Search results

Really basic question here, but what is SNR?

I'm planning on just brewing in accordance with the reinheitsgebot, so I will be doing a whirlpool and also preforming vorlauf. These are two things you can do without adding fining agents or buying a filtration device!

All of thier ale kits seem to take no more then 7 days or so. Sometimes more like 5 days. You need to keep the temperature up to make sure it finishes in 5 days though. I really like their Australian pale ale, I've had it multiple times.

Just wondering how often the beers you make are made mostly of pilsner malt?

I have expieriance with Cooper's kits! If you are making one of their ales, 65-75 should be perfect, though if it is a lager you will want to keep it around 65. The pilsner they make uses different yeast and it must be done at an even lower temperature. I really hope this helps!

Grab an infared thermomater and make sure the temperature of the wort itself in within a range that the yeast will be happy with. I'm sure it says what temperature that yeast prefers?

I prefer lagers and I am learning new stuff everyday on here. I'm still getting all of my stuff together for an all grain batch. You can find answers to any brew related question on here!

First one is mozzarella and jalapenos, second one is mozzarella and calabrese salami. I love cooking and make pizzas on a regular basis, but I keep it authentic with a thin crust.

Some strains of yeast do things slower. Is it at a good temperature for the yeast?

What exactly does DMS taste like? I want to know what to check for in terms of flavor. What percentage of the grain bill needs to be pilsner in order to warrent a 90 minute boil just to be safe? Should I leave the lid of my kettle off during the whole boil or would it increase quality if it was...

Awesome! Thanks guys, I was just playing around with the calculator on brewersfriend, looks awesome.

Is there an easy way to figure out the ABV of a batch before you test the OG based on grain bill and batch size?

Thanks man, I missed that.

This looks great, I might try it out for my first all grain batch. Do you know what the ABV is by chance?

I've got a friend who recently got some bad news from his docter who loves bitters so I was planning on making one after I have a couple all grain batches under my belt. Thanks for shareing your recipe, any idea what the ABV is?

Thank you all for giving me such great information! Things are a lot clearer now, though I have 3 questions: Should I boil my wort without covering it, or will I be sacrificing quality if I don't cover it for the first 30 minutes? Second, most of the styles of beer that I will be brewing will be...

I see so many recipes made mostly with pilsner malt that have 60 minute boil times. Should they be 90 if they are made with mostly pilsner malt?

Just wondering how different things will be between a 60 minute boil and a 90 minute one? When making a recipe what makes you choose to boil the wort for 60 or 90 minutes?

So 5 gs of dextrose per 500 ml bottle would be safe and not create bottle bombs? What amount would be best in a 355 ml bottle? I'm going to be switching to just 500 ml bottles but right now I'm still using 355 ml ones.

Looks delicious! Where do you get bulk 5 g packs from? Do you notice a difference in flavor when using dextrose instead of sugar?