Search results

i ended up boiling aprox 1.2L of wort and I had almost 1L that i dumped into my flask, I didnt take into consideration space for the liquid yeast.. FAIL! it will be a messy batch i am sure as the little guys start munching

beautiful... thank you :mug:

i'm making a 1L starter w DME.. couple things I want clarification on... 1. during the 15 mins boil i add DEM at the beginning of the boil or the end? 2. I start out boiling 1L of water or do i start with less to accommodate for the DME? I swear I over think things sometime :confused:

cool! :fro: im as green as they come, so thanks for helping me along

actually I can get my hands on some DME.. so i should smack the pack let the nutrients and the yeast mingle for 2-3 hours then pitch into the DME starter?

whats the ratio thou.. 1/2cup per liter?

Hard to say but there are a couple grocery stores around here that i can check.. how would i make the starter with the Malta Goya?

Waldo Lake Amber OG 1063

I dont have any DME or any malt extract for that matter, I am using a smack pack of Wyeast for a amber i am making. 2 questions: is a starter required when using a smack pack? if one is required, what can i use when i dont have any extract?

I thought they maybe American malts but hate to assume anything :) thanks again David

That malt chart is awesome!! :rockin: thank you

I went to rahr's site and it stated nothing about their grain other than how to be come a distributor and its mill location. No mention of they particular style of grains they malt

Are Rahr and Briess considered an American 2 row or UK 2 row? is there a good resource online to learn about the different grains? thanks David

well thats no fun :ban: thanks for the info

I checked my receipt and i stand corrected it was $60 @ Homedepot and it included the tank and regulator

damn caribou got into my fermenter. :) will this layer drop at some point or should I expect it to stay floating at the top till I rack to a secondary?

my first beer so this may seem like a stupid question but should I have this layer of snot sitting on the beer? been in the fermenter for 6 days. a caribou slobber AG kit. I tasted a sample and i am getting a beer aroma but a watered down coors flavor. how can one tell if a batch is infected?

I understand beer hates sunlight but what about light from a lightbulb? I try not to check my carboy during the day but realized that maybe all light effects the beer.

I picked up a oxy/mapp kit from homedepot. was $40 for a tank and regulator. and picked up a 2 micron stone online for like $7-9 and some tubing for a couple bucks. I've only brewed one beer but my yeast were hungry after only 2 hours in the carboy.

same reason I buff out scratches on my truck. I like it shiny :) but good to know its harmless and is just a cosmetic thing