Search results

Ehhhhhhh... I dunno if I wanna get that crazy ;) I may just cold brew some of my keurig coffee in a pot of cold water... or call AHS and see if they have a similar kit.

So, I've brewed a simple Wheat beer for 10 days in the Primary, and racked it to the seconday. In the secondary I added 1 1/2lbs of puree'd Blackberries. It's been in the secondary for almost 2 weeks. Almost everything has settled except for some yeast rafts on top, and some nasty looking...

How is the coffee cold pressed? I don't even have a coffee maker at my house except for a Keurig. I assume it's cold brewed? I've cold brewed before for chocolate coffee brownies, etc. Does that just mean cold brew 2 oz of coffee in how much water?

I already looked through these, and it was still difficult to decide on what I'd like. They have chocolate stouts and coffee stouts, but not both :confused:

So, I will first off say that I am not a Stout drinker, never have been (never found one I liked). So.... a few weeks ago I went to the local pub that also brews their own beer, and tried their signature stout, since everyone rages about it. It was unfreakinbelieveable. It's so hard to...

My advice is to heat your water to 155-165 degrees and steep your grains for 30 minutes (steeping in a grain bag). Remove the bag, and raise the temperature of the water to boiling, and then add the DME/LME and hops.

I added my Blackberry Puree to the secondary, and it's fermenting along again. I figure I'll try and cold crash it prior to bottling. Made my house smell like yummy Blackberries :)

haha I guess so :-P So... I proposed a kegging system to my wife, and I got "the look". I mean seriously, how many bottles should I have floating around my house!!

The consensus seems to be, that even after 6 months, the chance of off flavors is still minimal. Again, it probably depends on the yeast cake size, etc.

I looked at a few recipes on here, and decided to go with my own variation. This was very simple to do, and was my first brew ever. It's been bottled for just over 3 weeks, and is delicious. I used 3/4c table sugar for bottle conditioning. The carbonation is just perfect, and it has a nice...

This probably belongs in the Wine forum, so please move it if it needs to be... Heres my question; I bottled my Apfelwein as soon as fermentation was over. It's been in bottles for over 2 weeks, and I haven't noticed a flavor change at all. Should I have let it sit in the secondary fermenter...

Don't worry. It's just yeasties collecting together. Think about how long it takes for something normal to mold. Have you ever left a coffee mug with coffee in it for an extended period of time? It wont mold in 24 hours. Hell, even after a week it may or may not be showing signs.

I bought an aluminum pot for my first batch, I washed it real quick from the store, and threw it on the burner and used it to steep my grains. No "seasoning" involved. My first batch of beer is excellent.

The krausen on this Beer went up quick.

So... came home today, and my house smells like crap. For real. Brewed the Raspberry Wheat last night. So I decided to google the Yeast type, and this is what I came up with. http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=51 Anyone know how long it will take for the Sulfur...

Just tossed it in with 8 mins left in the boil. I'll be putting the Raspberries in, in the secondary after a few weeks.

I have just over a LB of Brown Sugar, and 3/4LB of Honey I'd like to add to this batch (trying some other flavors). Otherwise, it's just 5LB's DME (Wheat) and 1oz Hersbrucker hops. Is there any issues adding this to the boil with 15 mins remaining? What about 5 mins remaining? I want it...

How do you "wash" it??

ok, so I just bottled my Apfelwein and I want to make this Skeeter Pee next. Can I just rack on top of my yeast cake? How long is the Yeast Cake viable? No clue how to do this here...