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The "burnt coffee flavor" you refer to is characteristic of roasted barley. If you feel that is too intense for you then you used too much for your preference. Based on my preferences, 8% inclusion of roasted barley is a lot, but others may feel it is not enough. Roasted barley is harsh and...

I brewed two beers for Thanksgiving. An Irish Red ale and a biscuit amber. The day after Thanksgiving I am trying a high gravity brew of my lawn mower lager, a favorite of my Christmas guests who are not real craft beer drinkers. Have a good Thanksgiving all. Dr Malt :mug:

OK. An update on one of my brews with this yeast. One of my 3 brews with this yeast was a scotch ale which I fermented in the range of 58 - 60 F. The primary fermentation went very quick in about 3 days. After 7 days I transferred to a carboy from a bucket and it was still very slowly...

I happen to be using this same yeast in 3 brews over the last few weeks and have had the same observations. Very fast at primary fermentation. 2 brews were done at about 66 F and one at 60 F. All 3 went quite fast. Dr Malt

Mr Lucky 13: DMS or the corny aroma and flavor is considered a characteristic of a cream ale. So some DMS character in your beer is fine unless you find it objectionable. DMS comes from a compound in barley malt. It exists as free DMS, formed in malt kilning, and as a precursor referred...

William: Good question! Floor malting refers to the germination step in the malting process. To backup a bit, the malting process consists of 3 steps; steeping, germination and kilning or drying. The steeping is where dry grain from the field, such as barley, is steeped in water to...

Are you looking for something like this for you use? http://www.kegerators.com/articles/carbonation-table-pressure-chart.php In a commercial brewery, they measure the temperature and pressure in a bottle or keg and use the chart to determine volumes of CO2. The apparatus is called a zahm...

Here you go. This should answer some of the questions. http://brewery.org/library/EstFormAW0696.html Dr Malt

Make your starter a few days ahead of time so you have time to put it in the frig (40 to 45 F) for at least 24 hrs up to 48 hrs.. This will give the yeast time to settle out. On brewday, pull the vessel out of the frig and let it sit at room temperature while you brew. Do not distrub the yeast...

Assuming you are going to use the mill over the long term (more than a year or two), I would suggest you continue saving until you can buy a good quality mill setup. I have a no name mill and it has served me well for a few years, but it has had its frustrations. On brewday, if your mill does...

Easy guys, relax, have a home brew. Any ways, since the ABV of the original beers was not determined by actual analysis, who is to say if the 12.2% and 4.2% is correct? Dr Malt :mug:

Thanks all. I am interested in seeing the responses to huesmann's question. I have not had a problem with chlorine used for plastic containers for brewing. As long as I rinse well. Dr Malt

I would say relax and have a home brew. I have not compared OG readings without and with yeast added, but I would suspect the yeast would not make much of a difference if you took the reading right after their addition and they did not have time to start metabolizing wort components. Just my...

I am a seasoned homebrewer about to make my first kit wine. I understand the sanitizer of choice for making wine is sulfites. However, I am very sesnitive to sulfites to the point I do not want to use them. Is there an alternative? I understand chlorine is out. How about Starsan?? Thanks in...

Junior Saison yeast tend to generate a clovey (phenolic, spicy) flavor. As far as lme and dme, they are made from concnetrated and dried wort. The manufacturer makes an all grain brew, boils the wort for a short time, like about 15 minutes, and then concentrates it to a syrup for lme. For dme...

Malted grains are generally good if stored in a cool dry place for a year or so. Sounds like you have the "dry" covered but the "cool" maybe a challenge. I agree with IffyG, taste it. Malted grains can oxidize faster in warmer temperatures and they will take on a "stale" or papery character. Is...

The 05/04 yeast information says attnetuation "medium". I am not sure what that means for that yeast. As you have discovered, Wyeast give a percentage range on yeast attenuation. As gstrawn points out, do not select your yeast on attnetuation alone. What style of beer are you making? Wyeast...

This might be a bit much to wade through, but check this out. It might help. Yeast Propagation and Maintenance: Principles and Practices | Maltose Falcons Dr Malt

With extract brewing, your fermentable sugars are mainly set by the lme and dme you are using. Based on the range you mentioned (70 -50% attenuation), depending on the recipe and beer style, the 70% maybe fine but the 50% is not. I would suggest perhaps your 50% brew was a stuck fermentation...

Just a note on reading the Weyermann infromation. At the website given by greenbirds, it says the Carahell has a lovibond (L) of 8.1 - 11.8. This is one of two units of color measurement for malt (EBC units being the other) and is the same units as crystal 10 with the "10" referring to the color...