Recent content by Dauntless

I had a pint of this last Saturday. It's a very mellow beer, with the spices coming through after a little while. It's a lot lighter in colour when seen in person too.

You could probably add those essences at bottling time or even in individual bottles. If the oils are volatile they could lose some of their flavour if added during fermentation or conditioning.

As long as you aren't storing the grain outside in pouring rain you should be fine.

Thats awesome pjj2ba! Bread doesn't have to be boring grains though (pumpernickel beer?). I'm definitely going to try it. I'm guessing you dry the bread and reduce it to crumbs? as for the OP, I think something Egyptian is what he is looking for. If so it probably was spiced/bittered with a...

That thin layer of sediment happens to be your best friend.

Very inspiring project. Just hope the immersion chiller doesn't guzzle too much water.

+1 on La Fabrique du Vin over here in Québec. The owner will even deliver orders herself for a small fee (5$ the first 25kg, 1$/25kg after that). Her selection is all shown and priced online too. It's nice to have a dedicated beer brewing place here (don't be fooled by the name). The other...

IslandMike: you could try looking in a pharmacy for generic "digestive enzymes". Just read the ingredient list and make sure to have some amylase in there. Might be a little more expensive that the specific homebrew stuff, but it got my version of this down from 1,040 to 1,000. It's crisp...

Great find, but "salvage diver" is just another way to say looter. They don't care about anything that won't sell. I think it's time to confiscate some bottles ;p

High efficiency, small grain bill, recycled yeast, bulk malt, hops and caps. Ultra cheap Canadian electricity. I've got down to 10$ 6 gallon batches of stout and pale ales. I'm a student, I'm a cheapass, I love getting buddies a little drunk for loose change. Beer here tends to be pretty...

A very interesting read. I think I've insulted my yeast in all those ways you mentioned. Malt is also another abused guest to our carboys.

Got a krausen forming after 12 hours.

Just pitched with this lot number a couple of hours ago. We'll see how it turns out but I'm not worried. Btw, my sachet says made in Austria. Usually marks made in Denmark. Maybe they're marked differently for the American market. Or they only send the bad ones for BeerNoob. ;p

I think I'm in love with you. Epic thread indeed.

I don't think I would have noticed the difference were it not in there.