Thanks good advice but I'm not putting lime in until the secondary which is when I'm going to lager. So am I still going to get those fruity flavors or will I be ok?
The title pretty much sums up the question. When I went to my local HBS they told me I could do almost 1 pound dried for 3 pounds regular but my local HBS is pathetic to say the least. Any insight?
I looked up some other recipes online and tried to come up with my own I'm not sure this is going to end up right though so let me know.
6 Gallon Batch
1lb Black Patent
1lb 60l Crystal Malt Grain
1oz Northbrewer Hop
1oz Northbrewer Hop
6lb Amber DMA <<< Thinking of going lighter...
I've never actually tried salvaging (or culturing don't know exactly what you would call it) but I was told it was possible, and the mexican lager yeast that I bought to make a Lime Cerveza Lager is apparently fairly rare. So I was wondering if it were possible to salvage this yeast to make...
I would like to find some way to force carbonate bottles of beer rather than just a keg. I talked to my local beer making store and they said it would be nearly a 300 dollar investment to pull that off. Does anyone have any more cost effective ideas?
This recipe really interests me but I'm still not quite sure how to read recipes in this format and I see quite a few set up like this. Is there some kind of tutorial on this site that could introduce me to what all this means?
lol this happened to me on my first wine and I must have burned an hour trying to fish it out with my stirring spoon.
It has absolutely no effect on your beer don't sweat it in the least.