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Hi there, I bottled a case of a trappist ale using a Grolsch type bottles and a case using regular air-tight caps. The air-tight bottles carbonated wonderfully and the ale is darn near as good as what comes across the pond. :ban: Meanwhile, I popped open a Grolsch-type bottle and found...

Hi there, I bottled a case of a trappist ale using a Grolsch type bottles and a case using regular air-tight caps. The air-tight bottles carbonated wonderfully and the ale is darn near as good as what comes across the pond. :ban: Meanwhile, I popped open a Grolsch-type bottle and found...

All y'all are great... I was thinking about finding a cask that I could condition my next beer into and throw a wicked cask party. After reading the continuing thread, I think that may be my summer/autumn treat to myself and amigos! :tank:

Hola, I have this IPA recipe that I just made this past sunday. The yeast I used is a smack pack from Wyeast, strain 1968 that is a London ESB. The smack pack got off to a roaring start, cooled the wort down to 66 F (SG=1.050), transferred the yeast, sealed the Ale Pale and waited...and...

PTN, with a Ph.D. I am obligated to fulfill my duties and pile the information on higher and deeper while maintaining a death-grip on the obvious.:fro:

I would love to do some brewing with folks. This weekend I'm brewing a vanilla cream ale and a pale ale, both are extract brews. I gotta go shopping this weekend (Woburn) so if anyone is looking to carpool and ingredient gather, let me know. I was going to transplant my hops this weekend as...

welcome to the scene. Nice to see the company here is just getting better and better. :tank: What are you getting ready to brew next?

is always fun. Up here in Ma. I've found that a couple of the liquor stores that take bottles back for recycling are will to part with them at cost ($0.10/bottle). They'll need a bit more effort to clean, but it's SO worth it when the bottles in the store are running 10x that cost.

Hey there, What a day! Good to come home, have a relaxing walk, some grub, and a homebrew. Makes the world appear not so dim. :drunk: Somebody, I apologize for not copying the quote, asked where I shopped. I used to go to a store in cambridge, but now I'm spending most of my time/money...

Hello there! It's been a long day, but I finally had a moment to tip a mug to all y'all! :mug: I started brewing at the start of the year and now find myself 1. obsessed with beer making 2. unable to order a beer at any bar 3. growing my own hops (see 1) 4. developing a production...

In this image, the active site of beta glucanase is shown with a sugar analog present in one of the four active sites. The amino acids within beta glucanase are shown at full scale while the sugar analog is shown as a ball and stick representation for clarity.

A full view of beta glucanase (endo-1,3(4)-beta-d-glucanase). This enzyme is active between 95-113 F within the wort and frees sugars attached to other proteins. The structure of the protein comes from an article in the Journal of Molecular Biology (JMB, 2006 Apr 7;357(4):1211-25).

A full view of beta glucanase (endo-1,3(4)-beta-d-glucanase). This enzyme is active between 95-113 F within the wort and frees sugars attached to other proteins. The structure of the protein comes from an article in the Journal of Molecular Biology (JMB, 2006 Apr 7;357(4):1211-25).

I read an earlier post that I thought was curious enough that I wanted to follow up with it. I read there is a brewing line of thinking that after the primary fermentation is complete, allow the beer to condition over the yeast cake for some time. The reasoning is that this minimizes the...

Hah! Found a cool link to my answer: https://www.homebrewtalk.com/showthread.php?t=43635

Cool thread! I've been skimming trying to find it for the last half hour or so. Apparently my google key words suck. *lol* I'm glad all y'all are putting this info. onto the boards, it's way helpful for a new-bee on the first batch who is wondering when all the fermentation should be starting.

Hola! So I'm turning an epic 40 in March and decided that it was about freakin' time that I learned to make my own beer. *LOL* That, and it seems better than a mid-life crisis which seems epidemic in my friends! I got a kit and some ingredients for a chocolate oatmeal stout. Everything was...