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

2
votes
I'd make a standard Hefe grain bill (half wheat, half 2-row), add in .5lb of medium crystal, and hop it exactly like an IPA. The yeast is up to you. Do you want some hefe yeast flavor in it? Perhaps u …
answered Jan 16 '12 by Graham
1
vote
Mead is often made without boiling the honey at all, so I would assume you'd be OK. I've added honey to beer with good effect twice now, but I did it after the primary malt fermentation was done …
answered Feb 22 '13 by Graham
5
votes
In the context of bottled beer, the "dregs" refer to the cake of (mostly) yeast and coagulated proteins that form in the bottom of bottle conditioned beers. The reason why anyone would care about … into a batch of your own beer. With most 'normal' bottle conditioned commercial beers (Belgians, some Englishes, etc), caring about the dregs is less interesting than with the sours. Basically, the …
answered May 5 '14 by Graham
3
votes
"secondary" is done to (supposedly) help clear up the beer and to rouse a little yeast in the event they went to sleep a little to early. The latter is RARELY ever an issue with most yeasts at stable …
answered Jul 25 '11 by Graham
6
votes
I once had a glass of 300 IBU IPA a friend made. (The beer looked green coming through the tap lines, and he lost 2 gallons of wort to the hop sludge before fermentation) After my face returned to … normal upon consuming about 6oz of this beer, I in fact, did NOT have a craving for Cheetos or Funions. Also, I did NOT start excessively using the word "Dude!" or demand that everyone hold hands for …
answered Aug 29 '11 by Graham
3
votes
TODAY and go take a sample from the beer. If the hydro sample is at or near to the starting gravity of the beer (which should be on the kit instructions) then fermentation has not begun and you need to …
answered Jun 27 '11 by Graham
5
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I would go with some Sinamar. Its a product from Weyermann made entirely of Black Malt and will add color to the beer without any additional flavor. http://www.williamsbrewing.com/4-OZ-SINAMAR … -NATURAL-BEER-COLORING-P2651.aspx Sinamar® natural beer coloring was patented by the Weyermann Company in Germany in 1902, and is a gluten free natural mashed coloring derived from debittered …
answered May 13 '13 by Graham
3
votes
Larger/Better homebrew shops will sell you liquid extract in take-away containers in the exact weight that you need. My local shop JUST started doing this, as its not too cheap. First time I ever saw …
answered Feb 16 '12 by Graham
1
vote
Problems with chilling? Then don't chill! No Chill Brewing for the win! Seriously. I get great results No Chilling, including with 100% Pilsner Beers. No DMS or off flavors. Those crazy Aussie ba …
answered Jul 7 '11 by Graham
5
votes
I sometimes will see a very slight shimmer of oil on the surface of a beer, kinda just like a little rainbow effect when looking down from above. If your "oil film on top" sounds like that, then you … are fine. Regarding the color, the beer went from gold to brown because the yeast are dropping out. You'd think a beer with a lot of yeast in suspension would be darker, but the opposite is true …
answered Jul 2 '12 by Graham
0
votes
Well it varies from batch to batch, but something that happens which can "clean up" bottled beer is that a fresh round of fermentation done at room temps can clean up any lingering diactyl in the … beer. However, I would strongly recommend that you get out of the practice of samples your bottles so young. If you recognize that the beer is getting better after some time, then just leave the bottles to do their thing for a few weeks. …
answered Jul 18 '11 by Graham
4
votes
on homebrewtalk.com for Rwandan banana beer, and a few folks used Oats instead of millet or sorgum, so that seems like a good sub as well, and certainly available to you. The oats/millet/sorgum is … . The end result is meant to be drank very young, and gets more sour the longer you leave it. If you want to ferment this like a 'normal' beer, you'd need to add some 2-row or 6-row to the mash to do …
answered Apr 19 '12 by Graham
5
votes
It looks like normal Wit yeast byproducts to me. Wit yeast is a weird one anyway, imho. Does it smell like vinegar at all? A Wit should taste a little tangy, but you just need to verify that it's not …
answered Jun 13 '11 by Graham
3
votes
mark. Maybe just stay away from Golden Strongs (Duvel), as those take some time to loose their edge. One more caveat, I used T-58 Dry Belgian yeast once and while it made a delicious beer, it took …
answered Jun 9 '11 by Graham
3
votes
You could just be under-carbonated. Wit beer, when done properly, has a gorgeous, thick head from all that protein in the wheat, regardless of how carbonated the bottles are. How long has the beer … been bottled? Maybe give it another week or two, and make sure you pour it slowly. Did the beer dry out properly? A wit should be lower than 1.014 or so, I think. Under attenuation could result in a sweeter(sorta) beer, which might be perceived as less "sharp" or carbonated. …
answered Jun 14 '11 by Graham

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