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Thats really interesting. Thanks. Someone at work suggested 2-row with flaked maize. I think I'm gonna try a couple SMASH style pale ales with rice and then corn. I guess I'll probably need to buy some Pilsner in order to compare recipes side by side. Thanks for all the feedback...

Hi, everyone, thanks for all the info. I want the Pilsner malt for making a Helles, Bock, and some traditional Lambics. It seems like most sours call for 50-60% Pilsner. I was thinking that if the Pilsner is slightly unmodified, maybe 80% 2-row with 20% maltodextrin could give the bugs...

Hi, I work at a brewery and we have lots of US 2-row, and 10L munich for employees to "sample." I would like to brew some recipes with Pilsner malt, but it's $1.75/lb at the LHBS. I was wondering if anyone had any 'cheats' for making pilsner malt flavor. Something like: x amount 2-row with...

What did you end up brewing? Have you continued to try new combinations? Anything turn out awesome?

Hi, couple questions. I'm trying to shop for an inline water filter, mainly to remove Iron. I live in a house near the ocean, and the well is only 10ft deep. Do you think I should expect the water profile to change drastically with the seasons? Ive seen tests like...

Yes the enzymes are water soluble, so as long as the grain is crushed, and you let it soak long enough, you should be able to get some enzymes. I think to use them on tobacco you would have to muddle the leaves to break up the cell walls, so the enzymes from the 2 row can get to the starch.

OP, how are you treating the yeast? Do you pitch enough, and do you rehydrate it? http://www.wyeastlab.com/com-pitch-rates.cfm

you sure its not a nose full of CO2? That kinda burns, and it gives me an instant headache for a few seconds. Cider always gets better with age though, if it's not perfect, just let it sit.

Hi, I made a hefe with Danstar Munich and it accidentally got up to 77- 78F. Has anyone made a beer with this yeast at that temp? Did it taste all right? Should I just let it sit for a while, or would pitching a saison yeast help clean up the off flavors, cause the saison works good at higher...

I just started collecting some quart jars of 1.080 wort, then canning (boiling to sanitize) them to save for future starters. That way I don't get any DME flavors in my beers, and I can pitch the whole thing when its active and there isn't a big lag phase in the fermenter. I think ideally it...

I would do what SailorTodd recommended from this article: Yeast Harvesting: A Novel Approach? Put the whole thing in the starter. And you don't need to boil and star-san your glassware, just one or the other. Today I'm starting a 2L starter, and I plan to cold crash it at high krausen...

Hey if you figure it out, I'll buy one off ya :)

nothing is obviously wrong with it. The cider was really clear, but I guess there could have been a little bit of debris from the raspberries that got stuck in the opening, keeping it open

Do you know of any other places to get the adapter? $30 for the adapter, $8 shipping, and $50-60 for the faucet itself is a good chunk.

Is this: a good faucet? (from: http://www.morebeer.com/products/pin-lock-qd-faucet-assembly.html) thanks everyone

thanks guys. I've been reading this post https://www.homebrewtalk.com/showthread.php?t=35891&highlight=glycerine So for my next brew day, I'm making an IPA with wyeast 3522, I'm hoping for something like the Stone Cali-Belgique. I'm planning to make a 2L starter and pull out maybe 5...

I haven't had a drink for a couple days, today here's how I found my raspberry cider that I saved for 8mo before drinking. Keg was totally empty, CO2 nearly empty... uggh.

So there's one person saying max cell density in 2L is 200 billion cells, another says 400 billion cells.... Do you guys have references from a study? I know the 'Yeast' book's data was from unshaken samples, I don't recall them talking about the difference in using a stir plate, or shaking...

So I would like to brew a PA or IPA, divide it into 5 (1) gallon jugs and compare 5 different yeasts. I've been trying to think of THE BEST way to save the remainder of the yeast packets. I can think a couple different ways to do it, but I was hoping to get some feedback from some people with...

RPIScotty, that's interesting. I haven't read what you're talking about, but I did read; Yeast by Chris White and they had some different numbers. They pretty much said making a 1 L starter is not useful for increasing cell count, but you could do it to increase the health of the cells...