Search found 56 matches
- Sun Mar 15, 2009 5:07 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: How much sugar to carbonate (forgot to measure gravity)
- Replies: 4
- Views: 10797
I think 1 ounce of corn sugar, per 1 gallon of beer. Although, usually I go a little below that. 3/4 of a cup would probably be alright. Then if it is a little undercarbonated you can adjust accordingly on future batches. Mix the corn sugar with 2 cups of water, and make sure to lightly stir (no spl...
- Sun Mar 15, 2009 5:01 pm
- Forum: Brewing Science
- Topic: Hitting Original Gravity
- Replies: 5
- Views: 21166
- Sun Mar 15, 2009 4:55 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Oktoberfest recipes..
- Replies: 1
- Views: 5319
- Sun Mar 15, 2009 4:43 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Farro/Emmer beer???
- Replies: 1
- Views: 6784
- Thu Mar 13, 2008 5:13 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Amber Stout
- Replies: 4
- Views: 21562
- Thu Mar 13, 2008 2:18 pm
- Forum: Brewing Science
- Topic: What happens to a beer when it is left uncapped?
- Replies: 12
- Views: 35386
Re: bad beer
I was just wondering and thank you all for your replies. The reason for the question is I get to drinking and every once in a while I misplace a freshly opened beer and the next morning I find it full and I really hate to waste my home brew. I was telling someone about my drunken beer misplacing an...
- Thu Mar 13, 2008 2:10 pm
- Forum: News, Events & Announcements
- Topic: Sadness - Last bottle gone of 1st batch
- Replies: 8
- Views: 27370
- Thu Mar 13, 2008 2:07 pm
- Forum: News, Events & Announcements
- Topic: 2008 National Homebrew Competition
- Replies: 9
- Views: 31236
I feel where yaturaz is coming from about sharing recipes. Just like anything you want to keep your secret recipe to yourself. Personally if I sold commercially, I think I would share the recipe. Homebrewers would come up with a clone anyways. Just like what has been said, it is the brewer not the r...
- Thu Mar 13, 2008 1:51 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Amber Stout
- Replies: 4
- Views: 21562
Yeah. I really want it to taste a lot like a stout, but it is difficult to work around the color because of the roasted barley needed for a stout. A lighter extract might help, maybe something like Munich then I could use more roasted barley. Looks like I might have to drink a few Reds and Stouts to...
- Wed Mar 12, 2008 9:06 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Amber Stout
- Replies: 4
- Views: 21562
Amber Stout
I'm in the process of formulating a recipe for an amber stout. I would like it to be more malty and bitter, but amber in color. Right now it is pretty close to a sweet stout or robust porter. Here is a quick rundown: (extract recipe) Amber Malt Extract Syrup - 6 lbs. Amber Dry Malt - 1 lb. German Ca...
- Sat Nov 17, 2007 1:31 am
- Forum: General
- Topic: Maximum Allowable Primary Time?
- Replies: 10
- Views: 32921
- Thu Nov 15, 2007 5:17 pm
- Forum: Techniques, Methods, Tips & How To
- Topic: when to rack to secondary
- Replies: 3
- Views: 8300
- Thu May 03, 2007 3:49 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: finished brew problem
- Replies: 13
- Views: 31263
- Tue May 01, 2007 4:18 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: finished brew problem
- Replies: 13
- Views: 31263
How long did you have the lager in the primary? How long was it in the secondary, if you used one? How long has it been conditioning? The temperature is just about where you would want it, maybe raise it to where it is around 45-50 degrees. Lagers will take a few months of conditioning before they a...