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hey, my first BIAB was a stout, too! Here is what I learned from my first BIAB: 1.) You may consider sparging your grains with 170ºF water after you take them out of your kettle. If you have another kettle (see #2 below), you can do a "sparge" and try to get as many sugars out of the grain...

No, but the hoppier the beer, the harsher the bitterness. As I said, once I was able to get a better mash pH, the better tasting my beers. Sent from my iPhone using Home Brew

I think it might be worth getting your water tested so that you know if you need to adjust your water. I recently had my water tested this summer because I was getting a lot of harsh bitter qualities from my pale ales and California common beers. Once I knew I had high bicarbonates, I was...

A few months ago I got excited about roasting my own grains. So, I created my own chocolate malt, some crystal malt, and also decided to roast unmalted barley. A few weeks ago I took my roasted, unmalted barley along with flaked barley, Maris Otter and Target hops to create a stout. When I...

I have read numerous times about people suggesting souring a small portion of Guinness to add to their wort for that "authentic" flavor. I have also heard people just as Jamil Z. say the sourness is nothing but a myth and there is no need for the sour (same as with the peated malt for Scottish...

good to know that this is a "normal" event. It certainly looks cool.

I went down to the basement about an hour ago to get a carboy for a batch brewing on the stovetop and decided to check on my braggot. Already racked to a second carboy, it is beginning to clear. What's this? It looks like the rings of Saturn floating midway in the carboy on one plane. Any...

Check out recipes for the German style Gose, which is a lacto beer seasoned with salt and coriander. Mmm, Mmm, delicious. These brews originate in the Sachsen region (Saxony). There are some commercial examples available from Leipzig. Anderson Valley makes a yummy Gose.

6 lbs Maris Otter 0.50 lbs Munich 0.50 lbs Crystal 40 4 oz Carapils .50 oz Fuggles (60 minutes) .50 oz EKG (60 minutes) .50 oz EKG (30 minutes) .50 oz EKG (5 minutes) Wyeast 1275 Thames Valley Mash at 154 for 75 minutes. Sparge and boil for 60 minutes. Use your clarifying agent of...

I have since moved on from this technique. After further study, I only add the yeast after I have aerated the wort. So, if I put it in two carboys, I aerate the wort, then I take my yeast and make sure it is nicely mixed and divide it evenly between the two carboys. If the FGs are way off...

Ok. Some people have suggested the OP is a beer snob. Some have suggested I have discovered craft beer and now am turning up my nose to BMC products. My post was to really understand what people see in the beer. I was actually quite excited to find a single of Blue Moon at the grocery...

Well, I guess if my only other choice was a BMC_Light, I think I would have another Blue Moon.

I just tried Blue Moon for the first and last time. Does anyone know why this stuff actually sells? It tastes like an alcoholic version of an orange soda. It's nothing like a Belgian Wheat ale. As a "crafty" ale, I think this beer really misses the mark.

https://www.youtube.com/watch?v=KGdy75vjldc

In medicine, we use Latin and Greek terms. In music, particularly for those who study Baroque and Classical music, most terms are in Italian. The Italians did not invent music. Even to this day, we use tons of Italian terms in music. Some things just become tradition and we learn not only...

Well, Tsing-Tao brewery was started by a group of German and English brewers. The Czech Pils style was started by a German brewer. And German brewers Miller, Anheuser, Busch and Pabst brought their style to America. The Mexican Negra Modelo is styled after a Vienna Lager. It just seems as if...

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One interesting thought that I had yesterday. OK, so we English speakers have adopted a lot of German words from brewing. Did you know the Germans don't really have a word for stout and ale? They just use stout and ale. Das Stout Das Ale

Sie haben recht! Maischen und Läutern. Ich habe zu viele Jahre in Amerika verbracht. Läutern = loitern

Yes, French pronunciation is hard. However, home brewers don't call it season and beerdy gourd. They do a pretty good job on those two. Our pronunciation of German in general needs attention. Take the following phrases in French: vis-a-vis nome de plume raison d'etre joie de vivre...