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Jun
9
accepted How do I fix Acetaldehyde in a finished beer?
Jun
9
awarded  Popular Question
May
29
awarded  Popular Question
Mar
18
comment My first beer brewing smells like Cider!
I had a jacked-up German Lager that, at several months old, smelled EXACTLY like delicious green apple Jolly Ranchers candy. Seriously, if you didn't know what it was supposed to be, it smelled like a sweetened, green-apple cider alco-pop beverage. Sadly this was not what I wanted in the beer, and it was dumped.
Mar
17
awarded  Nice Question
Mar
6
comment Chilli Alcohol Recipe
Adding chili peppers to flavor a beer works quite well (and can be delicious) so there's certainly flavor components of peppers that work post-fermentation.
Mar
6
comment Which malts/hops (and how much) should I keep on hand for maximum flexibility?
@tacotuesday Well with that mix you won't be able to make classic German lagers, wheat beers, porters, stouts, dark browns, etc. But regardless, I think your question is not particularly well suited for the Stack Exchange network, where the focus is on questions with specific, correct answers. I'd suggest posting on a forum like Homebrewtalk.com to solicit some cool recipe ideas and whatnot.
Mar
6
comment Which malts/hops (and how much) should I keep on hand for maximum flexibility?
You've a "chicken and egg" problem then. The styles you like should determine what you keep on hand, not the other way around. In other words, if you only keep Noble hops on hand, you can't spontaneously brew American IPAs. If you don't have roasted barely or black patent, then stouts and porters are out. Unless you narrow down the styles, then you would need pretty much a small homebrew shop inventory on hand at all times in order to be able to spontaneously brew all styles with "maximum flexibility."
Mar
5
comment Which malts/hops (and how much) should I keep on hand for maximum flexibility?
I think we'd need to know the most common styles you choose to brew in order to answer this question.
Mar
3
comment My first beer brewing smells like Cider!
When i say "don't touch it", that includes using the hydrometer! I know its tempting to measure it every day or two, but it can actually be detrimental to your beer to keep taking samples, because this introduces oxygen and the (small) risk of contamination. As bughunter says, don't bother with hydro readings at all for the first week or two.
Mar
3
answered My first beer brewing smells like Cider!
Feb
21
awarded  Necromancer
Feb
12
answered Which is the superior air-lock liquid: Vodka or Star-San?
Feb
11
comment First time making beer
On a similar note, a friend of mine claimed to have been able to ferment Malta (a product in the US that's essentially unfermented beer) by adding brewers yeast to it. So what you are doing is in the realm of possibility.
Jan
28
comment How can I filter out a large amount of loose sediment from my primary?
I don't have any idea if this would work, but maybe try gelatin in the primary.
Jan
27
answered websites that describe yeast flavors?
Jan
25
awarded  Quorum
Jan
21
answered Airlocks and long term unsupervised fermentation
Jan
20
answered Rose Hip Substitution
Jan
19
comment Fermentation - Lost cause?
I agree with Denny that the pics look fine for now. Personally, I never liked what WB-06 did in any of my wheat beers, maybe you don't either. "Real" German wheat beers have a very different yeast character than anything I got with WB-06.