Brülosophy They Who Drink Beer Will Think Beer

  • Short & Shoddy | British Brown Ale
    by Marshall Schott on January 28, 2021 at 10:58 am

    Author: Marshall Schott It was 2001, I’d recently transferred from an odd small college in rural Idaho to a state university in Bellingham, WA, and my participation in friendly get-togethers that involved beer increased. During one such function, having just polished off a tasty yellow belly, I was handed a clear bottle with a yellow

  • 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 – 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.

  • “Northeast” style IPA
    by (Braufessor) on January 28, 2021 at 11:59 am

    SPECIFICATIONS: OG 1.055 FG 1.011 IBU’s…… 30-35 from bittering, not sure of utilization from all the late addition hops. Perception is much more than 35 IBU’s though. SRM 4 ABV 5.3% – This is definitely more of a “session” IPA – but, the heavy late hops and full body really make it drink like a regular IPA without the 6-8%+ abv of a lot of the popular IPA’s and DIPA’sEdit: For those looking for recent versions, updates, and my most recent/current version of how I am…”Northeast” style IPA

  • dextrose to water ratio/overcarbed?
    by (Gravity) on January 28, 2021 at 11:58 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?

  • Can’t get real hop flavor
    by (Nick Z) on January 28, 2021 at 11:57 am

    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

  • Gumball Head Clone….WOW
    by (Morrey) on January 28, 2021 at 11:51 am

    I never had a true Three Floyd’s Gumball Head, but based on the reviews of this Hop forward wheat beer, I took a gamble. I do like Boulevard’s Hoppy Wheat Beer, so I felt it safe to take a leap of faith. 5.5G into fermenter: Using 4 ounces of Amarillo hops total, only .5 oz 60 min boil for bittering, 1 oz 15min, .5 oz 5 min, 1 oz flameout, 1 oz dry hop in keg. This beer really shows off the single hop Amarillo which I am a first time user. 2 Row/Wheat/Aromatic 50/40/10. Mashed 148F…Gumball Head Clone….WOW

  • Incomplete Water Parameters
    by (osatronix) on January 28, 2021 at 11:51 am

    Hi Everyone, Its my 1st post on HomeBrewTalk and I want to welcome everyone. I brew beer for about 2.5 years now. I want to go deeper into water chemistry and I’m struggling a bit with getting the numbers right (I think) because what I see is really high. In the report I’ve got from my water company I have these values: Calcium – 121 mg/l Magnesium – 38 mg/l Sodium – 21.8 mg/l Chlorides – 53 mg/l Sulfates – 86.5 mg/l PH at around 7.5 I didn’t get HCO3 or CaCO3…Incomplete Water Parameters

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  • Just got into the brewing game, what’s the best (and safest on skin) sanitiser? I’ve heard a lot about starsan but mixed reviews on if it’s ok for you skin
    by /u/naivefeather on January 28, 2021 at 11:46 am

    submitted by /u/naivefeather [link] [comments]

  • Lager done fermenting too fast? 2 weeks
    by /u/gaggy1988v2 on January 28, 2021 at 11:45 am

    Hi. I started a lager 12 days ago. It’s a 1.3 gallon M76 yeast 1.044 , everything went smoothly except it’s basically done fermenting in 12 days, 10C 50F temp. I read on the internet it should take 3-4 weeks. It fermented very fast in the beginning. ​ I want to give my dad a real lager beer. Is my beer still a lager and is this normal (10 days ferment)? Thanks submitted by /u/gaggy1988v2 [link] [comments]

  • Short & Shoddy | British Brown Ale
    by /u/brulosopher on January 28, 2021 at 11:00 am

    submitted by /u/brulosopher [link] [comments]

  • 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]