Search results

I was thinking. Do any other solubles (grain particles, proteins, hop particles, etc.) affect the specific gravity in addition to the sugars? If so, once they drop out of suspension, could that give an inaccurate FG compared to the initial OG where these particles were in suspension?

hey all, i read that it is not good to splash the wort around in the fermenter (accidentally or purposely) because it will oxygenate the beer and give it off flavors. if the beer has been in the fermenter for, lets say, 3 days and there has been a very active airlock proving a lot of...

i drank just as much beer before i started the hobby; so, for me, it will have no change on my healh. maybe a little healthier since i know exactly what goes into my beer.

homebrewdad, not trying to insult you, but OP is using Mr.Beer extracts which are labeled HME and UME, the latter meaning "unhopped malt extract". HME refers to "hopped malt extract". Mr.Beer wants to make it easy for beginners so they add the hops right into some extracts to possibly kill...

yup. is basically guiness light. im not doing nitro though, I'm just a rookie homebrewer.. although it would be nice, i would love to pour some of my own homebrew and see that waterfall. but, for now, I'm just looking for the flavor of that beer.

one8tvw, this sounds delicious! if you need someone to come over and make sure it actually tastes good, i will totally volunteer. I'm not that far away from you and would love to give this a taste test.

this is the only recipe i could find for kilkenny cream ale clone.. if you know of a different one I'm open for suggestions. : I agree. This is a wonderful beer. I had it when I was in Budapest and again when I was in Berlin. I was ecstatic when I found it in Toronto, but I've yet to find it...

hey brewers, i recently found a recipe which i would like to recreate. however, in this recipe, the author states that it is for a no-sparge method and that i should adjust if i am going to be sparging. how would you recommend that i do this?

i know I'm going out on a limb here, but "until bottling/kegging" is kind of understood since it is the next step. I think OP is looking more for a time frame.

Hey everyone. I did a chocolate stout yesterday. I used 6oz of cocoa. When got the OG I tasted the wort. Wow! Tasted like cold hot-chocolate. Will this chocolate flavor fade over the next couple of weeks?

Quick question... Should I dump the zest into the fermenter or strain it out?

revvy... what is he conditioning with? I've never had a beer not bubble in the glass after 4 days, let alone 17 days. I'm not saying its good that i crack one in 4 days, but i do, and at 70deg. i get bubbling every time.

will try that.. how much should i use?

i stand corrected, 1.007. But my base question remains the same.

thanks guys, thats what i was hoping it was going to be - a bigger mouthful. maybe i will have to cut that sweetness with a few fuggle pellets, no biggie.

I'm still new to this, so bear with me. I can't seem to find the answer to this. I don't mean a high FG that was supposed to be low, i mean an expected high FG. Not in relation to OG or alcohol content. in other words, what can be noted different in the beer (flavor, texture, head...

I used wheat malt. Mashed at 154. One thing is that fermentation happened very quick and fast.. got the temperature up very hot for maybe 5-8 hours. The OG was 1.062 and is now 1.012. I don't know about conversion.. what is that? Also, the wort was only semi-sweet before the boil. There is...

ok.. i can give more info if you need it.. i was just comparing it to previous extract beers that i brewed that didn't taste this bad after a week.. thanks for the input.

hello all. so, i did my first all grain batch about a week ago. it was a 2.5 gallon batch. i used 2.5lbs of wheat, 1.5lbs of 2-row, and .5lbs of oat flakes. after about a week now, i took a sample and it tases bad. not like beer at all. did i use too much wheat? is it the oats? will...

im assuming you mean fridge, . thanks.. ill wait 2 more weeks!