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Hey Guys, I was curious if any of you create your own malt? I recently moved AND my former stalwart LHBS decided to get out of the homebrew supply business and focus on Microbrewery type stuff. This has left me with very few malt options. I recently tried creating my own Munich malt from pale 2...

Hey all, I've been reading up on acid washing yeast, it's not something I've ever tried but I am considering doing it to maintain my own cultures over time. Most information I've found suggests using a phosphoric acid solution with pH 2 - 2.5 My question is, considering that Starsan is a no...

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I've been dreaming (and salivating) over the idea of brewing a chocolate porter the past few days. I've never brewed a porter before and would appreciate some help to make an extra chocolaty drop. I have lots of Carafa III that I'd like to use, but how much should I use? and will this provide...

Things didn't go as smoothly as I had hoped they would today. I racked my blonde to secondary and added a 600 g bag of raspberries to the beer. After hand feeding the berries one at a time into the narrow neck of the fermenter I thought there has to be a better way. So I took my second 600 g...

Hi. I've done some reading here on the forum about using Raspberries in the secondary, but I still have a few questions that you guys might be able to clear up for me. I would like to know what is the best way of preparing the raspberries? I have read that they should be given a quick boil to...

Hey all, it's spring time here in Canada and I think that I am going to give a Blonde a go. I was wondering if anybody has a good recipe for a blonde ale. The local pale 2-row is exellent for light colour and flavour. I also have some spare Weyermann caramunich I've been itching to use. Any...

Is Danstar Nottingham appropriate to use in a Kolsch? From what I understand from reading some topics off of this forum, many German breweries ferment Kolsch anywhere from 16-21*C. Most of my brews ferment normally around the 21*C mark, but is this too warm for Nottingham and cause it to throw...

hey all, I've noticed a trend in my beers since I started using a few Grolsch swing tops to bottle my beer. The beer that goes into my grolsch bottles ALWAYS has better head and head retention than the beer in my 12 oz. bottles. Has anyone else observed this or know why?

Hey, just racked my first Altbier to secondary after 2 days...! That Nottingham is a real beast of a yeast. Tasted the hydrometer reading and got punched in the mouth by a beautiful chocolate-caramel maltyness. It tasted almost as if I were sucking on a mouthful of grain. This definately has the...

Hi, After seeing dried wintergreen leaves in the LHBS, my curiosity got going. Wintergreen smells very minty or spearminty. I was wondering if anyone has used them before? How have you used them? (did you 'dry hop' or boil?) and how much did you use? What kind of results did you end up with?

Hey, I'd like to know which dry yeast is typically less fruity or estery. Been planning on an Altbier for a while, and I know that Ross and Batz (thanks for the recipe) like Nottingham. However, additionally to Nottingham, my local micro/LHBS also reccomends S-33 for Alts. I've never used either...

Heya, I am constructing a spreadsheet type thingy to help me in my brew day calculations. I was wondering if anyone knows the formula for calculating decoction volumes. I seem to be having trouble finding anything useful on the net.

Hey, hey. Check out this beauty; note the flavour (Beer & Chipotle!!). This is one of the best damn BBQ suaces I've ever tasted. Me and the g/f tried it out on pork chops and even mixed it into pizza suace. Its definately one of my favorites. BTW, It holds 1 Liter and might be good for bottling...

was wondering what juniper berries taste like and how much bitterness they can give to a beer. Would like to try some in my next beer.

I, like many, love the piney aroma that simcoe hops have. However I don't want to stop there to get that woodsy character in my beer. I have heard of using spruce-tips in beer for both flavour and aroma. I would like to try this out in one of my brews. Fist off, I am confused as to what...

I just put down an IPA yesterday OG 1.061, Pitched wyeast 1028 24 hours ago without a starter. I know the yeast were alive because the pack swelled right up after smacking it the day before. I still see no signs of fermentation, no krausen, no CO2 and no change in gravity. Should I be worried...

Hi, I plan on doing an APA in the next week, with 100% simcoe. I want that piney aroma in my beer that simcoe has and was wondering what would be an appropriate addition at flame-out to get this. So far my recipe looks like this: 6kg Pale 2-row 14g Simcoe (12%) 60 min 14g Simcoe (12%) 15 min...

Hey all, I was wondering.. When you use rice hulls as a filter bed in your lauter should you treat the rice hulls as a part of your grain bill when calculating the volume of water needed to sparge with? ie. do you get the same amount of water loss (1L/Kg) with rice hulls as malt?