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Yes it is. My brother and I did something similar to a batch: make 5 gallon batch, cool, pitch, ferment ~2 weeks. pulled off 1 gallon and added some star anise. Let the other 4 ride for another week. We then bottled them all at the same time because that was just more convenient to us. Wow, that...

I like using liquid yeast as it expands the style range. The White Lab vials are great. 1/4 of the vial to a 1 gallon batch is fermenting quite well in 12 hours or less. You can recap and store the remainder, just be careful to fully resuspend the yeast pellet before pouring off or you won't be...

I used vodka for a little while, but decided starsan was even cheaper. I don't use tap water as that could introduce non-sterile stuff if it got sucked into the fermenter.

Though I haven't done the two methods side by side to compare, my guess is that leaving the hops in might give a little bit of a dry-hopping like effect, especially if you have a big late hop addition, say at 5 or 10 minutes left on the boil.

I do the same thing with the White Lab vials and have used the other half of the vial 2 months later without any obvious problem. If your LHBS has decent turn-over you should be able to pick up vials with expiration dates 2-3 months away. I just bought one yesterday (Sept 12th) that is good...

What IBUs?

I made a 1 gallon tester for honey malt with the honey malt at about 30% of the grain bill, the rest being US 2 row. It went 2 weeks in the fermenter and 2 weeks in the bottle. It has nice color but I taste no honey, even at 30% which I thought should be a bit over the top. I now suspect my...

+1 for this recipe. I just brewed a minor variant. 3 weeks in primary and 2 weeks in the bottle and it is GREAT! The amount of caramel flavor is a very close match. If anything, maybe slightly less caramel intensity than from actual Red Trolley. I added a whirlfloc tab and subbed the hops for...

Just to give you numbers so you can check your own use of the CO2 calculators, from BeerSmith: 2 vol CO2 = 3 oz corn sugar or 2.8 oz table sugar 2.5 vol CO2 (my favorite) = 4.5 oz corn sugar or 4 oz table sugar These numbers are for 5 gallon batches.

Awesome thanks for all the ideas. So, I did some bread recipe searching and I noticed that some of them call for different things, namely: 1. drying the spent grains first vs. using them wet 2. grinding the spent grains more finely vs. not I'd think the grinding step to be important for...

So far, mine have been going to the compost bin, but I wonder if bread made with them would be any good..

I've brewed from extract and its turned out great. I haven't used an actual 'kit' though. I started by showing up at my LHBS and asking them what to get and they put together all the various ingredients and instructions on what to do. Was this more expensive than an on-line kit? Most likely. But...

Only if you don't offer her a couple drinks first! :mug:

Awesome, thanks.

Pretty much. I'm making 1 gallon test batches to get a sense of what different grains contribute, sort of like doing a SMaSH, but subbing 30% of the base for different grains. The ones I tested were 30% crystal 40 and 30% crystal 60. The raw worts weren't as caramel-y as I had expected really...

I went to the local pharmacy and got this. The label says it is 2% Iodine. Here is what I saw: water + corn starch: ++++++ (+'s indicating the amount of blue perceived) water only: - mash @ 5 minutes: ++++ mash @ 60 minutes: + I was surprised to see a decent amount of color even after an hour...

I have a 5-gallon batch and also four 1-gallon batches all going right now. I can do two different 1-gallon batches at the same time on the stove top, so they are definitely easier to manage than the 5-gallon size. The only step that is more tedious is keeping the mash temperature stable as the...

Found part of my answer here, thanks to Nilo: https://www.homebrewtalk.com/f128/testing-fermentability-crystal-malt-208361/index4.html Is it safe to interpret the positive starch test as meaning that including a base malt and mashing the crystals would indeed convert that starch into...

Maybe this should be obvious, but I got to wondering about this because the first time I used them was for steeping in an otherwise all extract brew (no enzymes). Second time I used them was in a mash with a lot of base malt (LOTS of enzymes). So, in the two cases, would the same crystal malt...

I'm trying a variation on the SMaSH concept. I am holding a base grain and hops constant and varying one additional grain (Dual-MaSH?). I am making these as small 1 gallon AG batches and my hope is to be able to quickly screen various grains to see what I really like. Here are the four I have...