Search results

We brewed a split batch of a Red Ale where 3 gal was a straight Red Ale.. 1 gal was w/ Almond Extract and 1 gal was w/ Anise Extract. Now the normal 3 gal and Almond batches have been done fermenting for awhile now, but it's been 14 days in the primary and the Anise gallon can still be seen...

So you're ^^ saying that it's just going to be quite bitter and very much alcohol tasting? Hopefully the honey will offset that.. though im not sure that's how it works

I saw some recipies for Blonde Ales that called for Pilsner malt... and since i don't really know what Pilsner malt is.. I made sure that some of it was included. I would be fine with a malty/nutty/sweet beer... we only used 1oz total of Cascade hops .5 oz for 60 mins and .5 for 30 min.. so...

By "Normal Barley" I mean 2-row

The Crystal was 20L... which is the lighter stuff... we had 10 lbs. of normal barley, a pound of honey malt, a pound of pislner, a pound of 20L Crystal and a pound of flaked maze. Oh and also the pound of honey we added 5 mins before the end of the boil. It smells extrememly sweet coming out...

Right, well we're going to keg in 5 gal Pony Kegs... do these necessarily need to be refrided after kegging? I understand that everything gets better with age.. so would most of you say that you Keg and force pressurize and then sit it in the basement for a week or so before serving?

We brewed our first All-Grain beer last night with 13 lbs. of grain and a pound of honey. We used a pound of Crystal Malt and so I believe this beer will be much darker than we were going for. However.. the OG of this beer (w/ the honey of course) was 1.068! This is higher than the first...

I know that it is necessary to age in bottles for a few weeks for conditioning and carbonation.. however we are about to keg our first batch and I am wondering if it is necessary to age the beer in the keg even after forced carbonation? We're thinking of kegging our stout after it has been in...