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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
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.
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
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.
Jan
13
comment 20% sugar, water and yeast brew smells awful quickly, how to fix?
I don't think your first paragraph is accurate in regards to the dangers of Freeze Concentrating. There's no risk of methanol or any "unhealthy" compounds forming in a purely-fermented product, so Freeze Concentrating it will not result in any increased risk. I do think you are correct in that its generally not a great idea though, because it won't improve the flavors.
Dec
23
comment Off-flavour after carbonation
The question is about an off-flavor that appeared after kegging, not about how to minimize foaming.
Dec
19
comment Why are there raisins floating in my ginger beer?
Aren't raisins used in wine making or something to determine when a certain gravity is reached?
Dec
8
comment Why would one batch of beer, brewed the same as the second, be more bitter?
Whatever that format is for your recipe, I'm having a hard time understanding it.
Nov
17
comment Mold in S-Shaped Airlock
Chuck it and buy a new one. Why risk it?
Nov
12
comment Are there any downsides to leaving beer on fruit in the primary?
Sandor Katz is awesome.
Nov
11
comment Sour Mash - Pressurized Keg to hold mash?
I like your idea here, but don't know enough to answer your questions. Good luck and be sure to come back and leave a comment afterwards.
Nov
3
comment Tips on making a no-chill IPA
A small does of Magnum, I believe, since its clean. I was ultimately not able to determine much from that one trial, but you might have better luck.
Oct
15
comment How do I make grape wine at 60%ABV, that tastes good?
Why the downvotes on this question? Just because its infeasible to do what is being asked doesn't make it a bad question, in my opinion.
Oct
1
comment How does the attenuation limit from mash temperature affect yeast attenuation?
Yeah, the concept of non-fermentables in the mash (crystal malt, partially kilned malt, etc) totally ruins any chance of having the formulas in the question be practical at all.
Sep
18
comment Brewing with Saccharomyces boulardii
Please try it and come back to report your results!