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  • Grain Comparison: Pale Malt vs. Pilsner Malt In German Pils | exBEERiment Results!
    by Andy Carter on January 25, 2021 at 10:58 am

    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

  • The Hop Chronicles | Barbe Rouge (2019)
    by Paul Amico on January 21, 2021 at 10:58 am

    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

  • The Gelatin Effect: Impact Fining With A Higher Amount Of Gelatin Has On Helles Bock | exBEERiment Results!
    by Jake Huolihan on January 18, 2021 at 10:58 am

    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,

  • Beer Without Barley: A Primer On Gluten-Free Brewing
    by Marshall Schott on January 14, 2021 at 10:58 am

    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

  • Impact Of Co-Pitching Brettanomyces and Saccharomyces In A British Ale | exBEERiment Results!
    by Jake Huolihan on January 11, 2021 at 10:58 am

    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 – Beer, Wine, Mead, & Cider Brewing Discussion Community. A home brewing beer and wine making civilized discussion community. Also with beer/wine/mead/cider discussion, beer reviews, pub talk, and general chit-chat.

  • Choice for “Belgian IPA” / De Ranke XX Bitter Inspired Beer
    by (lowtones84) on January 28, 2021 at 10:44 am

    Hey all, My brewing buddy and I want to make a nice hoppy Belgian beer. I’d like to go with De Ranke XX Bitter as a model because I feel like a lot of “Belgian IPAs” are kinda confused and not that great. I’m not really trying to clone it, but is there any new info out there to confirm what the yeast is for XX Bitter? I know conventional wisdom says T-58, but I’m not inclined to believe that. As it is coming to the summer months, I also don’t want to have any liquid yeast shipped to me, so…Choice for “Belgian IPA” / De Ranke XX Bitter Inspired Beer

  • dextrose to water ratio/overcarbed?
    by (Gravity) on January 28, 2021 at 10:40 am

    I know the rule of thumb tends to be about 113grams (4oz) of dexrtrose to carb up about 20L(5g of beer), however, how much water are you using? Normally, I prime 20L with about 56grams (2oz) of dextrose to about 473ml (2 cups) of water regardless of style as i’m not a fan of overly carbed beer. This ratio has always worked well for me, and when i make bigger batches I make a bulk priming solution and then pour a 437ml / 2 cup mixture in the bottling bucket for each batch. For exampls: 20L…dextrose to water ratio/overcarbed?

  • Asking for critique on this recipe
    by (Justmemat) on January 28, 2021 at 10:35 am

    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

  • Tripel Karmeliet Clone
    by (jrfehon) on January 28, 2021 at 10:04 am

    12LB Pilsner Malt 2LB Wheat Malt .25LB Flaked Oats .25LB Flaked Barley 1LB Sugar .5oz Sweet Orange Peel (5 Min.) .5oz Coriander (5 min.) 1 Star Anis (5 min.) Mash at 151 degrees. .5oz Styrian Goldings (90 min.) .5oz Styrian Goldings (45 min.) 1oz Saaz (15 min.) 1oz Saaz (5 min.) After a lot of research, I put together this clone recipe for Tripel Karmeliet. Here’s what we know about this beer: They use three grains – oats, barley and wheat – both malted and raw. Since…Tripel Karmeliet Clone

  • Verdant IPA vs London iii krausen and attenuation
    by (tyrub42) on January 28, 2021 at 9:46 am

    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

Homebrewing Welcome brewers, mazers, vintners, and cider makers!

  • Starting the conversion into a fully automated Tri-clamp brewery and started to wonder – why do they only make straight, 90 degree and 45 degree bends and not 30 degree bends and 60 degree bends?
    by /u/rogue1987 on January 28, 2021 at 10:18 am

    I purchased a bunch of 45 degree bends and 90 degree bends and mostly that would suffice, but if you really want flexibility, then shouldn’t there be 30 degree bends(which are really 120 degree bends), and 60 degree bends(which are really 150 degree bends)? I assume that would be more flexible when slinging the tri clamp around a brew stand. Instead of 1 x 90 degree bend you could use 3 x 30 degree bends and get a longer stretch, with more gradual decline, or a combination of 1 x 30 and 1 x 60. submitted by /u/rogue1987 [link] [comments]

  • Grandfather’s Recipe – Alpen Brau
    by /u/TheLeadSponge on January 28, 2021 at 9:04 am

    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: Alpen Brau – Antique Sign: 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]

  • Daily Q & A! – January 28, 2021
    by /u/AutoModerator on January 28, 2021 at 9:00 am

    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]

  • Anyone try the new AUS hop Eclipse? Galaxys sister!
    by /u/SamuraiStarling on January 28, 2021 at 7:46 am

    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]

  • Flaunt your Rig
    by /u/AutoModerator on January 28, 2021 at 6:00 am

    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]


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