Search results

No offense, but that sounds like an old wives tale. Regardless of whether you rehydrate or not, they yeast will be in the very same solution(the wort) and will be eating their little hearts out, and so will still be getting the 'bad stuff' in the wort. At worst, you MIGHT lose a few of them do...

As the title states, I'm planning to brew Edworts Haus Pale Ale. Due to equipment and space I will need to do a partial volume boil and will be doing a partial mash. I've adjusted the recipe to what I hope will be similar...here's what I've got - Type: Partial Mash Date: 3/9/2012 Batch...

How deep are the burrs? If they aren't too deep you could use a conical or cylindrical burr in your dremel to remove them...they also have stones for dremel tools if I'm not mistaken. If they are fairly deep a long round file should do the trick

The necessity of a starter is determined by a couple of things, one of which is the starting gravity of the wort. Also a factor is the amount you are brewing. Typically, for a 5 gallon batch, if you are staying within the style I would say you would bee safe with no starter if you use dry...

In about an hour and a half(when I get home from work) I'll be having a dogfishhead Midas Touch

Northern brewer has a video about a commercial oyster stout. Supposedly its pretty tasty

If you a referring to totes like those large rubbermaid totes, I think the concern might be the strength of the walls. Also I'm not sure if any (regardless of brand) are food safe. You could look for a local restaurant that might be willing to give you some empty pickle buckets. I've also...

Thanks for the replies, guys, I appreciate it. My plan is to do incorperate malt extract in my batches since I can't do full volume boils. Basically, my goal with beersmith is to have some way to be consistent with my brewing. I've done 4 beers all with the mr beer fermenter(3 using mr beer...

Now is that after she's had some homebrew, or YOU'VE had some homebrew? :D

I'm trying to set up a mash profile in beersmith2 and really have no idea what I'm doing :drunk: Can anyone help me with this? I plan on doing partial volume BIAB brews. I have a 20qt pot, so figure I can't really boil more than 3.5 gallons at a time. My thoughts are to mash with 1 quart per...

There are two home bbrew stores that I go to. I like both of them for different reasons. Store 1 is cheaper and closer and sells commercial beer, but don't have a great selection of equupment(although they will order stuff for me). Store 2 is quite a bit further away and is more expensive on...

Thanks for the response. I have faith the cideryness(?) Will eventually go away...but its hard to not worry when I've got a brew that has been in bottles for almost two months and its still not ready(different brew). At least the aforementioned beer I KNOW the issue...ihad about 23% adjuntcts...

Unrelated, but when I read the topic my first thought was 'i might know a guy who knows a guy...' >.<

My understanding is with full volume boils you get better hop utilization, and I imagine it makes calculating your ibus easier As far as steeping grains, it will impart color and flavor that you won't find from pure extract beers. Once you start steeping, making the jump to partial mash brews...

Edited for not paying attention to which forumm I was in...

This weekend I bottled this beer and tasted a sample. There were two things I noticed - it was very cloudy, which I thought was strange for 3 weeks in the fermenter, and a cidery taste, which I was under the impression that I shouldn't get so long as I don't add simple sugars. I hope this will...

With that much sugar, I'd be concerned about a cidery taste

I say rack and keg/bottle, and enjoy. While you may not have intended on brewing a sour beer, you may just find that you like it.

I think 'too much' something you are going to have to base on your own situation. If you have the space, the finances and the ability to keep everything organized(as far as which brew is what), then I don't see it as too much. OTOH, if you end up with 20 gallons of extra beer a month, you have...

we definitely want pictures!