Search results

This. Grab a cheap bag off the internet and try a couple of all-grain batches on the cheap before you drop 100s on any new hardware.

Lemondrop Sour (wheat beer with Lemondrop hops and PhillySour yeast). Came out quite nice — I'm going to try some Zamba hops in the next batch.

Wikipedia says it should probably packaged and served still rather than carbed, be quite tannic, and be hazy. You could buy the unfiltered juice / cider to try to get the haze to carry over, then degas as it's fermenting, and add wine tannins & acid blend for complexity. Kinda want to try this...

+1 to the above --- Message their customer support. There's a link to side load the app direct from TILT's website. That's what I had to do when I upgraded my phone.

From what I've read about scrumpy, the "dynamic equivalent" would just be fermenting the cheapest apple juice available to you. If you want to try to replicate historic scrumpy, I guess you could try fermenting it hot (maybe with a mixed culture blend?) and adding (heavy-handedly) some malic...

6.5L batch of "Bavarian" Stout — like a stout but with German Perle hops and W-34/70. 1.050 OG and about 20 IBU.

Hard to say from the details you've shared — too many unknowns. But neither of those sediment layers looks worrisome to me. Let ’em ride. (Hazarding a wild guess ... the one on the right looks paler and hazier ... maybe the yeast in that one just hasn't flocculated as much yet.)

Lots of people boil less than 60 minutes. Lots boil more than 60 minutes. If you get good results with a 30-minute boil (adjust your volumes & hops accordingly), then go for it.

I just spent way too long wondering why the “Jeep” was upside-down 🤣🤦‍♂️

Smokey was probably the wrong word. Roasty might have been better — that toast-burnt-around-the-edges black malt quality is what I was trying to get at.

So basically, do what the 19th century brewers did — shift to a mix of pale and dark malts.

Can you elaborate? (There was likely a smokey quality that would be lacking, but what apart from that?)

From Pattinson: Do you think a darker Munich would be a reasonable sub?

If you're using municipal water, you may want to get in the habit of adding a little crushed up campden tablet (potassium metabisomethingorother) to counter the chloramine that most/many US cities use.

Well, you don't have to use a hydrometer at all. People brewed without them for millennia. But even with the same ingredients, there will be by batch-to-batch variations due to differences in crops, malting, milling, yeast vitality and all the myriad other variables in brewing. So it depends...

I haven't used them for that, but GrogTags will do caps, too.

I've been resistant to the tincture route for some (mysterious probably irrational) reason, but pretty much the entire collective wisdom of the internet says that's the way to do it. So I guess I should admit that's the best way to add the spices/flavoring. Any thoughts on the ratio of raw to...

I get more peppery than fruity ... but this was my first use of them; so it's possible the peppery-ness from the yeast reenforced that aspect.

So here's my crazy scheme: For a 6.5 L batch: 500g wildflower honey 300g honey, toasted to medium brown 300g honey, toasted to quite dark Targeting an OG about 1.045. Boil in the water: 8g Progress @ 30 min 10g Styrian Golding @ 15 min Nutrients per TOSNA for English Ale Yeast (WLP002 or...

I like it. It's got a session-strength Tank 7 vibe -- American hoppy and Belgian peppery. This version was extract; I'm going to work on perfecting an all-grain version.