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Comment by J Wynia on How do I cut my extract brewing cost?
Given that kits like this (northernbrewer.com/brewing/recipe-kits/extract-kits/…) are $27, with liquid yeast, $40-80 on ingredients strikes me as really high. Tack on the $7.99 in shipping and that kit...
View ArticleComment by J Wynia on What's the best method to catch a strain of wild yeast...
Umm. I specifically said not the ones in the grocery store.
View ArticleComment by J Wynia on Is There A Way To Get Root Beer Taste/Smell Out Of...
I was surprised how much aroma and flavor transferred into the soda water too, but it's unmistakably "root beer" scented and flavored.
View ArticleAnswer by J Wynia for How do you cool a lager on a budget?
Move to Minnesota, nature's refrigerator/freezer, where I live? Controlling added heat is much easier when your entire garage is 36-38F for 4 months of the year and you don't have to do much to get the...
View ArticleAnswer by J Wynia for Is there a quicker way to carbonate a corny keg?
Well, do make sure the beer is cold before doing your pressurize and shake. The colder the liquid, the more CO2 it can absorb. Otherwise, you can't go much faster than you mention as far as I know.
View ArticleAnswer by J Wynia for Approximating Sugar to Apple Juice ratio in cider?
The amount of sugar isn't going to change the output sweet/dry result much. Most yeasts used for cider will completely ferment out ALL of the sugar they're given access to. That means that the addition...
View ArticleAnswer by J Wynia for Is this recipe correct
The lemon zest/peel is going to mostly give you a hint of lemon flavor and does little to the pH, which would be what the citric acid is there for. You could definitely use both and have it turn out...
View ArticleAnswer by J Wynia for Are plastic fizzy-drink bottles an acceptable...
Soda bottles are made of PET plastic, which is actually the same stuff that the "Better Bottle" carboys are made out of. The plastic itself is very compatible with beer. The biggest down sides are the...
View ArticleAnswer by J Wynia for How do I make a sour mash with lactic acid?
You can just add lactic acid directly, but everything I've read says that gives you a much "simpler" kind of sour instead of the complex sour that comes from genuinely spoiling the grain.A member of my...
View ArticleAnswer by J Wynia for What is the proper method of pitching a starter?
Everything I've read says to just toss the whole thing in there. The health and cell count of the yeast as well as the temperature of the wort is all that really matters. The off flavors come from...
View ArticleAnswer by J Wynia for Reusing Yeast From previous Fermentation
Search for "washing yeast" and you'll find lots of articles and videos showing how to harvest the yeast from a batch and reuse it for a new batch. Every time you do it, you're also carrying over any...
View ArticleAnswer by J Wynia for How do you label your bottles?
I've done some printing of labels and also some stickers from StickerMule.com, but for quick labels, I use one of those "DYMO" labelmaker machines where you type on it and it spits out a text label....
View ArticleAnswer by J Wynia for Reusing twist-off bottles
Because of the grooves for the cap to actually twist off, there's nowhere near enough for the lids to clamp onto. The regular lids and capping tools are all geared toward the nice, thick lip of glass...
View ArticleAnswer by J Wynia for Where can I find extract recipes?
The book "Brewing Classic Styles" covers pretty much the entirety of the BJCP styles with a recipe in every category. Nearly every single recipe is stated first as an extract plus specialty grain...
View ArticleAnswer by J Wynia for Hard cider with pasteurized regular cider
I haven't ever been able to tell the difference between a pasteurized or non as a juice base in the final product. I've also made quite a few batches using store-bought, filtered, pasteurized juice...
View ArticleAnswer by J Wynia for What equipment do I need to start making mead?
You need a fermenting chamber and a way to seal that chamber off from outside invaders and sanitizing liquid. That's it as a minimum.A glass jug or carboy is probably the most common fermentation...
View ArticleAnswer by J Wynia for How do I convert between all-grain and extract recipes?
Matt's formula is what I've seen in several places. However, I'd add to that, that you should check the malt chart here (http://www.homebrewtalk.com/wiki/index.php/Malts_Chart) as well. In particular,...
View ArticleAnswer by J Wynia for How would you ship your brew?
There's a significant difference between "mailing" and "shipping" when it comes to the law (a US perspective is all I can really offer). Because the mail is run by the government, and violating their...
View ArticleAnswer by J Wynia for What's your favorite type of beer to brew... and why?
I started brewing because I had a hard time finding good commercial examples of the styles I like best: English/Irish/Scottish session beers. Milds, English Browns, Irish Reds, etc.
View ArticleDo Oxygen Absorbing Caps Make Any Difference
So, I was looking to refill my supply of bottle caps and ran across "Oxygen Absorbing" bottle caps. The implication is that their absorbency will reduce oxidation in the bottled beer. If you're already...
View ArticleAnswer by J Wynia for How can I make homemade ginger ale?
Basic, carbonated beverages made using yeast will technically have a bit of alcohol, but VERY little when compared to beer, much less wine or hard liquor.Whenever yeast is in a liquid that has sugar in...
View ArticleAnswer by J Wynia for Is the Blichmann burner worth the money?
I bought a turkey burner and then bought a Blichmann after realizing how flimsy the turkey fryer was. When I got the Blichmann, the comparison was obvious. Here's a picture of both the cheap turkey...
View ArticleAnswer by J Wynia for Why use a synthetic bag for BIAB?
Synthetics are generally used because they're "inert" and don't affect flavor at all. Since the fibers also can't absorb any liquid, the porosity of the bag won't change like it would with hemp or cotton.
View ArticleBerliner Weisse not souring
About 6 weeks ago, I made a simple Berliner Weisse. When I put it into primary, I pitched both yeast and the lactobacillus. It's been sitting in the primary ever since.Yesterday, I took a taste sample...
View ArticleIs There A Way To Get Root Beer Taste/Smell Out Of Kegging Equipment?
I've since learned better, but when I first got my kegging setup, I put root beer on one of the lines. After that keg was empty, I decided to put soda water in instead. Unfortunately, the root beer...
View ArticleAdding Pectin Enzyme To Cider After Fermentation Is Complete?
I've got a cider made from fresh pressed cider that's been in the fermenter about a month. It was augmented with some Crystal 60L and a few other ingredients and is sitting on French oak cubes.While I...
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