Search results

My current curiosity is directed toward neomexicanas hops. Hard to find a lot of information on particular varieties and even harder to find varieties available for home brewers. From my research it appears that Medusa is the most available (that means that a VERY limited amount are sold...

I have a 6 foot length of small "ball chain" (smaller than dog tag chain). I run it through the tube in question, put a cleaning patch on the end and pull it through. Entire setup cost about 75 cents and the it takes about 30 seconds to clean a 5 ft length of 5/8" tubing...the most time...

I would imagine it is on here somewhere but I just can't figure out the right search phrase. Soooo...I'm asking. What is the oldest Hops variety? Not looking for Pliny The Elders comments on Hops in 79 AD or the Picardy France monastery that cultivated Hops in 822 AD. No, I'm looking for the...

Always a chance that it got "infected" with one of the stray Chico, Cali V, Trappist, Ringwood, Saison II, etc. yeasties floating around in my kitchen!!!!

I was brewing a week and a half ago and preparing to enjoy an Arrogant Bastard. Had a sterile test tube laying around and decided to see of I could harvest Stone yeast. The AB had NO sediment in the bottle but I thought, eh...why not. Carefully poured out the AB keeping a small amount in the...

I've used Ringwood with pretty good result. It is the only "English" yeast in my vault so I thought, why not? Interesting trying to brew to a particular style. Before this, I've kind of just brewed with a general idea of what I liked and what I was looking for. Brewing to style makes you...

Yea...Don't know. Is there a lot of difference between the two? Here in PR you are lucky to get the AA when you buy hops. Things are getting better and LHBS stores are improving but inventory and information is still a little sketchy at times.

I was going to go with EKG as the bittering and then EKG and Fuggles for flavor/aroma then at the last minute I decided to go for the NB as my bittering based on the Hop Union profile saying it was an English hop. Subsequent research (AFTER brewing) showed that it is used heavily (?) in Cali...

I'm brewing my first competition beer for a local contest. Brewed a Saison and an English IPA. The Saison was pretty straight forward from a grist/hop/yeast standpoint but was heavy on the "process" standpoint (ramped up temperatures, sugar additions, etc). No real questions there...

Geez!! You sound exactly like my beer-guru!! He was fond of saying that beer WANTS to make itself. All we are really doing is keeping the bad stuff away until it happens!

Like many of us, I stared home brewing under the watchful eye of a more experienced friend. He has given me a lot of sage advice over the years and I wanted to pass on some to here. Here is one of the first documents he gave me: Avoid paralysis-by-analysis. There are about 1 billion home...

Found this about Stone yeast: http://blog.stonebrewing.com/index.php/all-about-our-yeast-part-one/ From this blog: We got our yeast strain from a now defunct Canadian microbrewery.

Just brewed some Cali Common and I was wondering if I could use the washed lager yeast in my bread. Any thoughts on the process? I suppose since lager yeast does better at cold temps, I'd need to keep the dough colder than what you would do with an ale yeast. Probably also rise even slower...

Hahaha!!! TSA probably wouldn't pick up on it but HSI probably would take notice if they found it!

Curious if this process would work with ale yeast for brewing? I will be leaving Puerto Rico shortly and I have a pretty extensive yeast vault in the fridge. Don't want to throw them out but I fear TSA would ask more than a few questions if I tried to get 20 test tubes of milky white "fluid"...

Here's my first experiment in bread making. It is a sourdough suing wild yeast I harvested here in Puerto Rico about five months ago. It brews a very good ale. Never made bread before but I figured, what the heck:

Soooo...An update. Bottle conditioned two 12 oz'ers from by test 1 L batch and took them to my Local Home Brew Consuming Store for some of my piers to sample. Very favorable reviews. I wanted to brew a very neutral beer so that the yeast would show through. Mission accomplished there. Reviews...

I'm cautiously optimistic. Obviously I have obtained a yeast that is very virile and productive given the way it came to life and burned through my starter beer. Question now is what will it taste like? Doesn't seem to be throwing off any bad odors (quite the contrary) but that doesn't mean it...

Update on the Puerto Rico yeast experiment. Harvested yeast using the grape profile above but with the following modification: Instead of putting the whole grape bundle out, I picked five grapes, cleaned them with Starsan, put them in a sterile container which a put outside for 5 nights...

We've all made them...Something that just sounds like it would be the PERFECT adjunct, style or process but the result on first tasting is a "spit it out immediately" moment that causes you to either question your brewing competency OR your sanity for EVER thinking doing THAT was a good idea...