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Extract - Trying to Mess Up Light Ale -------------------------------------------------------------------------------- Recipe Type: Extract Yeast: Nottingham Yeast Starter: No, but 1 hour of hydration Batch Size (Gallons): 5 Original Gravity: 1.046 Final Gravity: 1.012 IBU: 9.9...

I noticed an off flavour in the beer (and the wife noticed an off scent in my breath) of Doritos. Recipe is basically 4 kg amber syrup, 0.5lb each Victory and Crystal 80, enough hops to make a malty brew. I've done this recipe before, and no off tastes (and certainly no corn). Where should I...

Ingredients: 3.3# (1 can) Cooper's Irish Stout 5# Pale two-row 2# Quaker 1 minute oats 1# Chocolate malt 1# Cara-Pils 1/3 oz Perle hops (60 min) Mash grains. Bring to boil, add hops. After boiling, add can of stout mix. Add water to 5 gallons, and yeast. Please note that I keg...

(of course, except for going back to LHBS, due to child issues). I have a problem with my thermometer reading 220*F at boiling. I had just gotten it last night, and was hoping that I could do a mash today... is there a rough way of figuring out mash temperature without a thermometer (other...

I have about 10# of two-row, 2# cara-pils, 1# victory, 50g of fuggles, 38g Northern Brewer, and 21g Saaz. I also have a cake of Nottingham that is just begging for more wort. Any suggestions?

First, if someone can point me to a prior thread, that would be great. I've done my second all grain batch, 5# American two-row, 1# flaked corn, ½# carapils and ½# crystal 60. 1 oz Saaz at 60 min, ½ oz Northern Brewer at 10 minutes. Rehydrated Nottingham 5 hours prior in water and table...

1) Which is better -- (Extra) Pale DME, Dextrose, or Table Sugar? 2) Why does it take so long for DME to bottle condition, as compared to glucose? I've had bottles for two weeks that were very lightly fizzy, compared to a table sugar batch that carbed almost instantly... chemistry or operator...

Mother's Day Pale Lager 1 kg flaked corn (steeped 75 minutes at ~150*F) 1500 g pale DME 500 g amber DME 19 g Cascade 60 minutes 36 g Bullion 25 minutes 12 g Saaz 0 minutes Cooper's Cervesa yeast (all I had at the time) OG 1.054 (May 10, 2009) FG 1.002 (June 30, 2009) Yield 17 L...

I am looking at making 23 L, and I have one can of the Cooper's Stout Extract, and about 1 lb (500 g) of Chocolate Malt Grain (for doing a PG brew). Like the title says, how much Malt Extract should I be looking for to get me to about 5 - 6 percent alcohol, but with some residual sweetness...

What is a "Pale Ale" when fermented with lager yeast?

I've done three *gasp* extract cans of beer, two from scratch meads, and one poor wine (possibly due to it being a kit).