The items included in the recipe to make the beer/wine
0
votes
2answers
181 views
Do I need to add 6-Row to my extract + grains dunkelweizen for proper conversion?
Do I need to add some 6-Row or otherwise tweak this recipe? I'm going to be brewing a dunkelweizen later this month. My recipe uses 6 lbs. of wheat extract and 2.5 lbs. of caramel and chocolate wheat, ...
11
votes
1answer
293 views
[WIKI] Characteristics of a Good Cellaring Beer
Every once and a while I come across beers that say they can be kept up to 5 years and become more developed over that time period, while other beers that are of the same style don't indicate this at ...
3
votes
3answers
1k views
Adding chili peppers to beer - when?
I'm making a chili beer tonight. Is there any sort of extraction that needs to happen, or is just adding the chili (I'm gonna puree it) enough?
I'm thinking of adding a habanero (or a half of one) ...
8
votes
3answers
298 views
3
votes
1answer
274 views
Using math to hit exact spice level
This is a question that will combine your knowledge of food, chemistry, and beer.
Spiciness is measured in Scoville Units. Basically:
In Scoville's method, an alcohol
extract of the capsaicin ...
5
votes
3answers
1k views
Chile Pepper Ale
I've brewed a simple base ale recipe. It's fermenting happily.
I want to add Chile Peppers to the beer to make a spiced ale. I'm not looking for something with a lot of heat, but I do want some ...
4
votes
2answers
162 views
Rauchbier smoke source
What is the difference between using a nice smoked malt vs. maybe using some liquid smoke for making Rauchbier?
Can you detect the difference in complexity?
Is smoked fruit woods (apple, cherry) ...
6
votes
2answers
340 views
What's the shelf life on crushed specialty grains?
What's the shelf life on crushed specialty grains?
8
votes
3answers
712 views
Using Multiple Strains of Yeast in the Same Batch?
I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
6
votes
3answers
825 views
Why is it bad to pitch too little yeast?
What are the effects of underpitching your beer?
We have an answer for over pitching, I think we need the complete set.
9
votes
1answer
2k views
Why is it bad to pitch too much yeast?
What are the effects of over-pitching? Where is the line for, say, a 1.050 beer?
There is also a question for to under-pitching.
9
votes
2answers
542 views
Fruit for fruit beers
What are the best fruits for brewing fruit beers?
Some fruits appear to be classics like cherries raspberries. Some fruits you rarely hear about like kiwi and papya.
Which fruits have flavor ...
3
votes
1answer
150 views
Grains for Mashing and Grains for Steeping
Does anyone have a list they care to post that lists the "must mash" and "steepable" grains?
Might be nice content for the site overall.
9
votes
1answer
288 views
Adding Oak Flavor/character to beer
Short of buying an oak barrel, what forms of oak are available to the homebrewer for getting oak into yuor beer?
Are they available with different levels of toast?
Are some forms easier to sanitize ...
3
votes
1answer
97 views
Hop Gardening Considerations
I have heard that planting hops at home you should plant the rhizome in a mound of sorts.
How large around should the mound be?
What type of soil amendments are best?
How tall should the trelis be ...
3
votes
2answers
38 views
Parts per million
How do you calculate parts per million (or billion) from grams and volume?
I ask this in relation to figureing out how to translate water report information into the recommended ranges of certain ...
3
votes
1answer
325 views
What is the difference between Caramel Malts and Crystal Malts?
They are not always one in the same. I believe the process for making them are slightly different as well. I just don't know what that difference is.
How do they differ?
Where are they made?
12
votes
3answers
3k views
Using honey in beer
This thread is not actually one single question, but a number of different ones.
When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...
5
votes
2answers
537 views
Using nuts for beer aroma
I'm planning to brew an scottish heavy ale, and I wanted to give it a little different aroma using hazelnuts (other stuff too, but I want hazelnuts to be the main aroma). How do you suggest i use ...
2
votes
2answers
145 views
Does your beer have a “house” flavor?
I identify "house" flavor as a similar flavor that carries across several different styles of beer from the same brewery.
What parts of the brewing process or ingredients lend to "house" flavor the ...
7
votes
5answers
2k views
Why would a recipe use both Light LME and Light DME?
I just brewed a clone of Belhaven Scottish Ale using the extract recipe from the book, Clone Brews. The recipe calls for both light LME and light DME. Why would it use both? It does specify brands ...
7
votes
1answer
1k views
Whirlfloc versus irish moss - pros and cons?
What are the pros and cons of using irish moss versus whirlfloc tablets for clarifying beer?
3
votes
2answers
696 views
Pellets, Plugs and Whole Hops
Hops come in three formats pellets, plugs and whole-leaf. Plugs are whole leaf hops that have been compressed into a little cake usually 0.5 ounces in size.
What are the ups and downs of using ...
3
votes
1answer
74 views
Is rye more popular than it's been?
I've noticed the number of rye beers released seems to be picking up over the last year or two. Why do you think that is? I was trying to get at whether it had been a cost issue. Perhaps higher ...
7
votes
2answers
1k views
Munich and Vienna Malt
How do these two malts differ? I can find sources at times with slightly different colors and I know there must be flavor differences.
I was wondering if anyone could shed light on how the two are ...
5
votes
3answers
563 views
Dry vs. Liquid Extract
Dry and liquid extract each have their advantages and draw-backs.
What are the perceived ups and downs for using one or the other?
