Search results

I was just wondering if anybody has had any success in using graham crackers in beer. The sweet and spicy flavors that the crackers showcase would be an interesting addition to a beer that I want to brew but I'm weary of any additives or preservatives within the crackers adversely affecting...

I am brewing a peach beer soon and I wanted to give it a nice orange color or hue so that it would reflect the fruit but I'm not sure how to using only grain. I read that the CaraMunich line imparts an orange color but the local homebrew shop manager told me to try CaraVienne malt instead. If...

Thanks for the reply, friend. I suppose 0.75 lb would be a bit much; I actually haven't seen a fresh Chipotle pepper in a while since I am not a fan of canned fruits or vegetables. I'll dial it down per your recommendation. I do recall that Chipotles aren't the spiciest of peppers but I grew up...

If you make a 5 gallon batch as opposed to a 6 gallon, the gravity will be higher and you'll end up with a stronger beer.

Hi, my next plan is to blend a smoked porter base with some chile peppers in order to make a robust, smokey and spicy beer. In general I am having trouble finding information that blends the two so I was hoping somebody could shed some light on this matter. Thank you in advance. A major thing...

I'm sure that it will make a good beer, nonetheless! But do look into a computer program such as BeerSmith or BeerAlchemy, as it will help you predict many important aspects of your finished beer based on your ingredients. Both of these programs, I believe have free trial versions. And not to...

Yes, at first glance I too thought American Pale Ale but the 0.25 oz hop additions seem a bit weak. I suppose it will make a very smooth, drinkable beverage but if you want to get a more aggressive aroma then dry hop it with at least two ounces of hops. Doing so will also allow some minds to...

Yeah, give it a few days for airlock activity or other telltale signs of fermentation. Even with some ales I have waited three days before getting some movement. Finally, keeping a beer in primary for at least three weeks ensures it has had enough time to attenuate and flocculate completely.

Hello. First of all, you are correct in the fact that EBC is about twice the value of an SRM or Lovibond rating. With that said, the CaraRed is still a 20 Lovibond malt, which means that it ought to be fairly light in color, especially if used in moderation. Examining the Weyermann website, they...

I use a mixed system of program files and pdf's for the brunt of the information, and a good old lab notebook for specific occurrences.

I'd have to check my notebook but for sure 15 gallons of beer so far. Imperial Coffee Oatmeal Stout, American Barleywine and Cranberry Belgian Blond.

Yeah, wow; congratulations! Lots of people on here tossing out some interesting ideas. First of all, 25% is a fantastic amount compared to the discounts I received working retail in high school. And they were giant corporations who could probably afford giving their employees more than 25%...

riverfrontbrewer, I haven't been in my stash for a while now and unfortunately I don't have access to it at the moment. But I think that my Killer Penguin is a 2008 or 2009 vintage. I'm not sure when I'll crack it open but thanks for giving me something to look forward to!

Ah, no worries. In fact, over-carbonating often results in exploding bottles but you dodged that bullet so you ought to be in the clear! Thanks for the update! As for the alcohol prevalence; in my experience and with most styles, anything above 6% ABV requires a few months to mellow out.

If you have a really small operation going, you could try adding some malt extract to bump up the ABV. As mentioned above you may want to also increase the IBU's to balance the malts out. You may think about keeping the IBU/ABV ration the same. For example, 22 IBU/5.5 ABV = 4 IBU/ABV. So...

You can do a partial mash, which is actually really easy if you have just a bit of extra equipment and enough stove space. Search for instructions on this forum. If you wanted to skip the mashing you may want to look into Munich extract. Your homebrew store may carry it.

I think the reason why they suggest checking the gravity post aeration is because aeration generally mixes up all the sugars in the wort. So, if you leave your wort still while cooling then you are also giving the sugars time to settle. If you take a reading from somewhere around the top or...

So is this via a liquid or ground bean? If it's liquid, I imagine that you'd just get the flavor out of it. It may be strong, so I'd put some in then sample it. Add more if needed. If it's a ground bean medium and since it sounds like you're kegging, keep in mind that the grounds will sink and...

Yeah I've got into the habit of shocking my beers at cold temperatures before I keg them up. It really clears them out so that when I give it a sampling, it's all beer! If your beer goes sour, to a given threshold, all is not lost. Just market it differently! Our strong brown ale that soured...

Lucky you! I've been in the situation where the sourness doesn't go away!