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This is the process used to make wort for whisky, why not try it for beer making? Has anyone experimented with it? Or is there some reason this would be undesirable? Or is it all "malted" I was just reading my Scotch Whisky souvenir from last summer's trip and thought hey why not?

I want to reuse a cake I racked off the other day - but I have been busy so I took some out and washed it, put it in the fridge in case the remaining cake goes 'bad' whats the longest you have held a cake in primary before reusing? I believe I repitched on an old cake in a covered primary...

I am resurecting this thread - I want this to be my everyweek end type or beer dispensation method ha ha ha! I finally ordered my pump - so all I need are some fittings and a cooler. I have a corny of cellar aged brown ale waiting for its hand pump.

any honey will make alcohol, but liek everything else you get out what you put in. I have used store honey with ok results = alcohol. I have also used strong wild flower honey and dry hopped with cascade and got a really wild unique pale ale flavored beer the honey represented the crystal...

I have a corny of hb in my kegger now (Thur) Wife is buying some Blue Moon for a week end party. I don't know if we have room for both in the kegger so - can I have this corny pressurized at 20 psi for 2-3 days and then detatch pressurized and store in cellar until wify's party keg of Blue Moon...

you guys are comedians now - I steeped all listed grains for 60 min at 150-155. I added some water (max was 3) gal. brought to a boil them added DME. At 40 min I added 1st hops quantity are those little foil packs 1 oz than 1 oz then another at 5 or 15 min. Will a nice 60 min hop tea added to...

I don't believe that I under-hopped only because the beer sample I tasted between primary and secondary didn't tatse sweet. It seems that I am tasting residual corn sugar? Here is the recipe, but I don't remember the amounts. I used hop pellets for the first time so I don't know if they were...

Made a Brown Ale. Fermented out in a week or so, transferred to 2nd for a week and half to clear. Transferred to corny keg with 1/2-3/4 cup sugar and positive sealed with CO2 1.5 weeks later I hooked her up to the tap for a sample and its waem, but carbonated and sweet like soda? SO Is this...

So I imagine a few hundred grams in a 5 gal batch of some generic pale malt would be a good place to start if adding to a beer.

Anyone out there ever used dates? They have an amazing flavor and would contribute a fair amount of sugar maybe some fermentable and some not. I guess it would help to know the chemical make up of their sugars - but I reckon one could just mash them in like anything else - maybe even add...

Hi Johnny I do shop there, but only for corny kegs and the odd instrument, hose, fitting. The ingredients never fit my bill - Keystone HB is fanyastic huge selection of hops, extract, and grain as well as all the tools and toys. Bethlehem is a bit of a ride, but if your stocking up for a...

thank you my friend

OG 1.050 @ 80F FG 1.015 @ 68F = ??? Is there a calc anywhere? Thanks

my cellar is at a cool 48-50 degrees now - so I thought about a nice lager, but what kind? I love dead guy ale so why not a dead guy lager. What might be a close recipe using a CA Steam yeast lagered at 50 for a few weeks? 5# LME + A pile of german pilsner malt, a 1/2# aromatic malt and...

I love that answer Orfy. I spend anywhere from 30-40 per case (24-12oz) on microbrew - money is a concern even if it is a hobby as I have many hobbies. I suppose I really only need a cooler-tun,kettle, wort-chiller. Pretty low buck stuff huh

High strike tempt meaning 160 instead of 150 at mash in? I low carb most of my beers and stir up most commercial brews to de-carb - I too serve cooler than most care for. I don't have a sparkler or beer engine - I was under the impression that the beer would deteriorate before I could use it all...

I don't know if this is technique or recipe related, but here it is. I am craving the mouth feel of real ale cask conditioned served from a hand pump. I have no intention of building one anytime soon, never mind the proper cellaring etc. So. Wht the devil can I add to my IPA to get closer...

can anyone post the expected (approx) gravity contribution of 1lb of crushed pale malt to a brew? ie if I use 5 lbs of extract will 2lbs of pale malt held at 150 for 60 and cllander sparged with 170 deg H20 brinkg me to a respectable gravity ie 1.040-1.050? Not trying to hijack - thought is...