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Thank you so much. I'm really grateful. :) Is it a Belgian Strong Pale/Dark Ale? If not, is it as simple as adding sucrose? I have some wheat malt extract on hand. BSAs use a bit of wheat in them, right? Something tells me they reduce brewing efficiency I could use some WME instead, at the...

Thanks for the replies, guys. Forgot to mention, I'm a novice brewer, so simple or easy recipes would be preferred. I'll edit this into the main post. Also, I don't lauter, I use a grain bag suspended in the tun to mash in, per this method recommended to me by my LHBS: Short method of all-grain...

If it were me, I'd leave it in the fridge, make a good new starter, then use Campdens 24 hours before pitching to make sure nothing other than your starter is populating your wort. If you're curious about the effects of the washed yeast, go for it. Experimentation is always cool by me. Tell us...

Let me first state that Father's Day in Australia is in September, and that I'm making this for my dad, so the warm feeling you get inside from reading this and imagining your sons putting a lot of care and thought into their present for you is why you should reply and help me. :) So. My dad...

I just edited my post because the thread's post count in my "My Replies" tab showed up as 666. :o (EDIT: which is now showing up as 668, but upon inspection of the number that I'm sure you're referring to, it's showing up as 669, which would indicate that exactly one post in this thread has been...

Just stumbled across this: http://ryanbrews.blogspot.com.au/2009/03/buckwheat-braggot_08.html

Does Pichia give more yeast character than Sacch, insofar as that you can tell it's not a Sacch strain? I just made a cider with the combined wild yeast cultures I had isolated from a lemon (I think you replied to a couple of my posts regarding it). I combined them because they all tasted pretty...

Very cool. They look like eggs. The wild yeast samples look like you can see the "yolk" too! I know exactly how unscientific that sounds. :D

I was thrown off by GinKings use of the word "mathematical", and I thought that it was being used to describe your method, but upon closer inspection this was not exactly the case. My bad.

You know, there are tutorials about how to toast and roast your own grains, if you wanted to do that. Do a search of the site.

I would be conservative with the molasses, as it may indeed be less refined than the treacle the recipe is looking for. As far as I'm aware, the nutritional info on the packet should show that treacle has around 65-70 percent carbs, while molasses would have about 50.

Hefeweizen and dunkelweizen use a specific yeast native to a region in Germany, I think. Torulaspora delbrueckii. Obviously since it's one organism, it's much more easily reproduced than lambics, but it's still associated with that area in Germany...

Neither the proof and tralle hydrometer nor the other method would be mathematically accurate, since there is still alcohol locked in with the water crystals when you draw them out, and you would be overshooting your estimate. Using the hydrometer would probably be undershooting your estimate...

What makes you think hes got sugar in it?

Language is for communication, imo. If people can understand what you're on about, you've succeeded.

Thanks for the info. Maybe I'll give it a miss after all. You may have just saved my 21st birthday. I owe you a brew; let me know if you ever come up to Sydney.

http://en.wikipedia.org/wiki/Black_Velvet_%28beer_cocktail%29 Cider is a substitute for champagne in this cocktail, and when this is done it is called a "Poor Man's Black Velvet". Apfelwein should be fine. Just make sure you pour the heavier / higher FG beverage first, so that the lighter /...

Make a nice medium mead to start with (use one that's already aged and softened if you have one), then make a tea bag with half of each herb (maybe 1/2 ounce each?) and put it in with the mead. Have a small taste of it every other day and take it out when you're happy with the intensity of herb...

Probably not 100 percent on-topic, but if you juice the fruit while it is frozen, the must will be much higher in sugar, since a lot of the water remains frozen in the slush and doesn't make it into the juice receptacle. That's how "ice cider" is made. Look it up if you're interested.

May be too late for me. : / Just bottled a cider yesterday.