Search found 57 matches
- Sat Feb 09, 2013 6:51 pm
- Forum: Ingredients, Kits & Recipes
- Topic: honey ale fermentation time
- Replies: 1
- Views: 8415
honey ale fermentation time
Anyone understand why the NB honey ale recipe has a 1 week ferm time and a 1 week secondary time? The gravity is high from the honey I suppose but why the short secondary time? Thanks in advance.
- Tue Apr 03, 2012 2:25 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Beer + Mead = Braggot
- Replies: 1
- Views: 8104
Beer + Mead = Braggot
I have looked high and low for a while on braggot percentages between malt to honey ratio, plus the types of braggot (sack, and traditional, etc). Anyone have a good resource? Including applicability of using ale yeast over mead and wine yeasts...
- Sun Mar 25, 2012 2:39 pm
- Forum: Techniques, Methods, Tips & How To
- Topic: Adjunct,flaked in an extract recipe
- Replies: 3
- Views: 12268
Adjunct
K. To keep it simple if possible for extract, how much adjunct to base malt ratio if I were to partial?
- Sun Mar 25, 2012 11:59 am
- Forum: Techniques, Methods, Tips & How To
- Topic: Adjunct,flaked in an extract recipe
- Replies: 3
- Views: 12268
Adjunct,flaked in an extract recipe
Is it possible to use adjuncts like flaked rye with steeping grains?
- Sun Oct 02, 2011 9:16 pm
- Forum: Techniques, Methods, Tips & How To
- Topic: Small beer
- Replies: 1
- Views: 9085
Small beer
I read in a few places on how to make small beer. At least from what I read in two brewing blogs, you just take the spent grains and run again post sparge of the first running that becomes the first beer or stronger version. The second running becomes the small beer. Not sure if that is exactly how ...
- Wed Sep 28, 2011 10:19 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Yeast poll for Irish Ale
- Replies: 4
- Views: 12375
Irish Ale yeast
Thanks for responding. I have used Irish Ale yeast and British Ale to date. It was recommended to try AA II next time and wonder how it would take the crystal and add a slight dryness from the small amount or RB. I havent thought of European, but seems worth a try. Worse case is I made beer and have...
- Wed Sep 28, 2011 12:52 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Yeast poll for Irish Ale
- Replies: 4
- Views: 12375
Yeast poll for Irish Ale
I got to thinking about this recently when I used an Irish Ale yeast for an Amber Wheat. Bottomline it turned out awful, too sweet...too sweet. So I want to educate self and others on what you may rec or use for an Irish Red Ale. Some of what came to mind: Irish Ale American California American II G...
- Sun Sep 25, 2011 2:32 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Yeast for an Amber Wheat
- Replies: 7
- Views: 17812
Amber wheat
Ok. I am back with results. Won't use an Irish Ale yeast for this again. Too tart, too sweat. I know that profile helps balance a dry beer and stouts, but an amber wheat was a bad idea. I will use either AA II or Northwest next time and see what happens.
- Thu Sep 08, 2011 11:08 am
- Forum: Techniques, Methods, Tips & How To
- Topic: Table Beer/Soda
- Replies: 3
- Views: 13485
Table beer
I am thinking something like a Belgian table beer, but I wouldn't say like a saison since abv of saison is between 5-8.5 -making saison not a table beer. Belgian table is under 4percent. Anyway, while belgian table is close to what I want, I am also thinking making more American. Still need to know ...
- Wed Sep 07, 2011 10:19 am
- Forum: Techniques, Methods, Tips & How To
- Topic: Table Beer/Soda
- Replies: 3
- Views: 13485
Table Beer/Soda
i thought I posted this, but for some reason I don't see it. Anyway, I am brewing a table beer that should get me around 2% abv. What yeast to use? How long? i the primary? Do I even use a secondary? How long to force carbonate?
Thanks in advance.
Thanks in advance.
- Mon Aug 29, 2011 9:52 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Yeast for an Amber Wheat
- Replies: 7
- Views: 17812
Amber wheat
Sorry to disappoint, but a hefe yeast is the last thing I would add. Hefe beers taste like shampoo. Just can't do it. Any other thoughts here?
- Sat Aug 20, 2011 10:45 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Yeast for an Amber Wheat
- Replies: 7
- Views: 17812
Yeast for an Amber Wheat
I brew an amber wheat every year toward the end of the summer. I typically use an American Wheat yeast, but wanted others thoughts on using an Irish Ale yeast? The bill is 20% wheat and uses a layering crystal malts to reach amber and an ounce of chocolate to make the color stand out a bit. Thoughts...
- Mon Jan 31, 2011 4:32 pm
- Forum: Ingredients, Kits & Recipes
- Topic: yeast for an apple beer
- Replies: 0
- Views: 5288
yeast for an apple beer
I have made an Amber Ale with Cider before; twice now. Its basically 80% amber ale with some munich and 60. The other 20% is a fresh cider. I typically use American II for this, but growing old of that yeast for this beer. Next time, I want to use either a Belgian strain or maybe a cider yeast. Thou...
- Tue Dec 07, 2010 12:35 pm
- Forum: Techniques, Methods, Tips & How To
- Topic: cold brewing
- Replies: 4
- Views: 14892
cold brewing
is there such a thing? Instead of heating water to 150-whatever can I put grains (specialty for extract or entire grain bill if AG) in cold water to extract overnight?
- Thu Dec 02, 2010 9:04 pm
- Forum: Techniques, Methods, Tips & How To
- Topic: pectin
- Replies: 3
- Views: 10930
pectinase
Ok. So the wort consists of an Amber that uses small amount of munich and honey malt. I then add cider (no pres, etc) at flameout. When do I add pectinase?