Search results

I think I would like to brew a smallish ( one or two gallon ) batch of cider for fall. I want to do it with organic juice, it just seems more authentic that way. I found this: http://www.organickingdom.com/js163.html I think my local health food store has something similar. This is cool...

Remember, if you want to slow a beers aging you can stick it in the fridge. You could take one of those future reference bottles and put it in the fridge, the other one wherever you age your beer. In a few months, pop them both open, and compare the refridgerated one to the aged one. I've...

Well, the final taste should be better if you do the secondary since it will have an additional two weeks to age and let any stuff still in suspension (yeast, proteins, other crap) fall to the bottom. It will mellow, and the yeast in there is still working, changing the flavor. However, since...

It's completely normal. If you want your beer to clear up a bit, you should rack it to a secondary fermenter (probably a glass carboy) for about two weeks. This gets the beer off the old yeast and proteins and other crap (the trub) and lets the stuff floating in there continue to settle down...

As long as you put enough sugar in there and they're stored at proper temperatures, the yeast will eat and multiply until all the sugar is gone. I put my finings in during the boil, I've never had a problem with carbonation. Maybe you need to rethink your bottling method. :confused:

Hmm...corn sugar? Generally that's only used for priming. The diablo kit plus the 3.3 lbs of extra extract should make beer just fine. I don't think I would put the corn sugar in...if you need more fermentable sugars, I would head back to your lhbs and get some more extract. How big is the...

Yeah, I use the 1-2-whenever the hell I want rule. :p I don't see the need to wait 3 weeks before cracking open a bottle. I'll usually have a test or two after the first week, just to make sure things are progressing nicely, and once week two hits it's fair game. I mean, it's already five...

Yeah, but what do you do when the ice melts? :p

The only thing I was concerned about was the first tap water batch had a very soapy feel in the mouth as well...maybe it was a placebo effect, or maybe I *did* get soap in it. I guess I'll just have to wait 5 weeks and see how it turns out. Damn you, brewing time!

My god. I had this idea a few months ago but never thought it through! Please update if you get it working. :rockin:

And get yourself a bench capper! They aren't that expensive, and it makes bottling a much better experience.

Just leave them in. They will sink to the bottom. You don't have to worry about them making your beer bitter. The stuff in hops that makes beer bitter is not very water soluble, which is one reason such a long boil is required. The stuff in hops that gives off aroma and flavor is very...

I've always used bottled spring water...except for my last two batches, I used tap water in those. Both batches foam and bubble very easily after malt extract has been added when I use tap water. I have racked the first already...it continues to form iridescent bubbles and foam. I thought...

Well not this weekend...but tonight I brewed a modified steam beer...using White Labs east coast ale instead of a lager. 6.6 lbs coopers light LME, 1 oz 6.5 AA northern brewer bittering, 1 oz 6.5 AA northern brewer finishing. A light beer ready for the end of summer.

The first time I tried to use a hydrometer, I broke it. I now test ABV by chugging a test beer as fast as possible, and rating the buzz I get. Seems to be pretty reliable method. ;)

So here is my final recipe. What do you think? 5 Gallon Half Mash -- American/German Wheat Hybrid WLP320 Whitelabs American Hefeweizen 3 lbs White Wheat 2L 3 lbs 2 Row Pale American 3 lbs Light DME 60 min -- Hersbrucker Pellets, .5 oz, 3.3% AA 15 min -- Tettnang Whole, .5 oz, 4.5% AA 5 min...

Hmm, roger that. How about a 1 oz 60 min boil of Tettnang, with a 10 minute boil of 1 oz cascade? Thanks so much guys, you may have just saved me from disaster! I probably should have tried to do IBU calcs myself (never have before), but my books are all at a buddies house. Anyway, I...

So here is my experimental recipe, buying the stuff tommorow so respond quickly! :mug: 3 lbs White Wheat 2L 3 lbs 2 Row Pale Malt American 2.8 lbs Pilsner DME WhiteLabs WLP320 American Hefeweizen 2.5 oz whole Tettnang 50 min boil 4% AA 2 oz whole Kent Goldings 50 min boil 6.1% AA...

Meh, I just consider it an open fermentation. Fancy! ;)

Alright, well how about the Boulevard Wheat Ale clone found on this site? Boulevard Wheat cloner Using Davids, we have: A: Specialty Grains, 3.00 lbs. Soft White Wheat Malt America 1.040 3 (I'll be using WHITE WHEAT 2 L) B: 3.00 lbs. Pale Malt(2-row) America 1.036 2 C: 6.50...