BeerTools Discussion Forum

Roast was added cause that's what the old books say was used for the red color. I ended up only putting in .2lbs of black roast and it turned it dark brown. I'm sure the beer's going to taste burnt. I also used all extralight malt extract. I feel this was a mistake in hindsight as well. I did it cau...

Ran into a few issues at the beer store. First off, no crystal malts. Also found that Challenger, fuggles, and goldings were the more commonly used hops in irish brews. Those and Target, which I was unable to find. Below is the way it panned out. 5 lb Extra Light Dry Extract .5 lb English 2-row 1 lb...

This look like a match? Keep in mind, the color is going to be a big deal, and the complex malty tast will be big, too..

6 lbs. Liquid Light Extract
.5 lbs. American Caramel 80

Ok, so my order's been delayed, and I need a good, complex malt flavored red with a guaranteed nice red color. I like the medium mouth feel caramel flavor with a lot of complexity. Unfortunately I lost the ingredient list to the red kit from the first time I bought it. Yes, my order was a kit... I'm...

Only one thing sucks about this.. I'd have to order the CaraMunic II from a different site. Doesn't look like William's has it. Am I just missing it somewhere or what?

Thanks for the info, it's exactly what I wanted to know. Unfortunately, it looks like the Munick malt you speak of isn't currently listed on Williams website. Now that I know what's in it though, I'm sure I can find some viable alternatives. Thanks!

Yes, the noobie is back asking noobie questions! I'm wanting to make a good seasonal beer, and october is right around the corner.. Only problem is, I have no idea what makes a good autum brew. What are the traditional base ingredients? What flavors would one normally attempt to achieve? For the rec...

I really appreciate all of this information.. The head retention and haze information is quite helpful.. My last question, what are the relative taste effects? How much would 2oz of spice do? Where should I start for a mild spiced flavor? Also, it was recommended that I try one using orange peals an...

I obviously have nowhere near the brewing experience you do (I still do extract), but I do have one up on you... Being a college guy brewer, I know the issues with home brew and Bud Light fans... Nothing like trying to culture a non-cultured frat boy.. So with this in mind, and knowing that I don't ...

At what point do I add the spice, and how do I add it? Boil in crushed up spice? Drop whole allspice kernels into the secondary? Boil the allspice in water with the blackberry and add it in and stir when I keg it?

I'm brewing a late winter warmer... I was thinking I'd experiment with maby a tiny bit of blackberry and some allspice or something, but I could definately use any better suggestions (I thought it sounded good, but I've had some !@#$ funny looks).. Reguardless, I have a slight problem. I have no ide...

I have no mill.. It's just a small amount.. just over a pound I think.. HBS will let me use there's but they are only open on the weekends

I have an American Brown Ale just in the bottles, a rasberry wheat beer that I'll chill this weekend, and a flat porter.. Everything's ready for the late winter warmer, but I'm trying to get all my bases covered, and mill the grains somehow (no mill and the HBS is only open on weekends).. An America...

Ok, I have recently been told I need 3 weeks to carbonate in the bottle, then 2 additional weeks to "age" it.. This aging is suppose to "mellow" the beer.. My beer equipment setup (sounds a lot better than beginers kit, hu?) claims I need 2 weeks to carbonate, and 3 days to a wee...

is it possible to use a coffee grinder for cracking small quantities of grains? Is there any cheaper way to crack grains other than having to order one of these mash deals? As a beginner with very few grains, I would rather spend my money on secondaries and kegging equipment..