Search results

BeerSmith suggests this would come out at around 7.7 SRM, which is a little light for the style (10 - 14). And that's assuming the light extract was at 8 SRM, and not extra light extract (which tends to be around 3 - 3.5).

The IBUs (and the resulting bitterness on the tongue) tends to vary with the style of the beer (and their gravity). If you were to take a lite American lager and a heavy stout with the same IBUs (say, 20), the lager would probably taste very bitter and the stout would probably taste very...

As I understand it, generally speaking, the longer you leave your hops in the boil, the more bitterness and less aroma they will contribute. So you might consider moving chunks of your Cascade and Chinook hops further up the schedule. 5oz with 5 minutes left seems like they'd contribute a ton of...

Your carbonation might just be a little low on this batch. According to the Mr. Beer instructions, their 1qt bottles should get 2.5 teaspoons of table sugar, not 1.5 teaspoons. That might(?) change a bit using corn sugar vs. table sugar, though... I'm not sure on that ratio.

According to BeerSmith, it'll be a little weak, hoppy, and dark for a traditional bock. But as superjunior says, it'll still be beer. :) OG Estimate: 1.054 FG Estimate: 1.014 ABV Estimate: 5.18% Color: 49.5 SRM IBUs: 27.8 And from what I've read here, Maltoferm doesn't do anything other than...

Thanks for the reassurances. :) I'd previously used Mr. Malty to determine my repitching rate from a slurry, but I'd forgotten it could tell me liquid yeast starter sizes as well.

Hello all, I'm planning to brew a 2-gallon batch of California Common on Tuesday. I'm contemplating using Wyeast #2112 as my yeast this time around, as it looks to be a common yeast of choice for this style. This would be the first time I've used liquid yeast, so I suppose I'm a little...

When you say "add to the secondary," are you adding the beans, the coffee-infused vodka, or both? Also, I may have to try this technique just for the black russians. :) It's my drink of choice when I'm out of homebrew.

I created a pretty decent Oktoberfest using the Mr. Beer Oktoberfest HME as a base. I added a pound of amber dry malt extract (northwestern extract, I believe), steeped a half pound of grain for flavor and body (.25 lb Munich 10L, .18 lb Melanoiden, .12 lb Vienna) while the water warmed up...

I'm not going to lie: I'm having a hard time imagining a flavor or aroma as cat-pee like in a good way. Perhaps that just means I should stay away from simcoe. :)

This thread has thoroughly enlightened me. :) But now that I've brewed a couple of extract batches using other-than-light dry malt extracts, I'm wondering what, exactly, I've been putting in my beer. Does anyone know the grains used in Northwestern Extract's amber dry malt extract? I've used...

I realize this is an old thread, but I was struggling with this problem this morning and it helped, so I thought I'd give it a bump. :) I brewed a extract-based pale ale last night, and I 'steeped' 2-row and crystal malt (3 parts 2-row to 1 part crystal). However, my steeping process involved...

Keeping a good rolling boil going helps keep the extract from caramelizing on the bottom of the pot, since the water is continuously circulating... but I tend to stir regularly as well. I have a hard time leaving things alone. :)

You could also try a beer based around White Labs WLP862 (Cry Havoc). It's a hearty strain that can be used to brew either ales or lagers. That having been said, I haven't tried it yet myself, but I'm considering using it in a couple of my upcoming brews.

I tested my hydrometer this evening with 60F distilled water... it came in at 1.004. So now I know to simply adjust my readings accordingly. Thanks for all the help!

Thanks for the tip, JLem. I won't waste my time, then. Would it then be safe to assume that, if my reading is 4 points high on 68F tap water, it would also be 4 points high on 68F wort brewed with that tap water? (Also, my hydrometer is theoretically calibrated for 60F, but I've been adding a...

Thanks for the information, folks. After this morning's tap water reading, I suspect my hydrometer is also 4 points high (my tap water is quite good, so I doubt I have too much in in there contributing to the SG). But perhaps tonight I'll boil a water sample, cool it and test again just to be...

Hi all - I've been lurking here for a couple of weeks, but I finally have a question that I don't see already answered. :) I'm currently less-than-patiently waiting for my 5th batch, a extract-based blonde ale, to be ready to bottle. Before brewing this one, I decided to "invest" in a...