Search results

How would you go about harvesting lacto? Its so expensive.

I like Azacca much mroe than some of the newer hops out there (including Mosaic).

Upon reading BYO's latest issue with an article in reference to kettle souring, I thought I would give it a try. Here's what I did. I mashed 95% pils and 5% wheat at 152 for 60. I oversparged an extra gallon, but the sparge was running at 7 Brix even at the end, so I didn't worry. I now have...

Today I brewed a belgian golden strong ale, here is the recipe: 5 gallons 13lbs dingemans pils 1lb corn sugar 1lb belgian candi syrup (golden, .5L) 1oz FWH Sonnet 3.9% AA 1oz Sonnet 90 min Wyeast 3522 on 20 hr starter I also topped off with an extra gallon for a 90 minute boil. Before the...

+1 grinding elsewhere

I have gotten plenty of flavor from dry hopping so I disagree, but maybe my tongue is wrong.

Im not trying to be snooty here, but I think the fellow is unfamiliar with the name and the product. A barleywine is just a name created by distributors, much in the same way malt liquor isnt distilled, barleywine has nothing to do with fermented grape juice. +1 on this recioe creati g a overly...

Huge help! Thanks!

Then how can you carb in 2-3 days? Thats the part that is bugging me the most. The video says carb around 20 psi for 2-3 days, bleed the pressure, then set to serving temps. (They also say dont say anything about not freezing it, lol)

I added them to the primary, actually. And thry were whole. This all makes a lot of semse thanks you guys.

I just bought my first two kegs and had a total meltdown. I bought from northern brewer and used their tutorial on youtube to carb in 2-3 days. Wouldnt ya know, I froze thr keg and turned the entire thing into foam and was flowing through the picnic line a zero psi. I was carbing at 22 psi at...

The cider is not clearing, and no krausen fully formed because of the blueberries sitting on top, but there was separation between the berries so I know tge reaction was there. And the cider juice I used was most very very cloudy, which csn explain clarity. Maybe?

Hey there, question you guys. I am very new to cider, but not homebrewing so thid may be quite normal. I am currently fermenting a cider that is sixty percent trader joes unfiltered blend cider, twenty trader joes pasturized macintosh juice, and twenty percent pasterized cider I cannot remember...

Earlier today I brewed an Irish Red that came out medium-dark brown. Below is my grain bill for a 5 gallon batch 7 lb Maris Otter 2.5 lb Munich 1 lb Melanoidin 3.5 oz carafoam 3.5 oz aromatic 3.5 oz roasted barley Irish Ale yeast, 10 HR starter (not on purpose) 1 oz east kent @ 60...

I brewed a Galena SMaSH, and after dry hopping in the secondary, life got in the way and it has been there for about three months. The taste is fine, but it is crystal clear. I am worried that all the yeast fell out of suspension and it wont carbonate. Am I just paranoid?

Thin it out. Take the 1.5 and use less, add them to the whirlpool, and add your whirlpool hops to the secondary to dry hop. Also to balance that much malt, you need a much greater initial hop. Since its a barleywine and not an IPA, you can't get away with a weak initial hop addition. Lastly...

I tend to throw my beers in the secondary is they're over 1.065. Papazian suggests that in high gravity beers that aren't belgian, it gives the smaller , weaker yeasts a chance to help attenuate your beer who wouldn't have had a chance in the primary.

Seven should be fine. Less is more with cinnomon.

DIY is always cheapest...

One for aroma, two for delicate flavor, any more and you'll most likely clash with your hops.