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Raising the dead thread, I have to say, I've had diacetyl problems with ales, and every time it is with US-05. My latest DIPA has this problem, and when you can smell something other than hops in a 200 IBU beer, you know you have problems. I use dry yeasts because they start faster and I...

Actually, Booster is dextrins and corn syrup solids.

Well I've found that 1) medical professionals are often well-behind the curve on nutrition. My friends cardiologist didn't eve know about Omega-3's blood pressure benefits. Most have never heard of Resveratrol. They tend not to read beyond med school except for mandatory CLEs. 2) Wikipedia is...

Well my veterinary oncologist agrees. And it isn't a conspiracy theory unless I am alleging someone is in cahoots to make dogs sick. It is pretty well-established that cooked meat has carcinogens in it, and that dogs are not evolved to eat grain products. Anyway, feed your dog all the crap...

For those thinking, "dog," dogs are not evolved to eat grains. They are carnivores, and the best dog foods are grain-free by design. This is what my dog eats, mixed with some raw turkey burgers from Wal-Mart (cooked meat is much harder for dogs to digest). It isn't a coincidence that...

If your beer tastes fine to you, no need to change. But I was getting some off-flavors from 70F+ ale ferments, so I went cooler. One flavor/aroma that sprang up was diacetyl, and once I went with cooler ferments, it went away. For more info, How to Brew - By John Palmer - Common Off-Flavors

Ahleevee8, Mr Beer also makes cider, which most girls who don't like beer like. I made a pear cider once, which was good. Consider flavored beers (using fruit extracts) with some steeped crystal malt for sweetness. Your local homebrew store should have both. Just do a regular Whispering Wheat...

Agreed that 68 and below temps are key. It's one of Jamil's "secrets." thurdl01, the Mr. Beer kegs are small enough to fit into a 10-gallon storage tub (although a cooler is best). Put blue ice or frozen plastic water bottles into the tub and put on the lid and you'll find you can even lager...

The best upgrades depends on the style. For wheat, see if your LHBS has any fruit extracts in the fridge (cranberry, strawberry, etc), and use 1-2 ounces of it at flameout. Forget Mr. Beer's actual fruit, those only work well with secondary's, IMO. Booster is probably OK for American-style...

People (snobs, trying to make themselves feel superior) dog Mr. Beer, but I recently tried a friend's Octoberfest using Mr. Beer's HME, and I preferred it to Warsteiner's Octoberfest. While the Warsteiner is very smooth, the Mr. Beer was maltier and gave that wonderful aroma usually only found...

I tried the clip to the kettle method in my last DIPA batch, but the bag floated to the top, so I said screw it and did my usual toss the hops in free floating in the boil, then strained into a second kettle at flameout that had a bag similarly attached with clips. Then I pulled the bag out to...

I agree with undallas WRT the grassy notes. Jamil Z has a nice article on this, wherein he touts the benefits of late hopping versus dry hopping. Based on this chart, I have been doing the 60-20-7 approach for hoppy brews. But I never see anyone talk about this chart, nor is there any...

Strangely, the rhizomes I got from Freshops had no sprouts or roots. Just looked like twigs. But the ones I got from my LHBS a couple weeks later had nice root and sprouts sticking out. In fact, I replaced one of my Cascades that had zero activity after two weeks with one from the LHBS that had...

I have some issues with Beersmith, but then again, it comes in a fully-functional trial version which you could re-install a million times (or just remove the reg keys) if you weren't absolutely sure you liked it. :rolleyes: That said, BS has frustrated me in that is is not terribly...

I'd like to try brewing this, as I have yet to use Simcoe. But I do really like its aroma from the package now in my freezer, so I am eager to use it. I'd planned using it as part of an IPA. But maybe a SMaSHIPA like this would be better. How does it compare with Chinook?

Yeah, I guess it isn't the same as resurrecting some political thread arguing about some stale topic like Bill Clinton. Beer that was good in 2005 is still good in 2009. :mug:

I've wanted to do an all-Vienna Pale Ale for a while, ever since reading this thread, and I'm creating the recipe right now. Going to make it an AIPA. Deathbrewer inspired me to do all-grain stovetop, so why not a recipe too? :mug: I know this is the mother of all thread resurrections. :p

Deathbrewer, Just wanted you to know that you thread inspired me to go AG and not only did it go well, my first AG beer was my best ever, a WCIPA. The Amber-Red came out nicely too. Part of the improvement is learning to lower fermentation temps and late hopping, but my foray into AG was...

Coupla things, BierMuncher. First, I notice you use honey malt in a lot of your ales. What are you going for with this? Do you notice it in the finished beer at such low amounts? Also, you mash at higher temps like 159. Is this is for maltiness? TIA.

Not sure how it works with tea, but late hopping preserves aroma, the ideal time being 7 minutes, at least according to the chart I go by. But I agree that it should be added at flame-out or later. I do think the key is to add already-brewed tea, not leaves or powder to the wort. If you think...