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Hey all, I’ve never made bread before. I’m gonna try making sour dough from wild yeasts. Any tips? Also I have 25lbs + of barley and I can’t make beer for a while and would like to make space. Has anyone made bread our of their brew grains? Any good recipes?

Hey any update on this? 5 years later lol

What you’re describing is what potheads call a sploofy I believe lmao Dryer sheet odor filter. That community will definitely know how to eliminate odor. Maybe look for a forum in the hemp community and take some odor control ideas.

I was wondering the same thing, but I think a safe answer would be to leave it in there until it’s your desired taste. I added mango to my secondary but I’m worried it may have fermented dry so once it is carbed up I’m going to try it and if it’s missing the mango taste and aroma I will add...

Wow I didn’t put two and two together, I cold crashed last batch like that and didn’t pay attention to that.. that more than likely happened. Do you just cap the carboy?

Disclaimer: I’m buzzin’ This is hilarious! I put my yeast starter with an airlock in my chest freezer to cool down from 85 deg F (yikes) and now it’s at 77ish. The change in temperature caused a negative pressure in my erlenmeyer Flask! The airlock is now sucking in Oxygen! I find this...

Oh wow good point, that’s the only aspect I wasn’t considering, my immersion chiller. I’ll just use my 5gal kettle and with the reduction in volume the heat capacity should be less. Thanks again

So I switched to all grain brewing and I made a 15gal mash tun out of a wheeled square cooler because I want to have the potential to make 10gal batches. The other day I tasted a milk stout and loved it! So now I wanna make a 2.5gal keg of it. So that would be a ~4gal boil. Can I use my mash...

So right when I was ready to give up on stouts. I tried Guinness dry stout, a peanut butter milk stout (too overwhelming in my opinion) I didn’t want to be spending money on beers I’m forcing myself to like (because I want to like at least one beer per style). I found Garage brewery Marshmallow...

I just went out and bought Carapils on my lunch break, might as well follow the recipe to know the intent of the saison, then I’ll tweak from there. Thanks for clearing that up

My bill calls for 0.5lb of carapils should I just use 0.5lb of 2row? I have Crystal 40L on hand should I use a dash of that to replace the carapils? It’s a 5Gal batch so I doubt .5lb would do much

Hey all, So my saison recipe calls for “American - Carapils (Dextrin Malt)” and I went to my LHBS and they didn’t have Carapils as a grain but they had Malto Dextrin and it looks exactly like DME or Dextrose. I was wondering if these to are the same. And if so what is the ratio between the two.

From what I understand Alpha Acids are insoluble for the most part. This means that it will stick to anything and hitch a ride out, meaning the alpha acids stick to the hot break foam and stick to the mesh bags. So it’s make sense to lose utilization

It’s possible that whoever made the kit has a boil rate faster than yours so say if they put 23L and end up with 20L post boil and you follow the 23L and end up with 21L. You may want to add less water to start with. Maybe you can book off more water but DO NOT boil longer once you add hops...

You can add potassium sorbet which will cause the yeast to stop reproducing, then transfer the wine and then you can add as much sugar as you want (to taste) this is called back sweetening. The yeast will be left in the fermentor and the yeast that make it to your bottle are just not enough to...

One more thing you might want to consider is your water source. You can look into that now or down the line, but it can enhance or diminish flavors

If you want to be a tad bit more hands on by adding fruit, and actually purchasing hops, DME, and steeping grains, and BIAB bag then try this recipe https://www.brewersfriend.com/homebrew/recipe/view/206864/mango-ipa It’s really good, not dark, not too hoppy(bitter) and the more involving...

That just means the water evaporated and the sugars stayed = stronger beer!

So I recently started All grain brewing. And I took this route Extract kits >> BIAB >> All grain Every transition I had to get new equipment, some small transitions some larger. But I recommend you just go straight into All grain equipment for 10Gal batches. I regret not doing this myself, but...

I borrowed the mash tun which usually yields 75%+ efficiency with grains crushed at the LHBS, but this time I tried out a mill I bought for the first time which likely threw that off. Also I’m new at AG Ohh... spinning it is actually a real protocol? I thought it was a myth, whoops. I didn’t...