Search results

That is correct a slight cooking so that they don't gum up in your Mash. get them cooked then dump them in with the rest.

Holy S- Honey Iced Tea. My bad dude! I messed up Beer smith got it right I was calculating it on paper. I wrote down 2# Pale Malt. not 5#

with 5# of grain and the adjuncts your OG on this is only going to hit somewhere between 1.024-1.026. and around 2.5%ABV

Crush should have hulls intact and just a wee bit of flour.

For a two gallon batch it looks like you should end up with a pale 5% if you hit 60% which should be too easy. I am sure it will be 70%

If you are doing a 90min boil roll it 30 min then add your bittering hop and go from there. Or you could do a FWH it would effect the end bittering but unless you are competing with this brew I would not worry. RDWHAHB!! On the forum there is a brew day timer do a search and snag that. It...

This will work to get it going...I am bummed ran into the same issue it has steadily dropped a few points but I will likely toss it out. I have since made a second batch of cider that has went to bottles and has completed conditioning. (Just to give you an Idea how long it's been fermenting.) If...

Glad I found this thread... I have brewed 5 or six maybe more batches of cider and all with Murrays Apple Juice. I jumped on this other Cider made partly with Honey Crisp apples. Jumped the gun bought it pitched and as I was throwing the bottles away checked the label :mad:!!!! Preservatives...

def get some fert.... Blood Meal and/or Bone Meal

Make BM's Centennial Blonde!! :rockin:

I would have to agree with rmck1 the Mead bug will bite I started with MAOM then Blue heaven then a Cyser Whoa!!!!!! I had to stop .....LMAO. EC-1118 is a good yeast, I used it for the second two and WL sweet mead for the MAOM. Definitely aerate really well and give it the nutrient and energizer.

Very Informative Posts!!!! Much thanks Kai for taking the time to go so in depth. Gedvondur I will definitely check that book out! Kai? I am actually hoping to be drinking this one in July when the heat here in Georgia is really cranking!! I hope I can get it fermented out in a couple...

Alright I am going to make a Saison Brasserie Dupont Clone. My question is why the warm darn near hot ferment temps? I see that the yeast strain likes a 70-80 degree fermentation but pushing it seems out of character for a beer that was made during fall and spring for the summer months. There...

Ahhh YES!!! Thanks BierMuncher!!!:mug: I Brewed Ten Gallons on Memorial Day..Very Nice Recipe I am Soooooo Glad I read on the forum a lot and bought some Rice Hulls. I used a pound Don't know if it was too much, just wonder if I could have used less. I forgot to add the coriander though...so...

Coriander Tea made cooled and added to fermenters! Thanks Fellas:mug:

Thanks Guys I'll make the tea and add it in. henrychinaski- Awesome idea!! I may add a touch more orange flavor that way:ban:

I just realized that I forgot to put my Coriander in the boil!!!:mad: :mad: Any suggestions on what to do now. I was thinking to either toast the coriander or microwave it to kill nasties then put it in the primary. But on second thought maybe it will be too strong a flavor if that...

LMAO... I grew up in Annapolis!!!!!:rockin: Coriander and Orange peel near the end of the boil. some say 5min some say 15min. The mash would be the same amount of time as any AG recipe. That is a lighter bodied beer so 150 for 60min should do you fine. That is about as far as I can go...

Ok, by NO means am I as experienced as most of these guys that have replied. I do read alot about the brewing process and have read a lot hear on HBT. I have to agree with Bobby completely. You fly sparged but should be batch sparging. Meaning add half of your sparge water (calculated @ .5gal...

Ok I am going to Brew Beir Munchers Blue Balls, LOL (That reads Funny) It uses White Labs Belgian Wit Yeast. Can I buy one tube make a starter into lets say half gallon then split it between the two Fermenters?