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I use it all the time. It does ferment a bit more quickly than sucrose probably, but it definitely ferments more completely and with a cleaner flavor. Cheers :D

And in the aerobic phase they don't generate alcohol either. I remember reading about a wild idea years ago to homebrew alcohol-free beer by bubbling oxygen through it throughout the fermentation. I don't recall the details, but it was deemed impractical by the more scientific minds in the...

LOL...I didn't even notice that...that there is one precise recipe! Of course, I always weigh my grain to the 100th of a gram, personally. The beer will turn out undrinkable if you don't. ;) Cheers :D

Wow...weird idea. I would have thought the oils would have given you hell or gone rancid and made it undrinkable. I think I'll stick to a peanut butter sandwich alongside my porter ;) Glad you like the results. Cheers :D

Funny that recipe calls for DME and LME...and added at different times no less...I wonder what subtle extract qualities they hope to achieve that way ;) Cheers :D

Cream? Don't put cream in beer. I wouldn't advise putting honey in beer either...personally I don't think much of the flavor. Just to reassure myself of that I threw some honey in a brew a few weeks ago...good beer except for the honey flavor. Remember, the flavor contributed will be the...

Hey y'all...life's been pressing so I haven't had a chance to post in a while. But I wanted to update anyone interested about the Lambic project. I'm getting my barrel today. My buddy is bottling his wine as we speak. Then I get a nice 60 gallon French oak barrel that has been used for many...

I couldn't find the original either. I think DeRoux posted it. Here's my version with a few minor tweaks. It's very similar and based on the one Deroux posted. https://www.homebrewtalk.com/showthread.php?t=590

Rye does run the risk of sticking the mash...I've had good luck every time I've made this recipe AG, though. I use a really simple single infusion mash. Mash out is never overly important to me. I add the invert sugar to the kettle as it's heating up. Cheers :D

Lagunitas IPA used to be one of my favorites, but they have some stiff local competition these days. It's a great beer, but try Moylan's IPA out of Novato (just north of Petaluma where Lagunitas is) or the absilutely PERFECT Blind Pig from Russian River. I know Moylan's bottles...if you can find...

The best way to bottle up some part of a batch is to force carbonate it and then use a counterpressure bottler to bottle up as much as you want straight from the keg. And you get another toy! :D

Do not bother taking the specific gravity. It's the most stupid thing books tell new brewers to do. It's completely unnecessary. Do a one week primary, a two week (or more) secondary, and you're set. Taking hydrometer readings in the middle of the ferment risks infection, wastes beer and...

Dextrose is not going to work well. It has(is) sugar, but lacks other nutrients needed for yeast health. Just buy some DME if you don't have it sitting around ;) Don't try to rinse out the yeast. It's a huge risk at that stage to no benefit. Just don't worry about whatever is left in the...

But the key thing is to know the alpha acid of YOUR hops. It'll say on the bag. The hops Papazian has don't matter. Especially with hops like Columbus, knowing the alpha acid content is important. As I said, it's only really an issue for your boiling(bittering) hops. You only need to boil for...

Yep...Perle...I don't like Perle either. Different strokes and all that... :D

There's really no point in recirculating the opposite way. It would be a serious PITA, and for what gain? You'll definitely get total conversion...with or without recirculation. And it would take away the single benefit I see in recirculating, which is the improved clarity. I just don't see any...

Cool deal, Dude. I've definitely been thinking of hooking up something like this to get the wort chilled faster and avoid a pump. morebeer.com sells this commercial version of it: http://morebeer.com/product.html?product_id=6336 Thanks for the write-up on your experience. Cheers :D

Don't get me wrong...the Chinook is personal opinion. I really don't like it and have met many others who don't either, so I wanted to make sure you knew what they were like. It's a pretty unique hop flavor IMO. Sounds like you're familiar with them, though, so you should use them if you like...

I take my hop pellets and toss them out in the woods behind my brew shed. Then I use whole hops, which have none of the clogging problems, never make it into the fermenter, far better flavor, and act as a filter for break in the kettle when I drain it to my chiller. I tried giving my wife rose...

Hmm...definitely use the Columbus for bittering and the Centennial for the addition before chilling. Columbus is a whale of a bittering hop, and Centennial is perfect for aroma/flavor/dry additions. It has fantastic flavor. I'd definitely reverse them. And again, are you sure you like Chinook...