Search results

Why did I suddenly become thirsty lol

TasunkaWitko you are correct I wanted a good base which is where I thought the Munich would be a nice addition instead of just an American. wheat with fruit

Any suggestions on the fruit addition would be appreciated as this is also the first time i'm attempting to use it.

Nottingham it is then. Whats the worst that could happen it will still be beer and my cheap friends will still drink it !!

berry dunkleweizen is what i am going for but won't 3068 be overpowering with banana and clove?

Basically i would say mild hop bittering with a Dunkel base and Blackberry aftertones if that sounds correct.

I have been using us-05 quite a bit and it works well I was just looking to try something different

I'm not familiar with K-97 but i am looking it up now.

Hello all, I need a little help, here's my thoughts. I want to brew an extract of what i would consider to basically be a Dunkelweizen. 3.3 lb LME Munich Wheat, 3.3 lb LME Wheat, 1oz Tettnang pellet hops. 60 minute boil (2.5 gallons). I DO NOT want to impart any clove or banana flavors...

I don't remember saying that I was attempting to change the yeast whatsoever. I do remember stating that I wanted to try a different yeast to see if I can pick up the same taste that i am detecting. I did not pitch the yeast at a high temp (68 degrees) and i'm pretty confident that a constant 68...

I think I will try the BRY 97 just to satisfy my own curiosity. Like i said maybe its just my taste buds giving me trouble. I also will try a lower temp for the first three days and then let it settle out at about 68 degrees. Thanks for the suggestions.

This beer was fermentated in an ice bath so im pretty confident that 68 degrees was accurate.

The confusing thing is that I use bottled water so that should rule out the chlorine. Maybe im describing the taste wrong. I really want to try a different yeast just so I know for myself. Hell maybe its just me nobody has ever complained about the beers I have let them try. Any other dry yeast...

Hello all, Can anybody suggest a good substitute yeast for US-05 either dry or liquid. I recently made an ale using 1pound pilsner dme, 3.3 pounds pilsner lme, 8oz white wheat and 8oz honey wheat (steeped for 20 minutes) 1oz sterling hops and US-05 yeast. Fermentation temp was about 68...

Hello all, Just feeling everybody out that has used Safbrew S-33. I just brewed a 5 gallon extract that I put together and had asked my LHBS about different yeasts to try. I was told the S-33 would be ok to use and should be a good yeast for the simple brew I planned on making. Everything...

Hi all, This week I am about to finally attempt to keg my first brew and I had a few questions. I have 10 gallons of a nut brown ale and would like to attempt to keg two different ways if its possible. 1. Keg 5 gallons and carb it at 20 psi for 4 days (fridge at 38 degrees) then set my...

All, I decided to give making a sparkling cider a try now I need some advice / help! Both ciders are 1 gallon batches with some minor changes just to experiment. #1 is as follows: 3 cans 100% apple juice frozen concentrate, 1/3 cup of brown sugar, red star baking yeast, top off with...

All, plans for my next brew is to do a nut brown ale. my question is if I add a small amount of maltodextrin would this allow the brew to retain a more creamy head similar to a stout? The darker beers just seem more enjoyable with that creamy foam.

Can anybody suggest a good milk stout extract or partial mini mash recipe. Im not looking for a big bold stout just a mild easy drinking one. My taste in darker beers is slowly getting better but im still looking for mild on this one. Even better would be about a 3 gallon recipe in the event it...

Well fears are put aside it took about 30 hours but I woke to a steady fermentation today. I had removed it from the swamp cooler and warmed it about 4 degrees. I placed it back in this morning as I'm shooting for about 64/65 degrees. Hopefully I didn't disturb anything to much.