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Or I suppose I could freeze a couple oranges and campden them up, then just make a coriander tea addition.

Hey folks, looking for suggestions on what to add to a 23L (5gal) wheat beer kit to give it a bit of a Hoegaarden profile. It's a full-wort bag kit so I'd assume to make a 'tea' containing some orange / coriander? Any guesses to amounts? Probably could take a 'beer of that style' and do a...

p.s. this is exactly why a friend (and very successful award-winning home brewer) doesn't drink during brewing! :) His, very honest, reasoning is that he's heard numerous examples of just plain goofs ranging to, you know, 'issues' with those BOILING and hot metal parts of the process not to...

I've made a pineapple mead that essentially has finished almost down to 1.000 because I was away for a period and forgot about it. So it will have very little pineapple left to it; I suppose I could sorbate it and add some pineapple juice back to it, to taste. Now if I wanted to impart a...

Hi, second-time mead maker here (and first was... 20 years ago so I don't count that); Just did my 5 days of SNA with stirring vigorously. Do I still keep stirring daily now or just let it sit and go to work? Thanks

Personally, I have a chlorophenol paranoia for my beers and, therefore, use no-rinse sanitizers. If you really wanted to, bleach the snot out of it if it makes you happy, rinse rinse rinse rinse, then when you think you're done, rinse again. Then let it sit and dry out. Then use a no-rinse...

Getting a bit off-topic but another couple guys just usually aim for 15 degrees above their needed mash temp for their strike water addition; I guess once you've got your system figured out well enough, with grain ratios, etc. that would suffice. Sparging with COOL water... I'm no authority...

Very true, Beezy. Thanks for the input. I like to sparge, too, because I like to (try--he says in brackets) get to proper mash out temperature but seem to fail at that often.

Thanks for the info. I've tasted the one guy's beer before and have no complaints. Yep that would be the way to go, heatable. But these are just picnic coolers. Loss of heat / raise to mash out--yeah I can see the concern there, for sure. Thanks

Curious as to how many out there are using large mash tuns and filling with all/the majority of the water they need and therefore using a really thin mash. I've seen a couple guys do this but also wonder about efficiency, etc. One guy just said "I don't like sparging so I just make a really high...

Mmmmm... IPA, now we're talkin'. Love Love LOVE those American N.W. hops! Henry the 9th, will do if I make it around there. Thanks!

Thanks for the replies! And hey I said MOSTLY down the PCHiway ... ;) Yes Deschutes, Rogue, for sure. Had good product of theirs before. Be nice to visit and see. Thanks for the tips. Hopheader

Hi there; roaaaaad triiiiiiip!!!!! :rockin: Taking my Canadian tastebuds across the border to the lovely U S of A for a few week driving, will be going through Washington, Oregon, California, Nevada, Utah, Montana, and then back across the border. Suggestions for places to stop and...

IMHO: It is called FORBIDDEN fruit for a reason........... ugh............ :drunk: personal tastes vary. Are you doing a wit? Just use a Safale dry yeast or a Nottingham and rely on your spice additions for flavour and aroma. -my two cents.

OH man, you guys are hilarious!!! ELEVEN PAGES already and the first post was March 20? I'd say you hit a strong topic, hahahaha. To answer the question: "when you damned well feel like it, if you're the host. Are you awake?" If you're not the host of the brew day, polite thing to do is...

Hmm, how fresh was your Big Sky IPA? I was quite happy with the 6 pack I had last year (and, yes, think the Moose Drool is pretty good!). But when it comes to hops and variations/tastes, to each his/her own! I'm not going to say you're wrong, hahaha. But yes to concur with others: beers ALWAYS...

Haha, I tried every trick I know. That sucker was DONE. Just another cursed brew day I chalked it up to, no biggie. Turned out great. And, yes, now that I read how my question was worded--stirring is important TO get equal temperatures / consistent temperature. Thanks.

Astringency can easily come from sparging with water that is TOO hot (keep your grain bed below 170F)---- pH is also important. And, yes, DMS needs a good vigourous un-covered boil (standard 90 min) to blow off. What's your grain:water ratio in your mash? Are you oversparging? J

"THE" thread on this topic as indicated above. Typically, beers shouldn't "clear better" just by going into a secondary. Think about it, you're disturbing the sediment and resuspending it when you rack no matter how careful you are. It will just settle 'again', not any 'better.' COLD...

You have it 'fairly straight' on the hop additions as a generalization. Basically, the longer hops boil, the more bitterness that goes into your wort. Basically. Also, there are the alpha-acid % ratings to take into account. Generally, higher-AA hops result in higher IBU (or HBU) ratings. The...