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my wife is a candy maker, and she makes caramelcorn all the time. It seems like the same thing as procedures for making invert/belgain candi sugar. am i right?

it tasted like rice starch after sparging, but the grain finally turned sweet about 15 mins after draining so i threw it in the primary (i know lacto infection was a major worry but turned out fine). as far as how much rice to use, you said you were using pale malt, it has alot to do with...

more than happy too, but be warned i didnt get conversion till wayyyy into the mash 3.25 lb Amber Liquid Extract (12.5 SRM) Extract 44.83 % 2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 27.59 % 2.00 lb Rice, Flaked (1.0 SRM) Grain 27.59 % 0.75 oz palisade [7.40 %] (60 min) Hops 13.3 IBU...

the inside of the caps surface is coated in a plastic type material that will keep the rust away from the beer, hopefully.

FINAL UPDATE well after racking to a secondary AND tertiary fermentor to settle out the particulate. and 3 days bottle conditioning, i have to say this horrible mash experience turned into an awsome glass of beer. reminds me of magic hats not quite pale ale think ill call it Gildogs Not...

just did a double brewday yesterday. One batch of edworts apelweifen, and my second partial mash from my own recipe. anyone wanna add thier thoughts to my beer recipe? Gildogs Creamy Pale Ale 1 can extra light extract 2 lbs pilsner malt 1 lb pale malt 1 lb hominy grits .5 lb table...

as an improvement to jumbo you could boil your hop tea down to a lesser volume, in theory the hop bitterness will stay in the liquid and you can make YOUR OWN hopshot hey what can i say im cheap

yeah hope that he isnt saying celcius cuz then that yeast is dead otherwise, ur fine. may take a bit to get it started but other than some funky flavor you shouldnt have to do anything, next time substitute storebought ice bags for some top up water, i find that if you use 1 gallon of ice or...

crap, i should know this ratio by heart, its something like 1.3lbs grain-->1lb liquid-->.7lbs dry extract. download beersmith, it has a 30 day free trial and it can convert grain to extract for you

just throwing my 2 cents in. i got a generic "kit" from true brew when i started. I REGRET IT So heres some very easy ways to cut corners buckets: -dont buy a fermenting bucket... i repeat dont do it - go to your local supermarkets bakery and ask if they could save you icingbuckets. i...

just a simple, and maybe conversation altering, point. the "flavor" in blood is more of a coppery taste, not iron. But what you want is the essence of the blood to flavor the beer. the easiest answer is use liver. I know that sounds gross, but fresh beef liver, boiled for 10 mins or so to...

Im planning on partial mash, im just a little nervous cause i majorly screwed up my first one. i didnt crush my grain well enough, and i ended up not getting any conversion untill after i had filtered the grain out of the mash. I threw the grain back into it and its fermenting now, i hope...

i think ive figured it out. Looks like i totally did not break up the grain enough. Looking at some of the grain i see that its just barely broken up.. That would explain the long time to get conversion going.... low surface to mass ratio and all. as for the rice, i took normal rice ran it...

i just tasted it and it seems fine, not sour at all, im going to rack it to secondary today or tomarow and get that grain out

i would definitely recomend a wheat beer. i jsut finished mine in 12 days,from cans of extract to bottles of carbed beer, im not kidding 12 days. And this is a great kick back and relax brew.

ill post some pics when the time comes

now im wondering if i should go all extract, im not very competent in partail mash, and i want to concentrate more on the bittering than the brewing. i dunno

actually, i once opened and poured a stella artois, and on my second sip i got a full "leaf" of hops in my mouth!!! i kinda liked it, something to chew on while you drink lol

i altered a recipe i found on beersmith, would i be better off with dark exxtract instead? as for the srm, im using a rating of ~200 lovibond for the coloring of the coffee