Search results

Hmm I dont know if it is too obsessive to do it purely on the notion of getting a fresher product. The consumer buys bags of flour from the supermarket and does not think twice so why should it be any different in beer making?

Partial mash seems like the way to commence business. I personally am an all-grain brewer but it has taken me 5 years of doing the hobby to prompt me into getting away from the tins. Tins will certainly give you more predictable results if you are prepared to drop the money for them.

Even if you could feasibly make a cheap as **** brew, would you actually want to put that stuff into your body??

I was wondering if anybody mills their own grains. They definately sell equipment for it so some people must do it. I was just wondering if there are any advantages to it. The commercial malted-cracked grains are very floury and I dont know if this gives batches that are cloudy even after...

That looks truly disgusting. I was told on another board not to add honey to the boil since it is alleged to impair the delicate flavor profile. If you want to add honey, do this at the end of the boil.

Hey man, I could do with an ice cold one! Congrats I've yet to try a Newcastle Clone yet but it is something that tempts me. I take it it is just the standard pale ale recipe with a small amount of choco' incorporated into the recipe?

I would try not to let it worry you. However I have had some Czech beers that did have yeasty flavors that went a bit overboard. However, living in the UK this haas never ocurred in my personal homebrews. Too low of a temperature has always been the downfall for me.

Sugar is sugar at the end of the day. Since you are just using a bit for the purpose of carbonation I would recommend using a more refined form of carbohydrate. Corn sugar = dextrose? or fructose? Table sugar is fine bud, plenty more things to worry about than something as trivially small as this.

I used to brew beer from the kits quite a bit and have done several batches in this way before switching to AG. Obviously beer always leaves the fermenter cloudy. And then somewhere over the next 2-3 weeks the beer becomes CRYSTAL CLEAR. I was just wondering since my first batch of AG did not...

This looks like a very good recipe.

A stone is a unit of measurement commonly found on weighing scales. It is certainly no biggie

Anything from 20-25C is perfect for beer. When I have had trouble we are talking about temperatures as low as 14C. It would have been alright except for the fact that I did not appreciate that it would take longer at lower temperatures.

I have been getting confused with all the different approaches people have been using in the way they decide to add hops to their beer. Just to complicate matters further I have recently spotted yet another product...

Im gonna go for Goldings because I live in Southern UK. It has excellent bittering properties already despite being a relatively low AA hop strain. The aroma is very satisfying and does a good job at covering the malty smells with hoppy aromas during the boil if the right amount is used.

I have memories of sweet/flat beers the same as I have memories of overcarbonated beers that would disturb yeast sediment upon opening and fizz all over the place. In your case the problem would have been caused by the brew temperature being below 20C IME. What this means is you have to wait...

Kegging ur beer is deifnately the right thing to do. You should think about buying a keg as one of your first investments in homebrew kit. The price of kegs do vary depend on which website you visit. http://www.northernbrewer.com/draftsystem-kegs.html...

Has your beer turned totally clear yet or is it still cloudy?

Seriously, I have never had a batch of anything I have fermented 'not work' as such. I mean I guess it is possible but the chances of that occuring are fairly unlikely. Yeah, after 5 days most of the froth will have died down. This is normal

I have worked as a QCA (quality control analyst) in a large dairy plant. It is safe to say that the products have to fall inside a standard set pair of increments with regard to the full range of criteria that is being tested. Honestly, for you as the customer, it is not your job to worry about...

Yeah I have tried the Coopers kits a few times. I particularly liked the Bavarian lager kit but they are all pretty much standard. Still, those kits were not as good as the all-grain tins that dont call for the addition of sugar. Those kits have an added premium though. You might want to...