Search results

I am working on a recipe to brew this weekend but cannot get the ingredients locally and do not wish to pay crazy overnight shipping charges. What would you recommend substituting these grains? 1) Chocolate Wheat - should I use a combination of wheat and regular chocolate malt? 2)...

I finally got my stirbar for Yuri's awesome stirplate. Works like a charm. The only issue is that it is hard to center my 2L Erly, but perhaps that is not critical? I cannot get the vortex like in the pictures, but it does create enough movement where I get lots of aeration and...

Lucky Me. I went to the 10th Anniversary party....for both sessions (11am to 6pm). It was truly awesome (hic). I believe the double hopped IPA you mentioned is their 10th Anniversary IPA Ale. It is very smooth...actually it has become one of my favorite Stone beers (next to their Vertical...

Adding this tidbit to my brew process. Awesome idea!

Has anyone used Bentonite Clay Clarifier on Barleywine before? I am considering addiing it to a secondary a few days before bottling. Thanks in advance.

I hear you both. I really suck at siphoning (pun intended), esp. from 1 gallon jugs. I am concerned about clogged racking cane/tubing if I do it directly, but the more you rack the more loss you get. I really want to minimize loss. I guess there is no easy answer to this other than more...

Keep it simple: 1) Boil uncovered 2) Cool covered

Hey there Evan, I have done Barleywines a few times and always rack to secondary after the Krausen falls. In the secondary, I pitch the champagne yeast. I often let it sit in the secondary for a good two or three months for bulk ageing, add a clarifier, then bottle. Don't worry...

I let anyone who wants some try my brew. If they like it, I tell them where they can pick up a local starter kit so they can brew their own and offer to help them get going. Then we can share each others brews. If they do not like the homebrew, oh well....more for me. :ban: I really...

Grolsch - Isn't that "yuck" in a foreign language?

I have mutliple one gallon "test" batches going on right now. What is the "best" way to bottle a one gallon batch? Do you use a bottling bucket or just transfer it out directly from a fermenter via racking cane? Other suggestions? My objective is to minimize waste.

With all the hot weather I was wondering about this: After primary fermentation is complete and the hydrometer reading is stable, and after racking to a secondary for settling and bulk ageing, does ambient temperature still need to be under 75 deg F for ales? If not, what is the acceptable...

My in-laws have a tree full of ripe figs that are begging to be made into a mead. Do any of you have any mead recipes using Figs? Or perhaps just make a recommendation on how to make them into a simple melomel? Cheers. BrewStef

The Complete Joy of Homebrewing. I have the 3rd edition and it is in there.

Ken Schramm, author of "The Compleat Meadmaker", one of THE current experts in the field, says it is NOT NECESSARY TO BOIL OR EVEN HEAT the honey. The heavy gravity of the must and the natural antibacterial qualities of the honey are sufficient by themselves to prevent nasties from...

I am with Lou, chuck the bedeviled device.

This photo was given to me by a friend of mine. It looks like mashed up head-cheese with vomit gravy. Ugh... This batch is identical to one made just previously and the previous batch had "normal" looking trub.

Turn off the AC and sweat the weight off.

Thanks Marc, How did you calculate those amounts? The percentages differ from that in the all-grain recipe...or is that to make up for the difference in fermentables? Cheers. BrewStef