Search results

Seems to me you're being a bit excessive in your zeal for your preferred serving methods. While it would certainly be preferable for them to drink the beer in a way that maximises the possible enjoyment, unless the party is specifically about beer it's not the correct venue to insist that...

Say what? Glass is impermeable to oxygen. While the closure may be slightly O2 permeable, the amount of leakage is small enough that bottles can be stored for years without excessive oxidation taking place.

Those are probably special categories specific to the competition he's planning to enter. While I don't recall which one offhand, one competition that I looked at had a category EIS-anything, into which you could enter an eis-version of any BJCP style (eisbock, eisweizen, eisbarleywine...

Well, I was assuming that we had hit our target gravity already and didn't need to add any more sugars. If it came in low, it would certainly be an option to continue sparging, but I'm not sure how much more we can get out. Plus, see below... Especially if rather than not sparging at all...

Bubbling means nothing; you have to check the SG. Check it now, and check it in a week; if the two readings are the same, it's done fermenting.

...to a certain point. Which varies, depending on the style of beer and who you ask. As with wine, beer does not improve indefinitely, and after a certain point will start to decline. Some beers reach their peak in weeks, others in years. In general beers with higher levels of alcohol age...

Interesting idea. My first thought would be to do no-sparge brewing to get the requisite high gravity and low volume for the partial boil. So, I'll quickly run through what I would do to reformulate my most recent batch (a brown porter) as a no-sparge partial-boil all-grain. A five gallon...

How about Starrlight Mulled Apple Cyser, the official Mead Day recipe? Really, without knowing what you didn't like about the recipes on gotmead it's difficult to answer your question.

Is there something wrong with http://www.gruithouse.com/, the supplier that runs the site in your second post?

Okay, you get to be the one that tells the Belgians their some of the things they claim as 'beer' aren't because they use adjuncts. They actually dare to use SUGAR!!!, which is even more neutral than RICE!!! The Rheinheitsgebot is not the be-all and end-all of defining what is and isn't...

Pour the rest out. It's not like the brewer's holding a gun to your head and saying "Drink!". What if (purely hypothetically) all of the brewer's beers are suck-fests? How is having multiple kinds of horrible beer better than having just one? At least if all of the bottles are the same...

With oats you'd be adding a lot of unconverted starch to the wort if you just steeped it. Ideally oats, corn, rice, and unmalted barley or wheat should all be mashed with a base malt.

Doing the ice bath outside would be slightly faster than inside, but you can't rely solely on air for cooling, since it's a poor conductor of heat. As an example of this in action, go stick your hand in a 500F oven (without touching the sides, of course) for five seconds, then contemplate what...

I'm in. Racked to secondary today, and even though I had a few mishaps on brew day it seems to have turned out.

Considering that the taste was present at bottling before the priming sugar had been added, it's highly unlikely that the sugar is the culprit. The small amount of sugar used in priming will not result in off flavours. To me, it sounds like your beer just needs some more conditioning time...

That's squeezing the bag, not the grain. Sophistry, I know; my post should have been clearer.

Strong I can see. But sweet? Where's the sweetness coming from?

More of that conflicting advice. The person that said to just pull it and toss it would not rinse it after removing it. You have three basic options: 1) Steep, remove grain, discard grain. - Simple and easy. You might be leaving behind a small amount of residual sugar and colour. 2)...

Slower, yes. Stuck, possibly. Cleaner, probably not. Stressed yeast (like, oh, yeast that don't have the necessary nutrients) produce off flavours.

No. Emphasis added.