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comment Any suggestions for getting a thick (almost chewy) body and mouthfeel when brewing a Milk Stout?
What he said. with one addition: specialty grains add unfermentable sugars to the beer and that adds mouthfeel.
1d
answered What are the best Android Apps for homebrewing
Aug
17
answered Best way to clean moldy fermentation bucket
Aug
11
answered Where do I start reading?
Aug
5
answered Where to find clear glass beer bottles?
Aug
5
answered Think my fermentation is stuck
Aug
5
comment Think my fermentation is stuck
What temp is your beer currently at?
Jul
29
comment Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
I disagree @CodingSpike, bottle bombs are very possible from just the bottling sugar. I know this from experience.
Jul
28
answered Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
Jul
27
answered Does anyone make low-profile ball lock disconnects?
Jul
27
revised Which kind of hop should be used on a First Wort Hopped (FWH) beer?
Expanded FHW so that others know what it means
Jul
27
answered Hops to put in a golden ale to give a big hit of hops
Jul
20
comment plastic storage for bottles
I have URLs for South African sites, not sure if that will help you (not sure of your location). Google for "Catering Suppliers", "Plastic Manufacturers". Or go to a hotel and ask where they buy their equipment.
Jul
20
comment Should I worry about this smell?
Did you filter your brewing water? What did you use to sanitise?
Jul
20
answered Yeast Problems!
Jul
17
answered What is the best type of ale/lager that you can add fruit to?
Jul
17
answered plastic storage for bottles
Jul
17
answered Beer Smith 2 Equipment settings.
Jul
17
comment Pitched dry yeast into 57F wort, underfilled the fermenter with water… have I ruined my batch?
The brown color might be a few things: 1) Old extract. 2) You poured the extract into a pot that was being heated, causing the sugars to become very dark 3) Excessive boiling (boiling too vigorously). The caramel might be from nr 2 or 3. Diacetyl can be removed (next time) by doing the following: When the beer has done fermenting, allow the beer's temp to rise by a few degrees (I usually do about 4C) and leave it there for a day. This will get rid of most diacetyl. It might be the ticker body that is creating the concept of higher ABV... not sure.
Jul
16
comment What's the best way to ship bottles of beer 3000km in hot weather?
We have similar issues, with the addition of theft of parcels. Shipping glass is easy! It is expecting the glass to arrive in the same shape that is the issue.