Search results

This is an aspect of homebrewing that I've been puzzled by since I started in on it. With bread, yogurt, or Japanese pickles, the longer a starter has been around, the better. I've heard of Japanese guys saving their pickle jar out of a burning house because they were so attached to their...

Awesome. I'll do that next time! Thanks!

When I went to brew, I was expecting to do a 5.0 gal batch with a target OG of 1.068. When I finished brewing, I decided to bump it up to 5.5 gal to account for trub loss, and when I got my 1.051 I thought at least some of it was due to the extra half gallon, but then beer calculus said the same...

Hi, I brewed a heavily wheat beer a couple weeks ago and missed my OG by 11 points and have been puzzled by it ever since. Batch size: 5.5 gal 3.3lbs Extra light LME 5.5lbs Light Wheat (Ger) 0.5lbs Light Wheat (Ger) Home toasted 1.5lbs Rye 0.75lbs Flaked Wheat 0.66lbs Rice Hulls...

Hi, I'm racking a stout into secondary and after successfully getting out about 3.5 gallons, my racking cane started to pull a whole lot of air from -somewhere-, which is odd because both ends are submerged in wort. Now, I've got 1.5 gal left in primary but the cane won't pull at all, it just...

hmm yea I've had bleeding from chapped hands before, when I did a lot of dishwashing. These are definitely cuts, as with a knife. One is on my left index finger on the pad, another is on the inside of the second knuckle of my right thumb, another on the palm. They are all thin slits. I have...

So, now that you're on a mission from Ged, what is it?

Hello, For some reason every time I brew my hands and fingers get covered in little cuts. They don't bleed and it doesn't really bother me that much but I sure would like to figure out how that's happening. Anybody got any ideas? I assume it's happening when my hands are wet..

any news on how that RIS with rum oak turned out? I've got 2 oz of hungarian soaking in appleton to add to my stout next week, wondering if I should dump in the appleton.

allright, I dropped the maris to 1.5 lbs, the rye to .75 and bumped the rauchmalt up to 4 oz. It smells pretty good in the bag. I'm switching to the 3068 hefeweizen yeast since that seems a little more traditional, going to probably < 1 oz juniper, magnum bittering hops and just a pinch of...

Hey guys, I need to make a starter for a couple beers this weekend, but I only have about 150g of DME when I need about 2.5 liters of starter. I've read that 100g per liter is about right. Since I can't reach my target with the amount of DME that I have, can I use rice maltose that I have lying...

Sahti and a heavily hopped roggenweizen.

Hello, I'm trying to come up with a beer that's kind of split between roggenweizen, hefeweizen, and the Little Sumpin' Sumpin' from Lagunitas. I've got my grain bill settled. 3.3 lbs extra light LME 5.5 lbs light wheat malt (Ger) 1.5 lbs rye malt .75 lbs flaked wheat .5 lbs home toasted wheat...

going purely on a memory from years ago I'd say, buttery, slightly sulfuric, rose-ish, but more the bass notes of rose, rather than the highlights.

I feel like I've tasted marigolds before in a beer but it'd be impossible for me to tell you which it was. I'm more offended by the urine smell of pilsners.. ugh. I'm avoiding everything that has to do with traditional pilsners just to avoid that.

well I think if you're trying to, 'add acidity,' then you're trying to lower the pH, which might (I don't have enough knowledge on the subject to say) have an effect on your ferment (or is it only mash?). Regardless, the acidity that you'll get from 2 tomatoes isn't very high, since tomatoes...

isn't roasted barley supposed to yield a white head while the other roasted malts give off brown?

I wouldn't think that you'd get a very nice flavor out of adding tomatoes to the boil. With that grain bill the only way you're gonna get something palatable is by adding in fresh, super ripe, ultra sweet tomatoes in secondary. Go buy a tube of tomato paste and mix that with some bud and see if...

heh.. uh.. pineapples have an enzyme that breaks down gelatin.. not sure that's really what you're looking for, though.

Hey guys, I was thinking about brewing up a 1 gal batch of something like sahti, hopefully with a good amount of complexity and not crazy over powering pinesol but still a good earthy pine forest kind of character. What I have so far: 2 lbs Maris Otter 1 lb Rye malt 4 oz Biscuit 1 oz...