Search results

Do not rinse starsan.

I agree with the previous post, but you can also soak/dissolve some in vodka and add it right before bottling or kegging.

There is a point where you don't need a "recipe" any more and you just say to yourself lets give this a try.

I've only used WLP 90 once, so I don't know about it, but WLP 005 is an english yeast that will mute the hop flavor. Go with Cal Ale if you want to push the hop flavor. My guess is the hop flavor you are looking for is different than the hops you are using. Don't bother with FWH hopping as it...

I add the pumpkin in the mash. If I was doing extract I would leave out the pumpkin and just add the spices. I know it feels fake, but it is really about the spices. If you are soaking the spices in vodka then you can add them after the boil. Either primary or secondary if you use one.

Keezer or Coffin build?

I have never competed, so I don't know, but Pale Ale seems like a general category.

Thanks for the responses guys. I have done the Cascade and Centennial thing a lot. I also like Nugget and Amarillo, but I have done that a lot as well. I did a Nelson last time and enjoyed it, which is why I wanted to look in other new directions. I have not played with Euro hops much on...

I know I have seen this before, but I am looking for a new direction with my IPA hops........So what hop combos do you guys like with your IPAs

First off, he will be too busy to enjoy your beer, so buy him some Peroni and let him enjoy his day. Think about his guest, they are the ones who will have time to sit around and enjoy good beer. Second, you can do a lager if you pitch the yeast cold at about 43 and let it rise to 50. Also...

Do not make a yeast starter with sugar, use DME. MrMalty.com has a good calculator to tell you how much to use

I did 2x8s and thought this would be a problem, but I started filling my kegs in the Keezer. Problem solved.

I would check your hydrometer. Unless you added 1/2 a pound of sugar the gravity will not rise. Infections, wild yeast, and beno all will lower your gravity. You may have had a great beer, just bad instruments. Also, don't trust the alcohol to kill bacteria. It will kill all known toxic...

I think if you met him one night and he was willing to share the information and did not include "don't pass this on" or something like that, then you are fine. Unless you slipped him Sodium Pentothal. I would brew it and tweak it before I posted it, for my own credibility, since brewing on...

Not a good style to age. If you were clean in your sanitation it should be okay, but most wheat beers start to decline in a couple months. All of the yeast will have died and given off bad flavors, and you will be missing the taste they normally add to a weiss beer. I would dump it since it...

I have been using the English Ale WLP 002 for my last few batches, and it finishes and clears quickly for me.

You will need at least a 7 cubic foot chest freezer. I have a 5 for fermentation and a 7 Keezer. You can not fit 2 6.5 carboys in the 5. I heard you could put one on the hump if you don't use the airlock, but I just checked and my bucket is too tall. I would size the 7 to make sure 2 6.5s...

Okay time for word problems: You added 16ozs of 80 proof Bourbon to 5 gallons of beer. How much did you increase the ABV? 80 proof = 40% So 16 X .4 = 6.4 ozs of Alcohol 5 gallons of beer = 620 oz of beer 620 divided by 6.4 = 96.875 divided by 100 for % = .96875 Which by my calculations, while...

I was in there last Monday and things looked normal. They were busy and the staff stated they had been all day. I bet it is just some technical difficulties. I pick mine up since I live close, but it is usually ready in a couple hours.

I don't know what altitude you are at, but boiling at 220 might be difficult. All of the alcohol would be gone if you boiled at the usual 212, as the boiling point of alcohol is 172. Bittering would go down and much of the hop aromas would boil out.