Search results

Noticed some large juniper bushes in the park. Was thinking of throwing in an oz or so of juniper berries into the boil for a piney IPA. I'd go full sahti and harvest the branches except I don't think people would appreciate me hacking a backpack full of branches off of their ornamental bushes...

My freezer is overflowing due to my Christmas hops coming in and I'm going to have to brew up a ten gallon batch with 2 pounds to hops to free up some space. A lot of these were bought on sale for five bucks a pound so I don't have to worry to much about price for this one. What I have on hand...

Last year there was a sale on random old hops for $5/pound and I picked up a lot and piled them into the freezer. While rooting through the freezer I noticed that the pound of Strisselsplat has all of 1.2% alpha acids. What the hell do you do with hops that weak? Was thinking of making a...

Here's what I'm thinking now. Going for an easy drinking mild and a brown ale with a good bit of earthy rather than hop flavor, neither with much in the way of IBUs. Malt (for ten gallons, split into two batches of five gallons): -Base malt split 50/50 between 2-row and light Weyermann Munich...

What homebrew ingredients do you think are unjustly maligned or ignored? Here's three for me: Carabrown Malt The biggest obstacle this malt faces when it comes to getting recognition is its horrible name. It's not a crystal malt at all but rather a light brown malt. I started using it instead...

My favorite Brulosophy post has got to be this one: http://brulosophy.com/2016/04/18/fermentation-temperature-pt-5-lager-yeast-saflager-3470-exbeeriment-results/ in which they make lager that tastes fine while fermenting it at 28 degrees Celsius. Inspired by that I gave it a shot with Saflager...

For this thread post the most unlikely problems that you've had crop up because of home brewing and other posters will guess their source. I'll start. Because I home brew there is dog hair on one of my blankets. I don't own a dog. Why is their dog hair on my blanket?

I have a huge amount of love for Old World hops such as Saaz and Golding. I just wish I could dial up their intensity a bit. What are some good hops that pack a punch and are floral/herbal/earthy/spicy and has as little of the fruit/pine/dank that defines American hops as possible. I'm not...

It's time to clean out my hop freezer and have a half pound of saaz hops I want to use up. I was thinking a nice malty best bitter (OG 1.045, IBU 30), with saaz standing in for the EKG I used up on my pale mild and porter. I usually use high AA American hops so I'm wondering what would be the...

I just picked up a 55 liter brew kettle dirt cheap from a guy leaving Korea and selling off his brewing kit. I've only done BIAB mashing and my grain bag is just not going to cut it for a pot that big so until I get my hands on a bigger one I'm wondering what would be the best way to use it as a...

At the local market yujacha concentrate is on sale so I was thinking about fermenting some. Yujacha is Korean citron "tea" made out of chopped up bits of citrons (fruit, pith, peel, everything) mixed in a jar with (traditionally) honey or (these days) corn syrup. What you do is take a...

Due to kids I took a long hiatus from brewing and when I came back to this site for the first time in years I found that the sort of advice that people were given had changed radically from 2008 to 2015, for example: -BIAB coming out of nowhere. -Hopping techniques completely changing, in the...

Am on my way home from a homebrew meeting. I`ve had more than a few beers so please excuse any typos. For the theme of this meeting everyone was assigned to brew a 5 gallon batch of American Pale Ale with 3 oz of Summit and 3 oz of Columbus. We had a bunch of different takes on the style from...

Again and again and again we get newbies popping up and posting things like IPA recipes with 3 pounds of crystal malt. It's been going on for years. You don't get the same thing with other specialty malts, at least not to that extent. You don't see stout recipes with roasted barley making up...

Writing style is a bit annoying but a really fascinating look at how the craft beer market is finally starting to really take off in Korea, especially among women: http://munchies.vice.com/articles/why-women-are-leading-koreas-craft-beer-movement?utm_source=hootsuite The article's right, the...

Just how much headspace do you need for a weak beer? Obviously all beers need some headspace but how close can you cut it if you have a low OG? Let`s say you have a standard plastic bucket fermenter intended for 5.5 gallon batches (of course a good bit more if you fill it to the brim) and brew...

So how many errors can you spot in this infographic? I'm seeing nine.

The bulk of American beers seem to have their roots in British brewing, but there doesn't seem to be much in the way of an American equivalent of an English mild. In veeeery general terms American beer compared to modern British beer tends to be: stronger, drier, hoppier (with different kinds of...

Been reading up on 19th century British brewing and a malt that was used a good bit was "amber malt." This was obviously a base malt as old school amber ale used amber malt and nothing else. Searching for modern amber brought up only a specialty grain that cannot be used as a base malt and a...

Got a black saison fermenting away in which I used a pound of Black Prinz dehusked malt in a five gallon batch. Usually this sort of malt seems to be used sparingly and more for color than for flavor. However a full pound seems to be more than is usually used for beers like black saisons so...