Search results

I'm really curious how that will turn out! Have you ever had a basil gimlet? I'm drinking one right now- the combination of lime and basil is great! One thing we thought about doing was using a basil simple syrup when bottling, but ours is too basily now, so we won't. You could go super...

We got one of those BIG grocery store boxes of basil. (the ones that are like 6x4x2 in^3) we chopped it finely and added it at the end of the boil. It was REALLY prevalent in the nose and taste until like a month in primary. We dryhopped again with basil and cascade, and it smells like basil...

hmmm, the FFT didn't drop at all. Now I'm wondering if it really was done, or if the yeast I used for it wasn't viable... (dry yeast that was refrigerated.) The pale is still at 1.02 too, despite being heated and roused... :( I think my hydrometer reads a little high though - when tested...

<insert standard noob disclaimer> BTW, I know this doesn't necessarily mean anything to your brew, but I did the same method - sparge by pouring hot water over the bag o grains - and got pretty good efficiency... like in the mid 80's. The only difference is I did it in a second pot, and let...

Thanks, that sounds like a great idea!! They don't carry that yeast at my local hbm, so we may order online, and if it still hasn't done anything when it gets here, then would you suggest making a starter. and gradually feeding it our wort so it gets used to the alcohol, or do you think I can...

Yah, that's what we figured it had to be, I just didn't think it would still be going a few hours later if that was the case. I think also what happened is the water bath wasn't very deep, so the bottom of the fermenter would have been much warmer then the top. I figure the warm water...

Thanks guys! Been keeping up the temperature, and rousing the yeast, and unfortunately its still right at 1.02. It's now been about 3 weeks since we brewed it. Come on yeastie you can do it! I read about doing a force ferment test on this board, so, curious if there were any fermentable sugars...

**standard n00b disclaimer applies* I was there pretty recently, and they had some of them vacuum sealed (and refrigerated), and some of them just in ziplock bags. I bought the ones that were vacuum sealed - 1 ounce package of cascade for about $1.50. - That's 3 dollars for 2 ounces. I think...

Hey, I'm a newbie rom San Diego aswell. I will say that I think home brew and gardens in north park has cheaper hops than home brew mart - like a third the price.

21, 4/5 months

I got 5 gallon glass jugs of apple juice, so I could use the jugs as carboys for micro-batches. I then used the apple juice in my secondary to make a batch of edworts Apfelwein! YAY for multi tasking. Also, the small batches allow me to do all grain easily. I think it's great!

I just quit my full time job in university administration, and I'm now a full time student! Woot! (CS/ physics major)

You think it's possible that there are no fermentable sugars left? Despite over 50% of the fermentables coming from a long low mash and/or honey? Being a Saison I'd really like it to dry out much, much further, if at all possible.

Hi Everybody! First of all, I've gotten such great use out of reading this site and all the advice on it! Would never have made it through the first few batches without all your help. However I have a problem I'd love some advice / thoughts on now! So about 2 weeks ago we brewed a Saison...

I'm thinking of brewing a saison similar to this, and I happen to have a apfelwein brewing right now with montrachets wine yeast. Do you think using that yeast cake for secondary of our saison would work well? We'll be bottling the apfelwein in a few weeks - but I've never done the yeast cake...

Wheat / Rye / Cherry IPA - first try at a fruit brew! It's pretty! A little too much body for me actually, I would change the recipe next time for a little more base malt, less wheat. Still, really good.

16836 + 5 = 16841

Seismic Anomaly brewing, b/c our first fermentation was volcanic! It inspired us! Anyway, yes, I did spell anomaly wrong on the label, but it's just a rough draft... lol :)

No offense intended. I meant that statistically, and stereotypically. I absolutely agree that there are MANY liberal arts type majors employed in their field of study. While I don't know the statistics, I can say that through personal experience, MOST of the people I know that graduate with a...

If it is so set up against science, then why is there such a disparity between employability of scientists and liberal arts types? (in a field related to our major, making descent money) Perhaps it's not set up AGAINST scientists, but rather for us? We are more challenged true, but when we...