New answers tagged beer
Strange. My first thought is a cellulose-producing bacteria, such as acetobacter. This would usually come with some tartness, though. Do you notice any? If that is the case, besides vinegar taste, there should be no ill effects. That looks similar to cellulose you'd see in something like a kombucha SCOBY. My second thought is the gelatin finings you ...
I asked a while back on adding peppers and was given a link to an excellent article on adding chillies to beer. I went with the dry hopping technique, and used chipotle peppers instead of the original plan of jalapenos or habaneros because I wanted the smokey flavor and I was not at all disappointed by the outcome. In fact, I loved it. I want to do it ...
You tagged with first-time-brewer... if this is true, I would caution against making an infused beer right out the gate. Fancy beers can be a tricky proposition. That said, my best guess is that you could do an infusion similar to using vanilla, since it seems like a similar plant. See this question & answers about vanilla. There's some discussion ...
Stouts dont need water adjustments, the higher the pH the better - dark malts absorb alkalinity and levels the pH automatically.
Mikkeller makes a Single Hop IPA series, which consists of the same base beer (same malts from a single batch, same yeast) but each of the 20 beers are hopped with a different hop. This has been brewed with exactly your goal in mind: to get to know the character of each hop.
im assuming pressure in the barrel means you want carbonation? Add more yeast and or sugar, no need to decant out. Im not sure what your goal is here and it looks like we cant ask for clarification?
My guess is that there is definitely an association with the type of extract used. I bought about 20kg of extra pale no brand spray malt for brewing with speciality grain. Every batch had a slight astringent note and more ester than I expected. I tried everything (better temp control, different yeast.....). The off taste only went away when I returned to ...
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