BeerTools Discussion Forum

All of the cider recipes I've seen call for champagne yeast.

6.04%

1.066 - 1.020 = 0.046 x 105 = 4.83% Alcohol by weight

4.83 x 1.25 = 6.0375 % Alcohol by volume

My brew store was kind enough to mill the grain for me. I brewed this weekend, and it seems to be moving along, fermentation-wise.

Thanks again!

I've been brewing exclusively from kits, and I'm about to do my first from a recipe this weekend. Here's my (hopefully not too dumbass) question: If the recipe calls for German 2-row Pils, do I need to mill that, or does it go straight in the muslin bag like a crystal malt?

I work in the telecommunications field; network operations. I started brewing about two years ago, and still only do extracts, because I'm lazy. I'd wanted to brew ever since I read a Dave Barry column which contained something about spraying wort all over the kitchen and having his son go to pre-sc...

You're drinking it.....you tell us!

I'm not an expert, but I'd imagine that there would be some degradation of flavor...not too much, though, since you're dealing with a sealed container.

Eric, you're my hero.

I do extract brewing, mostly because it's simpler. I'm relatively new to brewing, and don't have a lot of room to store the equipment I'd need to to do all-grain. I prime by boiling corn sugar in water, and stirring it into the fermented wort. My wife is a dishwasher fanatic. I'm guessing that might...

I made a batch of pale ale, the second time I've used this recipe. It seems that I get a good head straight out of the bottle, but it doesn't seem to stay very long. I know my sanitation is good, and there are no off-flavors to indicate any kind of contamination. Should I be adding more priming suga...

I'm guessing "Pantyhose Pale Ale" will do quite nicely.

I *did* say that you had to shop, didn't I? Some people are just looking to get rid of stuff, and/or don't know what they have. Anything worthwhile requires some work.

You can find some interesting stuff at antique malls and/or junk shops. It takes some work, though. There are a lot of people just trying to get rid of overpriced crap, but if you hunt through things, you can find some pretty neat stuff. I collect beer mugs. I inherited my father's collection. He st...

Rogue Old Crustacean is very good. Most barley wine recipes that I've seen recommend that you age at least a few months.

I'm looking at making a barley wine early next month, and aging it to give as Christmas gift(s) next year. Should I bottle this in regular 12-ouncers, or go with a larger bottle?