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I've heard that shredded tamale wrappers (corn husks) work as a substitute, also I've been meaning to try buckwheat hulls as a sub seeing as how my mom has an excess from using as pillow stuffing. They seem like they should work based on physical properties but I'm unsure as to any flavor...

I think this is a grand idea! I also thought about doing a mushroom beer but with chaga and artists conk (both medicinal mushrooms.) Anyways, as for a suitable beer to put your morels in, I would think something along the lines of a porter or stout perhaps with some smoked malt in there...

What material is your beer lines made of? I found the vinyl stuff sold at most brew shops to impart a plasticy taste that was evident on all beers and even after purging the lines of the 1-2oz that sits in there between pours. The line I ended up going with is Bev-Seal Ultra tubing. It has a...

You should optimally serve @ whatever pressure is needed to carbonate to your desired volumes. For example, if your kegorator is @ 40F then according tothis chart you would set your regulator @ 12 psi for a total of about 2.5 volumes. The volumes of co2 in your keg will equalize to whatever...

I've used the same amount I would have for bottling and it turned out perfect, exactly the amount of carbonation I would expect if it had been in bottles. Lots of people will say that you should use less sugar for kegs but frankly I don't really think thats right..... or at least I can't wrap...

Man, I'd be tip-toeing down those stairs to sneak pints wayyyy too often. Nice work!! Even cooler that the house was built in 1782. I'm sure the masons would have definitely appreciated that!

Perhaps it would be reaching out of style guideline (although I don't really care, it's for me) but would the addition of either flaked wheat or just a normal malted wheat be sufficient enough to keep some body without changing yeasts? Also, any thoughts on the hop bill? Thanks again...

Ah yes, I suppose I forgot some pertinent information about the brew. I would be using pacman yeast with a mash temp of perhaps 156-7F. Would this be an appropriate choice?

I'm trying to come up with a fairly simple hop forward APA recipe for spring. OG - 1.055 IBU - 37 (Rager) ABV - 5.5% Grain bill is : 65% - Marris Otter 35% - Munich 10L My hope here is to have just enough malt background to support the hops; no specialty malts as I don't want any...

Strictly a volume issue... You could rig up a blow off tube so that the krausen has a little bit more room. Like so...

Hey, rwabdu don't throw that wort sample out just yet! If you read my above post I went the same direction as you and left out some wort to be naturally inoculated. My timeline was as follows.... about three days before I could see anything, which started as some white gunk like you have on...

Welcome, perhaps I'll see you sometime @ The Beverage People.:)

First off I want to say thank you to everyone who has contributed to this thread; some very informative stuff. So I brewed an ESB with the WY1968 on 3/1 and followed the temperature protocol and cold crashed on day 7, I tasted it before I crashed it and thought it had an appropriate level...

Thank you to everyone who has posted in this thread so far, it's all been very helpful! I captured my wild yeast with about 400ml~ of leftover wort from a brewday two weeks ago. This sample was placed in a beaker with a paper towel rubberbanded over the top to keep large bugs out and placed in...

Say one couldn't get the Wyeast 1450 for this beer for whatever reason. If they had to use a more attenuative strain such as pacman or 001 would it be a good idea to bump up the mash temp to perhaps 155-156F to retain more sugars in the finished beer?

If your looking for a nice cheap beer to start off all-grain I highly recommend Jamils Blonde Ale. Very tasty beer without much fuss. Cheap to brew as well, about $10-15 for 5 gallons for me, so it is a good one to practice on and calibrate all your equipment. Since it's also such a light...

I'm whipping up this recipe tomorrow but don't really want cascade. I'm leaning more towards the challenger as they supposedly have a spicy character that I think will mix well with the rye. However another option I am considering is mixing equal proportions of the two and using the mix...

AAA - American Amber Ale

I just listened to the show again after reading this question because I myself brewed the clone recipe two weeks ago and do not remember using a crystal 105. Well it turns out there is a little bit of a discrepancy between the recipe Jeremy(the head brewer of Lagunitas) gives and the recipe...

just got 6lb. today in the mail :ban: challenger, columbus, cascade, magnum, vanguard, and some delta ohhh I can't wait to brew