Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - beerhaus

Pages: [1]
Other Fermentables / Cider Yeast options
« on: December 30, 2011, 08:24:35 PM »
I've used White Labs English cider yeast and White Labs Champagne yeast  any other suggestions I may want to try?

Other Fermentables / How to back sweeten if you bottle?
« on: September 22, 2011, 07:33:09 PM »
I bottle - how would I back sweeten a cider and still get a sparkling cider.

Ingredients / Hop Harvesting
« on: September 11, 2011, 02:38:02 AM »
How do you know when are hop cones are ready to harvest?

Yeast and Fermentation / Wyeast 3068 Weihenstephan Wheat
« on: August 09, 2011, 10:07:05 PM »
I had a strange experience with this the other night.  I pitched it directly into my carboy - the temp was a bit warm 78ish but it was late.  Woke up the next morning and no bubbles in the air lock yet  so I gave it a shake to aerate it and the head space in the 6 gal carboy instantly filled up and foam was spraying out through the air lock.  It was like I dropped a mentos into a coke.

Can anyone explain what happened?

Extract/Partial Mash Brewing / Late extract addition question
« on: August 02, 2011, 04:32:36 PM »
I have an all extract hefeweizen batch I want to make - my question is how much water do I start with in the brew pot?

General Homebrew Discussion / Howmany Apples does it take
« on: September 01, 2010, 01:22:14 PM »
Ok I have access to an apple press and apples - how many apples do I need to get 5 gal. of cider?
It's an early apple crop with lots of utility grade apples avaialbe so it's cider making time.

General Homebrew Discussion / Cleaning soot of the brew pot
« on: August 30, 2010, 04:26:32 PM »
I just got a new propane burner and it's leaving a lot of soot on the brew pot

what's the best method / cleaning agent for removing the soot build up?

Beer Recipes / Fill in the blanks
« on: June 15, 2010, 09:25:45 PM »
I want to make an ordinary bitter from extract and specialty grains

Here is what I was thinking for a recipe start - any suggestions on filling in the blanks? and hop suggestions

3 lbs. Light DME

1 ¼ lbs. Alexanders pale kicker

½ lb. crystal l 10

½ lb. ???

Not sure on hops



Wyeast 1099 Whitbread Ale


Extract/Partial Mash Brewing / Scorched extract
« on: June 03, 2010, 08:26:46 PM »
OK - so in my 4th batch of home brew I spaced out and ended up scorching some extract  in a (toasted) hefeweizen - not a lot but enough to darken the color to a light amber.

What can I ecpect it to taste like?   

Extract/Partial Mash Brewing / Do I need to re-pitch
« on: December 16, 2009, 10:58:25 PM »
I've made an Altbier from a kit (extract w/ specialty grains - my second batch of homebrew) and have had it in secondary at a lower temperature for about two weeks ( in the garage in MN) and intend to keep it there another week- ten days before bottling - when I bottle will I need to add yeast - I've dropped the temp to around 35F - I'll bring it in for a few days to let it warm up - will the yeast there be viable enough to carbonate or should I add more and if so how much?

General Homebrew Discussion / freezing point
« on: December 12, 2009, 03:11:36 AM »
I have an altbier in secondary and the only place I can use to drop the temp is the garage - I live in Minnesota air tem outside ia around -1F  - the temp in the garage is about 33F  up until the temp of the carboy dropped off the bottom of the sticky thermometer scale it was running about +5 over the air temp in the garage.

it is off the cemetn floor on scrap wood and covered with a coleman camp sleepingbag

my best guess is that it is at about 37F right now

when should I bring it in?

Ingredients / Kolsch with Ginger
« on: December 11, 2009, 08:03:03 PM »
Has anyone tried using Ginger in a Kolsch?

Pages: [1]