Search results

It might depend on what you are making a tincture off. I've been reading up on this, and at least the distilling folks talk about using different concentrations of alcohol with different herbs/spices. They say that for some ingredients, at higher ABVs some undesireable flavors can be...

Are lagers much more difficult to brew - that depends on what you are doing now. You certainly do need to pay good attention to what you are doing. If you are already doing that with your ales, it will be a smooth change. If you are a little lazy and sloppy, well, lagers are less forgiving...

I used to do the traditional thing and brew my Ofests is Spring. Now I realize the fresh lagers (reasonable ABVs) are best. Sure you can keep them around for a while and they will be fine, but for me, they are best 8-10 weeks from brew date. I brew mine in August - I play in an Oompah band...

How long can the pumps be continuously run for? I'm looking at a room temperature application where I will have the pump running to recirculate for 24-48 hrs

I don't know how well shoot cuttings work for hops. Generally people use root cuttings, usually a 3-4 inch piece.

+1000, never trust a picnic tap. I have some that I use for sampling from kegs and I never leave them hooked up to a keg. I put it on, pour my beer and then take it off. I also double check to make sure the poppet is properly in place after I take it off

Correct. RO and distilled are ultimately about the same thing, they just get there two different ways

Is the beer still cloudy? I like to use white labs 566 and find that this yeast tastes sweet, making an otherwise low FG beer that should be dry, taste sweet. I had a keg of a big saison that was tasting very nice and was pouring clear. I had to move my kegs around jostled the saison keg up...

Of course traditionally with an Oktoberfest, hop flavor and aroma are minimal. I've seen recipes that only use a bittering addition. I only use a 1/3 oz for flavor, and no aroma hops. If all you have is Magnum I think you'd be OK, otherwise as LLBeanJ said, use a little of some Noble hop variety.

We used broken in half bike flags - remember those! and green apples (squash ball sized). We could fling them at cars from over 100 yds away!

How much pressure can the 809 handle? I was thinking about using my pump to push beer through a filter and am concerned about the backpressure that would develop, particularly with a fine filter. If this is something that would be a problem for the 809, what kind of pump would you suggest?

I know the owner of a bar here in town and often bring in some beers for him and the regulars to try. Here in PA it is up to the discretion of the owner. They can charge a "corkage" fee if they want

This is worth repeating and emphasizing. It applies to all aspects of brewing, not just sparging. Keep in mind that everyone's brew set up ups are different, so what might be easy for one person, might not be for another, and therefore XYZ might be worth it for the former, but not the latter

Hey, that is my club - and me! No club within a 45 min. drive, although we are working on it, so until that gets going Homebrewtalk brewers is my official club listing in competitions

Something strange is going on. As the mash proceeds, the starch is being consumed and the amount of solid material in the mash tun should decrease. At the end of the mash, all that should be left is the husks and little bits of embryo. These should not be swelling when you mash out. Is the...

As a beginner, the easiest thing to do is to leave it in the primary. No harm will come to your beer. To use a secondary or not is a personal decision. By sitting on the yeast cake longer, that gives it more time to influence the flavor of the beer. Some folks prefer their beer without...

I like to add ingredients with higher levels of protein to give beers a little more body. Things like wheat (torrified or malted) and flaked barley are my favorites

Got my score sheets from NYC today. Two moving forward - the same ones as last year. Both in Cat. 2. Took 1st and 2nd with a 41.5 and a 39 (Ger pils and CAP respectively) Bock scored a 38. Recognized judge gave it a 40, provisional judge a 35. Std. American lager got 30.5 - They liked...

Picture in your head, the sweetness of the munich with the lemon from the hops. I find munich has a richness to it, that I personally think is not the best match for lemon (or at least vienna is better). Kinda like a lemon cookie, they are typically pale, usually shortbread style cookies...

Hmmmm, earthy. I'd add some fuggles or willamette towards the end of the boil for that, and if you ferment on the cool side, that will help with the spicy. Me personally, I would swap out the Munich for Vienna as that will keep it a bit lighter, and I think the Vienna flavors pair better...