Search results

613!

I'm brewing a Samuel Smith Oatmeal Stout clone today, so I'm pretty stoked. I've already toasted the oats--just waiting for the strike water to cool to the correct temp.

Indeed, adding water to whisky is the proper way to taste a single malt. Most malts already have water added, unless you buy cask-strength malts. And then, increasingly adding a few drops of water will open up the bouquet and taste of the dram. Never ice, though. That's an excuse for the...

I'm good for beer. What I really need is a bigger penis.

Do you already have the cooler? My rubbermaid already has volume gradients in gallons and litres built in. The marker would eventually leech into your wort, without a doubt. The only issue would be if that would bother you. Do you use teflon cookware? That stuff's probably worse... And I can't...

Well, alright then. Thanks!

Ok Ok. I know that the response to virtually 100% of these kinds of threads is: don't worry, idiot. Drink the beer. Worthy advice. But I encountered a "problem" just like the OP and I don't know what it is. I don't think it's krausen because it doesn't fall after being in the fridge for a week...

I'm with you passedpawn, but that could just be because I find it difficult to keep my fermentation temps down since I don't have a basement. When I get it right, those beers are my best. I added sanitation and patience to the list, and I "loved" your answer, dirtdigger!

Is it: Tweaked Recipe Quality of Water Quality of Malt Quality of Hops Mash Temperature Mash Conversion Efficiency Quality of Yeast Fermentation Temperature Sanitation Patience Other ________________ No points for saying all the above!

Wit is a Dutch word, not a German one (ETA: which is what Homercidal just said!). And "Wort" is the english word for the German "Würze," which would be pronounced "vehrts." Close to "wert," but I'm not sure why we think that should be the correct pronunciation of "wort" Saison is French, and...

I ordered an Oatmeal Stout at a brewpub recently. The server said "the Porter?" And I said, "No, the Oatmeal Stout." And she said, "Right." I got the beer, and there was no detectable oat body to it, much sweeter than most OS I've had. It was an ok beer though, although I didn't want another...

What temperature did you ferment at? I'd suspect high fermentation temperatures to be a more likely culprit to sour flavours than infection.

Well, it's a decent beer, but definitely no St. A clone. The FWH upped the hop flavour much more than I expected (as you can see, I've never FWH before) and while the bitterness is not too high, the flavouring is more akin to an India Brown than an Oatmeal Stout, even one with the spiciness of...

Sounds good. Will there still be enough yeast in suspension for bottling after one month @ 45-50F? The Kölschs I've made before I've fermented as regular ales: one week or so @ 68-70F, clarifying for two weeks in secondary at the same temp before crash cooling 4 days or so. I wanted to try a...

So, I'm fermenting a Kölsch right now with Wyeast 2565 Kölsch ale yeast between 57 F and 62 F, after about two weeks, I'm going to lager for a month or so. Charlie Papazian's recipe, which I am not using, suggests adding lager yeast to the secondary to facilitate a crisp finish. Has anyone tried...

You'll notice also that I mentioned my new niece only after I bragged about my efficiency! ;) Thanks for the congrats!

Stunning Sunday. Not much of an (American) football fan, but had the game on the whole time while I brewed a Kölsch recipe of my own concoction. Went brilliantly, made a great tasting and clear wort, hit my highest efficiency yet (80%), and my new niece was born mid-boil. Oh, and the underdog...

Fantastic day of brewing: beautiful Kölsch recipe of my own design, highest efficiency yet (80%!), flawless brew day, great taste and clarity in the wort, new niece born mid-boil (Hi Margaret Jane!) and a New Orleans Saints win. Celebrating with a Rasputin RIS and prawn & chorizo risotto. Happy...

Ha. Thanks for your responses guys. Anyway, the America thing was pretty much tongue in cheek--I really wanted to praise the humility and grace of simple beers. I was looking at my usual stock of homebrew, and realized that while brewing an extreme beer might be fun, the beers I like to drink...

Perhaps this post would be better framed if you pictured it delivered by a drunk (i.e. Me) who has just stumbled up to the bar, drained his half-full pint glass, slammed it down on the countertop, and after giving his lips a good wipe with his sleeve, eyes you deliberately, if a bit wobbly, and...