Search results

Yep! Corn sugar is a waste of money. Just follow the above linked chart. I made some mistakes of thinking corn sugar and white sugar were 1 for 1. Woops! 3.7 oz for 5 gallons on average. Adjust for style.

A trick I learned from another thread which works AWESOME is instead of zesting, use a vegetable peeler. Taking the peel off in nice, thin strips and leaves all the pith in tact on the fruit.

I used a vegetable peeler to take off the peel of a large orange. It worked great and left all the pith on the orange. One large orange gave me 1 oz of thin orange peel which I then covered in vodka over night. The next morning it smelled like Tang :rockin: Dumped that in after primary and...

I have also read/heard that with modern malting techniques 90 min boil is no longer necessary with pilsner malts. 60 min is fine. I'e never had issues.

No need if you are using it for mashing/steeping as you a boiling everything afterwards. If you are using them for dry hopping it probably isn't necessary either as you should be dry hopping after primary fermentation and the alcohol would likely kill anything nasty. But to be sure you...

Cigar City Brewing makes a wit with french saison yeast.. it's delicous!

Just finished mine with harvested Dupont yeast. Ramped up to 78-80 F via swamp cooler and aquairum heater and it finished at 1.002 ETA: Mashed at 148-150 F, so not super low.

Why would there be a limit to how many times you can use them? They are aluminum I am assuming. Seems like a great idea.

This right here. You could also look into harvesting yeast from commercial beers.

Well the airlock smells great!

I say lager. I ferment with Kolsch yeast at 58-62 degrees F for a 2 weeks then lager at 34 F for 3-4 weeks. Turns out great.

Tried second attempt today. Did a half batch and added 1 oz of grapefruit peels at flameout. Let's see how it goes...

Man :mad: That's too bad. They had the best prices and most user friendly website for creating and modifying recipes around. Real bummer.

Very cool article. I too use kolsh/alt yeast to do lagers, usually fermenting at high 50s to low 60s and then "lagering" for a few weeks to a month in mid 30s. results are fantastic

I missed my OG big time due to missing my mash temps (way too low) so the OG was 1.030. I foolishly thought I would just dump in a bag of that AHBS ABV booster without boiling it and just spraying the bag with StarSan. I believe this was the culprit. It also could have been the harvest...

My first attempt at this got a nasty infection. Smelled like toilet water after a week in August. :smack: Tasted terrible, like rotten orange juice. Going to try again. Harvest yeast from Dupont or Belle Saison dry yeast?

It's all sugar, I would bet it would mostly ferment out and not leave much flavor if any.

Actual french toast? Fats and proteins from the milk and eggs and chemicals and preservatives from the bread. No thanks.

This beer is awesome. I am not usually known for loving IPAs but this was perfect. There is a creaminess to the mouth feel that is fantastic. Oats?

1. Yes https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/ 2. Adding sugar after fermentation is done will restart fermentation, increasing the amount of alcohol.