Search results

Absolutely. I feel that yeast is a huge contributor to the taste of beer (both positively and negatively). This doesn't necessarily mean that it will "taste like it smells" but you will learn to associate the smell to the flavor as you become more experienced in your brewing. I personally...

I usually rack into a secondary and leave it for a day, then bottle. I guess I am not as careful as everyone else in here, but when I rack from the primary (and I do leave it for a month everytime) I still get a little haze. So I feel better about the clarity of my beer with a second...

What he said (Revvy). I know this is probably unnecessary, but since when has Cooper's can Mexican Cerveza kit with corn sugar in the boil become a high gravity beer? I know, I know. Nevermind...

so you can make another beer while the fat tire clone does it's thing. Post Post Realization: If you are asking specifically why you bought a glass carboy (assuming you are using a plastic primary), the glass is preferred for environmental purposes. Glass does a better job at keeping oxygen...

I like having a pipeline, too. But I'm ashamed to say I have neglected beer in the past because I had too much going at one time. You know, the unlucky beer that you put in the basement closet because there was no room in the normal closet. Then three months later you go down to change the AC...

I've primed with table sugar. I've also primed with brown sugar. Pretty much any sugar can be used for priming. The only noticeable difference, at least I think, would be the time that it takes to carbonate. Corn sugar and dme are favored mostly for this reason, they are the simplest sugars...

Avery Brewing is, in my opinion, an innovator of beers. By far one of my favorites. All of their beers, with the exception of 4 - 5, are incredibly full bodied and unique. The Beast is a part of their "Demon" series, which includes Mephistopheles and Samael's. These are known as "monster"...

One thing you might consider, is the hops. Whole hops will soak up a considerable amount of wort. I usually error on the high end, around 1.25 to 1.5 to grain. Pellets on the other hand, hardly soak anything. Happy brewing!

You can pitch liquids the same as you do dry. However, here are a couple of good reasons to consider a starter: 1. Ensures that your yeast is alive, before you pitch it. 2. Higher population of cells for more efficient attenuation.

If your LHBS carries White Labs (most likely it does), you should give them a try and let me know what you think. I haven't had anyone else confirm my findings (this is the first time I've shared it, really. Kind of forgot about it until I read it here).

I was using Safale US-05 Dry yeast. I now use White Labs and I am very happy with them.

I bought bigger (10 gal) than I needed for a couple of reasons: I wanted to make my own equipment - and the most common kegs are 16.5 gal. I've always been told that upgrading is expensive (even in the pro world) and to buy as big as you can afford, and have room for growth.

I work for a company based in Bozeman, MT and I had this DELICIOUS beer at Montana Aleworks. I too, am very curious about how this turns out.

Honestly, unless you are a handy carpenter with all the tools, for $300 - $400 bucks you could by a manufactured keg-orator and save yourself a lot of time and frustration. If I sound like I'm speaking from experience....

I say connect 5 or 6 of these and then run your beer through it.... A hophead's little friend Btw, I'm not affiliated. I just think it's crazy...

I agree with ReverseApacheMaster, the people demand innovation. Here is another hit combo: 1. Tea - iced or hot 2. Coffee - also iced or hot 3. Common Cider - Low alcohol, of course. 4. Strawberry Syrup Blonde. 5. O'doul's Clone. 6. Coor's Light - for my strong ale.

1. I got a wyeast pack and split it into two 2-liter flasks with DME wort for 24hours, shaking somewhat often. I figured I needed 400b cells. Do you think that came close? This should be fine. If you didn't achieve the 400b population, then fermentation will just be a little slow getting...

A little trub never hurt anyone. =)

Well, assuming you used dry yeast, =), then it's not the end of the world. I would take a gravity reading and see if you are where you need to be after primary fermentation. If not, it just means you got a bad batch of yeast (perhaps you waited too long to use it, or the LBS sold you a stale...

How long after pitching is this? It looks like there is a Kraeusen ring around the fermenter. but that floating stuff looks like dry yeast... If it's just left over Kraeusen, then it looks fine to me.