New answers tagged brewing
Yes, you can make half a batch. You can keep liquid malt extract well sealed in the fridge for a few weeks, then it will start degrading. It will loose its freshness, but shouldn't spoil. If you plan using it within 2-3 months, you should be fine. This Post regarding LME storage, suggest that keeping it frozen is also a good option. This BYO article ...
Stouts from a kit are usually better than other styles of beer since the kit cannot contain any hop aroma, or flavor, and a Stout is fine without either of these. First, to get the best out of any beer, you want to be sure your brewing practices are up to par: pay attention to sanitation - anything touching cold beer or unboiled wort should be made ...
You can't make something taste better if you do not know what it tastes like. Brew the beer as you have it. Taste it, determine what it needs, then re-brew the beer with new changes.
Well it sounds like you are brewing a Stout from a kit ('out the box Stout'). You can certainly sub certain ingredients per se depending on the kit. I'd say the key is to pay attention to fermentation and temperature control. That means pitching the proper amount of healthy yeast and ferment it in a location where the temp doesn't fluctuate too much. ...
If you picked up vinyl smell from fresh tubing it won't leave the mead. It may fade in time, but along with some of the other good smells in the mead too, because it will take a long time. And in a closed container that aroma isn't going anywhere.
As long as you have an oven, you can make that pils malt into toast/roast specialty grains and go wild. See some suggestions by John Palmer to start and take it from there. http://howtobrew.com/book/section-4/experiment/toasting-your-own-malt
With only pilsner malt*, your options are pretty limited, but you are not helpless. Pils, of course What else would you brew if you have only malt designed for it? If you can keep low temperatures, go for it! With access both to saaz and German hops, you can try both German and Czech varieties. Pale Ales can work as well Pilsner and pale ale malts are ...
The technique you describe is called "No-chill" (see question 9699 and 5374) and is used by lots of homebrewers. Usually the hot wort is placed in a sealed food grade jerry can and allowed to cool overnight. Since the container is sealed and the boiling wort has heat sanitized the inside, the wort should store for months without spoiling and thus beer can ...
Top 50 recent answers are included