Search results

OK, I have looked all over in researching my first Bo Pils for this info. The recipe I have formulated is from a few sources but is calling for 10% Acid malt to drop the PH when using a high percentage of RO water. I am concerned that 10% will come through in the flavor and that is NOT what I...

I just got a new system up and running and now have the ability to whirlpool using a tangential inlet and a pump. I am doing 10-15 gallon batches. I have never whirlpooled before so I was just wanting a few pieces of advice. First, I am using a plate chiller, and since I started using it and...

So, I've been doing several lagers lately, and after pulling them out of the ferm chamber at 70% attenuated, I have been letting them sit for a while at 66 degrees. This system works well for me as I can move new lagers into the chamber to ferment while the first ones are doing their D rest. My...

So, I made this table beer to propagate yeast for a Bier De Garde. I assume this is an infection. If you don't think so please say. If it is an infection, is there any chance that the yeast would still be usable? Thanks http://www.flickr.com/photos/64241691@N02/7425493272/...

Just tapped my Gose last night of which I added some lactic acid for extra tartness. After the fact, of course, I started wondering if this will ruin the plastic hoses in my kegerator? What do you guys think, will it sour everything that flows through it after?

Brewed a Maibock three weeks ago. I fermented it 2/3 of the way at nice low temps and then brought it inside for a diacetyl rest, thinking that would only take a few days. It has been inside now for over a week at 68-70 degrees. It is still off gassing and bubbling the airlock sometimes as often...

So, I got a free smack pack from my LHBS because it was almost a year old.It is the Belgian Abbey 1214. I am almost ready to bottle my Tripel which rang in at a whopping 10.5% ABV. I was thinking that a better use for that yeast may be to bottle the Tripel rather than ferment a batch of beer...

I am finishing up a Maibock of which I used 2 packs of Wyeast 2206 Bavarian Lager. I have been using ambient temperatures in my garage to do the Maibock. Over the last week, it has gotten progressively warmer but other than a day at 64 degrees the beer fermented at the low end of lager range, so...

Alright, I just brewed my first Lager. I am trying to pull off a Mai Bock/Helles Bock style. I guess after looking back over many resources, I have broken a lot of rules of lagers. I made no starter. I pitched only one pack of Wyeast 2206 Bavarian Lager. I pitched somewhat cold (54 degrees) and...

Hey guys, I have been thinking of brewing a beer that has a sausage flavor. I have seen bacon flavored beers but i'm thinking breakfast sausage. Any advice on the best way to get the sausage flavor to the beer? I was going to add some fennel at the end of boil but the smokey flavor is the...

So, I got a used 4 tap commercial kegerator a couple of weeks back. It was only a little more than a triple new. I also wanted the extra space to try some lagering. It's great and all but now I feel like I need to keep em all pouring. This is gonna turn out to be like work!:mad: I have a...

So, I started brewing in a cabin in Alaska a little over 15 years ago (not counting a gross intro in high school with zero sanitation and adding potatoes to get the ABV up, yuck). When in Alaska, I had no running water and was bottling. It got to be a total PIA so I gave it up. About a month...

I am giving BeerSmith a trial run. It seems like a fantastic piece of software! However, when I enter in my brew date, it starts the Primary on the day after?? I of course go into primary the same day....Apart from fudging a day backward, is there any way in the preferences that I can tell...