tectactoe
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- Joined
- May 14, 2013
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Hello there. I am very new to the world of homebrewing, but am enjoying every minute of it. I've only made a few brews so far, but look forward to making more. I'm still working with extract brews, so bear with me...
I was looking for an easy Berliner recipe for the upcoming warmer months and found this one:
https://www.homebrewtalk.com/f72/quick-dirty-berliner-292973/
I think I'm going to attempt it, although I have a few questions. I haven't used these forums before and much of the terminology is still new to me, so any and all help/insight is appreciated.
- What exactly is meant by "full volume boil" ? Is that when you add all the ingredients at once? if not, can the dry extract be added after boiling?? is that "okay"?
- I'm confused about the yeast instruction "Re-hydrated in sanitized (boiled) water and NO SUGAR 10 min before pitching. No starter." Did he add the yeast to boiled water and then pitch it in the brew? if so, how much water? and what does "no starter" mean?
- for the "souring", did he just add lactic acid to the brew? mix it in straight?
- lastly, it says the fermentation is only 3 days, and it doesn't say anything about priming sugar when bottling (he kegged his)... can I assume that the normal amount of priming sugar must be used if I plan on bottling?
Thank you everyone for the help, sorry for the noob questions. I am very interested in growing and learning about homebrewing, so I guess you gotta start somewhere.
I was looking for an easy Berliner recipe for the upcoming warmer months and found this one:
https://www.homebrewtalk.com/f72/quick-dirty-berliner-292973/
I think I'm going to attempt it, although I have a few questions. I haven't used these forums before and much of the terminology is still new to me, so any and all help/insight is appreciated.
- What exactly is meant by "full volume boil" ? Is that when you add all the ingredients at once? if not, can the dry extract be added after boiling?? is that "okay"?
- I'm confused about the yeast instruction "Re-hydrated in sanitized (boiled) water and NO SUGAR 10 min before pitching. No starter." Did he add the yeast to boiled water and then pitch it in the brew? if so, how much water? and what does "no starter" mean?
- for the "souring", did he just add lactic acid to the brew? mix it in straight?
- lastly, it says the fermentation is only 3 days, and it doesn't say anything about priming sugar when bottling (he kegged his)... can I assume that the normal amount of priming sugar must be used if I plan on bottling?
Thank you everyone for the help, sorry for the noob questions. I am very interested in growing and learning about homebrewing, so I guess you gotta start somewhere.