BeerTools Discussion Forum

It has always been my understanding, that flaked grains were heated to the point of "popping" like pop corn. They could then be rolled as in rolled oats, or used as puffed oats, wheat, rice, corn, etc. As stated before, I tend to use adjuncts sparingly, so I am not an expert on this. You w...

I do not know much at all about wheat beer. I always heard that the WIT beer, or belgian white were done with raw wheat, so I have to assume that other wheat beers are malted somehow. I would think that you would have to swipe many of seed heads to make a batch of beer. Farmers kill turkeys, and dee...

I have always been told that there was honey in king Tut's tomb that was still edible. I'm not even sure it was crystalized without the light hitting it. My reasons for not adding it to your priming brew had nothing to do with bacteria. Most mead makers do not want pastuerized honey, I'm not sure wh...

DR, You can really put some positive pics in someone's head, then in the same post beat it out with a sledgehammer of another. Herocomplex asked, so we tell. I don't advocate closemindedness in beer making, but I personally like the one that are Malt, hops water and good yeast. Adjuncts are okay, an...

Honey is going to vary a little in sugar content.
It also takes a little longer to ferment, because the yeast has to make some of the sugars fermentable, that aren't readily able.
For a cream ale, you should try to use light DME. It will give your brew a creamier head.

T n T is right, the original purity law didn't state yeast. They most likely didn't know or understand about such organisms. One practice that is still used today by some oldtime homebrewers I know is to "seed the brew" with a couple of quarts of the last batch. They would be continuing th...

Both, gravity and temp are culprits here. The warmer temps will speed up ferment, the added malt will also cause the overflow. Usually people whom make high gravity beers either use an extra large fermenter, or the have a blowoff system set up to get rid of the initial volcano action. a tube from yo...

It sounds like you know the who's who of brewing.
Good for you in your profession.

You left out which beer would have the sugar compound. I would guess that the lager would be without, since it tends to be the drier beer, but it sounds like you did the homework.
So which is it?

The biggest concern is the warming and cooling you refered to. You do not want beer to get cold and warm in any container keg, bottle, can. If you can't refrigerate all the time, you may try a cold plate(jockey box) This would allow you to cool beer as you use it(providing that your basement is cons...

Info from the jockey box sites are:

1) 50 to 75 feet of copper or stainless tubing if thed keg is already cilled
If keg isn't chilled 125 to 150 feet of line.

2)Ice by itself won't work well, use ice and water in the box

There are only two types of beer Ales -- top fermenting warmer temp Lager -- bottom fermenting cooler temp Types will affect flavor, but styles are more drastically noticed. Most American commercial beer is American lager These beers have many adjuncts and use lager yeast to ferment Pilsner refers m...

Seriously man.
I have seen the sight, and it looks like you guys have fun. I know thekgb is not THE K G B
Just like the fbi is not the F B I
I will check it out again.

I think I checked the sight out before, and you guys seemed to have a good time with the craft. I will check it out again. I think you are located a good distance from me though. With this homeland security thing, You almost get afraid to type in anything with the letters kgb even if you are talking...

Anne, I would transfer to a secondary(another fermenter and let sit at least another week to get most of the yeast out of suspension. Then you can bottle, and let condition. The bitter taste would be from the hops, and some of this may subside after storage. You get some off flavors in what we call ...