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Thanks all, good suggestions. I might make bread with it. Sent from my iPhone using Home Brew

I used champagne yeast at 65 degrees F. A bit high but its what I had. I finished at 1.013 for a week. I was reminded that the caramel I used was sugar free, meaning a different sweetener, so I most likely used the wrong sugar for the yeast. I should go back and use real caramel, I'm also...

So I brewed a beer with malt extract, caramel, and goldlings. I tested it and dry hopped it with Mellinium, because it was too sweet for my taste. Right at bottling it was much better. Now its been a couple weeks and it is crabbed great, plus cold conditioned. It's back to turn your face inside...

Biology and astronomy teacher for high school and adjunct for a college. Sent from my iPhone using Home Brew

Billy-Klubb I hear you, I wasn't sure if it was more of the same or some marketing scheme. Sent from my iPhone using Home Brew

A home brew I call Falconers Insomnia, smooth, a little after taste of Falconers Flight Hops, a little honey, fruitiness, and a little coffee undertone. Just saw Miller has a new one called Fortune. Anyone tried it? Sent from my iPhone using Home Brew

I thought that hit the nail on the head for some crafters in my area. Others don't talk about the beer they drink as much. I like Guinness, and not a fan of cascade hops, to me its like drinking a cedar tree with a hint of citrus. I do like the taste of millennium hops though, just not in great...

Welcome. I've been reading these threads for a couple months, its addictive. You will love it too. Sent from my iPhone using Home Brew

Happy Birthday. Sent from my iPhone using Home Brew

Samuel Adams Rebel IPA, west coast style. I'm getting the Cascade hop flavor really strong, the other four, Simco, Centenial, Chinook, and Amarillo are only noticeable in aftertaste. It's clear, with good lacing. Sent from my iPhone using Home Brew

Thanks, I used Millennium. I will keep that in mind. Sent from my iPhone using Home Brew

Thanks. The hops seemed pretty spent when I removed them. Sent from my iPhone using Home Brew

I realize the gravity of a new beer can change during dry hoping. Am I to assume this is unfinished fermentation, or did I add some sugars with the hop addition. My OG was 1.047, FG before the addition was 1.014. Five days of dry hoping in a bag and FG of 1.012. I took the bag out, should I...

I went from sludge to a full body feel. I started with a floating mat of hops though and it fell inside 24 hours. It's not clear by any means, but I wasn't really looking for perfect clear, I prefer unfiltered beer. I would say it decreased the floating particulates by half. I only crashed for...

Ok, I haven't put anything in a secondary. I do however want to know, if I go from crashing a primary, to a bottling bucket, and crash in the bucket, would that have a great effect on the clarity? I may just be beating a dead horse with that. Cheers:mug:

I did a little poking around with the Dusheusia thread, and one of the treatments is alpha lipoic acid. It's a vitamin co factor, and is used to help replace zinc, vitamin E, citric acid, and some others. If you are deficient in something you will taste them predominantly. That would increase in...

Hi, I have no background at all in brewing, feel free to throw this out all together. I asked on one of my threads if using gypsum would effect the beers flavor if I used it as a flocking agent, its used in ponds as such. I got a reply that the gypsum could change the flavor of the beer. Is the...

I have exactly the same problem. Sent from my iPhone using Home Brew

I grew up on all of those, when we didn't watch Norm Abrum. There was a Cajun named Paul Preudome that made excellent food, I have one of his books. Sent from my iPhone using Home Brew

You and I are tempting fate with small pots, but I have seen youtube vids where praying cold Sar San and water kill the foam almost instantly. Sent from my iPhone using Home Brew