Search results

Actually, they smell fantastic - just like hops. I was in a bit of a tight spot since it was my aroma hop, so the boil was just about done when I opened the package and noticed that they looked weird, but smelled fine. And, since the taste in the fermenter was fantastic, i was a little thrown...

I guess I have never met any beer geeks, at least the annoying ones. My son likes to 'watch beer' - an old Beer Hunter series. That guy was a beer geek, but at least he went to the places and talked to the brewers. The ones now seem to drone on and on about over-priced microbrews; American...

A batch that turns out to taste bad. Not anything wrong procedure or cleaning-wise, just a crap recipe; Followed by a crap batch due to crap ingredients Taking it in to co-workers to be swell, then going back a week later and the bottles are still there, full, under office lights, warm...

I'm not sure if this is the right forum, but here goes: I brewed an APA a few weeks ago and bottled it last Saturday (5 days ago). I brewed using only Magnum to bitter and Citra at flameout. The samples I had on transferring to secondary on for bottling were amazing. It seemed the exact...

6 months makes sense. I think the old English stock ales sat for nearly a year in some cases. A lot weren't hopped, so the brett. gave the flavor - kind of like lambics I guess. Would the 6 months be better warm or cold? I live in WI, where summers can get hot and winters are cold, so I wonder...

I have been reading a book called Amber Gold and Black - basically a brief history of brewing in England. It seems that the older styles of brewing entailed Brettanomyces yeast, and in one of the chapters about wood-aged beer it came up again that several styles were (purposely) infected with...

I got the idea from papazian's first book - as well as the idea for cherry stout. I didn't do anything he did in his recipe, other than make a fruit beer fermented on the fruit. I think it increases the ABV - 7# of cherries is a lot of juice. But I didn't have a way to measure how much, only...

Here's my $0.02 I have made a few fruit beers, and, with the exception of one, always ferment the beer on the fruit. I add it (frozen, sometimes thawed out) after shutting off the heat, and let it steep for 10 or 15 minutes, then chill the wort, and strain it into the bucket with a big...

I'm from the Bay Area, so next time I visit I'll see if I can bring some with. I don't know if it's available outside WI, but la Crosse is a short hop from the Twin Cities, and it's worth it.

OK, so Omission hit a sore spot with some one who knows far more than me...:( I do admit that it seems kinda shady making beer with barley and calling it GF, but I still don't know what Miller means when they call Miller Lite triple hops brewed. it still sucks. There is a brewery here in...

Got it. Thanks. I'm new to the forum and wasn't sure how to search

I am new to GF brewing, and GF in general, and get the impression that at least some on here are gluten-free by choice, so please forgive me if this is a dumb question... Has any one ever used einkorn wheat? I am a huge fan of weizen, and, while not required to be GF, though my wife is, I have...

If you can find it Omission is a GF beer made with barley. Somehow they have a way to remove the gluten, so it tastes like 'real' beer. A girl I work with is GF and she told me about it, so I know it's not just me! PS My chiropractor raves about Green's. I am too cheap - 6 bucks apiece is too...

I was wondering a couple of things regarding a weizenbock I will be making: a) does pale wheat need to be in it if I have access to dark wheat (will the pale need to be there to assist conversion)? I will have 20%ish pilsner in there. b) Is 2 pounds of Munich malt in a 13# mash enough to be...