Search found 113 matches

I've used malto with good results. I had entered a recipe wrong and only realized it when I tasted the finished product. After looking at my notes I was right....a thin beer :( So I put 500g of malto into a sauce pot and boiled it up and cooled it in the fridge, added it to the keg. Now of course it...

This is a great forum. It is a safe and friendly place to share our knowledge. I have continued to brew through several long forum absences, however, I lurk here every now and then as well. I'll try to be back in the community here more. I'm probably going to attempt to enter a few more competitions...

When I worked in a brewery when I was a young lad we used returnable glass and some of the bottles would have a nice grey snot like substance in them before they go into the bottle washer. We called them beer oysters!

Do you know your water composition? Is your water treated with chlorine or chloramine?Try and get an analysis of your local water, online, or requested by phone or mail. Then see if it is a high pH or soft/hard. Only reason I ask is that sometimes peoples local water composition can be surprising. I...

This would be interesting. I've thought about a utopian world where female brewing coexists in the same numbers as men. Actually, I know a few female beer enthusiasts that have a lot of knowledge on beer but not necessarily brewing. I've tried to get them interested in brewing but they only like to ...

When I use us-05 or equivalent, I sometimes want to ferment on the low side because it gives a bit more crisp citrusy finish. I pitch a bigger starter to compensate (hopefully) for the lag and low twmp for the sluggish yeast. But yeah, it does take longer to hit FG. In my case I just live with it an...

Thanks people. Yeah I am familiar with its profile "on paper" but wondering how it translates over to a brewed batch, thats all Bob, I have to agree, it definitely needs to be showcased then I can actually figure out the hop. Since you went ahead a nd posted a recipe that actually does look decent e...

I can't say for certain, because I don't ebiab. But I do know I havent used that much wheat to grain ratio before However, I second the idea of stirring/recirc. during temp ramp up. Perhaps there was too much protein floating around. Also, if there was a fine crush there would there be more flour? I...

When you drain out the beer you simply dump your (room temperature) freshly brewed wort into the (newly vacated) bucket. The yeast will be more than enough to start quickly and the old dead yeast and (Gunk) won't harm your new wort! Happily bubbling away in 6? hours! I love the sound of this. Apolo...

Id love to get into having a beer gas line. My favorite nitros are Kilkenny, Guiness draught, tetley I love watching the tiny nitro bubbles cascade into a dense whipped cream heady-goodness. I know that BYO "250 classic commercial clones" has some real nice replicas to my palate. I'd check that out ...

Happy new year BIABers!

Although I find I read more than I post, this is still my #1 site for beer stuff.

Tip of the hat to administrators and all the people behind the scenes!

I cna't wait till it is warm enough so I can brew again!

I can't wait till I get a sack of munich so I can make a 100% (or near to) beer. Its so rich I looove it. I've been adding a lot of munich to my beers lately.

I really like the 1272. Its described as having a bit more fruitiness than american ale I (us-56) but honestly, I don't think it has much fruitiness at all! I tend to think it is every bit as clean as 1056. Plus it flocculates better so you can acheive clearer beers sooner. my 2 cents. But that is a...

As the cold canadian winter approaches, I'll have to pick my brew days wisely, but I would try giving this a go as well in the test department. I have a friend who would do his bactch at the same time, same place, same method. I did try a FWH beer a month or so ago and while I agreed that it was fla...

Everybody likes their beer a bit different I suppose, but I'd try adding some amarillo at dry hopping or at a flavor stage. The amarillo for bittering will have a nice smooth (un-harsh) bittering but that hop is too good to not have elsewhere in my opinion. I'd also put in a bit of your carapils for...

Bob, I did leave it alone for at least 2 weeks, maybe 2.5, then I eventually removed it based on flavor/aroma (released pressure, pulled the bag out quickly then sealed and purged the air well. I was also worried about vegge flavors so I opted to remove the bag, however, I did not have any off flavo...

I made a bitter and dry hopped in the keg using a small voille bag and the dental floss idea to still get a good seal on the lid. I used a couple of marbles for weight. I sanitized the bag and marbles first. I used 30gram of pilgrim in the bitter and the hop flavor was bursting! It was more like an ...

Go to advanced search

cron