Search results

Hey guys, I brewed a lager with a friend in another city about 3 1/2 weeks ago, I brought all my equipment, he supplied the stove, carboys, and basement for cool fermenting temps. We measured the OG with my hydrometer (1.040) and expected to get to under 1.010. Now, the problem is all he's got...

Good point about Hallertau. Guess Deutscheland is significantly higher latitude than Georgia. So, I think I'll try Cascade for a citrusy one, Sterling (if I can find it) for spicy, and Columbus (or Chinook) for a high AA. What say ye?

Hallertau sounds good. I've never used Galena, what's it like/good for? I didn't mention it originally, but I'm in nothern GA. Should I know anything about climate preferences of any particular hop variety?

I'd like to try growing three different hops, enough for some variety, but few enough to realistically take care of. I'm thinking I'd definitely like to get Cascade growing, it's very versatile. I wish I could get Amarillo for the straight delicious juiciness it brings, but alas.... What other...

This looks awesome. But yes, pricey. Anyone here built a similar thing at home? Seems very doable.

You indeed, are a funny one. I'll give you that maybe some E. coli can live in young beer, but fermented beer is pushing it. 4-10% ethanol is not even close to physiological conditions. Even if they did take over, the beer would stink and you wouldn't want to drink it. However, if you wanted to...

Hope this is not too off topic, but I'm wondering if anyone has seen a place with a good price lately for a 10 gallon round cooler in or around Atlanta. I'd really like to pick one up for my next brew (as an upgrade to my plastic bucket/blanket system), but $50-70 is just too rich for my blood...

I like the way you guys think! :) Seriously though, thanks for the suggestions. I guess there is a lot that I can do to break it up. I generally lose sight of how long things take in the first place, and no matter how many times I brew, I always underestimate the time it takes by like 2-3X, but...

a 10 foot pole?! Impressive. ;)

I've been brewing by myself for a while, and I'd like for it to be a more socially-engaging activity. I also have a friend who'd like to learn some things too and who'd like to be involved. I'm wondering, how do you guys divide up the labor and not get in each other's way when brewing with a...

So, I harvested the yeast from the bottom of my primary fermenter, per the sticky on washing yeast. Some of it I saved, but a good portion of it I put into a starter in order to use on Sunday. This is my first yeast reuse and starter--I have always bought a fresh smack-pack in the past. I...

I did get rice hulls per the advice of my LHBS guy. I failed to ask him about the b-glucan rest though. I think I'll probably do it, I've just got to get more sophisticated with my temps and volumes. Should I use <1qt/lb. grain for the b-glucan rest, and then add hot water to 1.5qt/lb. total...

Hi everybody, I decided to try out some rye in my next batch, and I really want some good rye flavor in it. I am using 25% rye, 15% Crystal, 60% American 2-row. I'm wondering though what sort of mash schedule I should use. Typically I do a single-infusion since I've got a zappap type setup at...

Does the mash pH stabilizer affect flavor at all? What sort of buffer is it?

So how did it end up?!

How about WY1028 London Ale? Would there be any advantage, ester-production-wise, to switching to it?

Which of the other English yeasts might be good to try for a bitter that may be fermented on the higher end and not have as much off flavor?

I think you may be right... harsh/metallic is a pretty good description, but it's not one that I would have thought of myself. I guess I need to get better control over the temperature before I go try this again. Is there a food or something that might complement a highly-ester-y beer? What...

Possibly estery, but it's not really fruity or banana-y. The strange thing was I did try it before I bottled, and it was tasty. Maybe I should have just enjoyed it flat :)

Hello all, I've been brewing awhile, but I'm new to the forum, so any help you can give me would be great. I have tried brewing two ESBs, both using Wyeast 1968. The first was a partial mash recipe, and it turned out kinda gross. At the time I blamed it on the LME. Fast forward many...