Search results

Gentlemen, Thanks for the feedback and handbook.

Hello, newbie wine maker here so here is a quick question for the long time wine makers. Noting the post primary fermented Tempranillo wine was a bit fruity, I wanted to increase the complexity and age ability of it by adding tannic acid. Following an instruction I added 1 teaspoon in 5...

In brewers friend I get 1.060 and 5.87%, Munich malt has the enzymes for mashing but your technique sounds like steeping and not mashing. So it's probable that your OG is not as high as calculated, so in this case go by actual measurements. Why you aren't getting to FG looks like temperature...

Bummer, sorry

Harder water accentuates hop bitterness more, the guideline is like 2:1 sulfate to chloride. I use softened water and back treat it to add minerals, but I prefer a softer water with my beers, regardless of the style, they tend to be smoother on the palate.

To evaluate hops then you're on the right track, to evaluate the malt component you have to be established on your format, be it extract or all grain. I feel that the knowledge accumulated regarding extracts won't fully transfer when you change brewing styles.

I'd question the utility of smash brewing with extract except for understanding hops. Is the goal to evaluate one extract brand to the next?

For high ferment ability I mash in at 105 F, beta glucan rest temp. Raise to 148 for Sacch rest for 45 mins, raise to 158 for 15 mins then 168 for 15 mins. I may adjust the durations or temps to cater to my beer whims.

Belgian wits are suppose to be light and crisp, have you had a hoegarden lately? Brew one, mash at 150 F and use soft water.

It's interesting that these guys say to avoid caramel malts when the benchmark for an American pale ale ie SNPA is practically defined by crystal malt. Bottom line brew what you like to drink if that has 50% crystal malts or 5%.

To quote Fritz Maytag, " the (lager) beer was better, it was cleaner in its character almost certainly and the American public surely appreciated that"

I just made one, it's fermenting now. I cut and peeled about 2lbs ginger root boiled that in water with two cinnamon sticks, some fresh cardamon, and dried nutmeg for about 20 mins. And melted 4 lbs of brown sugar and 1 pound of white sugar in another pot. I combined the two added 8 Ozs lemon...

You don't need one, but it's a handy tool when you want to work toward developing a precise process as it gives you feedback in the form of pre and post fermentation efficiency.

Belgians.

I really don't know what to expect. I'll dry hop with Citra and fruit juice has already been added.

I like the idea, started doing it with saisons, wits are great bases for juice.

Despite M00ps cynicism, there is a 1 inch foam layer in one of the jugs and about half inch in the other, 3 days in.

Half vial per 1 gal growler. Maybe on the low side but I'm confident it will ferment.

i made both last night and left about two thirds of the jugs free for juice additions. I figure these could continue a few iterations on the same yeast cake. Maybe a mead, and another of something I brew next. I've done a concord juice Saison recently and at first I didn't like it, then I...

The dude abides, good luck