Search results

I have a recipe that involves some LME, some DME, and some corn sugar. I got all my malt extracts dissolved and started my boil. Ten minutes in, after my first hops were added, I realized that I forgot to add the corn sugar. I mixed it in real quick and just kept going. Now I know I likely...

OK, thanks for all the advice so far. What I'm thinking is 50% apple juice (or pear, I'm not against the idea of a perry) and a mix of apricot and black cherry juices. The sweetness of the black cherry should offset the tartness of the apricot. I would ferment with Safale-05 to keep it from...

So I have an idea on my head to make an apricot cider with black cherries and cinnamon. If I were to adapt a basic cider recipe, could I replace apple juice at a 1:1 ratio? If not, what works better? My wife can't drink beer, so I want to share my hobby with her in a way that won't make her...

So I've been using Brewing Assistant on my Android for quote some time now and I've recently gotten myself an iPhone 6. The same app that was free on Android is $1.99 in the Apple App Store. Does anyone know of a similar app that's also free, or am I stuck?

I've used these. They're decent, but they're only good for about one or two batches before the rubber gaskets don't hold the pressure for bottle conditioning. At that point, I would either tape the bottles shut or spring for more gaskets. They also make blue ones. Either way I just keep them...

I just made an almond porter. The base porter recipe I used was pretty solid, but I haven't had the finished beer yet (it's bottle-conditioning as of right now). A friend suggested a hazelnut butterscotch porter, which sounds amazing, and I can use the same base recipe with different extracts in...

So the verdict is in. I brought my speed brew to a BBQ last night, and it was the Belle of the Ball. I wasn't sure how it would be received until someone came up to me and asked, "Have you tried 'The Seven Day Itch' yet? It's amazing!" ('Seven Day Itch', btw, is what I called it.)

Yup, just a matter of style. In this case, it was a blonde. The key is a relatively low gravity.

Well, to be fair, this particular glass was from a swingtop that I need to replace the gasket on. It foamed pretty heavily when I opened it, but the head died down in a hurry. I'm going to try one of my regularly capped bottles as a comparison, so the story isn't over yet. As for your other...

So, it's been a week, and the beer is fantastic! It's a little green (to be expected, given the short time it's been conditioning), but it's doing well, and it's ready to go. If anyone is interested, I'll post about how things worked out. As it stands now, we've got beer. And it's pretty damn good.

That was my idea, too (minus the Drambuie). If it fails, I haven't lost much (even the ingredients were fairly cheap, so money wasn't as much of an issue). If it succeeds, though, it will be a great thing to have in my back pocket when I need to brew something up quick and want to have something...

Thank you for the more level-headed approach. After talking to a few people, I realize probably would have been better if I had taken readings on days 3 & 4 to be sure that that fermentation had slowed down or stopped before I bottled. Given the circumstances, I should have done that, but at...

Why would you suggest that. Everything I've done has been according to the advice I've Goren from just about every source EXCEPT what people have said here. What makes you think it would ferment lower? And, most importantly, what happens when and if I have a beer that didn't explode and tastes...

Anything that doesn't get drunk at the BBQ well be kept in a safe place to be sure it does its work. Since I'm going on vacation, I'm gong to keep the bottles in my bath tub to make cleaning up possible explosions easier. I'll be drinking my first one the night I get home (after any possible...

So here's where it stands: On Monday, I brewed and the OG was 1.052. I took a reading today, and the gravity was 1.015, exactly where it was supposed to finish up. I tasted my sample, and it tasted great. I went from brew day to bottling in 5 days. For the next week, it will be conditioning...

Well, I brewed on Monday, and it is sitting in the fermenter. It only bubbled for like a day, and I'm going to do a gravity test tonight to see how far along it is. If it finished already, I will get into some detail about what I ended up doing. I may do that anyway.

I was asking if anyone had any tips to make this work better, not whether or not sucg a thing would work.

The bitter extract recipe from the article was done fermenting in three days. After that, he recommends 6-8 days for bottle conditioning. That fits my time frame perfectly. And my recipe isn't too different.

See, but then there's this, that says the exact opposite of what some of you are saying. https://byo.com/stories/item/1397-speed-brewing I'm not asking if it's possible. I know it is. I'm just looking for pointers to help me make it work better. The recipe I have here is a Blonde, which fits in...

My goal is a week to ferment, and a week to bottle condition.