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OK so I decided to try it! Since i don't want to waste any good beer, I thought of doing a little experiment. I brewed 3L (~1gal) of green tea, added 40grams of regular table sugar, cooled it down and mixed in 5gr of dried champagne yeast. This amount of sugar should produce about 3.5 - 4...

Great. Did you use a wire hood on the champagne bottle? I would suspect that any technique used for champagne would also work for beer as champagne is such an highly carbonated drink..

Anybody ever tried alternative corking techniques? I mean different strategy than the belgian bottle, mushroom cork + wire hood? I had some old #9 wine corks and different kinds of belgian bottles and tried to cork them with my hand corker. To my surprise it was a tight fit.. I am thinking of...

I am a big fan of Unibroue and they are the ones that got me interested in craft brewing. The key to their beers is their wonderful yeast and I believe there is only one strain that is their signature yeast and it is the one used in their most well known brands such as the Blanche de chambly...

Yup.. try it on a small scale and use a base malt with high enzymatic power. And make sure you cook those wheat grains first.. 80% might be a little stretch, but if you cook it first and give it enough time, it will convert.. remember that given enough time, as long as there are enzymes in the...

Thanks for the input guys... I usually do 60 minutes and 0 minute addition only.. I'll make sure I boil the wet hops for at least 5 minutes then.. And I will try and be as patient as possible before harvesting, so the hops are less grassy to start with.. That should be a lot of fun, I will...

I think you are right about letting the hops on the bine longer.. I might have harvested a bit too soon last year since I felt the hops were somewhat grassy before drying.. It's quite a challenge to decide when to harvest though, as some cones will be turning brown while some others are still...

I've never heard of a 100% wheat beer.. should be possible and it has certainly be attempted it the past, but it might not turn out very good.. Barley is used in beer for a a reason.. Still, if you really want to go the 100% wheat way, I would see 2 possible ways: 1- Like you describe, cook...

I am considering using my harvest this year in a big hoppy pale ale. I have never done an harvest ale though. I remember that last year, my fresh hops were a little grassy smelling, and the smell went away as it dried.. I am concerned that if I use the wet hops, it will impart a grassy...

American hops + american ale yeast means it's definately an American Ale of some sort. Now the color should be quite pale, and the gravity is on the medium-strong side. I would say a strong American Pale Ale : BJCP 2008 Style Guidelines - Category 10

Thanks for the heads up on hopsdirect pricings... I realize you guys in the US have far more online sources than here.. Shipping costs to canada often screws up any potential savings.. What's great about those 19.99/# deal is obviously the free shipping... Luckily I had no customs to pay...

I used magnum's @ 60 and @ 15 minutes, and finished with Goldings. Calculated the IBU's at around 70, but the bitterness is very clean and still very palatable, somewhat it doesn't seem that bitter.. Might be all those IPA's numbing my palate though.

You are absolutely right about buying locally. Here in Montreal, the savings are substantial though, but I won't make it a habit and will continue to support my LHBS. It is very weird indeed to receive an American variety from Russia when you think about it. Most of the stuff he has is european...

good questions.. All I saw was 2008 pellet hops.. Most are high alphas variety, which are not my favorites, but still, it is a good deal, and we all need bittering hops don't we? heh Packaging is bad, just hops tossed in a heavy ziplock bag and extra wrapped with a lot of plastic wrapping, all...

OK, topic sounds like an advertisement but it's not. There's a guy selling hops by the pound like crazy currently on ebay. I purchased a pound of German Magnum 15% a few months ago and I'm drinking a Magnum bitter right now made with it! He just lowered the prices to a point that seems to me...

I'm sure if you would be bottling hundreds of bottles at a time, that would save time.. That's not really my case, but it does look very cool.. ;) And please, get rid of those white and green bottles.. !!

Pitching yeast quickly when the wort is ready is very important. No matter how hard you sanitize, your wort will never 100% sterile. If you don't pitch yeast quickly, you give other critters an head-start which is not a good idea. Even though making a starter is recommended, if your starter is...

nice lil spot u got there dionysos.. you fitted two cornies in that fridge? nice.. I got the same fridge but with the stupid freezer compartment and not even one will fit.. if you get a chance take a pic with the door open I'm curious.. ;)

Alright, now I'm crazy and I think my carboy are changing colors! Haha! Thanks for confirming the fact that they do come in greenish color, that makes sense ;)

If you are looking for a twist on the Weizen style, look no further. The citrus from the orange and coriander goes very well with the clove/banana/vanilla of the weizen yeast and develops a complex aroma. The taste is just as good, but the biscuity from the carawheat gives it a mellow taste...