Search results

I've bulk aged on K-1116 and wasn't happy with the results when compared to D-47 or ec-1118. But yes, you can do it. I like to stir the lees up every 3-4 days to keep them in suspension and blowoff any produced sulphur.

Next time make a starter :)

I use a bucket as i can use a hand blender to cream the honey (Adding oxygen), and then slowly adding water using the blender to mix.

I like to take the unsparged grains, sparge them and use it for a braggot base.

You'll need nutrients, nitrogen and large starters.

Wyeast 3787, becuase its a beast!

Colby, it tastes like the pink kind.

During fermentation CO2 is produced, before adding extra sugars blow off some of the gas by agitation or stirring. Or simply add slowly.

Here is a loose guide to fermentation, there are exceptions. Fruit = wine, grain = beer and honey = mead. In the end it depends on process and what was used to ferment it. For instance, if I fermented apple juice with an ale yeast it becomes a cider, if its fermented with a wine yeast its a...

Let it go and use it as a test batch. See what it does over time, bottle it and record tasting notes a week, a month, 2 months etc. I'd be interested in seeing how a simple mistake might yeild interesting results down the road.

Welcome to homebrewing: For your next batch, record your process step by step. If it turns out the same way post your process and you will be able to get better help.

Yeast Nutrient and DAP. Pectic enzyme for clarity. I like to add candi sugar or honey myself, I add a pound or so. For lalvin wine yeasts 71-b & D-47 offer the most interesting results, rc212 & ec-1118 I find lacking character. wyeast 3724 & 3787 generates a wow factor for everyone who...

Hard to say really, depends of a number of factors, I suggest you record every step of process and then do anouther batch at the lower scale of fermentation temp and compare.

what I like to do is to keep the batch and bottle it. Its useful information for later batches as you can do side by side comparisons. When its really bad, I turn it into a braggot and give it to people I dont like.

Raw, split two to four beans down the middle and drop em in, leave for a couple of days.

Swedish Style guidelines: http://www.shbf.se/documents/typdefs/Oltypsdefinitioner-2013.pdf

just self interest. However, I'm also looking to see if there is any mathematical connection between a normal beer and one that has been "Americanized" or "Imperialized". And I just discovered the ANHC, who have the styleguides: http://www.aabc.org.au/

no, I'm just looking at the statistical data, and aiming or the middle.

Hi all, I am looking narrowing down a set of guidelines by taking as many guidelines I can find and getting the average. So far I have BJCP, GABF and the BA guidelines. Having only three doesn't really narrow it down as many of BA & GABF are the same. For instance, if I take all three and...

Anyone know where there is a great brewing DB out there ? Beersmiths DB is lacking and I dont have the patience to type everything in. Looking for something complete, malts, adjuncts, hops, misc etc.