Search results

I like the challenger idea will go for that. Thanks.

Thinking about making this. Would like to remove the honey and use a more traditional English hops. Would like to expand my horizons and use something other than EKG or fuggles. Any suggestions?

I ordered some grain for an English Bitter from Austin Home Brew (awesome vendor BTW). They have a great service were you can get your grain bill for an individual recipe pre-blended, down to the ounce on stuff. Anyway, I must not have been paying attention and ordered one of my batches with...

Thanks man. I actually made that a few weeks back, came out great. It was BM's overall fondness for honey malt that's motivating me to try swapping it for crystal in this case. I'm trying the wheat and Kolsch yeast as I think it will help making it a good brew for August drinking.

Wow, almost 200 pages. I'm going to make a version of this soon, and was wondering if anyone had any insight/experience 2 Row- 45.71% Wheat- 45.71% Vienna- 5.71% Honey Malt- 2.86% OG- 1.037 SRM- 4.6 Centennial (9.9%)- 0.5oz (60min) Amarillo (10.3%)- 0.75oz (10min) Centennial (9.9%)- 0.25oz...

What type of yeast? I've used a similar procedure with American ale yeast & had good success. English ale yeast was much more difficult as it seemed to flocculate much quicker.

The formation of MBT from Iso-Alpha-Acids technically does nit require yeast. However the Sulfur, that is a required element in the chain of reactions, typically is not present in unfermeted wort. Instead sulfur is a byproduct of yeast fermentation. So once wort has been fermented to beer it...

I don't have much to offer other than I had the same thing happen. When I checked with my hydrometer later it was at 1.012. Not sure if its the ETOH or the nature of the remaining sugars.

Brewers will add <10ppm of a metabisulfite salt. Since this will not require them to declare it's presence on their labels. Realistically you can probably add at least five times that to get the additional benefit. A couple warnings though: 1) Adding a sulfite isn't an excuse to not worry...

Well no potatoes. I have the same cloudy star-san solution, which I never worried about much since I'd read that if it starts cloudy it doesn't mean it isn't working. But I never realized, until just now, that the star-san in my airlocks gets clear over time. What a cool fact to learn.

Usually only one end of the strip will actually register a reading, the rest is a just a heavy paper. Make sure you are dipping the correct end in the mash.

I was going to say similar.

Decanted a bit into a ball jar I sanitized with star san. Stuck that in the fridge, in case I want to try to do something with it later. The rest I dumped except the very last bit of yeast that had flocked to the bottom of the flask. I dumped a 500ml starter on top of that and put it on the...

No particular reason to let it swell, just figured it wouldn't hurt. I like the optimism about making something useful from this stinky goop. So I'll have another go at making a good starter out of this. At this point it's been in the fridge for 24 hours, so pretty much everything has dropped...

I don't have experience with this. But the thought process I've heard, which makes sense to me is: - Even if using dry yeast, when pitching more yeast to get a FG down, you should make a starter - The reason to do a starter first is to get the yeast through the growth phase, and to the point...

Kind of annoying. Bought a smack pack of Wyeast 1318 from the LHBS about a month ago, in preparation for making Orfy's Boddington Bitter. https://www.homebrewtalk.com/f64/boddingtons-bitter-21131/ The yeast was manufactured in July, can't recall the exact date. Anyway, I took it out of...

In that case. This experiment might be more valuable to you if you wait till you're more sure of an expected yield, so you can measure the impact of the amylase.

The reason to add it to the mash is to improve your yield. If you are satisfied with your efficiency, no need, if you think there's room to improve. Go for it.

Chances are it's just the CO2 coming out of solution. Did you raise the temp a little by any chance?

Do you know if the Brewery only produces beer? Alot of plants could also be producing soft drinks, or even hybrid drinks (malt & sugar, etc. Even if they are making a Malta type product, they could be adding some HFCS to make it sweeter.