 Site Navigation
Latest Discussions
redbrew @ 05-21-13 20:33
Read: 52 Comments: 6
BeerCzar @ 05-21-13 04:31
Read: 348 Comments: 26
EricHa @ 05-13-13 17:46
Read: 270 Comments: 15
brewboy @ 04-29-13 22:02
Read: 109 Comments: 5
scarylarry @ 04-29-13 12:38
Read: 259 Comments: 17
|
|
 Candi sugar |
| Posted by aidanxfriesen - 05-20-13 13:07 - 6 comments |
|
for Belgians, i usually stick to white table sugar to do the job for me, but having never used Candi sugar i'm curious. Does it provide you with a better taste/quality that granulated sugar doesn't?
what are your thoughts on it? is it worth it for anything other than the sake of maintaining tradition? |
Read 52 times - last comment by redbrew
|
| whats popular down south? |
| Posted by aidanxfriesen - 05-16-13 05:02 - 0 comments |
|
Its been quite a while since i've had American beer. (probably a good two or three years) and i'm just wondering what your scene is starting to look like. its hard to get your stuff up here but its a treat when it happens.
here in Ontario its all about Barrels. Cognac and heavy wines, mainly. something we're calling vine ale to utilize our wine market instead of compete with it.
in Norfolk, we're starting to branch out. fledgling beer scene, but its growing fast!
sweet potato, corn, etc. We're a county of lager drinkers, but that will change.
we're finding that darker, maltier beers are starting to come into the picture for us.
what about the USA? |
|
Read 18 times - make a comment
|
| bulk grains |
| Posted by bazzybrew - 04-24-13 23:21 - 3 comments |
 |
Just curious who you guys use for bulk grain, full sacks? Also, what maltsters do you prefer? Breiss, Great Western, Bairds, etc? |
|
Read 108 times - last comment by Atonofhops
|
| help me out guys......diffrent hops needed |
| Posted by Atonofhops - 04-24-13 00:49 - 2 comments |
|
We at ATOH have an open slot and are looking for an opinion on what hops we can bring in that will move quickly......
I was looking at spalt crystal galeena sterling and wakatu......but any suggestions other than that would be ok too
Thanks. |
|
Read 56 times - last comment by redbrew
|
| foam color? |
| Posted by Atonofhops - 04-24-13 00:46 - 3 comments |
|
I have forgotten what makes beer foam dark.......I want a white head on my next stout but can not remember what changes the foam dark. |
|
Read 81 times - last comment by Atonofhops
|
| starting on monday |
| Posted by aidanxfriesen - 04-21-13 02:59 - 15 comments |
|
Starting at the brewpub on monday! i'll mainly be the keg/fermenter monkey, but i'll be helping with everything. |
|
Read 270 times - last comment by EricHa
|
| False bottoms |
| Posted by bazzybrew - 04-13-13 01:06 - 14 comments |
|
I'm looking to upgrade my kettles, and was wondering about the best type of false bottom for the brew kettle. The ones with the small holes?, the ones with the small slots?, the ones with the half circle slots?, the hop tacos or hop screens? I use whole hops, so I know any type would screen them out, but I'm wondering what would be best to minimize the proteins, small grain & hop particles, etc |
|
Read 295 times - last comment by Sir Vorlauf
|
| instant grits |
| Posted by scarylarry - 04-10-13 17:01 - 6 comments |
 |
if i wanna make a cream ale and use instant grits, i don't need to do a cereal mash, right? |
|
Read 91 times - last comment by brewboy
|
| Want to brew again and my fermentation needs |
| Posted by BeerCzar - 04-8-13 03:43 - 9 comments |
 |
I brewed this past weekend in front of the new LHBS representinging a new club and sort of enticed ppl driving by... I brewed CLB's Honey Blonde Ale as posted on TB. I really enjoyed this beer and none of my tweaks have been as well recv'd as my initial brewing. My tweaks were more along the lines of hops being used as I tried home grown Cascade and Mt Hoods a few times.
The beer is fermenting half will go to the So Cal Home Brew Festival in May. I plan to attend and pour as well.
By the sounds of it, I'm concerned we won't have enough to fend off the thirst of the festival attendees just knowing how much 2 other clubs poured the last 3 years.
That said I can ferment 10 gal in controlled freezer. How soon do you think I could pull that to keg perhaps as a sort of secondary and place in my home office at room temp. Then rack to new keg and ready for serving. Once in the office my freezer is free for another beer. I'd ...read more |
|
Read 160 times - last comment by EricHa
|
| Bananas |
| Posted by EricHa - 04-7-13 05:45 - 26 comments |
|
Ok, I'm at wits end with this one... For quite a while now alot of my beers keep coming out with a banana smell/flavor to them, sometimes it conditions out, sometimes it doesn't. For the life of me I can't figure out whats causing it. My fermenter is usually set around 60F. I admit I don't always make a starter but I do save yeast cakes and reuse them. There's no change between pitching a new packet/vial of yeast and using a yeast cake. Its not one yeast strain either. Everything gets cleaned/sanitized. Slow starts and underpitching can cause this... anything else I may have missed? |
|
Read 348 times - last comment by BeerCzar
|
|
Help
Search
Members
Calendar