Search results

Hmm, I thought you just throw it into the mash. Ok, so I separate my strike and sparge waters, should I just add all of my brewing salts to the strike/mash water and just sparge with my unmodified water?

So I am brewing a Kolsch soon, and this will be the first time I've used Brewer's Friend, as well as the first time I've tried to measure pH and add brewing salts. Should I be trying to hit a pH of 5.4 or 5.2? I know it's all "close enough", but most threads I've seen on the homebrew forums try...

Thank you for the flashlight and air lock idea! I was thinking I'd have to open the lid. Ok, good to know that the temp of the bucket is what's important and ambient air isn't that big a deal.

I brewed a cream ale this past sunday and pitched a dry packet of S-05 directly onto the wort per the package instructions. I have my primary in an insulated son of fermentation chiller with an Inkbird controller probe taped to my primary bucket and a Fermwrap heating pad around my bucket. I'm...

OK, So I just tried this beer and I have to say it came out GREAT! We ended up adding about 1.5 lbs of lactose before our bottling sugar and the final product has a tartness that isn't too bad. The first sip kicks you in the face but about 3 sips in it feels like a nice, refreshing summer beer...

So looking around, I actually came across some new information. I think my biscuit malt was too high, so I lowered that to 12 oz. I am also thinking about using Wyeast 1056 or Wyeast 1272. I was reading the description for 1272 and it talks about a slightly nutty, soft, slightly tart clean...

Hello everyone, I have been challenged by a coworker to try to mimic a gooseberry pie beer. I have 7 lbs of freshly picked gooseberries in my freezer right now and after researching on HBT and Northern Brewer, I have come up with something that I think will turn out good. I need help picking out...

Do you think gooseberry would ruin a mead? It's very very sour/tart. I honestly never had gooseberrys until moving to Missouri, so I have no idea what I'm doing when brewing it. :/

Hello everyone, I searched the forums and came up with goose-eggs. A coworker of mine recently gave me 7 lbs of gooseberrys and has challenged me to make an alcoholic beverage out of it. I didn't think gooseberrys would work well in a beer, but I feel a mead would have a nice sweetness that...

I have heard both ways, why wouldn't you add during flameout?

Hey everyone, so I am brewing a nice summer peach beer. I added 1 lb of peach puree during flame out, and I am planning on adding more peach during secondary. I bought a 3 lb can of peach puree from the LHBS, and poured what was left into a sanitized tupperware container then put it in the...

Jesus, that second picture looks crazy....it was wyeast 1450 denny's fav 50. It smelled like crap, but tasted really good and clean. Sorta like left hand milk stout (which is what i wanted). We'll see, I just kegged it...having to wait a week sucks....

I opened up my fermenter to keg this bad boy when I saw this....is this an infection?

I have been researching how to wash and reuse yeast lately. I asked a friend about it and he mentioned that if I reuse that yeast I need to have a higher OG or a darker beer. I know this is true for re-using the yeast cake on bottom of primary, but is this true for washed yeast? I was thinking...

That made me laugh so hard! The siphon tube you guys mention, that's not the racking tube that we use the autosiphon with when we bottle, right?

Safeale US - 05 dry packet

I am in the process of researching how to get the most efficiency out of my yeast. I have already read the yeast washing illustrated thread and now I am trying to research how to create a yeast starter. I have already read the yeast starter wiki page, but I still have one question. So when I...

If I'm using a swamp cooler, what would be a good temp to let my water get to once the major fermentation is done? Im trying to keep my water at 60 F. Would letting it get up to 65 during week 2-2.5 be warm enough to allow the yeast to work or is that too cool?

Hello everyone, So I am wanting to create a dusseldorf altbier ale for October and I found this recipe in another thread. Dusseldorf Altbier 8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 70.4 % 2 lbs Munich Malt (9.0 SRM) Grain 17.6 % 13.0 oz Aromatic Malt (26.0 SRM) Grain 7.1 % 7.0 oz...

You reminded me too, a lot of more experienced brewers have stories about beers that were ok or disappointing and they left it alone for months only to come back to it and taste one of the best beers they have ever brewed. If it's not what you wanted then leave it alone for a few months and try...