Search results

Hey HBTers! It's been a long time since I've been on here. School has been pretty crazay. Anywho, I was wondering if someone was to offer basic yeast lab services, what kind of goods and services would you expect? I've finally gotten some basic equipment and wouldn't mind culture yeast...

Hey HBTer, In a moment of frusteration here. I just bought a sulfiter and bottle tree, but the sulfiter isn't working. When assembled and pumped, liquid flows back out from underneath the base as if the one way valve isn't working. Maybe I'm missing something here (and I hope I am, I need...

So, I've just brewed with WLP029 for the first time, and I'm noticing that it has amazing flocculation capability. So, here's what I'm thinking, and here's what I'm wondering. I'm thinking, flocculation probably has to do with certain glycoproteins on the yeast cell membrane (that's what I...

Just about to start my RIS, and my IBU calcs are coming out waaay different than the recipe suggests it will be. Recipe says 66 IBU. Here's the schedule: 1.5 oz Columbus 14.4 AA @ 60 min 1.5 oz Centennial 10.3 AA @ 60 min 1 oz Columbus 14.4 AA @ 15 min .5 oz Columbus 14.4 AA @ 5 min...

I know this might be miscategorized (I apologize)... I just found out my dad has non-aggressive prostate cancer yesterday. So, I decided to take a day off and brew a RIS to drink in 6 months when he's done with treatment and all will be (hopefully) well. I call it Victory RIS. Cheers...

Heyyo HBTer's, Is an external thermostat hard on a chest freezer's hardware? Muchas gracias guys!

So, I'm sure that among homebrewers this may be a well known fact, but DME makes a great food additive when you're trying to add sugar to a savory dish without pouring cane sugar in. Cane sugar seems to add a fake sweetness that I don't care for much. But, I was sauteing (sp?) some mushrooms...

So, what happens when you pour boiling water into a 60 degree glass carboy, seal, and shake? Yeah, it explodes. My genius fraternity brother decided that boiling water sounded like a good idea for sanitizing my carboy. After a trip to the hospital and second degree burns covering his chest...

I haven't picked the collective HBT mind for a while, so I thought I'd ask... From my understanding, cold break comes from water soluble and partially non-soluble proteins that are somehow modified during the boil and become non-soluble, hence precipitating after chilling. Okay, 1. Is...

I just finished watching a seminar on the microbial ecosystem in a typical honey bee colony and the bacteria/fungi that modify bee foods. Among them are several Lactobacilli and other fermenters that change the chemical make up of honey and pollen (so called "bee bread"). Anywho, long story...

Hey gang, Just wondering about the possibility of using steam to clean and sanitize equipment. Steam is an incredible cleaning agent for gunky, nasty things and it can be created at temperatures in excess of 100 C, which makes it excellent for killing little beasties that could intrude on a...

Hey everyone! I just bottled my first brew (Cooper's Irish Stout) and found it smelled a lot like Mickey's malt liquor coming out of the fermenter. I've heard about the "extract-brew twang", or the "home-brew twang", and I was wondering if this twang is what makes Mickey's so unbearably...

So, I'm considering putting in a few vines and I was wondering, if I had to pick three or four varieties, which would be the best. I've heard a few names many times (Cascade, Williamette, Magnum, Centennial, Chinook), but I don't know which to choose. Could you give me some suggestions of good...

A friend of mine (who does not brew) said that prolonging fermentation can help develop a depth of character in a brew. He was referring specifically to the idea of adding sugar during secondary fermentation. I'm wondering a.) if there happens to be any truth to this whatsoever (he's good...

Hey everyone! So I just whipped up my first batch of beer from a malt syrup kit on Monday, and it's a Pils. Here's the low-down on how it's going Day 1 (Tuesday): A thin layer of krausen, not much action. I had no temp adjustment for the batch, so it was probably at about 75 F. Day 2...

So, I understand that malted grains are an important part of a mashing grain bill. How do other grains such as rice, corn, rye, etc. effect the grain bill? Does one add enzymes to hydrolyze available starches? How is rice starch hydrolyzed? Can someone send me to a concise, inclusive...

I'm brewing a Cooper's pilsner (malt and hops come in a syrup-can, add ~500 grams light malt, 300 g sugar) and my OG is about 1.040. From my understanding, target OG should be about 1.044-1.050. 1. Is 1.040 too low to proceed? 2. Will it effect anything besides taste? 3. If it is too...

Today I'm making my first batch of brew! I'm making Cooper's Pilsner from malt syrup and whatnot. I've made soda before, but no beer. Wish me luck!

I have an old recipe for ginger beer that calls for two gills of yeast. I know that this is 1 cup, but what would the equivalent in dried yeast be? Thanks mucho!

I was wondering if anyone knows about using mesquite pods or flour to brew something akin to beer. I have access to a lot of pods and no knowledge of how such a thing would be done. How about carob?