Search results

Nevermind. I looked back. This guy has a history of telling people what to do, then starting fights when they disagree. So about other stuff... I poured fruit into a beer a couple weeks from bottling... Now it's not really beer, huh?

That's funny because I was just saying the other day how I hoping some guy would assume something about me that was completely false and at the same time insult an entire country's beer. I know that some of the folks around here like to jokingly classify themselves as "beer snobs," but I'm...

I'll assume a big "in my opinion" disclaimer on this entire post.

So, OP, did you try it? How did it turn out?!

I shall do biochem experiments on this... some day when I have my own lab. In grad school now.

I was aiming for a continuous hopping without having to constantly babysit the boil. Is that not advisable? Like I said, I'm an experimentalist and I was just trying to screw around and see if I could get some effect that I liked. Are there no real pros to continuous hopping like that?

Thank you, all! I will not be adding anything. I gave it a taste, and I know it's not extremely representative of the final product, but I think it tasted pretty good. I enjoy beers like Bell's Two Hearted a lot. As I said, my favorite beers are extremely bitter IPA's. Last night I tried Duck...

I have considered adding some diluted dme or something in order to lower the sugar to malt ratio. Would that help at all?

Well, I have an explanation on the sugar. I haven't bought a scale yet, so I've been doing everything by volume. I'm a chemist, so I know mass is much better than volume for measuring, I just haven't gotten around to buying one yet. Anyway... I had my conversion wrong. I know now that 2 cups of...

Ah, I'm just going to let it go. I figure it's going to be extreme in every aspect. Let's just say I don't expect to pound these. As for the hops, if you look, I added 1 oz four times, and 1/2 oz twice. Each time after first addition was a combination.

Hello guys, So I quickly decided that extract brewing was too expensive for me to do and wanted to switch to all-grain. I now have three all-grain brews going, two pretty much done fermenting and aging a bit in their primaries, and my most recent one is getting close to finishing up...

I am assuming he had to break two carboys open to get the beer out when he shoved whole grapefruit into them before. This way, the hops provide the citrus flavor. If I'm wrong, I'd be surprised. [/super funny sarcasm]

I have been to the true value. They have a bunch of Brewer's Best extract kits, 6-8 different grains (he doesn't mill them for you, though, so you need a mill), and a bunch of hopunion hops. They've got some equipment, but their wine making inventory seems to be more what they're into. Want to...

I don't see how this is possible. Glucose is the most basic form of sugar, what all other sugars are converted to in any organism. Maltose is simply two glucose molecules condensed together. The yeast will use water to break it into to two glucose molecules. Yes, one molecule of maltose will...

Fix global warming by RAISING carbon dioxide levels...................... GENIUS! :p

Sorry to hear of your misfortune. This morning I added a small amount to my batch (Amber Ale, I just wanted a HINT of chocolate flavor, not a chocolate beer). I will update and let you guys know how it worked for me since it seems to be easier and more readily available than plain cacao nibs...

Yeah, what he said!