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

2
votes
There's a recipe for peanut butter beer in my book. We recommend 12 oz. of PB2 powder, dissolved in 6 oz. of 150 proof spirits. Let that sit for a few days, then put it in a keg and rack the beer onto it. Let it cold crash for a week, then rack the beer off the slurry into a fresh keg. …
answered Mar 9 '14 by Denny Conn
1
vote
I have a Pico. You really can't compare it to homebrewing. It's not intended to be the same thing. It's for craft beer lovers who want to drink beers they can't get otherwise, or who just want the …
answered Jul 13 '16 by Denny Conn
3
votes
re-create a beer they want to brew again, or even clone one of their favorite microbrews (some commercial microbrews still have 'the dregs' at the bottom of the bottle, and can be harvested). Resource "Yeast Harvesting / Re-Pitching" via wyeastlab.com …
answered May 5 '14 by Denny Conn
3
votes
Yes, you can do that although you may encounter some problems. The beer gas (60/40) is likely at a higher pressure, so hooking a conventionally carbonated keg may (repeat, MAY) cause it to dispense … with too much pressure and cause excessive foaming. That might require reducing the serving pressure by adjusting the beer gas regulator. OTOH, it may not be a problem. I say try it and adjust accordingly if you have to. …
answered May 29 '14 by Denny Conn
4
votes
only way to know what's going on. That said, 9 days is a pretty short time for primary. I usually wait at least 2-3 weeks before I even check on the gravity. There's no harm to letting the beer go …
answered Mar 25 '12 by Denny Conn
9
votes
Very hoppy beers often have increased foam and retention. The polyphenols in the hops bind the proteins in the beer to create fantastic foam. It's generally considered a very good thing. …
answered Oct 20 '11 by Denny Conn
2
votes
I've been talking to Picobrew about this for years. Don't use the whole yeast pack. That's enough for 5 gallons. 1/2-1 tsp. of the yeast is plenty.
answered Apr 10 by Denny Conn
4
votes
First, expressing evaporation rate as a % is completely the worng way to do it. Boil is a constant gal./hr. and does not change due to batch size. You don't boil off twice as much for a 10 gal. batc …
answered Sep 18 '14 by Denny Conn
3
votes
The usual problem is that a brewer will do a partial boil and top up the fermenter with water. Since wort, containing sugar, is heavier than water it will sink to the bottom of the fermenter. When y …
answered Nov 23 '10 by Denny Conn
3
votes
much grain as you need to get the OG you want. For instance, assuming 75% efficiency, you'd use 2 lb. of grain per gallon of water for a gallon of 1.050 beer. If you wanted 5 gallons of beer, you'd …
answered Nov 20 '13 by Denny Conn
1
vote
The ice is water with little, if any, alcohol to it. There's really no reason to bottle it.
answered Jan 5 '12 by Denny Conn
10
votes
Most "conventional" homebrewing literature has you moving beer way to soon, IMO. You can almost never go wrong waiting longer. You can easily wait a month or more for beer in the fermenter without harm. …
answered Dec 26 '10 by Denny Conn
9
votes
80s will not fatally damage beer, but the higher the temp and the longer the time of exposure, the worse it gets. …
answered May 26 '11 by Denny Conn
3
votes
Smoked malt is made from base malt...I've never seen it any other way. That means you should always mash it so you don't end up with unconverted starch in your beer. …
answered Sep 30 '15 by Denny Conn
5
votes
Hopunion's Hop Variet Databook is a great resource. http://hopunion.com/17_HopVarieties.cfm?p3=open
answered Jul 15 '12 by Denny Conn

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