Search results

I've been brewing long enough I should know better and for that matter probably have this answer but I don't. I have to make a starter for a Bohemian Pilsner I am brewing tomorrow and I need to make a starter this morning. I go to grab my 5 lb bag of DME and it's like concrete. yeah moisture got...

Hey I hope I do not upset TX or any other mod on this but I was very honored to be featured over on the AHA website ( Aaron Schecter) and figured maybe people would like to check out my story/profile over there. so check it out and comment if you get the time !!!! Thanks...

Hey everyone..... amazingly enough this will be my first attempt at making a barley wine and to top it off I'm trying to use only what I have on hand. If I may say so I don't think I did too bad considering it's all out of my inventory. Let me know what you think of this recipe am I missing...

Ok weird dumb question o' the day. So my friend / brew assistant an I during our brew session are simultaneously having a sour beer session and I said to him do not toss any of these bottles ie. rodenbach grand cru, 2008 vintage, liefmans goudenband, cuvée renee, and oud tart. He comes back at...

I have a question regarding wlp566 saison II ...... I have used 565,3711 etc and had great results and I also pushed both into the high 80's-90 with great results and that saison spiciness and I would imagine most brewers would agree saisons benefit from high fermentation temps. Regarding wlp...

I have a question regarding wlp566 saison II ...... I have used 565,3711 etc and had great results and I also pushed both into the high 80's-90 with great results and that saison spiciness and I would imagine most brewers would agree saisons benefit from high fermentation temps. Regarding wlp...

I feel stupid asking this question but here we go. For the past year and a half when I keg a beer I was doing the fast carb method ie. chill the beer down to like 40 degree or so and set my regulator to 40 psi or so and give it a few rolls over a couple days and then lower my psi down to 10 psi...

I'm reaching out on behalf of another brewer friend of mine that has a 15 gallon barrel. He wants to oak a stout and wants to use the 15 gallon barrel but his stout batch is only 5 gallons. What's the verdict.... is it ok to only put 5 gallons into a 15 gallon oak vessel ? isn't there to much...

I've been on a kick lately about the logistics and dynamics of kegging. Here's my question of the day worded as a example. I keep my 5 lb co2 tank inside my keezer so even when full it only registers somewhere about 600 psi or so . If I kept the same 5 lb cylinder outside the keezer it would...

Ok I feel really dumb asking this question and I'm relying on the generosity and the knowledge of my fellow HBT'ers on this one. Some of you out there may have just read my new Keezer build thread I made about a month ago but, I'm running into a problem I just can't seem to wrap my head around...

Ok I may be over thinking this but, let me paint a scenario here. Lets say I have a red ale for examples sake that I want to carbonate to 2.39 volumes of co2 at 40 degrees so I set my regulator to 11PSI. now that part is easy to figure out based on charts. So, I leave my beer on 11 psi for 2...

Ok.... Brewing beer I got that part down bottling got that part down too... kegging I'm good to go. My question is this, I just recently built a keezer and I'm using a Johnson A419 control so I have a huge amount of flexibility when it comes to serving temps. What is the ideal serving...

Just wanted to take a moment to wish all my brewing brothers and sisters a very happy national beer day. On April 7, 1933 president Roosevelt over turned prohibition and made it legal to make and sell beer as long as it was below 4.5 percent. Enjoy the holiday !!!!

Ok I have a kinda open question before I start my next project....has anyone ever used one of these ? I know I can build it so, it's not so much any build questions but more of a functional question as in does it work .... Is it worth the effort to build it .... What kind of ambient room temp...

Ok I just built my first keezer ( well for the most part ) ...... I'm at the point that I will be attaching the collar to the freezer base.... I will be using small angle cleats as a reenforcment to whatever adhesive I use. And that is wherein my question is... what type of adhesive are most of...

Ok I know I'm probably asking alot but I was hoping to get some advice on a technique I think I kinda know but have never actually done. Can someone please kinda walk me through how to do a sour mash and how to use it within the context of brewing a berliner weisse...... For that matter with a...

Has anyone used the silicone vented stoppers that northern brewer and Midwest etc. sell ? Thy basically are a dry airlock for glass carboys. I have a lambic that the airlock is drying out every 3 days or so. It's in it's fourth month and I'm loosing my mind adding water every few days but, I'm...

Just wondering if anyone has ever taken advantage of the White Labs customer club program. It's basically trade in your empty vials and they send you glasses, a vial of yeast, a t-shirt etc.. I have a decent amount of vials and was thinking about turning them in. Thanks !!

Here's a stupid question and just a curiosity as I have personally had great results from all 3 "major' yeast houses. At the last home brew club meeting it became evident people are hardcore loyal to one or another yeast mfg to the point that I had to moderate the discussion ( I thouht it was...

Ok this is kinda weird and I'm not sure as to why I always have problems with wheat beers. I have made 3 wheat beers over the year(2012) and each one has a almost cider like quality to it. I would imagine it is some sort of a infection as they always finish very dry as well in the neighborhood...