Search results

I got an email on my local homebrew mailing list from a guy needing to offload two sacks of grain, one Rahr 2-row and one Weyermann Pils, no reasonable offer refused. I pounced on it with an offer of $75, and won. Now I have 100lb of grain. Time to get me a Barley Crusher (rolling pin's not...

WLP001 Cal Ale = WY1056 Am Ale = Safale S-05 = Chico (eg Sierra Nevada)

Offhand, chamomile is wonderful in a wit. But if you want to be weird, go for dill, green cardamom, or green peppercorns.

I'd think that if you ground the coriander finely enough, it would be hard to strain with anything less fine than a tea strainer, which just doesn't seem to be practical. Leave 'er in there - some people add them to secondary anyway.

BMC and MLK (Molson-Labatt-Keiths) are $10+ for a 6-pack. Craft beer starts at near $12 for a six pack. Two-fours of the cheapest swill out there are $35. Imports other than HeinekenGuinnessStella are only available as singles for $2.50+. CAD is at parity with USD. Don't you guys complain.

Cut the crystal a little . . . But yes, I'd drink that as is.

That looks like a very interesting mash procedure. My only point of comparison for this is the turbid mash procedure, where the liquid drawn off is boiled (in order to get poor conversion and dextrines). The description of that liquid as 'turbid', though, makes me think that there is a high...

If you pitched three packs of yeast into a 5G batch, there's a chance that you just missed the party (that could finish a lot of things doublequick). Take the gravity (also, what was OG?). If it's hit its FG, congratulations! You've witnessed ninja-yeast. I suppose there's an off-chance your...

Alright, now that the poll is closed we can come out and say which of us was whom. I was the sensible one who eats his bagels open. (:rockin:) Because it prolongs the pleasure, allows you to fully enjoy the texture and flavour of the cream cheese (without it being all hidden away by bread)...

I suppose it's a sort of a robust porter if you tried to make it in burton. What's the SRM?

We made one tonight much like this, except we used fresh plum tomatoes for a better* flavour and a more salsa fresca taste. Also, ate immediately w/o marrying time. Tons of cilantro in ours - didn't measure, but it was a big bunch. Perhaps twenty 8" stalks minced finely. I've been musing -...

I'd use fresh fruit for the yeast, probably. No beer in grocery stores here. But fresh fruit skins are covered in natural yeast. Careful with anise. It takes over.

I've done a fruitless search. GaP= ? It sounds like you're trying to make beer without malt or hops. Cool. Can someone link the initial thread?

Make your own apostrophe. It would look very professional were it not for that. Good stuff.

I think that if you're looking for a more even balance between malt and hops you need to lower the hopping rate a little. This looks delicious, but definitely balanced toward the hops.

Unibroue is owned by Sleeman-Sapporo, and is still magnificent.

My impression is that melanoidin malt exists solely as a substitute for doing a decoction, so definitely decoct away to sub for it. If you're not comfortable with some of the excellent decoction schedules on the wiki, you can always just decoct for the mashout.

Also worth pointing out that upping the alcohol of a beer rarely works out as well as people plan. You have to be aware that you'll also have to up the hops to balance the beer, and it will take significantly longer to be drinkable. You're often better off to make the recipe to its intended...

An hour-long partial boil with all your extract in will make it a bit darker, but otherwise it looks to be a crisp refreshing lawnmower beer. S-05 I presume?

My roommate and I are deadlocked in a battle over the correct way to eat a bagel with cream cheese. One of us fervently believes that a bagel must be eaten open-face; the other is just as adamant that they must be eaten closed, as a sandwich. Which of us is right? No moderates please...