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Sparging an Amber Ale as I type.

+2 I do 3 or 4 big beers a year. 1 month in the primary and then straight to bottle with most English yeast. 1-3 month in the primary or 1 in the primary and 1-2 month secondary for the lower flocullating Belgium yeast. Then straight to the bottle with just priming sugar. The 4 to 6...

here's a list of breweries in Texas. (512) Brewing Company, (website) - Austin, Texas. Franconia Brewing Company, (website) - McKinney, Texas. Fredericksburg Brewing Company, (website) - Fredericksburg, Texas. Freetail Brewing Company, (website) - San Antonio, Texas. Independence...

Yes for most brews, but only because I want the yeast and prefer it as 'fresh' as ever. Otherwise, when I not going to harvest the yeast, I just use the primary As far as cold crashing, I don't see the need. For me anyway. You should brew the way the works best for you.

The only reason I do it is to save time when I harvest the yeast. It helps keep the yeast clean. Otherwise I don't think I would bother with it.

They will work. Just make sure you tighten them done well. If you can it's best not to use them but if that's what you got don't worry too much about it. Just trade 'em out when you can.

+1 the above post I bags hops pettles in grain bags so there is lots room for the wort move freely around them. Seems to work great with no hops leftovers in the pot. Eidt to say: Or just don't worry about it and do it the way you like.

Oh, that just hurts.

This was in North Dakota. Here beer is beer, ale is ale and lager is lager. The only thing I say good about ND is folk know what beer is and what it should taste like. Even though BMC still sells like hotcakes, even the small quicky marts sell two or three types of 'other' beers.

Has anyone here ever use mesquite to smoke malt? I've read up online and in books about how to smoke the malt (BTW thanks to guys for all the info the some of the older threads) but I'm interested in using some mesquite. It's a strong smoke so I'm wonder do I need to use less, smoke for less...

Thanks!! I just got mine up and going.:mug:

I saw that thread. That's what I have planned for a "beer gun."

If I am making an ass of myself, and I must be, I'm sorry. That was not my intent. Nor was it my intent to claim to be some uber-brewer. I apologize to anyone I may have offended. My intent was to say if you go after something and try hard enough you can succeed. Again sorry for...

What was water profile? How many steps in your infusion? Did you buy your from the same malters? Do you use the same Belguim and German sugars that they use? So on and so forth. I've been studing their brew for over a year now. I'll brew my first batch later this fall. I'm not trying...

First and foremost LISTEN TO REVVY!!! The airlock tells me when what's going on after watching it for many, many batches but I still don't trust the little bastard. Also warm loving yeast fermented cool can work slow. Either give it time or whip out the hydrometer.

Here's something a brewer taught me that might helps you taste diacetyl. Make a wort about 1.040 to 1.050. Keep the IBU/SG ratio down to about 0.25 to 0.3. Get a yeast like Wyeast 1007 (German Ale) that likes it fairly cool. Spilt the yeast into 3 to 5 batches, after pitching the...

Also the 'lambo' critters are strong. Don't cross contaminate anything. For any careful brewer it's not a problem.

It depends on how sour you want it. 4 months is the normal suggested time. 1 to 12 months is what Wyeast says.

Lambics get their sour flavor from 'wild' yeast. Many of these can be bought at your HBS. Also their are some lambic kits out there. It's not hard to do. Just an extra package of 'yeast' to put in at the right time. If it's just the sour she likes, you could be on to a winner there...

Lambics get their sour flavor from 'wild' yeast. Many of these can be bought at your HBS. Also their are some lambic kits out there. It's not hard to do. Just an extra package of 'yeast' to put in at the right time.