Search results

I would have to think that eventually, oxidation does occur due to the oxygen in the head space. After all, Old Ales often have (and maybe should have) that musty sherry-like flavor to them - which is usually a sign of oxidation. Then again, those types of beers are stored for a year or more...

Search for Late Extract Additions and you'll get a ton of information. The idea is to get better hop utilization. I have found that adding the balance of my extract at flame out also helps drop the temperature of the wort (faster cooling to pitching temperatures) and I've had no boil overs...

If you have some extra malt (dry or liquid, or left over from last time) - make a starter. Worst case, the yeast are dead, but at least you'll have only wasted a starter and not a full 5 gallons. Best case, you'll have more, healthy yeast to pitch.

The only difference is in the amount used. If the recipe calls for DME, then you are OK. If it calls for LME, then you need to use about 20% less (by weight) of DME, since DME is further refined and has no water left in it, while LME still has a bit of water left in it. Otherwise, just dump...

I think that temperature drop is the best reason to add it at flame out, not at 10 or 15 minutes as some suggest. Don't stop a good boil. Besides, why not put that temperature drop to some good use - like helping to cool the wort after the boil - rather than having it be a "problem"?

You can get great beer with dry yeast. In fact, dry yeast often has a higher cell count that liquid yeast does, which can make for better fermentation without having to make a starter. The only reason I use liquid yeast is if I am trying to make a specific style that has a specific yeast...

You can use any glass container you'd like. Just make sure you sanitize it before use. You won't need an air lock, just some sanitized aluminium foil to keep it covered.

Extract has a tendancy to make the beer a little darker than you might expect. As long as you are not burning the extract, I wouldn't worry about it. Using a late extract addition might help make for a lighter color, since about 1/2 of the extract isn't added until after the boil. As for...

Lots of information here.

Entry

A honey ale might be a good choice. Usually not too hoppy, nor too malty. The honey makes for a "lighter" flavor. Kölsch can also have a lighter flavor. You could also try making a Kölsch but using a different yeast strand. Just some thoughts.

Lone Star. Back in college, we used to be able to find that stuff in the bottle for $10 a case. Even at that time, we felt our $10 could be put to better use. Like for example a 30-pack of Bud Dry and some Taco Bell.

I've made this honey ale a few times, and added the honey both at the start of the boil, and at flame-out. I like the flame-out much better. Somewhere on this site (maybe the Mead section?) there is a lot of information about not boiling honey.

Here are the reasons I do it: A - better hop utilization. This is debatable, and might very well be wrong, but I think my beers taste better with late addition. B - no boil overs. With 3 pounds of malt in a 3 gallon boil, I never have a boil over. With 6+ pounds of malt in a 3 gallon boil...

I know I always like getting gift cards to the local home brew shop. I would say that typically gift cards are impersonal, but - to me at least - getting me a home brew gift card is way more personal than getting me one to Lowe's or Home Depot or something like that. It at least shows that you...

Victory malt APA with Nugget, Centennial and Cascade.

I'm a bit confussed here. I've cold crashed beers to get the yeast out of suspension, then added the priming sugar and bottled. However, in those cases, fermentation was complete before I cold crashed. If I cold crash at 1.015, what stops the yeast from reporducing in the bottle and...

I'm trying to make a decent cider for my wife. She prefers them to have good apple flavor, in the semi-sweet range and sparkling. Since I do not keg, my only option is to bottle condition. I've read the stickies, and think I understand, but I'd like to make sure. So, in an effort to get...

It may be as simple as the grains you are using. Some, like Roasted Barley, can impart more of a grainy flavor in the beer.

Are you 20 points high, or 20 points low?