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A fermented beverage where the majority of the fermentable sugars are derived from malted grains via mashing.

10
votes
Is your IPA in the bottles any good? Is the carbonation OK? If so, then do not do this, or you risk ruining the beer. Moving the beer from bottles to a keg introduces a great deal of oxygen into … the beer, which will dramatically shorten the shelf life of the brew and possibly introduce off flavors pretty quickly. Having said that, I actually did this exact thing 2 weeks ago. A friend of mine …
answered Nov 15 '11 by Graham
1
vote
often 2-8 degrees hotter than the ambient air temps around the carboy. This can make a big difference on the final taste of the beer if you start pushing into the upper boundaries of the yeast's …
answered May 9 '11 by Graham
4
votes
Although this experiment won't help you on the difference in the bittering qualities of the hops you choose, I would suggest that you bitter the base beer with just enough Magnum* or Galena* to hit … basic beer levels (10-20 IBU), then separate the wort out to 5 other pots and add 5 different flavoring/aroma hops to these. This way, all the beers are bittered the same, but you'll be able to tell …
answered Jun 29 '11 by Graham
1
vote
Its probably a combination of things too. Alongside fresh quality malt as brewchez says, it might be melanoidens in the beer that come from decoctions or speciality malts. I'm also guessing a good … and S-189 (which is like the US-05 of lager yeasts) and while that beer was delicious, it was totally "clean" and didn't have much of a malt profile at all. …
answered May 9 '11 by Graham
-2
votes
Well your beer will definitely be a "wild brew" so there's nothing else to do but sit and around and see what happens. And I do mean "sit" because you'll probably need to wait 5-6 months to make sure … the beer smells like "beer", then you are all good and it wasn't wild yeasts! Drink up! The Mad Fermentationist recently experimented with wild yeasts as primary yeasts and he's prob got some good info …
answered May 11 '11 by Graham
3
votes
If your beer had a Belgian-type yeast character, that's a sure sign you fermented too warm. This is especially important with English ale yeasts. A buddy of fine ended up with a decent Belgian Blonde …
answered May 10 '11 by Graham
4
votes
beer that only gets to 1.020 Beyond the sour idea, I'd suggest massive oxygenation, cool fermentation and stepped simple sugar additions. So buy an aeration system, make sure you can ferment in a …
answered Aug 23 '11 by Graham

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