Search results

In it.

I would also bring the crystal down to at least 1.5# and I'd split it between the caramunich and something much darker like c120+. Roasted flavors are usual nil to very slight, so I'd drop the chocolate malt entirely or reduce it to less than 4oz., if you want to push malt flavor try adding...

I'd do something along the lines of what grathan said. Lightest extract you can find. Rice syrup solids liberty or other high AA german hop at 60 minutes to 20-25 ibu, no other additions. I would also strongly encourage a mini cereal mash with corn and 6-row, then add this wort at the start of...

I love me some Islay malts (give me my Lagavulin or give me death), but I wouldn't use that much (if any) peated malt in my ales. Of course these are just my opinions and amount to nothing if you like the beer. 1: Distilled malts leave most of the smoke compounds in the mash and still end up...

Possible culprits: 1: A lot of yeast with not enough O2 can make them go dormant (drop) early. This is what I'd put my money on. Most of the yeast in your starter are likely not seeing a proper aerobic phase which would lead to an unhealthy fermentation. 2: Check the temp of the beer itself...

Which Nano is it? Actually what I like about any decent Nano is the lack of advertising. It's nice to go into a place that's filled only with people that really appreciate good beer and can find the brewery on their own.

Did you just spray star san around the main gasket? Try spraying the pressure relief, gas post and poppet as well. I also suggest silicone keg lube for all the seals.

You can also do something like Fuller's does, they blend the two worts post-boil to produce 4-5 beers with different gravities, but it'd work pre-boil so you could have very different hop profiles. If my math is right they use an equation similar to: (G1)(V1)+(G2)(V2)=(G3)(V1+V2) where Gs are...

7 lbs german pils 4 lbs maris otter mash 148 f 90 min boil .5 magnum @ 60 (or first wort for more bitterness) Remainder hops @ whirlpool wy1968 Should make a nice summer bitter.

Personally, I would bring those IBUs way down if you're planning on bugs from the ginger. Sour and bitter is not tasty, brett and bitter is even worse. Even 20 IBU would be more than enough without the beer being sweet. Also, make a nice sized starter.

I have had wonderful success with brown malt. There are a few applications that I've found work very well. I do 10 gal batches but below is assuming 5 gal, a good english yeast, and maris otter to the OG of your choosing. 1) Porters: These can handle the most brown malt at a pound or less. The...

First picture: Could this be root tangle or something else? These are second year plants, first year in the ground. I'm currently growing these in the Willamette valley. Both my Mt. Hood and Centennial have this browning of the leaves, their growth is bushy, they refuse to climb, and the bines...

The cultures in a sourdough starter should have no problem thriving in any substrate composed of cereal starches. The bigger issue is the low alcohol tolerance of the yeasts in the culture, this is what causes sourdough beers to "die", the yeast simply go dormant. Getting around this is simple...

I forgot about those barbershops, I'll shoot some of them an email to see how they do it. If that doesn't pan out, es ist kaput.

There's a local fly shop looking to put beer on tap and the owner is interested in having me be the brewer. He just wants customers that hang out there to be able to have a beer and the most that would happen financially would be a tip jar to keep the beer funded. Does anyone know about the...

gimme gimme gimme

It's on the side, what seems to happen is that hop matter seems to shoot up into it during the boil. I also just like seeing the hops roll around in there, adds to the art of brewing which makes me tingly. Maybe I'll bore out the hole and get a 1" ball valve.

First off, I did a search and didn't find any answers, this is also just a bit of a rant. I have a 1/2" ball-valve w/ dip tube on my keggle and it clogs every time I don't use a hop bag (pellet or cone), last brew session I took the dip tube off thinking that the elbow was the culprit but it...

With the malts today, the darkest SMaSH that's likely to be successful is with a dark Munich Malt. My personal theory on the original Brown Malt is that it was kilned unevenly, meaning some of the grains were quite roasted while others weren't and that would lead to a "premixed" grain bill with...

In