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  1. M

    If you had one Lager yeast what would it be.

    Great information. I am trying to get up the nerve to make my first lager in 15 years (CAP Jeff Renner recipe) and this here info makes it sounds easy. :)
  2. M

    Question about chillers

    That looks very nice. Thanks, Rene'
  3. M

    Question about chillers

    How do ~$100 plate and $100 counterflow compare? It appears that the counterflow is easier to clean and would use about the same amount of water, right? Anyone used both and can comment? Thanks, Rene'
  4. M

    Messed up a good brew

    Go for it! You think cold conditioning would help it or ale temp? Rene'
  5. M

    Question about questionable malt

    Of course, but since the bag is closed I can't open it to taste. My question is, if the malt is old, is it still ok to make shine? I think it would be ok as long as it is not spoiled. Rene'
  6. M

    Duchesse De Bourgonge...just WOW!

    FYI http://forum.northernbrewer.com/viewtop ... =4&t=23766\ Rene'
  7. M

    Question about questionable malt

    Hi all! I know a place that is selling a bag of pilsner malt at 50% off. This thing is likely old so I was wondering, if it is not good for brewing due to dubious age, can a person still use it for distilling? Thanks!!! Rene'
  8. M

    No-Sparge BW Recipe - Pls Help

    I have read that article before but I could not follow his thinking all the way through. I clicked on the George Fix article in the references section of that article, and Dr Fix says that you should increase your grain bill by a factor of 4/3 to make a beer using no-sparge technique (I...
  9. M

    No-Sparge BW Recipe - Pls Help

    Looks nice. Thanks! Rene'
  10. M

    No-Sparge BW Recipe - Pls Help

    Based on what I have read, the American Barleywine has a lot of hops so that after the IBUs fade during the long aging the remaining bitterness will balance the malt and alcohol. That is why I was shooting for an IBU/OG of around 1. Based on a BYO article, the IBU/OG for an American Barleywine...
  11. M

    No-Sparge BW Recipe - Pls Help

    To be more specific, I don't plan to sparge for the American Barleywine. I plan to use the first runnings only which I am estimating at around 1.095 based on a rule of thumb I just found of 2/3 : 1/3. I do plan to batch sparge the grain to get the additional sugar to make a 3gl English Bitter...
  12. M

    No-Sparge BW Recipe - Pls Help

    Hi folks! For my first all-grain recipe I decided to make it simple on myself and do a no-sparge barley wine, with the second runnings going into a Mild or Bitter. First - what do you think of the BW recipe? Should I dry-hop? If I do, I was thinking American Cascade. Second - do you know...
  13. M

    Quality Home Brew Zombie Dust Clone

    The one an donly time I have tasted Zombie Dust was at their pub and it tasted like the hops and nothing else. Some of their othe IPAs have malt character, but not much in this one. I would focus on the right hops and amounts, plus a good attenuuation. Rene'
  14. M

    Question about chillers

    I am still not sure what to do, but I appreciate you guys helping me narrow the decision from 2 to 3 options. :)
  15. M

    Question about chillers

    I'm scarred due to the horror stories of cr@p coming out of the plate chillers when people clean them. Similar to a counterflow, I assume that if you clean it every time (not just flush it w water), it would control the build up, but I am still worried. Thanks, Rene'
  16. M

    Question about chillers

    I like the chiller but I am not handy AT ALL. What I want is the same thing but would have to do it with a regular chiller and an adapted whirlpool arm. Thanks for the input. Rene'
  17. M

    Question about chillers

    Hi folks! I am trying to complete an all-grain brewing set-up. Simple igloo mash tun and HLT and a kegle for boiling. I am wondering about the chiller. I have a slight preference for a 50' immersion chiller with a whirlpool arm, but I am wondering if it will hit the dip tube arm in the boil...
  18. M

    Hefeweizen bubble gum!

    I am not an expert, but I think the bubble gum comes from the yeast and the fermentation temp. I think it will lessen by the end of fermentation and conditioning. Rene'
  19. M

    sparkling cider priming

    Splenda is where I draw the Reinheitsgebot line! ;) I read somewhere about priming/sweetening, letting them sit for a couple of weeks and then putting the bottle into a 120F water bath for 20min. Or something like that. Rene'
  20. M

    sparkling cider priming

    Will maltodextrin do the same job? Also, I made a cider with American Farmhouse yeast which has brett. I believe Brett will eat the maltodextrin, will it eat the Lactose? Thanks, Rene'

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