Search results

Just out of curiosity why? Sent from my iPhone using Home Brew

One last question, the dme that is needed for the starter, is it ok to pull from the kits dme or do you need extra dme? I know this might be a dumb question because I know you will be pitching the yeast and wort mixture to the fermenter. Sent from my iPhone using Home Brew

So dry hopping in a primary will have no affects on the profile of the IPA And going to a secondary is pretty much to clear the beer and allow it to age. Sent from my iPhone using Home Brew

Ok so I know this question occurs all the time, but I'm looking to get it straight now. Ok so I have a double IPA recipe that has an OG 1.070 and according to my findings that requires a starter. Second what is the science behind a starter? I understand that it gives you active year to pitch...

So this is my first attempt at a double IPA and I was wondering how necessary it is to dry hop in a secondary opposed to just dry hopping in the primary after a couple weeks? Sent from my iPhone using Home Brew

Ah never mind I see what you are saying now. Sent from my iPhone using Home Brew

There must be confusion on my part. So when you say knock out are ou implying 0 mins is at the beginning or 0 mins remaining in the boil at the end. I'm really sorry for not grasping this. Sent from my iPhone using Home Brew

O I see so. Between flame out and tossing the wort in the primary. Got it Sent from my iPhone using Home Brew

Just for clarification your saying that the optimal time to add spices for flavor would be roughly about the same time as when you add flavor hops? Sent from my iPhone using Home Brew

Also the recipe that I followed said to steep before the boil and from what I gathered many spice after the boil. Does this mean many are steeping after hop additions right before a primary? This was an extract recipe would that change the timing on spicing? Sent from my iPhone using Home Brew

That gave me a lot of insight. I do think I could have had weak flavor extraction , but my observation of this was that the boil did start taking on another color from the spice bag. This was my first batch ever so your recommendation helps fuel my inspiration to keep trying. Sent from my...

So I just bottled an American wheat that had been in a primary for 1 month and 5 days. So during the boil I steeped 1.5oz of lemon peel 1oz of fresh cut ginger and .5 oz of juniper berry. My first taste of the brew before bottling I didn't think these flavor we very district or existing at all...

I guess my intentions on adding fruit would to create some fruit flavor tones and add a little sweetness and complexity. So I assume adding at the secondary would be the ideal stage for me as well. Sent from my iPhone using Home Brew

So would it safe to say to just add fruit with the rest of the fermentables addition? Sent from my iPhone using Home Brew

Hey I have read some threads on here and haven't found anything really concrete. So when should you do fruit additions to a brew? I have read at boil, at flame out, in the primary, rack to secondary an add in the secondary. And I even heard of people adding fruit at these stages. Sent from my...

But I am adding some fruit and candy sugar. So would that make up for some of the missing extract Sent from my iPhone using Home Brew

So the extract recipe that I was replicating called for 3x3.3lbs of Pilsner light extract, the problem is the home brewer I bought from only carries this extract in 3.15lbs. Which if I bought three would result in a total difference of .45 of a pound. Is this something I should worry about or...

What do you mean worsen the chill haze? Sent from my iPhone using Home Brew

So I was going to try and use gelatin to clear up a American wheat. It's been in the primary for about a month and I plan on just racking it to bottles for conditioning. When exactly should I introduce the gelatin to obtain clarity of the brew? Sent from my iPhone using Home Brew

Are these yeast rafts normal? Harmful? How do I expunge them? Sent from my iPhone using Home Brew