Recent content by gerryhz

Are there any American stouts capped or canned with the nitrogen widgets that are used in Guinness Draught cans/bottles? Is it something exclusively for Guinness?

I want to brew a ginger lime wheat ale (or belgian witbier) all-grain. I was inspired by Boulevard Radler beer. Aiming for 5% ABV with citrusy hop aroma (maybe Sorachi & Motueka hops). When is ideal to incorporate ginger and lime? During mash, boil, or fermentation? Thanks

great suggestion. interesting video bottling coffee professionally. https://www.youtube.com/watch?v=AgQyIAPy9i8

**NOT FOR BEER** So I want to bottle cold press coffee, and minimize oxidation for longer shelf life (perhaps aim towards having a 2-3 week shelf life), without carbonating it. How can I cap with nitrogen without a beergun (I do not keg at this point)? Suggestions are welcomed :)...

**NOT FOR BEER** So I want to bottle cold press coffee, and minimize oxidation for longer shelf life (perhaps aim towards having a 2-3 week shelf life), without carbonating it. How can I cap with nitrogen without a beergun (I do not keg at this point)? Suggestions are welcomed :)...

Definitely do not want the coffee to be like fizzy soda. Is there a way to cap with nitrogen without using a beergun and keg? I do not keg, so I do not have a keg or CO2 tank.

So I love cold press coffee instead of iced coffee. I noticed some coffee shops bottle their own cold press coffee. Dark Matter in Chicago bottles a great cold press coffee http://www.darkmattercoffee.com/products/chocolate-city-bomber I asked them if they carbonate when bottling. They...

Results: The steeped version had less coffee aroma/taste, but very sharp subtle coffee taste The whole beans version had more coffee aroma and taste, but not as pronounced as I was aiming for. Perhaps I will leave the beans two days longer so it can acquire more coffee essence.

results: appearance: pitch black color. Light does not filter through. great creamy tan head. Smell: roasted malts, chocolate, and vanilla aromas Taste: light sweetness from the vanilla & and subtle bitterness from the hops upfront, roast notes from the malt, medium chocolate notes from the...

How do I cold brew? Should I use 20-24 ounces of cold water, or add hot water and drip, then let liquid rest for 24 hours at room temp?

that's the schedule I typically use, and let the brew develop & carbonate in the bottle for at least 3 weeks.

7/7 schedule?

Recipe Type: All Grain Yeast: Burton Ale (White Labs #WLP023) Yeast Starter: no Batch Size (Gallons): 5 Original Gravity: 1.062 Final Gravity: 1.022 ABV: 5.24% IBU: 61 Boiling Time (Minutes): 60 Color: 82 SRM Primary Fermentation (# of Days & Temp): 7 Secondary Fermentation (# of Days & Temp): 7...

Definitely ideal

Attempting this recipe I whipped up Ingredients 13 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 76.5 % 1 lbs Oats, Flaked (1.0 SRM) Grain 2 5.9 % 1 lbs Special Roast (50.0 SRM) Grain 3 5.9 % 1 lbs Wheat, Roasted (425.0 SRM) Grain 4 5.9 % 8.0 oz Caramel/Crystal Malt - 60L (60.0...