Search results

Just a quick question my gf actually brought up when I was drying home-malted GF grains for my last batch: I'd been taking up her oven (and using her electricity) for about 2 days trying to get my malt to dry at the right temps, when she just asked, "if you're just going to add water right back...

If you've got enough brew to afford it, try different variations. I know the guys at Lagunitas recommend a course ground in their secondaries for no more than 48 hours, but if you brew a bit and measure it out into a sample of your beer, that would be the best bet. The coffee isn't going to...

Honestly, if you dig the flavor, keep doing what you're doing until you get it just right. If you think you can do better at that point, well, a full boil will lend itself to better hop utilization, so you may get a better "efficiency" out of your hops; a principle mostly based out of the...

Wait, how does it taste? And was it for you in the first place, or your honey, and does she want a true craft brew or just a different kind of cocktail? Honestly, and I'm really not kidding, if it's a lime brew, add a little vodka and ride with it. It's already going to be about 3-4%, if you...

I keep wanting to make dirty jokes about what you should be stirring with, but if you're Canadian, it just wont work. Yeah, buy a cheap mash paddle bud

If you really dig the brewing process and whatnot, well, learn how to brew a pot still, brew your beers like normal, then distill* and discard the alcohol, leaving you with a "nearly" alcohol free brew that should still taste roughly like the original beer. This process will create some flavor...

If you can find sprouted buckwheat (or if you're down for malting your own), it made for a nice base malt on a gf porter that i did, though I didn't roast them long enough to get the proper color, the flavor was spot on. But regarding the haze, the quinoa and oats wouldn't have had the proper...

I'm glad you asked, because I was wondering too, but never really researched it before. Below are a few products listed on homebrew supply websites, but essentially, it looks like it's just a food-grade silicone grease. http://www.austinhomebrew.com/product_info.php?products_id=10523...

And if it comes with dry yeast, don't just pitch the yeast right into the wort, properly re-hyrdrate in warm water first

Indeed

Most brewers would tell you to go at least 10 days in primary just so the yeast has some time to clean up off-flavors before you cool it down and they go dormant. Are you racking into a keg then crashing or are you just placing the whole fermenter in there?

Agree with above, what % of the grist is the CaraPils? It's definitely not a diastatic malt, but, it's only used for head retention, right? Not sure what kind of effect a poor grind would have. Couldn't hurt to hit it again with a rolling pin, (or blender), but honestly, it's not going to effect...

Wait, you said "All except my first batch have had blow offs." By that, you mean that your airlocks have "blown off," or that you have used blow-off tubing? But like it's been said, you could always increase the headspace, use a blow-off tube, or use an airlock with a larger orifice (some have a...

If you can get them open, smell them, and see which is more in line with the desired flavor. Either one will get you the bittering IBUs, though you will have to adjust the quantities, but the overall flavor will come from the later addition. Honestly, I think it may be a late addition Cluster...

Fantome, Foret, Stillwater, then they go a little farther astray with Russian River and The Bruery

Sounds like the day when I cooled the wort and kept wondering why the Better Bottle was getting farther away as I was racking... apparently it wasn't cooled enough and the bottle was melting away from me. Glad I caught it before it burst, but... rdwhahb

Just make sure you're fully fermented out (a steady FG) before bottling, otherwise you're introducing additional fermentable sugars

Which clarifier did you use? I cant think of a blueberry juice that's clear, but maybe it could be through the use of some sort of pectic enzyme or something along those lines.

How much wheat? Typically, modern wheat malts are modified enough that you wont need a protein rest, though it does depend on the quality of malt. Edit: Totally missed the "raw" part. Yeah, couldn't hurt to do a protein rest... I think, though I'd research it a bit more

Hate to say it, but I wouldn't have changed much at all. I learned something at every step along the way, and yeah, it would have saved me some money and hassle to do things a little different, but anyone can hold the course in a calm sea... But yeah, I'd go with Better Bottles over Carboys...