Recent content by RainyDays

I've used this recipe several times and it's become one of my favorites. It's a perfect summertime beer: light, crisp, but with good ginger flavor. The last two times I made it I added some cayenne pepper from the garden to bring out the spiciness of the ginger. Thanks for sharing! :)

Brewed this and kegged it. The PSI is at 15 but there isn't much head in the beer. Any suggestions?

Going to brew this today. with the following small changes: .7 oz smoked malt (instead of peat-smoked) 1 oz U.S. Golding .5 oz Kent Golding 2 oz roasted barley unmalted 300L Going to use WLP002 and let ferment at 62.

Is it still "bad" if they don't notice? I mean, are you claiming that it is objectionably bad? I just worry about us "beer snobs" becoming too emphasized on the "snob" part of the expression (no offense intended, just trying to stimulate a little discussion). :)

I just got a new 10-gal all-grain kettle in the mail today from midwest supplies. On the false bottom there is a sticker saying clean using a "lingt detergent" before use to get rid of the dirt and oil. Is this a particular style of detergent or a type that is supposed to read "light...

Here is a link to a full-length, peer-reviewed article in a medical journal about household toxins for pets including hops. http://www.fecava.org/sites/default/files/ejcap_20.pdf#page=33 Some of the pictures in the other articles in the journal are graphic so if you are sensitive don't...

How did the second batch turn out? I am brewing a dunkel right now but I just had the schneider edel-weiss this weekend and OMG it was AMAZING! I see why it's your favorite. How did you procure the yeast from their bottle? That is something I've never done before and never thought to do...

*This is based on my own observations and may not reflect what a professional brewer will tell you about cold crashing. My understanding is that it is only cold crashing if it happens before bottling. This is important for two reasons: 1. you lower the temperature significantly lower than you...

Cracked the first beer of the batch I cold crashed. It's fully carbonated and clear! I warmed it up slightly to 50 degrees, added 5g priming sugar and voila! Beer happened!

The cooler idea worked pretty well for me. I left it in the dark basement and siphoned into a secondary before bottling. Beer came out pretty clear! I would think 46 degrees would help but the colder the beer the more stuff will settle to the bottom.

I've been brewing with a German friend of mine. We are planning on doing a traditional Bavarian breakfast with this one: sausages with mustard, fresh pretzels, and wheat beer!

Wynkoop in Denver did a beer with balls to match your cock! (rocky mountain oyster stout)

I'm doing my first cold crash in the basement today. I got a 20-gallon plastic tub. Gonna put the primary in there and cover it with ice. Just another technique you might consider if your temp. isn't cool enough. :)