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To me the liquid smoke has an almost chemical taste to it that is fine in small amounts and mixed with other ingredients like BBQ sauce. Not sure if the chemical tasting smoke would be a good effect in beer. For the cost of about a $1 or $2 you can get some Rauch malt/ Smoke Malt and get a mild...

Why dry yeast vs Liquid yeast???

I won't say that it is supposed to look like that but, I am an all grain brewer and I have seen it several times in my boil and fermentation kettle before in my batches. When it happened to me, there were no adverse results since the sediment packs down very well and the batch clears up really...

It deoends on the beer you are looking to brew. Typically, I would be fermenting around 66 degrees F. It might be a little high at 72 degrees since it is outside the yeast's normal range (59-68 degree F) and then account for the fermentation causing an increase of temps as well...but you may be...

I have not just reading about it for 35 years, I have been doing it for 35 years. I hate it when someone reads a book from the 1970's or 1980's and thinks that no changes or discoveries have been made since. It's the Gospel. Read some well known books from famous brewers form the early days and...

It could be.... Do your own experiment with your preferred dry yeast. See which methods work best for the beer you want.... Dry pitched, Rehydrated, or in a starter and see if you can tell the difference. That sounds like my next experiment... Maybe I prefer the starter method because I don't...

Like I said, all processes work. Some work better than other under different situations. If you looked at books, magazines, videos, and online you can find opposing views on every single subject and if yo look hard enough you will find that some expert somewhere has written something that will...

So, now you have a Mircobrewer?

I I belong to a group that likes to make experiments and prove theories either right or wrong. I have ALWAYS make a starter for dry yeast and have had great success. All methods (direct pitch, rehydrate, and adding to a starter) all work fine. I am not sure how it got started that it was...

I use Tincture of Iodine when I am with other people that are interested in the process. It is a good learning tool. That being said, I know my equipment and processes and only use it when I feel something is not quite right or I am using a new grain or very large grain bills.

Someone tell me if and where I am wrong..... I mash in at 122 for 30 minutes on every batch before going to sach rest. I do this for several reason: to get the grains wet and get my pH corrected and this temp helps lower pH. This also helps what I can only describe as smoothness/mouthfeel. I...

I used to buy Kirkland beer just for the bottles.....and to appease my friends that did not like real beer. Then they changed the bottles to twist-off caps... so, now my friends bring over Coors Light or Keystone........🤮

If you are asking about how many people still adhere to the Purity Law. I would have to say quite a bit. When touring through Germany a few years ago I noticed a lot of breweries advertising the adherence of Reinheitsgobot as a selling point. The further away from Germany you get, the less...

Technically, it is a hybrid.... An ale yeast that is often fermented at lager temperatures and then laggered over time.

I have a lot of tips that only apply to me like: Looking back, I should have started all-grain... but that's a personal tip. If I had one to give to everyone I would say that just because you see a new product does not mean I need it and have to have it. Ask yourself over the period of 6 months...

Agreed... and that includes Coors Light too.

I think the more accurate statement is that YOU made the exception , not Reinheitsgobot. You're responding as though Reinheitsgebot is still in effect. The original law forbid Wheat for beer except for the rich. The law was designed to forbid wheat in beer in order to supply bakers with enough...

Size does not matter (at least my GF said)... the problem is that your cylinder will still be at the refill point and you will be out of CO2 for a week to three weeks waiting for it to be refilled. Even if you only had 2-five gallon cylinders you could stagger the refills so you would never run out.

Reinheitsgebot never made an exception. Reinheitsgebot, issued in Ingolstadt in 1516, had three aims: to protect drinkers from high prices; to ban the use of wheat in beer so more bread could be made; and to stop unscrupulous brewers from adding dubious toxic and even hallucinogenic ingredients...

Now I feel ripped off for having to pay $25 for a 5 pound refill. Do like I did and just buy an extra cylinder.