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Ok sweet, I will just do that. I am only going to a 1 gallon batch with this, so I was hoping on skipping the whole starter. Also I have like 2 more questions, and I think one of them was vaguely answered in this post. 1. If I can only get 75F, should I still only do 48 hours for the souring...

Just have a question about the original post here. It says to cool initial wort down to 90F and then ferment 70F - 90F for 1-3 days. If the best I can do is keep my fermenter at 75F, should I cool wort down to 75F instead of 90F??

I should try switching to distilled water for an extract batch and see how it goes. I noticed that my "green" flavor went away when I finally got fermentation temperature under control. If you are still getting weird flavors, try some temp control, and see how that works too.

I like darker beers as well and agree mostly with the fruit not being added to them. However is only adding a 1 time hop bittering addition in the beginning of a boil ok for a stout? Or will adding a bit towards the end of the boil give it a gross fruit flavor that is undesired in something like...

Oh I see, so essentially just maintains the PSI that you set, rather than constantly send in more Co2? Also on a side note, when is it safe to remove the regulator from the Co2 cylinder? when the gas is shut off or when the tank is empty?

I just purchased a small 1.75 gallon keg, and am about to transfer my beer to it to start the carbonation process. I am shooting for something around 2.2 Co2, so it looks like 12 PSI at 45 degrees Fahrenheit. Am I supposed to leave the Co2 tank on connected to the keg at that temp and pressure...

Hmmm. . . I am not sure if I would call it a superstition, but I tend to rinse a bit of the star-san foam out of my carboy with sanitized water. I know the saying "don't fear the foam" but it just seems spooky to let chemical soap bubble stuff in my carboy. Probably a pointless concern but, oh...

I am seeing a lot of New Glory Brewing Company beer on here. That place is great, and Green Energy might be my favorite.

If all you need to do is simply devise a recipe, then that looks pretty good.

I mean I have had plenty of sours before (Mraz Brewing Company is amazing for sours), I am just unsure what exactly a kettle sour is. More like a berliner weisse?

Wow interesting. I am not too familiar with kettle sours but I will look it into, especially since it doesnt seem to take too long to make.

Perhaps you are right octopus man. The only reasons I wanted to use it is because it never gets used, and I could set the temp and walk away without babying a propane stove top. But since a few degrees wont hurt, I will just revert to the stove top I think.

Ok interesting stuff. I actually just picked up two books in the last week, so I may just rely on the internet for now. But specifically what you mentioned, for example, would I need to add 2-row to flaked wheat/flaked oats just to convert it? Also I do have BIAB but I wish they made a cool...

Well I would essentially just be using it to maintain a specific temperature, unless doing a partial mash doesnt require too much precision in the way of temp. I also have a 1.5 gallon pot that I would use (only a 1 gallon batch ) and a grain bag to keep the grains in. I will have to test and...

Hello. I am not sure what the specific project requirements are, but you could do something less intensive than "glowing beer". You like science, cyberpunk stuff and IPA's, so here is what I would do (LOW TO MODERATE EFFORT VERSION): - Get my hands on some experimental hops - Brew some sort of...

@ Lizard Man I appreciate the mention, well quick summary, of the partial mash. You listed grains that I planned on steeping until now. Roommate has a souve cooker that I will use to hold at a consistent 150F for an hour. Thanks :rock:

I am by no means an expert, but consider checking out either Wyeast 1318, or wlp008 for your yeast selection.

Ah, I see that it is 99% Pilsen malt. That is close enough to Pilsner malt right?

I have been browsing forums and other areas of the internet in an attempt to find out if Briess Pilsen light LME is essentially liquid pilsner malt, but have not found any definitive answers. I would really like to use it to make some easy Belgian Pale Ale recipes and wanted to know if the...

I have no experience with the Joe Ancient Orange Mead recipe, however if you are concerned with just one of the batches because it looks strange relative to the others, just give it a sniff and or thief out a small sample and test it. My guess it that it is fine, unless you see some weird...