Search results

I've got several friends that are interested in learning about brewing and beer. At the same time, I'd like to expand my knowledge as it pertains to hops. I was thinking that I might be able to pull off something that worked for everyone. Please chime in if you think I can simplify or improve...

I recently brewed a Russian Imperial Stout. I liked the taste of the gravity sample so much that I decided I needed to do it again. So, after the first one had been sitting in the fermenter for 3 weeks, I bottled it in 22 oz bottles to age and condition until this fall. I brewed up...

I started a similar thread over in the Extract brewing forum, but with almost 10 lbs of grain, this quickly moved from a mini-mash to a partial mash. I've done two mini-mashes in the past and they went quite well. Due to my desire for this particular beer and the fact that you can't buy it...

I got into brewing about 4 months ago not so much because of things that I liked, but more because of things I couldn't get. Largely, this was cider oriented. We drink a lot of ciders during the summer and wanted a wider selection. I've got 5 cider batches under my belt now, and I'm proud of 4...

sold

Can you use these in your kegging setup? http://www.ebay.com/itm/Aquarium-5-way-manifold-tap-air-pump-CO2-variable-flow-output-multi-purpose-new-/360420777752?hash=item53eac09f18

I started a peach cider last week on Friday night. Here's my recipe. My problem follows 3 lbs fresh chopped peaches 2 lbs table sugar 1 gallon apple juice (motts) 3 cups brown sugar 2 gallons tap water (boiled) wlp300 yeast (enough for a 5 gal batch) Added gallon of apple juice to 3...

I get that we all want/need to 'proof' our yeasts. It's just good technique to make sure that our yeast is viable. What I don't understand is why there are these tables to determine how many cells of yeast you need to throw in your brew. Sure you don't want to throw in way too few because...

We rushed the ginger cider that we made as our first ever homebrew batch into the bottle last night. We're hosting a beer tasting party in a few weeks and really wanted to have two batches complete before that. I was supposed to be out of town for the next week and a half for work, so we...

I read thru about the first 30 pages of Papper's thread on pasteurizing to get semi-dry/semi-sweet carbonated cider. The idea REALLY appeals to me, but with some of the missteps that people have had, I fear that I just can't do it safely with my setup. The only other way that I see that to do...

I'm new to all of this, but I did a LOT of research before I went to the homebrew store over the weekend and picked up my first 3gal Better Bottle. I get the whole yeast/alcohol life cycle, when it's alive, when it's dead, how to kill it, how not to kill it. But I'm missing some practical...