« on: June 02, 2010, 06:23:02 PM »
wow indeed...looks like a stellar selection!
Did you have a favorite?
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I feel like I've been missing out -- all my friends are here! You don't mind me dissing the unofficial rules of thumb of brewing here, do you? No really, I'll try to be a little bit polite.Glad you made it here! Diss awaay...I'm probably right behind you, brother.
...Second, yeah, a cory keg is the ultimate bright tank for homebrew use. Simply doesn;t make sense to use a carboy a s a secondary when you can use a keg, the main reason being that you can purge the head space with Co2 and reduce oxidation and contamination concerns...
I ran out of Dried Malt Extract and need to make a yeast starter. My local homebrew shop is not open until after Monday. Can I make a yeast starter with Corn sugar? I have a stir plate, Yeast Hulls, Yeast Nutrients, Servomyces, DAP, Go-ferm, and Fermaid-K, but no DME.
To add to this conversation, on another thread I read someone attempting to brew an Imperial Pilsner. I wondered about the Imperial and thought, isn't that just a Bond Bock, or a Helles. I have never heard of an Imperial Pilsner, is this just a fancy term used to stimulate curiosity?Exactly right. The term Imperial has really just been reduced to being a marketing gimmick by the micro industry (and even the bigs are starting to use it too).
I made a porter using the Beer Smith app which is pretty much a standard porter recipe. I used 6 oz of cane for a 5 gal batch. I aged it for a month. It's pretty carbonated at room temp, but when I chill it it looses it carb. It tastes great but lacks the fizzle. Any suggestions
Does anyone have any experience with Weyermann Pale Ale Malt? My supplier is selling it for $45 a bag which is substantially cheaper than Maris Otter and about what I pay for Briess two-row. I'd like to sub it for Maris Otter in my English beers.
As I said, I'm looking to ferment with S-05. I'm not sure what the OG will come out to, but if my efficiency is okay, it'll be around 1.068 for 5 gallons. I'm planning to only add a bittering addition--enough Challenger to get me up to about 35-40 IBUs.
...The Kings are nice but ho hum. Not so mind-blowing as they were back in the day. It's just me...
As far as the wonton pasta I'm willing to bet it has a good portion of rice flour in with the wheat.Actually, no it doesn't.
efficiency smischiency. let me know how it tastes.
that said. probably reasonable job.
...Really? I find age brings out the sweetness more as the hops fade. The level of sweetness has more to do with how balanced the BU-GU levels are. Also the amount of dextrins and crystal malt used. If the hops aren't in balance to begin with it will only get more cloying with age...