Search results

My recipe (an imperial IPA) calls for 2 lbs corn sugar in the last five minutes. I want to substitute the corn sugar for table sugar. How much table sugar should I add? I was told 1 3/4 lbs table sugar works?

Has anyone ever done this? If so, when and how much?

I'm gonna make an Imperial IPA, which calls for 2 lbs. of corn sugar at the end of the boil (or somewhere near the end). Can I replace the 2 lbs. of corn sugar with 2 lbs. of table sugar?

I've been brewing all grain for a few years now and have never been able to settle on a good calculator that determines (1) the amount of water I need and (2) strike temps. I always seem to be a bit off. I use a standard 10 gallon Igloo cooler as my mash tun. Anyone using this cooler have...

Just made my first IPA with 1187. It tastes HORRIBLE! It tastes like a butter spread on a sheet of cardboard. I heard that this yeast can be quite finicky requiring a diacetyl rest, which I understood to mean to let it hang out in the secondary. This is what I did 1. 17 January 2013...

Has anyone ever made a good fruit beer? I've made a few before, in particular, blueberry wheat beers. I am going to give it another shot. Unlike last time, I am going to puree the blueberries, pitch it into the carboy and rack on top in the secondary. The last time I made it, I added it...

I want to make a purple beer. Long story short, its for a charity event and the official color for the charity at issue (pancreatic cancer) is purple. The beer is going to be a belgian wit. Not everyone is into beer. However, this seems to be the most universally drinkable beer, at least...

Using Lavin D47 in a 5 gallon batch of orange blossom mead, my OG was 1.280. I used 15 lbs of honey and 5 tsp of yeast nutrient. It's been one month and I transferred to the secondary and my gravity is at 1.046. I expected it to be somewhat drier. However, it's still a bit on the sweet side...

I am going to brew a west coast style IPA, similar to the Stone IPA (http://www.stonebrew.com/ipa/) Which yeast would you recommend? 1. Wyeast 1187 ringwood ale yeast; or 2. Wyeast 1056. I always use 1056, as it seems to be the standard. However, it seems to me from the research...

Assuming you have a stable gravity reading indicating all fermentation has ceased, what is the difference between aging in a carboy v. bottling the mead and letting it age in the bottle? The issue is this: I am debating whether to purchase another glass carboy because I don't want to put a...

I'm totally new to mead: I usually brew beer. Anyway, I made my first mead. It was a 1 gallon batch: 3 lbs. of honey (Gunter's Blueberry Honey), 1 tsp. yeast nutrient and I gram of Lavin 71B1118 yeast. With an OG of 1.110, the airlock has been bubbling now for over 2 weeks (16 days to be...

I make beer and am starting to move into cider and mead. Generally speaking, Wyeast seems to be the best yeast for beer. From my research, it seems as if Wyeast isn't so hot for ciders and meads. Has anyone used Wyeast for ciders and meads and, if so, how is it?

FYI: I contacted Sierra Nevada and asked whether their Celebration Ale is bottle conditioned. I was told, in response, that it is bottle conditioned and that they use a is a different yeast strain in their Celebration Ale from their Pale Ale. Although the answers were not under oath, it seems...

I am in the process of capturing the yeast from a sierra nevada pale ale. After a 3 days in my mini-starter, I am seeing a band of yeast developing. Two questions . . . 1. Inevitably, some beer is being mixed into the starter with the yeast sediment from the bottle. So far, I'm not...

There are two things in life: facts and opinions. I used to take it as a fact that the age of yeast is critical; that it is a fact that reused yeast that is over a year old is worthless. I now wonder whether this should be moved over to the realm of opinion. I recently brewed a blueberry...

my recipe calls for 2 oz of "blueberry fruit flavoring" added at flameout. does anyone know what this equates to in terms of real, actual blueberries: that is, how many ounces of real, purreed blueberries would 2 oz of "blueberry fruit flavoring" be? for some more info, this is the link...

I'm considering using yeast (wyeast 1056) that's a year old. I've washed it thoroughly with sanitized water in a sanitized vessel before storing it in a sanitized air tight jar, which has been kept in the refrigerator for over a year (approx. 13-14 months.) Anyone ever attempt something...

I'm thinking of getting a silicone loaf pan to hold my candi sugar as it cools. I'm thinking of something similar to this...

I suspected my yeast was not viable and, after well over 24 hours in the starter, there's nothing to report. No krausen, no CO2 and no slurry yeast band. Can I simply throw in a new batch of yeast into the very same starter? I hear that yeasts are cannibals . . .would they eat up the dead...

I am interested in brewing a wheat that calls for the addition of rasberry extract in the bottling bucket. 2 questions . . . First. What is this stuff? Is this that stuff by McCormicks, similar to vanilla extract? Second. Can I just make this on my own? Perhaps boil the rasberries...