experiment

Hello Everyone! So I've been a lurker for a while and recently had the urge to post, for the first time, because of a thread about brewing/fermenting Hard Seltzer. Through my research, I came across a thread on here about someone having a hard time with keeping yeast active long enough to get a...

Hello! I am fairly new to homebrewing and recently started washing my yeast. Here comes the problem, I forgot to label them and seem to have forgot which is which. I should have the ardennes yeast from wyeast(i believe) and I also have a cider yeast from the same company. Now, worse comes to...

Hey folks! I'm just woundering for curiosity sake. Have anyone tried drinking out from their fermenting keg as a final product with their beer already self carbonated/ forced carbonated? I guess if you dont mind the yeast why not? But mabye cutting of your pickup tube a little bit.

Generally it’s nice to brew with predictable ingredients in controlled conditions. You purchase your ingredients, follow your process, pitch your yeast, and leave your beer in a temperature stable environment. After some time the yeast consumes all the sugars and leaves behind its own flavor...

Being a fan of hoppy beers, I’ve tasted a lot of different expressions of IPA, IIPA, Session IPA, and in it sboom, the specialty IPA’s like White IPA, Red IPA, Rye IPA and, one of my favorites of that list, Black IPA or Cascadian Dark Ale. This style, according to the BJCP Guidelines, was...

In my last article about gelatin, I explained how it works (physically and chemically) and proved that a short boil does no harm to it, busting a common brewing myth. After multiple positive responses, I decided to do an experiment to bring more light into another commonly discussed, gelatin...

One of the beers that made me enter the hobby of brewing was a nice and fluffy Paulaner hefe-eeissbier. It was the first hefeweizen I tasted and I fell in love instantly with the style: phenolic, estery, wheaty, refreshing, bubbly… simply delicious. Since then I tried to brew some examples of...

I have been brewing for some 5 years, 2 of those also as a head-brewer at a local brewery. I don’t have any official education supporting my brewing skills, I gained all of them myself, reading forums, books and articles like this, but most importantly, by experimenting. The information you get...

Funk In The House Part II Funk In The House Part I (found here), covered a very brief introduction to Brettanomyces and and overview to the Funk In The House Experiment. To recap, Brettanomyces is a wild yeast, robust and versatile enough for use in primary fermentation (100% Brettanomyces...

The technical side of brewing has always been the most interesting to me. I enjoy the process (and the drinking), but the science behind it has always taken the limelight. I was reading the recipe for Biermuncher's Aberdeen Brown Ale...

One of my favorite aspects of home brewing is the ingenuity that can be used throughout the process. Some people have the finances to buy the biggest and best equipment, some like me do not. For me, the fun comes in when I can use some ingenuity to come up with a way to do something cheaper and...

The technical side of brewing has always been the most interesting to me. I enjoy the process (and the drinking), but the science behind it has always taken the limelight. I was reading the recipe for Biermuncher's Aberdeen Brown Ale...

One of my favorite aspects of home brewing is the ingenuity that can be used throughout the process. Some people have the finances to buy the biggest and best equipment, some like me do not. For me, the fun comes in when I can use some ingenuity to come up with a way to do something cheaper and...

Hey folks, here's the deal. I am planning on brewing a honey wheat ale this next week and I am trying to figure out how to incorporate some un-malted Hard winter white wheat. Why you ask?? Well it comes from my in-law's farm and I'm trying to get some 'local ingredients' incorporated into this...

Hi Homebrewers - so I’ve finally dusted off the equipment I’ve had stored for years to try out my first 5 gallon batch. Took the easy route and picked up one of the Coopers IPA kits where you just need to add DME and pitch the yeast. Got to thinking that this was too easy so I harvested some...

Hello fellow beer-makers, Some of you may have seen this post I made back in July chronicling the brewing of a quart of beer. This did really happen, and the beer was perfectly adequate, but upon telling my brother of my triumphant micro exploits, he responded with a sigh, a roll of the eyes...

I plan on making my take on Potosi Brewings - Border War. its a bourbon barrel coffee stout. I've got all the ingredients I plan on using, except my coffee. 2 things I'm not sure of... 1. How Much coffee to use 2. Ground or bean coffee I've got an idea of the type I want to use, but am open to...

Have you, or someone you know, jumper'ed kegs of various beer styles together to blend as they pour/dispense? If so, what were the results and feedback? I've seen this done once at a local, now defunct, beer festival by our local homebrew shop. They brewed 3 beers and jumper'ed them together...

Hey guys, I like to experiment with different recipe's that may break the norm. The recipe i am going to try out is... 9lb 2-row 3lb Crystal 40l 2oz Cascade (60 min) 0.5oz amarillo (30 min) 0.5 oz amarillo (10 mins) 1 oz amarillo (dry) IBU:51 SRM:13 ABV:6.2% I'm completely aware how...

I was looking at experimenting with fermentation techniques, and I began wondering about fermenting in flat, open (kind of) containers. Anchor Brewing Co. successfully ferments their Anchor Steam beer this way. So, it got me wondering: Has anyone here tried fermenting beer in flat, stainless...