Search results

but for bulk orders, try a drive through (although less likely to have a good selection of craft beers) or just like in PA, try a distributor, which here in Ohio we call them "state liquor stores" it's also where you go to buy hard booze. that crap in the grocery stores is NOT real. it's...

find a new store. the Kroger just 6 miles from me has all the craft and micro brews for $8-9 a six pack, so that's $32-36 for a case of 24 by my math...someone charged you $50, they saw you coming!

it sounds to me like you're trying to describe a floral aroma, probably from the kind of Hops you used.

fair enough, but I'm sure there's a degree of freshness that comes from cracking/grinding the malt the day of, or day before you brew. again, like with coffee...it may have been roasted and packaged months ago, but grinding it up just before you brew it seems to release all the fresh aroma's...

forgot to type out the other thing I think all grain offers you. freshness. can you make good coffee at home using already ground and packaged coffee? sure can! but does coffee that you buy as a whole bean, then grind up RIGHT before you brew, taste better? Yup!

it wouldn't surprise me if there were breweries using extract here and there. my wife works for Cargill, although she works in the soybean oil side of the house, she knows that cargill makes malt from raw grain, and sells it to the "big dogs" who make that urine colored mainstream beer that's...

Thanks! how "thick" do you do? 1/2 quart per lb of wheat?

I've read wheat beers are higher in protein, thus their hazy color. almost every recipe on beerrecipe.org for a wheat beer, speaks of a protein rest for the wheat beers. but, maybe I'll just go at it like any other beer. what's the worst that can happen, eh!?

ok...I had to google that! still learning here!:tank: so I just boil the wheat separately, THEN mash out with the barley? what about tannins? the partial grain/extract batches I started with said to steep the grains below 160 to avoid releasing bitter tasting tannins to the wort...

hmm...ok. I'll give this a few batches to see how it does, the maybe make another one with only holes on one side. I saw the stainless braid one and thought "how could I copy that with stuff I have laying around here?" and I also figured that I'd have to put the cooler at a slight angle...

I'm considering a wheat beer for my next batch. my wife LOVES wheat beer, and she's tired of the hoppy stuff, or the heavy stouts/porters I've been making. my question is on the protein rest. if using a cooler converted to mash tun, what's the best way to increase temp after a protein rest...

Welcome. I may have known someone who might have experimented with a home brew using apple juice from the DFAC at the small NATO compound I was deployed to in Afghanistan, which may have been the catalyst to get me started in home brewing once I got back. but I'm not really sure on the details...

ok cool. so any toilet supply line will work! I had seen pictures of that before, but not the write up. wasn't sure where the stainless braid came from, since all the ones i've seen had special ends crimped on the ends, and typically some type of Teflon hose liner in it. didn't realize he...

thanks, I'll go drill some more holes! although, if this doesn't work or is painfully slow, even with more holes...what's the mesh hose manifold thingy? is there a link? or is it something available at a hardware store that I just haven't noticed? my LHBS had a mesh hose, but they were...

not beer, but beer tools! about to make myself a mash tub, needed to fabricate a "drain" had some copper pipe laying around so I used that, and I had an unused brass hose barb that magically fit the copper pipe tight enough to grab a few threads and get a snug fit. I used my vise to...

my wife enjoys my brewing hobby. mostly. she complains about how much I've spent in equipment, and per batch costs, and why do I need to make 5 gallons every 2 weeks, and she doesn't like hoppy brews, or the mess I make... but overall she likes it!

well...not so fast there buddy! beer can be brewed in the kitchen!!! i keed, i keed!!!:tank:

wow, the thread took off before I could reply to it! all those "wonderful flavors" of a cigar are from things done to the tobacco to change it's flavor, it's not pure tobacco. vanilla, cedar, oak, apple spice, etc. why not try to impart THOSE flavors into your grain without the tobacco?

All good ideas, and I don't think there's any one right or wrong answer. all I can offer is how I did my coffee porter. I used a brewers best kit for the ingredients, started with their smoked porter kit. then added an extra 3 lbs of their Liquid porter malt extract. I brewed 2 pots of...

I asked this same question a few weeks ago in the general brew forum, and seems the answer is, nobody knows for sure, but everyone thinks leaving the brew on the yeast cake longer will help flavor more than if you bottle/keg it and age longer carb'd