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0
votes
1answer
404 views

Lagering an Ale

I was wondering what would happen if I brewed an ale, let it sit through its normal time period at traditional ale temperature (let's say, one month), and then lagered it at 40˚F for 1-4 weeks? I ...
5
votes
5answers
1k views

Fermentation vessels options for 1/2 batch experiments (~2.5 gallons)?

What are some good options for primary and secondary fermentation vessels for half batch (2.5 gallons) recipes? At the moment half batches seem to be the best compromise between ease of brewing, ...
5
votes
3answers
302 views

How do I start experimenting?

Ok, I've become comfortable brewing all grains but I want to start experimenting. Where do I start? Should I start experimenting at the primary fermentation stage and brew a bunch of small different ...
4
votes
1answer
696 views

Malt extract fermentability

Does anyone know of resources that specify the fermentability of malt extracts like muntons and coopers? Has anyone done a forced fermentation on these extracts who has results they are willing to ...
1
vote
2answers
411 views

Brew Hack - What Can I Make with These Ingredients?

I have some leftover ingredients that are just going to go bad as I won't be making any brew for awhile. What I have: ~1 lb Carafa III crushed malted barley Several Packets of Dry Champagne Yeast ...
2
votes
3answers
561 views

Has anyone brewed hop-free beer?

I just tried a beer called Reverend James and it tasted really weird. Full-bodied and slightly spicy but I could detect absolutely no hop characteristics in it at all. Now, it could be that my ...
8
votes
5answers
551 views

How can I compare hop flavours quickly?

I want to try and acquaint myself with different hop flavours and brewing a few batches of beer can be quite time consuming (and wasteful if the results are no good). How can I quickly (in say, a ...
6
votes
6answers
1k views

Any suggestions / stories on heather ale brewing?

I'm interested in hearing about people's experience brewing a heather ale.. from what I understand this was the predominant flavoring of beers before hops and it just seems like an interesting part of ...
5
votes
3answers
1k views

Too much Irish moss?

Following inspiration from this question, I've set myself up with equipment to brew one gallon batches. The idea is to brew small batches to get a solid recipe down, then scale up to a larger batch. ...
4
votes
1answer
968 views

Is Mixing Yeast OK?

Say I wanted to make an ale which has some of the banana characteristics of a Belgian yeast, but also wanted some of the citrusy flavors of an American ale yeast. Could I achieve this by making a ...
1
vote
1answer
1k views

Sarsaparilla beer?

I was enjoying some craft sodas with some friends wile brewing a saison recently, and the idea of a sarsaparilla beer occurred to me as a not terrible idea. My instinct is to go with a pale ale (or ...
3
votes
1answer
273 views

Hop schedule for Single hop ale brewing

I am planning on brewing up a handful of quasi-pale ales using only a single hop varietal per batch. The goal is to get a feel for the bittering, flavor and aroma of some varieties I want to ...
1
vote
2answers
143 views

Yeast Contact Time Experiment Results

Anyone know the outcome of the Basic Brewing Radio yeast contact time experiment, where they asked people to let their beers sit on the yeast for four weeks? I can't seem to get the podcast out of ...