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Glad you got a good batch. You and that pharmacist dude always go WAY over my head, but I sure would like to get to the level you're at and quit spending good money on so-so beer from the store because I'm right there with you.

FWIW, I'll add another vote for EC-1118. In fact I think I'm going back to my original recipe using WalMart Great Value (which costs about $1.74 per three qt bottle), about a cup of sugar and 1/2 packet of EC-1118. My very first batch finished in 2-3 days. I let it go another week to clear. Then it only took about another 2-4 days to bottle carb then cold crash to the fridge. Of course it got a bit better and better the longer it sat in fridge, but hey, pretty quick.
 

if you think that's funny, i don't want to get into my stolen keg, and drug counselor recommended hook up with a heroin addicted prostitute! (needless to say i'm glad i remembered homebrew, and i'm not in prison)
 
Ugh. I meant thiamine, not niacin. Sorry for the mix-up.
at this point, i think it's degraded into drunken humor i love anyways! lol

Man have I gotten some similarly terrible relationship advice from counselors in the past.

and damn it really hurt to pee! and the cousin telling me he f'd her more then i had was funny.....but at the time i thought i had to listen to my counselor, then my PO told me at the end it just expires......face palm, lol
 
damn man, i can brew a beer for 0.80c a gallon, but it takes me a week to malt the barley, a day to brew it, and 4 days after that to ferment.....
I'm no expert but adding bit of grated ginger and pineapple etc (mango, banana) to the must can help break complex sugars/starches and proteins faster. I do add these in little quantities in wort in high gravity beers. But these work better between 38c to 50c. After that the enzymes start getting denatured. I guess what I'm saying is if there is better "conversion", yeast can then handle stuff faster. Extra sugars from fruits will be a bonus.
 
I'm no expert but adding bit of grated ginger and pineapple etc (mango, banana) to the must can help break complex sugars/starches and proteins faster. I do add these in little quantities in wort in high gravity beers. But these work better between 38c to 50c. After that the enzymes start getting denatured. I guess what I'm saying is if there is better "conversion", yeast can then handle stuff faster. Extra sugars from fruits will be a bonus.
The OP uses glucoamylase.
 

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