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5

The only real difference between pale and pils malt is about 1L of color. The flavor is actually pretty similar. The best thing to do is to experiment with different pale malts to see if on brand is closer to what you want. In terms of what you've got right now, an all pale malt mash will taste remarkably similar to an all pils malt mash. I've done the ...


5

You can add some munich, or you can just leave it out. In a stout with that much roasted barley the difference is hardly noticable. I've brewed 4 different British Ales in the last 3 months, all using Maris Otter. Most styles leave enough room for the the wonderful soft maltiness of the MO to come through, some, like the bitter, just a little, while others, ...


5

If your recipe is written as one once by weight, which I can't think of any reason why it shouldn't be. You should be fine with dry hopping and late additions. So as long as the pellets are the flavor you are going for you should be fine. I dry hop all the time with pellets and I don't use bags or strainers and I get excellent flavor and no haze problems. ...


4

Regarding essential oils for flavor and aroma, pellet hops typically have less than whole leaf hops due to processing, so you may want to add a touch more. This BYO article on dry hopping techniques says Since pellet hops are more highly processed than plugs or loose hops, there is some concern that volatile oils are lost. When using pellets for dry ...


4

I eventually got around to it, kept it very simple: Recipe: 3.5L water 0.667 kg "Organic raw blue" agave nectar (I was looking for "dark" for a stronger flavour, but they didn't have any) Bring the water to a boil, and leave it there about 20 minutes to sterilize it. Let water cool to about 40-45C (the label on the agave nectar bottle suggested that the ...


3

Using ReaLemon could negatively affect your ginger beer, but it is hard to tell the effect without knowing the concentration of free sulfite (SO2) in ReaLemon. ReaLemon's label says it contains sulfite and the manufacturer says that any of their products that mention sulfites "contains 10 ppm or more of sulfites". After a short period of tolerance, ...


3

Crystal 15L would have been a closer sub I think, even though the carastan is around 30-35L. I don't think there is a real good substitute for it. There aren't a lot of malts like it, and I don't see too many people use it. I put it in an Ordinary Bitter last year and it does have a nice toffee aroma to it. A combo of C15 and some special roast might get ...


2

Agave nectar is a heat processed root-starch that isn't all that different from HFCS. There's a fair bit of discussion about it's healthy credentials. It's not the same as what's used to make tequila which is made from the juiced leaves. That being said I bet it'll ferment just fine. It'll probably offer a slightly different profile than honey does, but ...


2

I've not brewed with it, but from the Weyermann specs, it's 13L (11.8-13.7L) mild, restrained notes of caramel honey-colored hue use up to 30% in Belgian Blonde, Amber, Tripel, Dubbel Given that it's 500g and it's playing against Vienna, the color is probably less significant than the flavor. To get the restrained caramel, you could probably get away ...


2

In a stout that would be fine, since the roastiness of the brew will overpower any residual sweetness, and color change will not be noticable. Any caramel flavors that do come through will be a positive bonus to offset the bitterness of the kit. There's no problem using regular table sugar with these kits, although using spraymalt/DME will enhance the ...


2

I'm sure you'll be fine with the cara-blonde - that's only a few shades lighter than carapils. It really depends upon what other crystal malts are in the brew. If there are other crystals around the 20-40L, then you may not need so much of the carablonde. Then you could use 250g of that, and 250g of base malt, to avoid it becoming too sweet.


1

I make ginger beer with ginger beer plant. I tried using lemon juice with preservatives exactly once and ended up killing my plant, and this was in similar concentrations, about 3-4 tablespoons in a gallon of juice. Ginger beer plant is a combination of yeast and bacteria, not just straight brewer's yeast like you are using, so maybe it has less tolerance ...


1

The recipe is 2 liters, with 1 lemon's worth of juice (15ml) diluted. With that much dilution, the sulphate content in ReaLemon would have to be absurdly high to permanently affect the yeast. If you can get hold of a lemon fruit, then use that. It's not been processed and you will get much better aromatics in the final product. But if you really can't get ...


1

Try putting them in a paint strainer bag or muslin bag. Since the pellets will fall apart to small shreds, they are likely to funnel through when you siphon off the beer. If you keep them in a bag, only a little bit of the hops will come through and settle out to the bottom quickly. The rest won't make their way through the bags. As far as pellets vs. ...


1

One thing I have begun to experiment with is a double fermentation of my apple cider into a more potent agave fermented cider-wine. I start off with the the traditional cider making of my apple cider. Then when it has stopped fermenting I add more sugar (agave) and the fermenting continues. This increases the alcohol percentage from 7%the to anywhere up to ...


1

Consider the type of agave nectar you use carefully. Wikipedia has a summary of basic taste differences between light, amber, dark, and raw.



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