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I got bored one day and decided to do an expiriment with it. Used the Mountain dew throwbacks, a 5 pound thing of lipton lemon tea powder, and a two pound bag of barley malt sweetener from the local health food store. Used the Red Star wine yeast in the red pack. I didn't do any gravity readings...

Sorry I took so long. Honestly I'm not even really sure what a smack pack is, so I can't say if it was inflated or not. I used a vial of wl 300 without a started. I haven't heard of any negative impacts aside from mixed flavors. It seems semi popular to intentially mix. From what I gathered...

I posted something similar in the General forum just asking if it can be used and the general consensus was yes it can be.... Now I just need to know the how and how much... The thread died before anyone could help me out with conversion factors, so I thought this might be a better spot to ask...

Awesome thanks for that link. Yeah after I read more about it I came to the conclusion as long as it was mashed it would probably be just fine. Where it says rate does that just mean that's how much less I would use as opposed to grains? For example if a recipe called for 12lbs of pale malt I...

yeah that's basically it is that I can get as much of it as I want for free. He has hundreds of pounds because for some reason he has to buy it it that much bulk and he hardly uses any of it.

I have a friend who's dad owns an Italian restaurant in town and he keeps telling me that he only uses maybe a few t-spoons a day of diastatic malt and that I am more than welcome to use as much as I need for my homebrew..... I have no idea what the stuff even is but he claims beer makers use...

Should of just waited. I had a Hefe I pitched last Wednesday and was worried it might have been to hot. I post the question about possibly turning it into a citrus wheat with regular Muntons Gold because the WL 300 hefe didn't take off by Friday evening yet. Someone very wisely said something...

I've heard about 4 degrees is usually good, but I could be mistaken. As for pitching the yeast, every hefe I do I wait until it's about 70 to pitch then I place it in a 20 gallon tote bucket and fill it with water to try and hold the actually beer temp at 68 ish. I hear if you go to the 64...

Hahaha, that is never good. I think I might just go with normal bottling and shoot for something closer to Guinness's Extra Stout rather than Draught then.

I've been searching extensively on this subject and can't seem to find the answer. I bottle my beer and don't have the money to spring for a kegging system yet. Anyways, I keep seeing posts about using champagne yeasts before bottling to produce a creamy head like from stout taps and nitro and...

That's what I assumed. I'm just getting into partials so I'm not too knowledgeable about my grains.

Yeah I've thought it was too, but that's what the recipe called for. I think I'll probably cut it back to 1lb. But not quite going for an AG but I'd like it to be at least a partial. Just wondering what would be the best malt to do so? Pretty much just replacing the 1.75lbs light dme.

I'm going to do a stout soon, and I have enough extra grains that if I order the dry Irish stout from Northern Brewers I will be very close to all the ingredients for dangerbrew's Boondock saint stout. Recipe is: 4lbs pale extract 1.75 lbs light dme 2lbs roasted barley .5lbs 80L...

Hey thanks everyone, some great tips.

I have a few bottles (one case) I forgot to rinse and they have mold in them. Anyone still reuse these after a rigorous cleaning and sanitizing? It's been a pain to get the stuff out of the crevasses at the bottom of the bottle but I'd rather not scrap them.

Guinness, Guinness, and more Guinness. Can with the widget or on tap are the only ways. Had some right at St. James Gate in Dublin... Amazing. Wish I remembered the trip.

which ones can do that.... you've sparked my intrest for my next batch

I have a hefe in primary right now, and it is a little too early tell if I'm going to have to do something to it. But basically I pitched the yeast wlp 300 about 20hours ago and still nothing happening. Now I know, especially with liquid strands and since I didn't use a starter, it can take up...

Well, it's been three days and it's still fermenting like a beast. A bubble every 2 and half seconds. It started at 70 for the first day and now 59 for the past two days. I think it will be just find. Just going to have to rack to the bottling bucket rather than using the autosyphon. Thanks...

Not brewing this weekend but I brewed up two batches this week. One Irish Red and a Hefeweizen. The Red was my first partial and it's been fermenting like a beast since Tuesday. Pretty excited for that one. Hefe I'm a little worried about. I did one a while back and didn't bother with hydrometer...