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I'm thinking about brewing basically a Belgian Dubbel without any spices, hopped more like a tripel or pale ale, and use a neutral ale yeast instead of something with character. "Winter warmer" is the best description I can come up with. Would Lallemand Köln yeast be okay for that? Also I'm...

yes! I'm going out of town tomorrow, but when I get back I'll probably make a big pot of chili. I don't really have a recipe; I soak a bunch of ancho and guajillo peppers and grind them up, and add to some meat (beef) and onions. Cumin, garlic, oregano, and canned pinto beans or "chili beans."...

I never thought of that. I bought some Old Glory southern style something (maybe black-eyed peas) and they had a good flavor except they were inedibly salty. Mixed with enough rice and raw jalapenos they were edible but not really good. From what I remember, the baconiness and the spices were...

Carbonated apple juice is really good; I used to make that for my daughter in a 1L plastic bottle with a carbonator cap and a CO2 tank.

Root beer, from concentrate. It is fermented, so very slightly alcoholic. You need to refrigerate the bottles so they don't explode (or better yet, use plastic bottles) I know both of these are unavailable right now at Amazon, but maybe you can find them somewhere else: Amazon.com Amazon.com...

I did not know honeysuckle was edible.

Surly Oktoberfest. They did a good job with this one; it's yellow rather than amber, and malty but not too heavy. It's much closer to a festbier than a Märzen. (IMHO, most American Oktoberfest beers are like drinking malt syrup) It's not quite as good as Hofbräuhaus O'fest, which is one of my...

I use charcoal lighter fluid. Sometimes you can scrape most of the glue off by filling the bottle with hot water, then scraping with a razor blade. (the more you get off before using a solvent, the less sticky mess you'll make)

I bought some Natural Light lemonade flavored vodka (60 proof) today on clearance for $4 for a 750ml bottle. I just poured some over ice. It's way too sweet. Might be good topped up with some seltzer. I'm going to let it sit until the ice melts. Earlier today I had a can of Sierra Nevada...

I think Martin figured it out on another forum. (comment is mainly so I'm not accused of a "drive-by" :D ) HTH https://www.homebrewersassociation.org/forum/index.php?topic=26580.msg345444#msg345444

I didn't get to brew yesterday, but I've started it today. I've done the cereal mash and weighed-out and ground the rest of the grain. It's a little too hot to start right now, but should be cooling off in an hour or so. Two pounds of cornmeal (about 1/2 pound of it was masa flour just to use...

I brewed a beer like this last year. (I just stumbled onto this thread, I know I'm replying to a post a couple of months old) 50% Vienna malt, 50% wheat flour. I lifted almost the whole wort out with the bag and it drained for a bit and quickly clogged up the mesh in the bag. I just lifted...

I'm planning to start a Kentucky Common tomorrow afternoon. I'm going to try Lallemand Koln yeast for the first time.

I was curious if you could make an Wisconsin Old Fashioned (sweet) with gin instead of brandy. Not "Old Tom" gin, but London dry gin. Turns out you can and it's drinkable, but it's not very good. So I had another one made with Canadian whisky because I was out of brandy; that was much better.

Strawberry wine, made with fresh strawberries and cheap strawberry preserves. It didn't taste like much when I bottled it 6 (?) months ago, but I put it in flip-top bottles and now it is "petulant" (halfway carbonated) and the flavor has improved quite a bit. Color is light pink. It would be...

If you already have a 22 quart canner, you can use that for 3 or 4 gallon batches, and your kitchen stove can probably handle it okay. For 5 gallon brews, you really at least 8 gallons (32 quarts) and 10 gallons would be better. When I went from a 22 quart aluminum canner to a 32 quart...

Your nose will tell you whether the grain is usable or not. Dead weevils should just taste like grain and you'll filter them out of the wort with the mash anyway. The other stuff in small quantities is disgusting but will just be yeast nutrient, and the boil will sanitize it. If there's...

That sucks. Freeze it, and try to use it up fast. I narrowly missed a disaster last year when I bought some dried peppers and happened to notice little moths in the package just before I tossed them in the pantry. They would have gotten into everything and ruined most of it. Instead, I put...

Be aware that champagne yeast, K1V1116, and a few others do not play well with other yeast strains. They have a "kill" factor that does exactly what the name suggests. So you can't pitch them and then pitch a beer yeast later to clean up. You can go the other direction; beer yeast first and...

What inspired me? A fever dream, I guess. 😂 I knew it should work and I wanted to try it and see what happened. I didn't have any Belgian yeast packets, and I knew '1116 was a good attenuator and it makes lots of esters. I'm not sure if it's POF+ (phenolic) or not. It didn't attenuate...