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Author: Paul Amico Developed by the Hop Breeding Company and currently still in the experimental phase, HBC 586 not only sports a strong bittering potential, but it’s said to contribute unique fruity notes of mango, guava, and citrus, particularly when used later in the brewing process. Haas juiced up the potency of this new hop
Author: Andy Carter The most abundant ingredient used to make beer is barley that goes through the malting process, which makes the starches contained therein capable of being enzymatically converted into fermentable sugar. In order for this to occur, the malt must be crushed then steeped in water at a specific temperature range for enough
Author: Mike Neville Having gained popularity following the Civil War and through Prohibition, Kentucky Common is a unique style that’s truly American, though it receives little attention these days. Similar in many ways to Cream Ale, Kentucky Common is a bit darker in color due to the use of roasted grains, which some posit was
Author: Jake Huolihan Fermentation temperature control is something deemed critical to producing quality beer, and this is especially true when making styles that rely on traditional lager yeasts. Given the typically clean character of most lager styles, they’re widely expected to be fermented at temperatures around 50°F/10°C in order to minimize the development of esters,
Author: Mike Neville As the Oregon-grown version of the classic British variety, East Kent Goldings (EKG), Sonnet hops arguably put on display the impact terroir has on hop characteristics. Said to impart beer with floral, citrus, and honeysuckle notes, Sonnet is a variety that’s suited for a fairly wide variety of beer styles. Alpha: 4.5
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]
So I’ve been homebrewing for a few years on and off with a person that supplies all of the stuff and a place for a price. My father and I finally started to make our beer with out that guys help. We did an all grain Pale Ale and now it’s my turn to find a beer I want to make. I want to do a Belgian Witbier with cherries in it. I’ve found one Witbier recipe with cherry, orange peel and coriander, but I’m hoping for more. I also have a simple basic Witbeir recipe from a book I’m reading that doesn’t have cherry BUT uses honey in it. Could I replace all or a part the Honey with Cherry Juice? I will take any and all all grain recipes that fit the bill for what I’m hoping for. submitted by /u/LordAlrik [link] [comments]
Was brewing a Belgian blond today and hit my OG exactly prior to adding table sugar. Which is weird bc my sparge water cooled down weirdly fast. I digress. I know you can add sugar late in primary so im going to hold off. Trying to think of the impact to the overall beer profile if I don’t add it back if I do. Any suggestions or warnings? submitted by /u/knitesfall [link] [comments]
Just got back from Disney Land and of course had to check out some brews while there. The beer was great but the thing that impressed me was the conditioning. It was amazing. We called it Disney-ever head. It seemed naturally conditioned, but kept going from beginning to end. I’ve used both sucrose and dextrose with nowhere near the same results. Usually a good head at the beginning but goes flat halfway through. Any suggestions? submitted by /u/Timely_Committee_836 [link] [comments]
Google has not shown if anyones tried it, but it did show some pressure transfer kits but not sure how id use an airlock or blow off. I’m looking to closed transfer from my fermonster to keg and that lid looks like it could closed transfer and it could use cooling coils if I wanted to try temp control. Otherwise I’m assuming I could add a liquid QD on my hose connected to the spigot and use gravity to transfer to the keg no pressure required? submitted by /u/AskAboutMyCoffee [link] [comments]
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