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OK, so I over-carbonated a whole batch of Bock (used about 8 oz of corn sugar for a 5 gal batch). Ended up with gushers. Luckily, I had bottled them into Grolsh bottles, so I "burped" them several times to release the pressure and bring the carbonation down. Unfortunately, I overdid that and now...

OK, so I over-carbonated a whole batch of Bock (used about 8 oz of corn sugar for a 5 gal batch). Ended up with gushers. Luckily, I had bottled them into Grolsh bottles, so I "burped" them several times to release the pressure and bring the carbonation down. Unfortunately, I overdid that and...

Looking for supplies for someone in Caracas, Venezuela. Anyone?

Mine was in the bottles for at least 3 weeks, probably 5 when last gushed.

I assume that priming with DME _without_ first boiling it in some water would be the way that you would get an infection, correct? I've just had the same problem and can't really figure out where the issue is. The beer sat in the fermenter for 3 weeks, it reached FG as expected, and I primed...

I have recently found that a good bock goes great with BBQ. Also, I've always heard that stouts go good with raw oysters, but I like them with a nice wheat.

OK. I did some better research and looked up barley varieties and found an excellent article on this topic that satisfied my curiosity: http://www.byo.com/stories/wizard/article/section/121-mr-wizard/508-could-you-please-cover-the-major-types-and-strains-of-barley-used-in-brewing Good reading...

Thanks. That makes sense and is basically what I suspected, but I just could not find a definitive reference. It would be great if someone made a chart of this. It's probably out there somewhere already...

That's exactly the type of thing I'm looking for. A Merlot grape grown in CA will produce a different wine than a Merlot grown in France. But there is a greater difference between a wine from a Merlot grape and a wine from a Cabernet grape. Are there these types of varieties in barleys?

I have been trying to understand the differences in malts and I'm not sure that I know exactly what they are. I know that there are differences in how they are malted, i.e. temperature, times, etc. etc. and that there are differences in types of barley, i.e. 2-row and 6-row. But are there also...

So when do you add the stuff to the wort? I normally do a late addition of the DME and that's when the wort wants to boil over. Would you add it at the beginning of the boil? Or do you wait until it is about to boil over?

Here is my set up: I use a colander (spaghetti type) over my bucket. The handles happen to fit on the bucket so that it holds it up. On top of the colander I put cheese cloth, then on top of that I put a mesh strainer. I mash the grains in the brew pot without any bags, then batch sparge into...

Here is my set up: I use a colander (spaghetti type) over my bucket. The handles On top of the colander I put cheese cloth, then on top of that I put a mesh strainer. I mash the grains in the brew pot without any bags, then batch sparge into the bucket.

I've put it in for about the last 5 min. The biggest difference I found is leaving it in the primary. That definitely makes the hint of orange more pronounced.

What the heck, I'm in too.

I usually fill the sink with water and drain it after the water warms up at least twice before I finally put in ice. This takes advantage of the fact that the heat transfer rate is proportional to the difference in temperature. When the wort is somewhat cooled, I then add the ice to the sink...

I also use the swamp cooler method and it has greatly improved my beers. One thing to keep in mind is that there will be some condensation on the outside of the large tub. Unfortunately for me, the small closet under the stairs that I put my fermenters in is carpeted. I've now had to put...

The grain bill is a little strange, but only because when I first tried it, it was sort of an "empty the inventory" kind of beer. Since it came out so good the first time, I've been making it basically the same since. I'll post the differences after I brew it with the Kolsh yeast and taste it.

Thanks, I guess it's better than I thought! It just didn't look like the pictures so I was a little worried.

I have made the following Blonde Ale several times and it has always turned out as a great quaffable beer. I recently harvested some Wyeast 2565 Kolsh yeast that I used for an Oktoberfest type ale. Any opinions as to whether this Kolsh yeast would be a good substitute for what I have been...