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  1. Elijah Hutchinson

    Pitching a beer instead of liquid yeast

    So I came home from college for the summer and wanted to brew a 1 gallon smash with my leftover ingredients. But I was too lazy to drive 45 min to the brew shop for ale yeast. So I poured out half a home brew and pitched the sediment into the gallon of wort. Two days later it's fermenting...
  2. Elijah Hutchinson

    Irish Stout and Rum

    I have long cherished my college habit of pouring a shot into a garbage beer. This evening while enjoying one of my homebrew stouts, I got a crazy itch to add a 1/2 shot of dark spiced rum. Interestingly enough, the rum seems to have accentuated (in a positive way) some of the flavors of a...
  3. Elijah Hutchinson

    Acetaldehyde?

    Ok, so I consistently get acetaldehyde flavor in my beer. I ferment with an airlock in primary for 3 weeks and then bottle with carbonation tabs from Mangrove Jacks. I bottle carb for a couple of weeks at room temperature and that's it. Could it be that I don't use enough hops? I read that...
  4. Elijah Hutchinson

    Good vs. bad apple flavor in beer?

    I recently brewed an AG smash with Munich malt and only 1 oz of cascade hops for bittering (5gal). Brewed with Safale s04. 3 weeks after being bottled, it's dominant flavor is apple. It's a good apple like hard cider but I'm not sure if I made an error in my technique resulting in acetaldehyde...
  5. Elijah Hutchinson

    Re-Brewing with Spent Grains?

    Hi, my name is Elijah Hutchinson and I'm new to the forum. I was wondering if anyone had ever heard of re-using spent grains (perhaps through sparging?) to brew a very low abv beer (malted grain from all-grain brews). I remember reading a while back about monks having a tradition of doing...
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