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Hey, I've brewed a lot of pilsners... all lagers really... and I was interested in doing my first stout (although I'm not sure what the difference is between porter & stout). Basicaly I wanna do a dark/thick/oatmeal type beer thats not as strong as a guinness but not as weak as a Black&Tan...

I brewed my first in february -- its still aging in a keg. Tasting better and better. I brewed by second in mid April -- its in secondary fermentation. I brewed a third batch in late April -- that just got put into a secondary. Even though I'll have more batches kegged and ready when my...

I brewed a batch of lager in february (primary for like 9 days, diacetyl rest for 2 days, secondary for like 2 weeks just to clarify it a bit). I have had it kegged down in my basement like all of march and april. everytime i taste it its better and better. It works!

I pitched some lager yeast in a batch at 65 degrees -- and brought it down to 58 within hours. Fermentation took like 2-3 days to start.

i had compiled this 6 step direction list from the other threads on HBT and I added in some guesses as to how its done. I appreciate the boiling correction--thats the type of things I was looking for. Also using a bucket--thats another correction I'll make to this. I apologize for not...

I reviewed a thread i found on HomeBrewTalk to details how to make a hard lemonade malt type drink and it lacks a few details. so here goes how I plan to do mine---is this right? Step 1 -- The Boil + 2 gallons of Water + 1LB Light Dry Malt Extract + 10 Cans of Lemonade (or other)...

can i give this message a bump? does anyone know anything about this? im reposting this in a different category

The amount of foaming depends on the amount of "flocculation" that the yeast is undergoing. Basically how much its eating sugar and oxygen while farting co2. Sometimes foam goes really high and you get blowoff, sometimes it only goes up about an inch, and sometimes its full of gross chunky...

I reviewed a thread i found on HomeBrewTalk to details how to make a hard lemonade malt type drink and it lacks a few details. so here goes how I plan to do mine---is this right? Step 1 -- The Boil + 2 gallons of Water + 1LB Light Dry Malt Extract + 10 Cans of Lemonade (or other)...

my basement is still 52 degrees (standard long island basement temperature) so my primary lager fermenting is going great. big problem though, my garage was 40 degrees (used for my secondary) but now its up to 52 degrees also... i need cold, what can i do aside from buying a freezer...

by time to lager you mean throw it down to 40 in the secondary 5 gallon carboy --- not kegged yet, right?

I brewed my lager in the normal fashion with a 6 gallon carboy, it had a very foamy primary so i used a blow off hose (56 degrees), i let it diacetyl rest at like 68 degrees and it continued to bubble like every 30 seconds, then i moved it to the secondary fermenter (5 gallon carboy) and waited...

yeah im limited by my setup-- i cant get it below 47

i didnt use a sugar primer, i just force carbed it, thats it. i was asking about sugar--- anyway its a lager so i have it conditioning at 47 degrees.

i think metallic hits it on the head. and why do the long wait and end up with corn sugar primer in all my beers? force carbonating seemed only logical in that im making a lager--the temps much cooler, yeast is much less active.

be aware that most american oak barrels come charred on the inside (for whisky and bourbon).

I left my keg outside in 0 degree weather.... some may have frozen on the top of it but has since thawed and been mixed back in..... it wasnt completely frozen if at all--- i swirled it and heard no ice but that doesnt mean there wasnt a thin layer. good/bad?

I couldnt imagine it being over carbonated... when i shoot some into a cup it doesn't foam up that much. how do i tell if its over carbonated?

I force carbonated, put in about 24 psi, gave it a great shake--essentially rolled it up and down a bumpy hill for a good amount of time. it carbonated i guess, but it now tastes like its more bitter or something. what gives?

homebrewer, you're likely a good person and deserve that money. now that I've complimented you, please feel flattered and if you do in fact win, donate some cashola to an honest college student studying to do public service. i will support homebrewing as a legal right if i ever get the...