the roasted barley at about 155f for 30 min.