Search results

Might have to give that a shot with the next one I do. I want to make another Helles with a little more Munich, so it’d be a fun time to try that and see the results.

Forgot about this, but I have actually made a Helles and American light lager with pressure fermentation since this. Used 34/70 yeast on both. Ambient temp of ~64 for fermentation, and then ramped up to ~68-70 for a diacetyl rest once it had hit its FG. I can’t speak to how they would have...

Yes, I used Grok to make my lemon shandy, and then I doubled checked with other sources to make sure it made sense. Everyone agreed it seemed fine. I’ve also used it to help tweak recipes. What I like about it is that it explains things to you, like why you’re making the choice you are. And...

Thanks for the heads up. So, let’s say I wanted to make that grain adjustment but keep the OG and FG fairly similar.. what would I do?

Yeah, mine created a more malty and caramel-like flavor than I was expecting, though I ended up quite liking the taste of that.. so I'll take it!! Looking forward to having what I was actually shooting for this with all-grain version, though!

Bingo on #2!! I started making adjustments to my extract recipes to account for some of that, and also only use DME. I won't be doing too many light beer extracts moving forward now anyway, but still.. I at least know the impact it has. As for #1.. very possible. It was heavy LME in the...

So I am about 8 days into fermentation, and I believe I have hit FG. A bit lower than expected ~1.005, but I won’t complain. I’ll be giving it the full 2 weeks to ferment and hopefully clear up a bit more. But.. below is the difference is sample between the extract and all-grain. I bet you can...

It was recommended to be since the darker malts release acids and lower the pH, so the baking soda is to offset that for softening acidity and raising pH.

Brewer's Best was the plan. I already have some of that around.

I am making my first stout! I'm going in head first with my favorite style - a peanut butter milk stout. I am looking for something that is right in the area of a dessert stout. I like to say a "light dessert" style, as I want good mouthfeel and a more creamy texture, but not like I just had...

Hello, So, I have seen some discussion on this matter, but figured I would post it here since "lagering" is still something so new to me, as I have never done it before. I was thinking about making something similar to the Northern Brewer Altantico Mexican Lager...

I definitely did that, and the darker color / caramel-like flavor seems to be pretty common with LME. From what I understand, the Maillard reaction, which occurs during the malting process and is responsible for caramelization, is more pronounced in LME because of the higher water content.

Yes, I think both turned out pretty fine. The golden ale was a bit darker than I wanted, though I know that tends to happen with extract. But I think adding just some at the beginning, and then the remainder at the end helped even more with the cream ale. Also don’t really taste that caramel...

The picture on the left is the second batch (cream ale) I brewed last week. This batch was 3.3 lbs of golden light LME. This is the batch where I split up extract additions. I also only did a 30-minute boil. I added 1 lbs of LME at the beginning of the boil, and the remainder with 5 minutes...

When I made my first extract kit a month ago (light golden ale), I discovered the impacts of adding all the extract at the beginning, which was a darker color and a caramelization type of flavor to it. Still tastes good, but wasn't what I was going for exactly. So when I went to make my next...

It's just given me an incentive to get things through my local brew house, which I am not against anyway, and it's the better thing to do! They mostly have what I need.

I have been looking at some of these sites for either kits and/or other things, and sometimes the shipping will cost just as much as the kits. It's a bit ridiculous.

Thank you much! Someone also mentioned the flaked rice and just using rice syrup solids, though I guess I was a little confused if it really mattered? I was also curious about the use of rice hulls. I have seen that mentioned a good amount, though it seems like it's a person by person thing...

Awesome!! I am really looking forward to using this. Temp control will be nice, and also I'll be able to go brew in my garage instead of my kitchen stove!

Someone else suggested 2-row pale malt as well, though I'm so new to this, I truly have no idea lol.