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Oh, I'm doing a lot to retain flavour, I actually add honey 11 days after the boil to maximize flavour, but I still need MOAR!!! changing the yest is just one small part of the plan.

I'm working with honey. I find adding honey later in the process saves some flavor. A yeast that would die out at a lower alcohol percentage should save even more. I was actually just checking that site out. There was one that has an attenuation of 65-70%, it was the lowest on the list, what...

Hi all, Just about to go buy ingredients for brewing. I want a lager yeast with low alcohol tolerance. Also, how do I tell how tolerant a yeast is to alcohol?

I didn't see a thread up about the technique of adding spices to beer so I decided to make one. There are several factors to consider when adding spices to beer. Two I can think of are the surface to mass ratio (i.e. how finely ground the spices are) and extraction time (i.e. how long you let...

I'm going to do something like this today, albeit too late to have done by Christmas. How did yours turn out? Is there anything you would change? I was going to add a touch of molasses.

I noticed a lot of the recipes people are using vanilla in are dark beers like porter and stout. Does anyone have any ideas for a lighter color beer?

Really interested in doing this or something like it as well! I have one question though. Whats in a NB kit? when I bought my kit it came with a pre-made fiesta wort just ad yeast and your done super easy and SUPER BORING! I like to steep my own grains, add malts ect. Would this kit allow me to...

This is no offence to TC or his skills, but the idea of clamato in beer makes me want to vomit.

I had this same problem the other day except I don't use kegs I bottle. I simply boiled the spices with the bottling primer and filtered it out before adding to the carboy. I know this probably doesn't help TC at all, but maybe someone else. :mug:

It is! I don't think once the dust settles on this recipe I will be using that much (unless its really delicious). I think what I might do next is go back to 2kg and test the honey malt. If that doesn't get the desired effect I might...might try 3kg but I'd like to keep the total cost of the...

Not bad, I'll definatly be using this in the future! I put in 23L which is my size and got 170g which is what I previously tried and seemed to much for this style. Honey really is a fickle thing to work with... why is it sooo good tho?

I guess the reason I wont share it yet is because I want it to be the most it can be. That being said, here is the gist of it. 360g grains (steeped for 20 mins below a boil) 3kg malt extracts (30 min boil) 21g hops (30min boil and 1 min boil) 4k honey (4kg is a test for this particular batch...

depending on the brew bitter isnt necessarily a bad thing either (its why we add hops)

This sounds amazing! I fully intend to copy this. Let us know how it goes:mug:

Its interesting. I would think grinding them would only make fermentation faster. As for surface microbes you could soak them in vodka first.

Personally I see it as on a continuum with shorter times associated with aroma and longer times associated with bitterness (and flavour in the middle). Its not like if you boil them an extra minute longer than intended they are now bitter hops. Also, I think viewing it as a continuum allows you...

thats actually pretty good :)

I guess the consensus is that bagged ice is ok if you check for holes? Also, if you do get a contaminated batch, consider another brand of ice.

This may be a bit off topic, but I hate you all for this fabulous idea. I really want to try it now (except use rum). Any good vanilla recipes?

So far every batch I've made has used ice as the top up liquid. It is more sanitary then water because commercial ice is made from spring water (just like bottled water) and is sealed in plastic bags. Unlike water, ice is colder so you can get the temp of your wort down faster thus limiting...