7
votes
Accepted
How to mix beers?
Yes you can. In fact I did it a few times myself, blending too dark beers for my taste with some lighter beers to create the perfect depth.
But, if the mixed beers use different yeast strains, it is ...
- 671
3
votes
Accepted
How does “clearing” beer affect flavour and mouthfeel
Brewing a hazy beer like that I normally skip the Irish moss anyway so I think you're going to be fine.
Fining and the effect of flavor is beer style dependent... for the most part.
In nearly all ...
- 36.2k
3
votes
Has anyone brewed hop-free beer?
Norwegian Farmhouse Ales mostly use Juniper as their anti-bacterial/bitter flavoring. They have been doing this for hundreds of years and well before hops were established as the go to bittering agent....
- 3,012
2
votes
Own recipe, any hints or tweaks?
Which water will you use? Since this is a lager beer, it should not contain too much minerals.
With regards to the polenta and the rice flour, they should best be boiled first, so that they gelatinize....
- 3,665
2
votes
Has anyone brewed hop-free beer?
You can either replace the hops with something else or leave them out completely.
Before hops became popular, people used various herbs (e.g., rosemary and sage). This was called a Gruit beer. ...
- 1,266
2
votes
Accepted
Will this work?
It is hard to predict the krausen size, as it depends on many factors such as the temperature/speed of fermentation, number of yeast cells pitched.
Depending on the fruit, it can create a big ...
- 4,806
2
votes
Accepted
Adding butterscotch syrup in primary
I have never used that for brewing but i have for ice cream.
I would add it after the the Lag phase of fermentation, basically in the heart of fermentation, when the yeast is done multiplying, due ...
- 1,769
2
votes
Advice for a Harry Potter butterbeer
The butterscotch is a typical fault in many beers and is produced by diacetyl an ester produced by yeast in growth phase. Diacetcyl is cleaned up at the end of fermentation by raising temp to 68°.
If ...
- 18.5k
1
vote
Advice for a Harry Potter butterbeer
What you're describing is a Cream Ale. The BJCP describes the the flavor as:
Low to medium-low hop bitterness. Low to moderate maltiness and
sweetness, varying with gravity and attenuation. ...
- 1,152
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