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Results tagged with Search options user 381

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

3
votes
Honestly, I normally just add coriander in the last 5-10 minutes of the boil. I usually crack it. Most of it will simply precipitate to the bottom. By the time you are done transferring from the bo …
answered Sep 13 '11 by TinCoyote
0
votes
To my knowledge there is no real functional difference between whole flowers, plugs, and pellets. I have used them all interchangeably. I would suggest just using pellets or whole flowers. How mu …
answered Jan 24 '11 by TinCoyote
1
vote
If you want to do it cheap, with a canister of Bernz-O-Matic oxygen, a small regulator, and some aquarium stones from Wal-Mart you can do home oxygenation yourself. Couple of caveats: You must sa …
answered Nov 26 '10 by TinCoyote
2
votes
I don't have definitive evidence one way or another, but here's my thoughts on the matter. The two or three times I have pitched onto an existing yeast cake, I have always followed my standard aerati …
answered Nov 29 '10 by TinCoyote
31
votes
think all of the BS from the megalager companies (Miller, Bud, etc) about "fresh beer" have given people the impression that a three week old beer is ready. Oh, you can drink it. It's just not at its … best. I let bog-standard 5% ABV ales go at least six weeks before drinking. 1-2-3 Method. Beer is about patience and many folks don't know how good their beer could be with a few extra weeks in a …
answered Jan 10 '11 by TinCoyote
2
votes
Between myself and my co-brewer Scott and his father we have a total of nine plants, of mostly different varieties. We get a nice crop of hops out of it. But to be honest, not enough to bother havin …
answered Mar 16 '11 by TinCoyote