Search results

So, I decided on a whim to brew my first cider. Well, its actually going to be AppleJack, as I have a few friends that enjoy sipping good liquor and I figured this would be fun to try with them on our next game night. I got a gallon of non-preserved organic apple juice (with apple bits in it)...

So, I was planning on brewing a test batch this weekend, a brown or porter beer with some added spices. And my friend stopped by last night and dropped off some presents for me, a lot of hops and grain. What he dropped off was mostly cascade, citra, centennials, with some warrior as well...

I did add my priming sugar. I guess what I'm worried about most is its lack of "beer" flavor. I've enjoyed styles from saisons to wheats, ipas, porters/stouts, ambers, reds, dark ales and this doesn't fall under any of those flavor profiles. Its a lot more like a sour cider than beer. I'm...

So I just brewed NBs white house honey ale. Og was 1.060 3 weeks in primary, fg stopped at 1.010 2 weeks in bottle and 48 hours in the fridge. Just tried some and it's kinda sweet, cidery, maybe a little sour. No carbonation, so I may take it or for another week, 0 head. Finishes a little bitter...

It's municipal. But as I've said earlier when I switched to using jugs of spring water the flavor tastes better. I don't mind shelling out an extra $5 for a few jugs and putting in more work for better tasting beer. :) Sent from my Galaxy Nexus using Home Brew mobile app

So, I've always been over paranoid about sanitation. The water out of my tap isn't the best, we don't drink it. We purchase spring water and drink that and that is what I brew with. If I'm topping off a batch after boil, I've boiled water and sanitized the gallon jugs to store a day or so before...

I'm no expert on yeast starters, and someone can correct me if I'm wrong, but that seems like a good idea. Make a starter, when its ready to pitch, make another starter with the healthy yeast. I wouldn't use a 1000ml flask for this, make sure you have a larger vessel and enough boiled extract to...

I just picked up a 6pack on Friday, and yes it is very good. But so is everything I've tried of theirs. Sam Adams is always a good choice, but I agree it has been better in the past. Spaten has a good oktoberfest. I've also tried hofbrau's and didn't like it, but that was years ago and my pallet...

I agree, as I've read most of those. And I feel, once you get the basics down and have made some successful batches, Yeast is a must have. It really changes you perspective on that "last step" before fermentation.

Fresh pumpkin should be available soon. Let us know how it turns out, I enjoy a good Porter and love fresh pumpkin

There are a lot of factors to consider. What was your gravity before pitching? Fermentation temps? Yeast used/style brewed? Did you make a starter? Its possible that the beer is too dense or not enough for the yeast to do its work. I have recently brewed a Batch that the recipe had called for a...

Have you done the pumpkin porter before? It sounds interesting, in a good way.

I don't care about the stain at all. I was just worried about sanitation. But next time I brew I'll probably get star-san. I like that product better.

I feel the same way. I try to drink lighter beers in the summer but nothing beats the taste of a good porter. And fall is just around the corner so I think its time to make one :)

I have been using io-star for my sanitation needs. What I'm finding is that it leaves a brown tint on my hoses, probably from the iodine. Should I be worried about this? I know that some stains can harbor bacteria and I am always paranoid about sanitation as it is.....

I agree with Kh54s10. When I started brewing, I was told by a friend after 2 weeks, chill a bottle and taste. If its not ready, then wait another week or so and try again. In my experience, 3 weeks is usually what it takes, but if your yeast is healthy, you can probably be alright with 2. I've...

Sorry, that's 2tsp...typo! And thanks for the advice!

Hey all, I am planning on making a new batch next Friday. The recipe I'm using calls for 2 oz of Gypsum. I know that this is used to add more hardness to the water, but never using any "artificial chemicals" in my beer, I don't know if that is the right move for me. I know water science is...

Thanks everyone! Im going to start with some recipes from joy however will definitely check out bcs. I have read a few issues of BYO and am highly considering a subscription.

I want to start brewing some classic beer recipes so I can see what they're "suppose" to taste like and start building upon them. I've opened the joy of home brewing to reread and have come across a section with what looks like classic style recipes, approx pgs 154-165 in the third edition. Does...