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i made a honey wheat a while back that was super duper banana. god it still tastes horrible. but im letting it sit in the bottle for a couple of months since i've got nothing better to do with the bottles since i went to kegging. maybe it will turn out ok... but i doubt it. i hate banana!

Lately I've been using the wet towel + fan on my fermentation bucket to keep the temps down. I'd like to maybe go even lower though... I was wondering if there were any other popular options. One thing I thought of was getting one of those drink coolers like people use, but I guess getting a...

"extract twang off-flavors." !!! Not good, lol

if you're kegging and not bottling (and are force carbonating), do you need to boil the vanilla extract before adding it to the keg?

you mean... you boil the specialty grains for the last 15 min instead of steeping at the start?

Hey... speakin of the hop utilization... anyone know if i shoul dry hop in the secondary to compensate for using hop balls on bittering and aroma hops in my recent brew? it's a Fat Tire clone, and had 1oz Brewer's Gold bittering hops and 1oz Saaz aroma hops.

good question...

The one thing I'm wondering is... say you put half in at the start, and the other half at knockout (okay, say 10 minutes, to pasteurize it). Is the fermentability of either half different? or is the only difference carmelization?

Does it help that i kept swishing the ball around in the wort with my spoon? i tried to beat it up pretty good. think it makes much difference?

Well, that Kolsche I made, the one that I stepped about 1lb of Munich in for 30 minutes... it did indeed come out cloudy (at least so far; it's in a keg now, but it looks to be in suspension). Yesterday I brewed a fat tire clone and did my first ever partial mash. I mashed for 60min and...

way way down? :( uh oh. well i just brewed a fat tire clone using them. do you think it's gonna suck now?

Is it okay to use those screen mesh hop balls that some HBS's sell? I've been using them but I'm worried about utilization. They dont get a lot of play inside those hop balls by the time they've expanded with fluid, it seems like. Dry, they take up about half the space in there.

Lately I've seen a few recipes that share the philosophy of adding all of your LME/DME at the END of the boil (thus, not boiling the extract). I guess the rationale is avoiding carmelization, scorching, etc... and since it's really already been boiled or whatever... what do you lose by...

My uncle gave me his kegging stuff today. He hasn't used it in a long time so couldn't tell me much about the condition of it all. I got the co2 tank filled, and I attached the regulator. Then I plugged it into one of my kegs and opened the tank. I figured out how to work the screw to...

that could work. isn't cara-munich much darker than munich, though? in terms of color i mean.

Hey, I'm wanting to use some Munich malt in a recipe, but I'm an extract brewer thus far. I'm wondering, can I do a mini-mash for the munich malt, add that 1gallon to 2 gallons in the brewpot, then do a 30min steep on my steepable grains, then do the 60min boil? or do i have to integrate the...

okay, that's what i was wondering. on a side note, why does Midwest sell kits that have Munich malt as part of the steeping specialty grains included? are they just unaware of this fact?

what happens if you just do the normal steep, for 30 mins? will it be enough to give the munich malt flavor, and color, like a "normal" specialty malt such as Crystal would?

Is there any benefit to steeping Munich malt? I see recipe kits (for a Kolsch, for example) that have a pound of Munich for steeping. Will you just get the Munich malt flavor without the fermentable sugars? Or what?

how come some kits use half LME and half DME? what's the point?