I love two hearted. Your version is lovely, looks thick and delicious. I'd really like to see your recipe, if it is available for sharing. if it is guarded, no worries... Very nice ale

Hi Steve, I have used malt past the 'good by' date (as in 2 years past); and the only difference I've noticed is lower efficiency, meaning I make my recipes to give me 10 points higher OG than what I really want, and I am usually very close to what I want. Mine are all uncrushed, I crush on...

adding flaked oats will add a lot of body to your 'pale' beer. my last pale that I made is based with pilsner (I prefer pilsner malt in my beers), but contained 5% flaked oats as well as 16% malted wheat (for head formation/retention) as well as I used 11% honey with step mash starting at...

A bad idea normally, and I wouldn't normally suggest it, but.... if you have to serve the beer the next day after you keg it... with the caveat that the entire keg will be consumed within a day or two... you can burst carbonate (co2) it.. pressurize and shake and roll, etc.. and you can carry...

Hey Craigerr, nice to see the photos... the Flying Monkeys beer brought back a lot of memories from when I was on assignment in Canada... I found their Smashbomb Atomic IPA very tasty.. always kept a stash in my hotel room.

The tap water where I live is really good, and the chlorine content is very little... had the water company come out and test it for me for chlorine. I built my own system for water filtration, just to be sure everything is good. I use a three filter in series system.. first is a particulate...

I usually wait until the airlock is bubbling less often than 1 time in 60 seconds.... I also check the specific gravity... verify that it is close to the expected terminal gravity and also that it doesn't change in three days or longer.... ex. if sg is 1.018 today, and thee days later still...

a few things to note, but not to worry.. it gets easier. you sparged to get volume up, that diluted your preboil and that is why the sg went lower than you expected. you appear to have had 300 points in total, if you had boiled it down to the 5.25 gallons suggested, your sg would have been...

ohhh no. Furlough, is only a week... that'll be a vacation... when you retire and it is long term.. you'll wish that you hadn't.. it isn't all that it is cracked up to be. I keep urging all my buddies to keep wakin early and making that drive on the busy freeways each and every day...

looks like I'll have to try the 'kesselmaische' method to get my efficiency through the roof.

LOL....;) the advice would go like this..... ; stay at home as long as you can... get an education..but don't leave your parents house until they force you to do so! it is safe there, and you don't have many expenses.... life is great at your parents house,... food is plentiful and you can...

Hey Steve, if interested.. here is what I just bottled and I am very happy with it. I will give percentages .. you adjust the ABV as you like... mine ended at 7.1% 46% Munich 18% Wheat malt 27% Pilsen (your MO or EPA would work here) 6% Flaked Oats 4% Table sugar (could be avoided, just a...

I had purchased 50 kg of Munich for use. I ended up finding myself not using it for any of my recipes, or very few anyways. So I ended up in a similar situation, needing to use it.... I jumped in with both feet and made some ales, high in Munich (52 - 77 %).. I include some Pilsner (I use...

yes sir, you are correct. The originals were hopped aggressively to preserve them on their long journey across the pond. If you are after bitterness and not flavor nor aroma, then an IPA could be enjoyed a year or possibly more after packaging.... but I understood the question was leaning toward...

that depends a lot on the type o beer and the ingredients. If it is a dark beer, Porter or Stout... then yes, they age nicely and can get better with time as long as they were treated well in the making and packaging (bottles only). typically 2 years... but some can continue aging for 12...

Hi Jonny, Very interesting idea. I've not heard of it nor have experience with it. That being said, if I were trying the same.. I would lean toward making a syrup with the violet flowers, sugar and a minute amount of water, boil it hard to temp. of 222 deg. F then let it cool. I would...

The 1 liter Heineken bottles here are heavy glass, green, returnables. They should have handled it fine, but out of 30 bottles, only 3 blew... those may have had a little more priming sugar solution for whatever reason. (I batch prime then bottle, so should have been equal.. but it happens)...

Hey Herm... just a note. I have some Belgium Trappist ale still in bottles from 3 years ago... they age nicely. I carbed them at 2.8 and found that to be higher than what I like.. even though they fit the style and people/friends (german) like them a lot... I still wish I had carbed them...

I'll second what bubbawade said. adding that most likely you may taste some fusel alcohols (slight solvent taste) and esters due to warm temps... but since it is after fermentation and happened in the conditioning phase... you probably won't taste anything, not enough activity to really get...

Jonny, if you are using a similar process as the video you attached... you might get better results with a 'batch' sparge method. collect your grains from the wort and move the grains or wort to a seperate container.. (preferably move the wort into a boil kettle) place your grains back into the...