Search results

Brewing a Session NEIPA, with 35 IBUs. OG 1.035 Wort was fine, not all that bitter when I added it to the fermenter. Added a liquid yeast slurry at the same time as a heavy leaf dry-hop to facilitate bio transformation. The fermentation has been very slow, taking over a week to get below 1.020...

Bought some liquid yeast from a local yeast lab who sell to small breweries and homebrewers. It's a large vial designed as a direct pitch yeast. My only concern is that it is labelled as a 2 week shelf life, and I don't intend to use it for about 6 weeks. My current thinking is to keep it in...

Developing a session NEIPA recipe about 3.5% ABV. Not used to brewing such a low alcohol beer so my key concern is keeping it from tasting watered down. Gonna try and build up the body with some oats, and a bit of crystal malt to add "maltiness". High Mash temp as well. Keeping the IBUs down...

Made a Kegorator last summer using one of these taps I got on ebay. http://www.manitowocbeverage.co.uk/images/uploaded/mbs/uk/products/Stella_A_300.jpg The end of the tap isn't removable, and the beer tends to harden into a skin around the rim, if I haven't poured anything in about 3 or 4...

Just racked my beer after four weeks, into a keg, connected it to the gas tank and taps. Stupidly never tasted it after fermentation. Had a sip of the flat beer from the taps, and there's a very distinct Green apple flavour. Had this once with a bottled beer, and it went away after a couple of...

Does anyone have an approximate density of crushed malt at a given volume? I can find whole barley, has a density of 609kg/cubic metre, but I'd imagine crushing it would reduce the volume and make it denser, as the particles are smaller.

For a college project, I'm comparing advertising for Micro and Macro breweries, and I need some examples. It's easy to find Macrobrewery advertising, but Microbrewery is proving more difficult. So far I've been able to find quite a few British ones, but I'd like to include a mix from around...

Just got a new CO2 Tank. Connected it to my keg, checked for leaks, everything's fine, except the pressure gauge is reading 500psi or just inside the red "Order new gas" zone. The tank reads "filled to 50bar", which I calculated is equal to 725psi. Could it have something to do with the...

I have a beer fermentating in a Corny, and I'm ready to carb and drink it. I have Isinglass finings. When should I add them before force carbing? Also, Can I still use the yeast cake for fermenting another beer?

Just got a CO2 Regulator, identical to this one, http://stores.kegconnection.com/Detail.bok?no=56 but without the shutoff valve. Is a shutoff valve essential? Can I just turn off the CO2 on the tank when connecting, and then turn it on to the pressure I need?

A friend of mine, who owns a bar has given me some old kegs he had lying about the celler. All 4 different types A Sankey Keg A Grundy Keg A Type Keg and U type Keg. Is it possible to keg homebrew in these sort of kegs? I can only find instructions for Corny kegs. How do you get the...

Won't be brewing for a while, but I've still got some ingredients left over, which I want to use up. At the moment, I have a Samuel Adams clone in primary using Wyeast 2206 Bavarian Lager yeast, which I'll pitch into the cake of. I have two 3lb cans of Light LME and about 2oz each of 6.8%...

I've been brewing nearly three years now. Still mostly extract batches. Have American Pale Ales, Lagers and Hefe Weizens. Most have been well recieved by my beer drinking friends. Was wondering of anyone's interested in arranging a trade of, maybe 4 bottles, and swap critiques. I'd be happy to...

About 3 weeks ago, I brewed a batch of lager with the intention of leaving it outside under shelter while I went home for Christmas. Where I live, the weather outside rarely ventures below freezing, so I assumed it would be alright. However I hadn't anticipated that this would be the coldest...

I live in the UK, and was going home for Christmas, so decided to take advantage of the cold weather, by brewing my first batch of lager, and leaving it covered in the back yard. I underestimated how cold winter was going to be in the UK this year, and arrived back after 2 weeks to find it...

I'm a big fan of very smokey Rauchbiers like Aecht Schlenkerla Marzen, and would like to make one similar. Doesn't have to be an exact clone, as long as it tastes good, and has a nice smokey flavour to it. I'd also like to make it without having to buy any new ingredients, other than stuff I...

I had an interesting idea for an experiement. Try and produce a beer entirely made of ingredients bought in a typical supermarket. For yeast, easy, Bread yeast. Grains are a bit more difficult, Perhaps Ovaltine used as DME, or steeping some Grape Nuts (made of mostly wheat and malted...

I use hop and grain bags to try and keep the beer from having bits floating around it. It works quite well, but there are always some small particles floating around the beer, which, as you can imagine to someone tasting it, is quite off putting. So I suppose the best thing to do, would be...

As per the topic.

Does anyone know if it's possible to make any of these beers, using just Mild, Amber, and Dark LME, and no additional grains? Or would it turn out nothing like the style in question?