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Author: Phil Rusher The use of caramel malts has been lauded for improving beer foam as well as imparting a range of desirable flavors including sweet, toasty, and even raisin-like. While all caramel (and crystal) malts are produced using the same general process, the various types are distinguished by the degree to which they are kilned
Born and raised on the southwest side of Chicago, IL, Steve Thanos currently lives, works, and brews exBEERiments in the western suburbs the Windy City with his wife, child, and Boston Terrier. As a teacher of nearly two decades, Steve has always enjoyed the learning process, which certainly influenced his interest in brewing. Since 2014,
Author: Andy Carter Originally referred to as “Milk” or Cream Stout, Sweet Stout is a 19th century invention of English origin whose name allegedly came from the legend that brewers blended otherwise dry, bitter Stout with milk in order to market it as a more nutritious type of beer. While this claim has been contested,
Author: Paul Amico Bred in 2002 by the Comptoir Agricole breeding program in the Alsace region of France, Aramis was intended to mimic the desirable aromatic qualities of its parent, Strisselspalt, while possessing a more stable bittering potential. Known for imparting spicy, sweet, herbal, and citrus character to beer, Aramis can be used in a
Author: Phil Rusher Carbonation is viewed by many as the an essential ingredient in beer, providing the refreshing fizz that is responsible for foam development as well delivering aromatics to the drinker’s nose. While modern brewers tend to force packaged carbon dioxide (CO2) into the fermented beer, more traditional approaches relied on using the CO2
While researching for a Maibock recipe I plan to brew at the end of the year, I came across Papazians Jabberwocky Maibock recipe. I generally formulate my own recipes, but I’ve always been a fan of his and thought this might be worth brewing. Thoughts? 11 lb (5 kg) | Pilsner Malt 1.0 lb (454 g) | Belgian (or other) aromatic malt 0.25 lb (112 g) | German Sauer (sour) malt 1.5 oz (42 g) | 4.4% alpha German Hallertauer whole hops (60 minutes) 2.0 oz (56 g) | 5.5% alpha… Jabberwocky Maibock
I feel like this is a post I should have made a long time ago. I know there are a handful of threads on this already, but I expected to find a thread hundreds of pages long where people post their crush to have it looked at by experts, but no such luck. I used to have my cereal killer mill tightened down to the smallest gap, but after a few dozen batches I found myself chasing down the source of an unpleasant bitter husk flavor, and tweaked a bunch of things before finally trying a wider…The (soon to be) great “How’s my crush?” Thread!
I took about a year off of brewing as I tried to sell my gear because I didn’t want to continue without kegging and couldn’t afford it. Fast forward to now when I have a kegerator I got at an amazing deal. I just started my BIAB brew day after ordering new yeast and hops, however like a fool I decided to use the year old grains stored doubled sealed in thick plastic bags with no apparent holes. As I stirred and everything settled down for mash time, I noticed lots of tiny specs which after…Flour beetles during mash — Continue or discard?
I like to see old people smoking. It gives me hope for the future. I really should get on upgrading my membership to this forum. I always feel like a ****** posting in my blue jacket. Northern Brewer, I haven’t lived at that address for four years. Why did you ship my order there? Luckily it’s next to my parent’s house and only a twenty minute drive or I’d be pissed.
Without getting political I’m curious what you all are are seeing professionally regarding inventory and product shortages. Have you seen impact from it?
Welcome to the Daily Q&A! Are you a new Brewer? Please check out one of the following articles before posting your question: How do I check my gravity? I don’t see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean? Does this look normal / is my batch infected? Or if any of those answers don’t help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before! However no question is too “noob” for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to. 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]
First off we just bought a 5 gallon keg and love it and are currently looking to get another. Because of this we have space issues with our current setup and want to get something better suited to hold both kegs. We are thinking about going keezer but have to lift the lid and put the wood spacer which is fine but not sure if going with a freezerless fridge with a couple of taps out the front is a better option. So what is the pros and cons.? We are worried a fridge could have coils in the door we have to watch out but easier to do and maintain. The keezer will have a nicer finish but take a little more time taking the lid off and raising the lid. submitted by /u/NotKoolDude [link] [comments]
I mashed my beer at 154F consistently and just tried my first brew and it taste very thin FG was 1.003. What did I do wrong is my thermometer off? Should I of mashed higher? Any help is greatly appreciated. submitted by /u/Coder_X_23 [link] [comments]
I just planted hops this year in my garden and picked 4oz of Zeus from the vine yesterday. They smell great! The approx alpha % was listed around 15% on the rhizome sheet but I have no way of knowing how close the actual cones I picked are to that number. I’ve read whole hop conversions from pellets can be between 2:1 to 5:1 so I’m imagining what I have is maybe equivalent to a 1oz packet of pellets. Do you have any suggestions about beer styles that would be great to try with whole hops and when to use them in the brew day (boil, whirlpool, dry hop, etc)? submitted by /u/Baker_the_Maker [link] [comments]
Can I add any sugars to my wort or fermenter at any time? And if so what is the best sugar to add. I don’t have dextrose sugar but I have brown sugar. Can I use that? submitted by /u/7mLemonhead [link] [comments]
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