Search results

Pitch your wort within 10 degrees of your fermentation temperature. Also, make sure the pitched wort is also around the same temperature when you pitch it. This will prevent temperature shock and stress in the yeast.

Make a 1 liter starter. Go from there.

Well, seeing as how Hunahpu is just a spice treated version of Marshall Zhukov, I don't think you'll be too disappointed. When they make huna, they just brew up a huge batch of MZ and add the following 14 day secondary treatment to it (per 5 gallons): One dried Ancho Pepper One dried Pasilla...

You should try them layered together. Our friends call that little bit of mixology, "Holiday Rape."

It's been raining a lot here today. We're supposed to get about 3" of rain but the temps will max out around 70f..

The hops shots are CO2 extracted bittering agents and don't really impart a lot in the way of flavor, just bitterness. A hops back or randall would be a good idea if you want to go through all of that. If you belong to any clubs or organizations having any sorts of events soon, you can donate...

It's too early. I wouldn't let mine start to grow out until May. We're still likely to get another cold blast or two and you'll just wind up with dead bines that you'll have to trim off anyway. Once the risk of all frost has passed, let it grow out a bit for a week or two and then trim to 3-4...

I'd be worried about using that much wheat malt. It gelatinizes very easily in the 52-64f range so with nearly 100% of your grist being wheat malt, you're likely to have a huge amount of gruel on your end. It might be better for you to use 2 row as your base malt and add up to about 35% wheat...

All the time. Atmospheric conditions outside definitely affect your boil off rate. Dry and windy conditions are going to encourage faster boil off and humid and still conditions not so much. Just be sure to have some extra brewing water handy to deal with the contingencies or be prepared to...

Lagering is actually a slow fermentation process, so leave it in the primary. Cool it down to 38f and just let it sit for six to eight weeks. It'll be fine and taste much better if you leave it on the yeast.

It's a stupid gimmick. Anyone who knows the basics of how to brew a beer knows that no beers are distilled. But you know, some idiot comparing their miller to a bud might get suckered in by it. I'm going to label my beers "all natural, no artificial sweetners, preservatives or food coloring."

I'd use a banjo with a 40 psi regulator. It's the setup I have with my BIAB rig and it's a blast furnace. Inexpensive and better heating vs. a similar type jet burner. Somewhere, there's a vid on youtube that compares banjos vs. jets for heating 10 gallons and the banjos were approx. 15% faster...

Preacher, there's a French term for how to properly prepare for any brew day. Mise En Place. It means, get all of your stuff organized and together where you need it in the measured, exact amounts that you need BEFORE you need them. It's an old professional chef's term for getting all of your...

That doesn't make sense, as this is probably a 60 minute boil. That would mean you're adding two bittering additions and no flavor/aroma additions. Amarillo is usually used as a flavoring hop or a dry hop, while willamette is a very mellow dual purpose hop akin to some noble hops like saaz. I'd...

Yes and no. Yes, you can do this but it's not always a good idea depending on the amount of bourbon you're adding. By putting pure bourbon in the beer, you will be boosting the ABV of the beer itself just like making a boiler maker. This can be ok if you're making a kegged beer but you have to...

If you go bald, you gotta keep up with it. Ingrown hairs on your crotch are what you're describing. Always shave with the grain and never against and you won't have this itchy problem. Works for your face, too. Two words: Gold Bond. Must look like a button on a fur coat by now, yeti.:D...

I'll take the Brown Shugga and the Sweet Baby Jesus.

When you're married, the tap's more often closed than open for business. :o I don't drink every day. When I do drink, it's usually one or two drinks. I'll seldom go over that amount. Even when i'm bottle sharing or beer judging, I take small pours of beers (1/2 oz) just to taste them and...

It's fine. I can remember how excited I used to get over my first few batches. :)

It's already a production beer. It's been in the brewing schedule for five years now. What's different is that the beer will be sold via distribution, which means that it will go out in limited supply to the regular distribution channels (Brown, Champion, etc.) as a wholesale, 3 tier beer. The...