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I have been using my mash tun for many years but think it is time to treat myself to a new one. So… Why don't the igloo 10 gallon mash tuns come with thermometers. I do not know why all the kettles come with thermometers already attached. (at that point you would just be boiling the wort so...

I am having trouble getting the hop aroma out of my pale ale I would like. My beer is clean and drinkable but I feel it is missing the hop aroma I would like. My last attempt generally followed the BYO may june 2005 magazine. I make a large batch, I yield around 65 litres of beer. (Basically...

I am having trouble getting the hop aroma out of my pale ale I would like. My beer is clean and drinkable but I feel it is missing the hop aroma I would like. My last attempt generally followed the BYO may june 2005 magazine. I make a large batch, I yield around 65 litres of beer. (Basically...

Yeah that's exactly what I experienced 5 years a ago while brewing a Lambic. That is what I planned on doing and these posts confirm this is the best approach. Thanks for the help everyone! The pale ale is ready for Christmas so all is well!

ok so I am done the first stage and the fermentation is 9 days old with no bubbling out of my bobblers. So I have to add the Brettomyces. Would it be better to get this going in a starter? or just drop it in to the beer and wait. I would prefer to accelerate things (in hopes it is ready for...

Thanks for the help. That makes good sense and agrees with I have tasted while using these crystal malts with different ratings:tank:

I am going to be making a big batch of sierran nevada or summit pale ale clone. My recipes call for crystal of diffirent lavibonds? you know the "darkness" I really do not care if it comes out dark or light as long as it is clean with some nice hops in it. anyways. can i substitue any of the...

I bottled 100 litres of my lambic. The problem is i forgot to add yeast for the two thirds.:( I did remember sugar. Do you think it will carbonate? Thanks for your help in advance. The last third i remembered to add sugar and yeast.

I had 100 litres of 3 year old lambic beer. for about two thirds of the bottling I remembered to add sugar and forgot to add additional yeast.:confused: The other third i remebered both sugar and yeast. Do you think the 3 year old yeasts in the bottles will take to the sugar and carbonate...

anyone have a clone for this??? Regards Richard

fermentation will occur NOT at 40F. I follow the guidleline in the email i sent you. I believe 8 days is to short to ferment for a lager. 2-3 weeks (some people say 4). The times I ended the ferment under 2 weeks, the beer did not taste as nice. In your case you have ended the ferment at 8...

Heh whackful. I am a lager brewer as well. considering your first situation. That is being short on yeast. With two packs i don't think you are incredibly short though. What you did was smart. The worst thing I have ever done to my lagers is under pitch & put into a 50F situation. It will...

Why do some purchased beers give me a hangover? Anyone able to answer this.:mug:

I have a slightly cloudy lager. Anything I can do to fix this, as it is lagering in my keg after the fact. It is not really a big deal but I was curious.:tank: Regards

Definitely go to 15 gallon. I started at 5 gallons. It is so much work for a bit of beer that 4 adults can drink in such a short time. I have been brewing 11 gallons for years(50 -54 litres). Usually only 2-3 times a year 3-50 litre batches per day. Even there I do not share(sell at cost) as...

I've done it many times in the time frame you have outlined. Go for it. MMmmmmmmmm fresh Hefe for Christmas. Where do you Live. I'll drink some. Richard Irish stout German dunkel on tap

The first & only sour beer I made was a few years ago. It was a simple plain ale. Double batch. I pitched in knottingham ale yeast. After it was fermented. I began a starter with Brettomyces. approximatley 4 litres. I can't find the exact strain at white labs right now. I then...

I have previously made one sour beer successfuly. It finished out to be very close to a berliner weisse. I kept cracking bottles over a year to taste the change. It was a great experience to taste it change very slowly. The one deterent I have is the nine months and the bottling(to get it...

One major addition. You are doing a 10 gallon batch. Big starter & taste your starter before you pitch. I have lost beer from both these mistakes. BIG starters. Mine is 3-4 large mason jars. I would go bigger but I am a little short for room in my 1 gallon starter bottle. I have had a few...