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I think I am going to brew this on Friday, probably with ringwood, and another yeast. 10 gallon batch, two separate carrots and Yeasts. I might add a little red wheat, bu other than that no changes.I'll let you know how it comes out.

Any updates on this? I am planning on brewing a Christmas ale this weekend, and I am trying to decide between this and making a jolly roger Christmas clone. How did this turn out?

Ok,so mine is finally ready in the bottle, only problem, it was crystal clear, nothing in suspension, it tasted and smelled great. Why would the yeast have fallen out ofvsuspension, ideas?

Trying to figure out what happened, brewed my first step mash German wiess beer. Used yeast Bavarian, bottled after primary 3 weeks, with no secondary. I didn't use irish moss or any clarifying agents. I cracked the first bottle open last night, the taste and aroma were spectacular, but it...

Brewed this a little over a month ago using Bavarian yeast, with 3 steps along the way and it turned out incredible.

i'll work on it, has anyone besides me used this grain before?

I would love to malt it, but it has already been dehulled, i'm not sure I can malt it. Anyone have any ideas on how I could best determine the natural flavors?

I used 1 pound of it before in a nut brown ale, it added a slightly different flavor, but I could be wrong, as it is pretty comple and I used a new yeast on it. I was thinking of trying something that ws around 5 pounds generic pale malt and mash it with the emmer to really try and understand...

I posted this on another thread, but was curious and decided to make a new one. I have some unmated emmer and was wondering if anyone had any advice on using it. I was planning on using a cereal mash but was wondering if I could use it without that. Any ideas or suggestions? Anyone used it before?

This thread is a little old, but I have some dehulled emmer, it's not malted but I was planning on doing a cereal mah with it. Any other ideas on how to best use it?

In the middle of sanitizing bottles last week, and I got called away. I have 48 bottles that have been soaking in stars an for 1week. They have been left uncovered. I pored them out before I took a ph measurement. So I guess the question is 1) should I rinse and resanitize 2) if they are still...

I ordered some at larry's yesterday, I think most lhbs have them

I searched through the board and didn't find much information on this yeast. I have an IPA brewing, it has been in the primary for 12 days and still has a good Krausen. Fermentation temperature is around 64 degrees. I was just wondering if anybody had any experience with this yeast, is it...

So I brewed this up a month ago and forgot to post. I split the batch into 5 gallons lager, and 5 ale. After two weeks I moved the ale into a secondary and the initial taste was a really good beer. I'm interested to see how it will turn out in 2 more months. Thanks for the recipe!

Basically,I am a noob at kegging, and I just started looking for Kergorator parts tonight, and don't have much knowledge. So any advice on this would be good.

I need someone with a little more expertise than me. I found this in the local classifieds for $100, seems like a good deal, but something seems a little off. Any thoughts?

lets just say that I am truly flummoxed, I don't understand why this worked, but it did for some unknown reason. Unless there is something truly wrong with this, like maybe it will hurt my equipment(don't know how) this should be a sticky.

Essentially my neighbor inherited these corona mills when he bought his house. He just gave them to me and I noticed quite a difference in the grinding stones. Before I send anything through these, any ideas what the one with the small teeth might do?

Good to hear, I have been playing with yeasts for my brown ale, and this one looks great. Can I say that Ringwood is my Least favorite, I can't seem to get it to finish fermentation.

From what I have heard it is a mutated version of american ale, but I have also heard thames valley, so who knows. It is a proprietary strain, and with my limited experience I haven't found any that replicate the flavor well.