Recent content by Treon

UPDATE: Ok, so here's the update with this experiment. Also, an update on a hopless beer experiment I did around the same time, using LME and flavoring grains, but no hops. That thread can be found here for any interested: https://www.homebrewtalk.com/f39/hopless-beer-412923/ These...

Wait, Michelob? Aren't those all twist off caps? I was under the impression I couldn't re-cap those. Or is that another advantage to having a bench capper? I am still using the red baron capper myself.

The flaws I found in the New Belgium looked more like cracks, and you can feel them on the outside, but surprisingly not on the inside. They were up in the neck otherwise I wouldn't have been able to tell. One actually went from one side of the neck, down under the bottom, and up the other side...

I have been using whatever pop top bottles I can get my hands on, but have read that some brands are better to use than others. In particular I have taken to getting Fat Tire, which is a product of New Belgium Brewing co., which have been working fine, but I noticed a couple bottles have flaws...

I think I am going to make this my excuse to get a 6 gal glass carboy to replace the fermenter, might try to bleach bomb the bottling bucket, might just replace it. This has definitely been a learning experience. Maybe next time I will simply try a lightly hopped beer, perhaps I have already...

Actually, I knew a lot less when I decided to try this experiment. Since then I have learned more about why hops are used, much of which was the point made by Revvy, prior to this thread, I had not heard of gruits at all. This leads me to ask one more thing, I used a plastic bucket fermenter, as...

Ok, so I was curious to know what a hopless beer would taste like, so I got me a can of LME and some specialty grains for flavor, and did my bew as normal, sans hops. I used Muntons yeast for the first time in this experiment also. I left this concoction in a fermenter for 3 weeks, as I have...

Yea, Basically what I did was took an extract kit that I have made before and liked, and loosely halved the recipe. I used only one can of extract instead of two, and then used the full amount of specialty grains, and left the hops out. Fermented with a pack of Muntons yeast. All said and done I...

Here's my dilemma: I have an experiment going, nothing major, I just wanted to know how sweet hopless beer is, so I brewed a half a batch. All has gone as normal, and it has been in the fermenter 2 and a half weeks. The problem is, the thermostat went out last week and we have not had a chance...

Ahh, ok, interesting, I guess I was assuming if bacteria moved in, they could beat the yeast to the punch so to speak, causing the ferment to stall out early on. Though That would explain what little I know about sour beers...

As far as the airlock activity, I was just wondering if a bubbling airlock could mean anything other than fermentation. Having not had a batch go bad yet myself, I am just curious since I pretty much leave the fermenter alone for the better part of 2-3 weeks once I see bubbles, so I am always...

I have a couple of quick questions. First, I understand airlock activity is not directly connected to active fermentation, and that you can have fermentation with little or no airlock activity. What I want yo know is this, if I have airlock activity, what else could cause it, aside from...

The links provided by worksnorth are pretty much spot on. I have made a couple of drinking horns, and you definitely want to clean the horn well with a bleach mixture, then treat the inside with beeswax, just make sure you coat the inside thoroughly. I like to coat mine then let a small amount...

If my wording on this is off, I apologize, maybe steeping is a better term for what we did with the 2-row. The sample was at 77F and I did add +0.003 to the S.G. reading I got at that temp. And yes, you are correct that the feed was what we boiled, the 2-row was in 150F water for the 90 minutes...

Ok, well, at least it was just an experiment. He doesn't have too much money tied up in it, and you learn from your mistakes if you pay attention. We will let it go for a while in the fermenter to see if anything happens, and I'll post an update when we actually taste it. I do have a couple...