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My process: 1. Open bottle, drink beer, rinse out bottle, store for next bottle session (bottling day) 2. Rise and shake bottle with warm-hot water 3. Hold up to light and look into bottle. Check if clean or dirty. 4. If dirty, fill with soap and hot water. Scrub thoroughly with bottle brush...

Stouts that are sludgy and waaay too sweet (posting inspired by the Founders Russian Imperial Stout I just opened)

I'd say out of your choices the yeast caused the greatest change

Christmas Ales. Too extra

I have a peach wine where I added too much acid blend and now it's a little too tart. Anyone know of a way to reduce the tartness? Would cold conditioning help it?

They add astringency to the taste

I have access to large amounts of 6-row distillers barley, so I would like to start using it as my base malt. I have looked and can't find hardly anything on using 6-row as a base malt except in the typical styles (cream ale, KY common, etc.) But what about outside of those styles? I've found...

Thanks for the response Extremely willy nilly. I still don't know what I'm doing with water chemistry yet, but working on learning. I just brewed up a KY Common and didn't modify the water. Though I would like to go for optimizing the water on my next batch which will be a porter.

I still don't have a wort chiller. I've chilled maybe 15 batches by setting it in the fridge with great results. I wouldn't worry about it. Like others have said, as long as it's covered/sealed, you're good to go.

I've brewed maybe 20 extract batches. This is first all grain. I decided to switch it up and make a KY Common (basically same recipe) instead and use flaked corn for the first BIAB go round

puttster is right, thank you. apologies for bluntness

Louisville, KY I've heard has great water for brewing (and distilling). I've only ever used bottled water and extract brewing. I'm moving to BIAB all grain and tap water. I'm trying to learn a few things: - to adjust the water with CaSO4 and CaCl2, or just leave it alone? - would I add the...

I think I will go through with the milled corn this time so I can get experienced in cereal mashing. I'm sure I'll learn the troubles of corn and switch to flaked afterwards. VERY helpful. Thank you

Yea it does seem long which was one of my concerns. I was reading Cream of Three Crops recipe and the creator suggested 90 min mash and boil for max attenuation and cleaner taste which is what I'm looking for. Not enough experience to know if I'll get that from the extra 30mins though. I am...

My first allgrain(ish) brew. Not sure if this is the place for this thread, but here it is. I need serious help regarding the procedure as I'm still tryin' to figure out how this cereal mash and no extract thing works. Cream Ale Corn - 1.75lb (whole kernel, milled to powder) 6-Row - 7lb...

This did not answer my question in the slightest

Starting first BIAB and cereal mash tomorrow. Do I add the finished cereal mash that had been heated at 122 (15min), 143 (15min), boiled (30min) at the beginning of my main mash into the bag with my barley? Where it will undergo a further main mash (90min) and boil (90min)? Should my...

stop it makes perfect sense I'll be sure to wear my bowler hat while givin' it the fisticuffs :mug:Thanks all:mug:

I'm dipping my toes into the all-grain big kids pool with a cream ale (though it is going to be BIAB style) Anyway, I've never done a cereal mash before and am trying to learn about the benefits of using amylase instead of 6-row barley. I work at a distillery and have access to alpha-amylase...

What's the deal here? I'm putting together my first BIAB cook and I'm hearing over and over about squeezing the bag after it's removed from the mash. During extract brewing, I had always heard that squeezing the bag was bad for business as it would release a bunch of unwanted tannins into the...