Recent content by GaoDeBrew

Interesting and would probably work, but is fairly pricey at ~$16 for a small bottle. Thanks for the suggestion. I'd prefer a tincture of dried peppers in vodka. since those can be had for cheap. Just looking for what peppers impart the least flavors while still providing heat.

Any suggestions on the pepper, process, and ratio for specific levels of heat? I also would like to split the batch after the boil so prefer not to add spice until after primary. I have used Dried Amarillo Chile soaked in vodka and dumped into the secondary for a pepper pale ale that is a...

According to that article it sounds like there is no problem diluting post fermentation. Interesting that a lot of what I've seen on diluting regards high gravity brews, whereas mine is fairly low on ABV given the lactose. All seems to be similar logic with no negative repercussions, especially...

I am debating if I should willingly dilute my coffee milk stout before bottling. 2.5 Gallon Partial Boil extract recipe, which was a 1.5 gallon boil. I topped off to what I thought was 2.5 gallons, but now looking at the volume it is sitting at closer to 2 gallons. Are there negative effects to...

Thanks a lot for doing the math! I may extend the souring to ~48 hours to account for the delta then. Hopefully there are no other variables I'm missing. Cheers!

Bump. Just looking for how much pH is altered by top off water after boiling soured wort, thanks.

Excited to try out my first sour using Good Belly Mango shots to create a simple Berliner Weisse via L. Plantarum. Since I plan on a 1.5 gallon boil for a 2.5 gallon batch, how much do I need to account for the top off water impacting the soured wort? Any insight on Partial Boil Kettle...

From podcasts I've heard, the results totally favor adding frozen fruit directly to the secondary instead of making a puree. It was either the Basic Brewing guys or Jamil Show that did it, and I have never done a fruit beer, but they were convincing in that puree is not the best way. Hope that...

I use this exact recipe as the base beer for my Orange Honey Wheat. It is a fantastic summer beer (I drink it any time!), and has a nice complexity and amazing aroma to it. I've made 3 different batches, experimenting with the hop schedules and different honey. So far the first one I did is...

Got a response from Muntons: "Our Light Malt Extract is made from 100% 2-row IOB approved malting barley. The flavours and colour is attributed to the way the curing takes place." Looks like there is no percentage of Carapils in Muntons, whereas Briess contains 1%.

Thanks for all the responses. Some good answers in here. For the record, Briess Golden Light LME is 99% base malt, 1% Carapils. It's good to hear that you think there is a difference, unionrdr, even if it is slight. I swapped the Muntons for Briess yesterday, but it is still great hearing...

Thanks, I know and am strictly talking extracts. I guess the question I get from that answer is, how much, if any, Maris Otter is in Muntons Light LME? I know that Muntons also makes a "Maris Otter Light" LME, so I wonder if there actually is any Maris Otter in their regular Light LME that I...

Thanks, I'm going for a crisp, light APA with focus on hop flavor and aroma without being overly bitter, as mentioned in the OP. Just not sure about to the extent of how much flavor difference comes through from the LME. Is it as drastic as an AG batch with American 2-row vs Maris Otter...

I plan to make an American Pale Ale and recently picked up Muntons Light LME. I now realize that I should have likely went with the Briess LME since Briess is American. So is it true, even for extracts, that American LME will leave a cleaner finish, whereas British LME will have more biscuit...

I brew 2.5 gallons of water in a 4 gallon for my 5 gallon extract batches. Don't really have a problem, although I always keep an eye on it. You may be cutting it close, but it could be doable. Just keep an eye on the boil because a boil over can happen an a couple seconds. Definitely use Fermcap.