Search results

On my very first brew I thought I was really clever and froze a milk jug full of water, planning to slice off the bottom and the handle and drop a gallon of ice into my wort to chill it. When it came to sawing through the plastic and ice with a serrated knife, things got a little slippery and my...

I have read that commercial lacto does not behave like grain cultured lacto (which is what I've dealt with and what looks like is in your second picture). I have read various brewers finding that lacto from White Labs or Wyeast (depending who you ask) doesn't produce enough sourness and...

The middle looks like lacto while the first and last look like yeast. Your SWMBO is wrong. Beer, especially hopped beer, is a pretty inhospitable environment for most microbes. I'm going to repeat the oft repeated, "There are no known pathogens that grow in beer." Taste your beer -- it's the...

The reason I was bringing up yeast viability is because it's not as if (most) sours are fermented without any Saccharomyces. Even if fruit didn't decrease the viability of the bugs (if it's killing off Sacc, it may very well be killing off other critters), you probably wouldn't get a pleasing...

For what it's worth, when I pitched a lacto starter into my wort and incubated in the mid 90s, I had a pellicle formed within 24 hours.

There's a blog I like quite a bit called Woodland Brewing that has looked at yeast viability in fruit beers. He started a thread about it here, but it never seemed to get much attention (I personally feel that his blog and findings have gone a little under-appreciated in general)...

I just finished up a hoppy session ale dry hopped with Simcoe, Cascade, and orange zest. It also included 11% acid malt. I'm very pleased with how it came out, but am curious to swap out the pale malt for vienna to add body and double the acid malt to see if I can get any tartness. Went well...

I guess the fact that it's also widely available makes it a useful recommendation for just about anyone. I don't trust myself to separate Cascade from the test hops. I might try this sometime with Brooklyn Lager.

Cool idea, but why would you use SNPA and not a less hoppy beer to start?

You should be able to pass the iodine test in 15 to 20 minutes. Are you sure your thermometer is good?

Maltodextrin is an unfermentable sugar. The biggest contributor to mouthfeel or perception of body in a beer is residual sugars. Maltodextrin will add sugars that won't ferment out, giving you an FG boost and more perceived body. Lactose, another unfermentable sugar, does the same thing.

I don't think this is the right answer, but since Belgian pale has been taken: Belgian blonde?

Hefeweizen

Also the wort literally shrinks as it cools. That's the reason your hydrometer reports a lower SG at higher temperatures.

37,924 + 5 gal brown ale + 5 gal coffee stout + 5 gal golden ale + 5 gal IPA + 5 gal tripel + 5 gal brown ale + 5 gal weisse + 5 gal table beer + 5 gal pomegranate saison + 1.5 gal short mead =37,970.5

Witbier

An American pale ale that you accidentally bled into. Kind of a stretch to call it an ingredient, but you certainly wouldn't advertise it on the label. Of course I could be misconstruing your clue.

My BeerSmith has me losing 1.62 gallons to grain absorption with 13.5 lbs of grain. Like I said before, if you add another 1/2 gallon loss to dead space in your mash tun, that means that of the 9.37 gallons your start with, you'll only end up with 7.25 gallons of wort, which is more or less...

How many lbs of malt are you dealing with? I have an IPA recipe I'll be trying soon where the grain will absorb over 1.5 gallons. That at least gets you a bit closer to your mark. Also what is the deadspace in your tun? That could get you another half gallon right there which would get you very...

Whoops! Was looking at the wrong picture!