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When freezing, the problem is not in the concetration of different types of alcohols within the product. In the body, Ethanol and Methanol bond with each other and can cancel each other out. Most cases of MEthanol poisoning are a result of adultarents being added into a product to cheaply...

Sry bout that. Yeah, 1 gal batch

I was shooting for an English Old Ale / Bitter, and went a little heavy handed with my extract. Recipe went like this .25 lb honey malt .25 lb crystal 60 meant for 1.25 lb of pale dme, but had my bag split open and 2 lbs went in the boil pot. I steeped the grains @155 for 30 minutes before...

Deffinately a barley wine. Fg 1.030 (11.3 abv) primed with 1 oz simple syurp, and after 24 hrs my pet bottles are rock hard. Green beer tasted tremendous. Malty, but with just enough hops to let you know its there. Slight note of citrus and banana, (not sure if hops, or yeasts did that. No...

So after the shambles that was my first AG, and a very nice cider, I decided to go with an extract brew for my second beer. Going for an English Old Ale/ Bitter style here 1 Gallon Batch 2 lb Light DME 2 oz Honey Malt 2 oz Carmel 60 .33 oz Sterling pellet hops (6.0 AA) Process...

So after 14 days in primary, grav has gone from. 1.075 to .999 which means about 10.1 percent abv. Flavor is extremely smooth with a hint of the spices and some of the apple left over. Was gonna sparkle it, but had a freak freeze up here and while in secondary my cider turned to apple jack...

Here's how it went toasted 1 1/2 c oats for 15 min till golden Mashed (160) with 5 c water mixed with instant apple cider (no preservatives) 1 cinni stick and 1 oz grated ginger for 30 min Removed oats and disolved 1 c brown sugar heated till sugar disolved Added remaining juice to top to 1...

what about the ginger?

Had a brain fart on the way home and came up with some good ideas. Going with the same procedure as above, except going to mash the grains and stick with filtered water and about 1 oz grated ginger because the amalayse in the ginger will actually conver the oats., also thinking about adding...

forgot to add, i want to put one cut up apple into the primary as well thankx

Wanting to break into the world of cider. I've had some successes with beer, and experimented with JOAM and other mead. Now I'm going into the world of Cider so here goes 1 Gal 100% Apple Juice, no preservatives 1/2 cup toasted Oats (mostly for color and flavor not really any additional...

I had a stout that mashed too high because my thermo was broken and leached tannins into the brew. I would call that flavor medicinal.

Gotcha

I understand tha, I mean would there be any advantage to using mo or vienna over plain old 2 row

Thanx

what about something like MO?

Your right, ran the numbers through brew calc again. Recipe should be 1 oz of the hops not .5 oz. If I omit the honey and go with a single step infusion what do you think?

1 yes 1 gallon batch. 2. With the amt of wheat malt I wanted to give it a protein rest, the second rest is to try and get more fermentables out, third is standard for body and fermentales. Is it even worth it for the protein rest?

After the disaster i made with my first ag, I figured I'd ask before i brewed. Recipe goes like this 1.5 lb Wheat Malt 1.25lb Munich .25lb crystal 40 .25lb toasted oats Mash in 3 parts 20 min at 105 20 min at 135-140 40 min at 154 1hr boil with .5 oz hileraltu 4%AA then...

decided to go from breiss pale malt to Golden Promise