Search results

I've also heard the gelatanized argument as well.....who knows? I think I am going to go the route you take however and start getting my flaked at my LHBS. People can complain about pricing all they want, but in the end if you make a decent 5.5-6gal batch of beer, you are still saving huge...

Thanks, all good replies. In terms of the oats, there already were 1lb. In terms of the quaker oats problem....if anyone cares to be educated... the only difference between standard quaker oats and the 1min oats are the 1min are cut finer so they cook quicker....same thing essentially. Ok...

A few weeks ago I bought a Sam Smith's Oatmeal Stout because it had been a while since I had one. Tasted amazing, so I decided to try my hand in cloning it and making some for myself. I didn't expect to match the craftsmanship of Samuel Smith's.....however the brew I produced is severely...

I second what Oldsock said.... looks like a Stout recipe to me. Stouts (of which there are a few different kinds) generally will contain the following additions to the base malts... Black Patent Malt Chocolate Malt Oatmeal (Flaked) Roasted Barley I'm sure I haven't listed them all, but...

oh ok I understand thanks for the advice

also, could you briefly explain how/why adding hops at flameout produces such major contributions to flavor? Thx

no I didn't think/know that adding hops at flameout had such an effect on flavor. I also didnt know that flavoring hops are added with sub 30min to boil. Thanks for all the advice!

Forgot to add that I did dry hop. No I don't know what my water is like, however I live in New Hampshire in a town and my water is not well water, and it seems to be pretty decent. I tried to look up the water profile with no luck...although Im sure its on the softer end of things

One of my favorite beers is Sierra Nevada Pale Ale. I liked it so much I wanted to see if I could brew up something close. I brewed my best tasting pale ale to date, however, when taste tested next to a SNPA...it lacked some serious hops! Unfortunately I do not have the recipe as it is on a...

I was thinking of picking up a grain mill with a 7lb hopper for $120 or so. Do you think this is a good investment? Why or why not. Thanks

thanks guys. So briess and any pils malt...or a particular pils malt?

Hey guys, I was wondering what a good base malt would be for a lager. I'm looking for a grain that will produce a nice dry corn flavor in a lager. What's a good choice in your opinion? (looking for a brand) Thanks

I didn't check back...I didnt totally rinse the foam out I guess I should have been more clear. I used way to much Star-San 1oz in my 6 gallon carboy filled to 5 gallons.....so I had a HUGE mass of foam while I shook out a bit with some water and then I let the foam+water do its magic for...

thanks everyone for the replies. Just seems so counter intuitive from a person who has never used any other method than bleach. I rinsed it out a little bit because there was a TON of foam...now there some white spots on the inside of my glass. Should I be worried? Could mold have developed...

so pouring my wort all over the sanitizing foam will do absolutely nothing to the beer?

great thats all I needed to hear, how should I sanitize my carboy? I was thinking to put the star-san in first.....then add 5gal water

So I've used chlorine in my sanitizing process ever since I began brewing in 2007. A close friend who enjoys my brews has told me that there is a certain "twang" to my brews all the time. I recently decided to get to the bottom of this issue and found out that it is the bleach ive been using...

Kevin, Do you use bleach to sanitize? Detail your sparge process for me. Thanks

all good thoughts, I am going to play around with it....and dropping the Crystal is definitely what I'm going to do because the malt is super sweet.

Bitterness is good, no aroma or flavor, no dry hop. Everything else in my process that you mentioned checks out OK. I think I will try adding more in the 10-30min range....and dry hop with Cascades. Thanks all for the info.