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Decent American vodka (Member's Mark) with lots of ice and a splash of green Creme de Menthe. Not sure if it has a name or not (Stinger?), but it's tasty.

I'm wondering if it even has to gel because the particles are so small; perhaps all they have to do is be wet for the enzymes to attack them.

Since it works for wheat flour, do y'all think cornstarch is ground fine enough to skip cooking and just mix it dry in with the grist? I want to try it in a cream ale. I was planning to boil it in a gallon or two of the strike water but mixing it with the grain would be easier.

I made a pot of red beans yesterday and a pan of cornbread. The beans were pretty juicy so I think that qualifies as soup. ;) It was an experiment to see if the flavor packet from a package of pork ramen noodles would work to flavor the beans instead of making a broth from a hambone or smoked...

I've found that if I use a fast drying oil or one with a low smoke point, the "seasoning" flakes off because the oil hardens (polymerizes) before it soaks into the pores of the cast iron. But of course maybe I just didn't do it right; that's a real possibility :) I get the best results using a...

Shortening (like Crisco) works too.

I just lightly sand it to get it kinda smooth and remove any loose rust. Wash it and dry it well, then use it just for frying stuff in lots of oil (chicken, potatoes, etc) for the first couple of uses to get it soaked with oil. The "seasoning" will build back up very quickly with normal use...

I've only done it the one time. Squeezing the bag to try to get the wort out took a while; that's maybe why I haven't revisited it. But I intend to do it again.

Last brew was an American strong ale a few months ago; kind of an amber "winter warmer". (and it's not carbonating, I need to dose each bottle with some champagne yeast and recap them) Next beer will be a blonde ale about 5.5%, just waiting for Wife to go out of town for a day. Thanks.

That's why I haven't tried it again. But it was a positive enough experience that I would add 10% flour to any beer where it might be appropriate -- just about any pale ale. It's a really cheap fermentable and will help with body and head retention. And it's so easy to add, just stir it into...

What about wheat flour? (I'm serious) And should it be whole wheat or all-purpose flour? I have used AP flour in beer before, up to 50%, and it works well without a cereal mash. But I don't know if that's right for a Belgian Wit.

@mabrungard: (sorry to put you on the spot but you are regarded as an expert) When metabisulfite reacts with chlorine or chlorine-like ions, does it form sulfites or does it oxidize all the way to sulfates? Even people who think they are allergic to sulfites should not have a problem with low...

At 2ml per gallon I can taste it in the final beer, or at least think I can. In some styles that's good but for most it's not bad but distracting. So I switched to phosphoric acid for most of my beers. For German styles I use phosphoric acid to get halfway there, then acidulated malt for the...

I would expect sodium thiosulfate or potassium metabisulfite to remove it, just like they do chloramine. Also perhaps vitamin C. But I don't know. Can you test for it? 505' mentioned test strips.

I saw the title and immediately thought of this: (from over 40 years ago) 😂

I hadn't thought of that part. I may have a packet of CBC-1; if I do I will use that, otherwise I will use EC-1118 and see what I get.

Thanks. I've used K1-V1116 to ferment beer a few times (with mixed results) because it can ferment 'triose. I'm pretty sure champagne yeasts cannot, plus they won't add any character of their own to the beer. I just asked because I've seen them recommended for high-gravity beers before. I...

A month or so ago I bottled a kind-of strong amber beer (about 7% ABV) made with LalBrew Köln yeast. The one bottle that I put in a PET plastic bottle for a "tester" carbonated, but so far all the 22oz glass bottles have been flat, or almost flat. And they taste sweet. Perhaps the plastic...

I need to get some of those $20 extract kits whenever they go on sale. (they still do that, right?) I'm an all-grain brewer but I only get to brew a few times a year. Extract kits would allow me to sneak a few extras in. Thanks for the reminder.

Try Red Star Cote des Blancs yeast, a.k.a Epernay II. It's a lot cheaper than beer yeast and I think it makes the best tasting cider of them all. I keep trying different yeasts and I come back to this one. I also recommend using white sugar, and less of it. A lot of people think brown sugar...