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With the spices the amount of time they are in the fermenter makes a big difference. Since you got some jugs laying around, you might whip up a one gallon batch of Joe's Ancient Orange Mead, commonly abbreviated JAOM. The recipe shouldn't be morethan four mouse clicks from here even without...

As Cpt Kirks has ably pointy out, Pilsner malt requires a vigorous boil to get teh DMS out of the wort. For a relatively new brewer the first step is to get your fermenter into a water bath. A basic pale ale fermented at 60-65°F is going to knock a lot of socks. You can get a planter...

That will be fine and drinkable. Does your LHBS have Chinook? I want about five pounds if they do.

Typically the more you brew, the more you notice off flavors, the more equipemnt you buy, the cooler your ferment runs. Your beer is gonna be fine, don't worry.

I used to use bagged ice. When I was doing partial boils I would put 16 pounds (two gallons) of commercial ice right in my fermenter. Actually, the IPA that mademy dropdown used that system. What I would do was pour out ofmy kettle into a waiting gallon of cold water in my bottling bucket...

Has anyone tried Wyeast 4766 with either the suggested yeast nutrient, or enough malted barley bits to fill out the nutrtional requirements of the yeast? Wyeast Laboratories. Ciderâ„¢ 4766 EDIT: from the related "product information" page:

Just pick it up. If it ( a 20# cylinder) is noticeably lighter after 18 hours you definitely have a leak.

I drew the equilbrium equation out long hand in here if you like. Relevant chemistry starts at 2:02. 42x0mP-q_04

The Mg will depend on the ionic state, but mostly yes. The aqueous equilibrium state is calcium bicarbonate, Ca(HCO3)sub two. When heated, CO2 comes out of the solution (you knew already the solubilty of CO2 varies with temperature.) As the CO2 leaves, the equilibrium shifts towards H2O...

Maillard reaction - Wikipedia, the free encyclopedia

temp delta. CO2 is a vapor, they fill your tank with liquid. Laughing gas, sameysame. If you just can't sleep weigh the fool thing and then weigh it again the morning.

Store bought bottled and jug water (at least in CA, NC, TX and AK) lists the process in really small print on the label. Charcoal filtered + ozonated works fine for me mosty, but for Pale Ales and lighter I look for the Reverse Osmosis text on the label. Not the solution you wanted, but...

Just FWIW there are several recipes from inside Germany but outside Bavaria that were still legal between 1516 and 1870, and not to be confused with BMC.

Got derailed, sorry for the late reply. The 2009 Style guide, at least my copy, doesn't have 12C and 8Aand so on. I double checked my 2008 copy of the BJCP Style Guide, 12C is indeed a Baltic Porter, I copy and paste: -doh-BRB To me the Blatic Porters are just like Export (ale) stouts...

Agree with FlyingHorse, continental = Europe - United Kingdom.

I am going to go with all grain next time, I can handle three pounds of pale and a half pound of specialty no problem. Probably I'll stick with my 3068 cake on a three gallon batch with just pale ale malt and the 60L crystal next. I am curious about the hops in small quantities, also curious...

Three weeks out my batch from post 234 above is at 1.011. I personally like the flavor a lot better than from using corn sugar, but I sure wish I had remembered to steep that half pound of 60L Crystal. I did not boil the apple juice. I heated about 2 quarts to 155°F and stuck a cinamon...

No, you did not mess up your beer. It is OK to add all your malt extract right at flameout, cover and steep for five to ten minutes to be sure all the microbes are dead microbes. Adding spices and hops, you want to get those close, but this ain't rocket science.

I usually mash out at 180 and like to get the last of the wort out of the grain in under ten minutes before i end up with astringent tastes in the final product. 60 minutes at 168, I dunno. Taste it. If it is horribly bitter just brew your first runnings. If it tastes OK I would probably go...

This is my first venture into the Saison style. I put it off for a long time because I didn't really have a handle on the style and wasn't sure I would like it, and there are somany other styles I do like. Yesterday I really wanted something different. I wanted hoppy, but not an IPA. I...