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Author: Andy Carter Modern brewers have a rather wide array of choices when it comes to the grain they use to make beer with, the largest proportion in nearly all recipes being a base malt, which possess the enzymatic power to adequately convert starches into fermentable sugar. Vienna malt, Munich malt, Maris Otter, and even
Author: Paul Amico While France’s neighbor to the northeast is widely known for its hop production, the region of Alsace has made a name for itself through the development of varieties including Strisselspalt and the more recently released Barbe Rouge. Noted for its ability to contribute a unique blend of ripe red berries and zesty
Author: Jake Huolihan The more, the better. It’s a maxim accepted by many brewers, for example, more hops makes for a better IPA and more lagering makes for a better Pilsner. Indeed, there’s just something about more that makes it easy to associate with better. Up until fairly recently, the more clear a beer was,
Author: Cale Baldwin The brewing bug hit after I was unable to drink “regular” beer due to a celiac disease diagnosis. It was difficult to come to the realization that I might have to become the wine or cider guy (not that there’s anything wrong with that). What I didn’t know at the time was
Author: Jake Huolihan Brettanomyces (Brett) is a wild yeast that historically was largely considered a spoilage microbe, though these days, brewers rely on certain strains to produce beers with unique characteristics ranging from horse blanket to overripe tropical fruit. While fermenting beer entirely with Brett has grown in popularity over the years, it’s more commonly
Hi I am new to brewing beer I have a Coopers carboy and want to make some Canadian blonde instead of using the brewing packs applied by Coopers I want to use malt and dextrose if needed does anyone have some ideas for me to proceed with be much appreciated do I need to add both malt extract and dextrose thanking you in advance
I’ve been making mead/wine for a long time and recently transitioned to beer. I’m toying around with this recipe and just want to see if anything stands out as generally a bad idea.Pre-Boil 4½ Gallons Water 1 lb. American 2-Row Pale MaltBoil 7 lbs. Pilsen Light DME 1oz El Dorado Hops 60 minutes 1 tsp Irish Moss 20 minutes 1oz El Dorado Hops 10 minutes 1oz El Dorado Hops End of boil 1 lb. Light Brown Sugar…Asking for critique on this recipe
Recently had this and would love to try to brew something similar. I absolutely love this beer but don’t have any experience making recipes myself. some help would be greatly appreciated.
I’ve heard Verdant IPA yeast is essentially a mutated form on London iii and I’m excited to use it. Just wondering, from anyone with decent amounts of experience with both: -Is the Krausen similar? Heard it’s crazy with Verdant, but it’s also pretty crazy with London iii. Basically if I plan headspace to accommodate London iii should I be fine with Verdant as well? -Is attenuation the same with both strains? If not, is Verdant typically higher or lower attenuating? About to get a pack…Verdant IPA vs London iii krausen and attenuation
This is a problem I’ve been struggling with for some time now. Every time I make an IPA or something else hoppy, by the time I taste the carbonated beer there is little to no hop flavor. I’m following the hop schedules with the recipes. I’m dry hopping. But when the beer is done there is very little hop flavor or aroma. In fact I can only think of one time I got something that was actually hoppy and that was the Hop Hammer recipe from Brewing Classic Styles. I can think of a few…Can’t get real hop flavor
I’ve been doing a bunch of research about my family history after moving to Europe. I’ve been tracing my roots as far back as I can, and one thing that I stumbled upon was that my grandfather was a brewer and made a pilsner in St. Louis called “Alpen Brau”. He sold his brewery to Falstaff Brewing in the 1940’s. It looks Falstaff purchased by Pabst at some point. Columbia Brewing History: http://www.oldbreweries.com/breweries-by-state/missouri/st-louis-mo-108-breweries/columbia-brewing-co-mo-105a/ Alpen Brau – Antique Sign: https://www.antiqueadvertisingexpert.com/wp-content/uploads/2015/01/IMG_4380.jpg Anyway, I did some further digging and traced the entry to the U.S. of his great grandfather in 1853 from the town of Wolfach, Germany. I’ve decided I’m going to revive my grandfather’s beer. I’ve contacted Pabst in the hopes that maybe they have something buried in records some place. I know that’s a long shot, but it can’t hurt to ask at the very least. I expect I’ll have to make it up and just make something as an homage. I figure I’d start by figuring out what hops were common in Missouri in the 40’s and look at what beers were being made in Wolfach. Any suggestions on good resources? submitted by /u/TheLeadSponge [link] [comments]
Welcome to the daily Q&A! Have we been using some weird terms? Is there a technique you want to discuss? Just have a general question? Read the side bar and still confused? Pretty sure you’ve infected your first batch? Did you boil the hops for 17.923 minutes too long and are sure you’ve ruined your batch? Did you try to chill your wort in a snow bank? Are you making the next pumpkin gin? Well ask away! No question is too “noob” for this thread. No picture is too tomato to be evaluated for infection! Seriously though, take a good picture or two if you want someone to give a good visual check of your beer. Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don’t feel the need to throw out “thanks for answering!” upvotes. That will help distinguish community trusted advice from hearsay… at least somewhat! submitted by /u/AutoModerator [link] [comments]
Just ordered a few bags of Eclipse, the hot new AUS hop that released last year apparently. It’s a sister of Galaxy supposedly with strong mandarin flavor and some spice. Anyone try it? Wonder what I should pair it with for a hazy IPA or if I should just try a single hop hazy with it (that would use up my entire stash though). I have some cryo Mosaic, cryo Idaho 7, Citra and Columbus coming in with it. Hop info: Eclipse submitted by /u/SamuraiStarling [link] [comments]
Welcome to our weekly flaunt your rig thread, if you want to show off your brewing setups this is the place to do it! submitted by /u/AutoModerator [link] [comments]
I’m already lovin’ it and I haven’t even set up a font and taps: https://i.redd.it/5ajpzrz750e61.jpg But the main thing is that I can now brew in full size 50 L kegs. submitted by /u/HiMyNameIsSheena [link] [comments]
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