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 ...
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4 votes

Splitting a kit five ways: yeast (or other) advice?

I would just rehydrate the packet of yeast in 500mLs of water using a measuring cup. Then just pour 100mLs in each fermentor. The only thing that sounds 'crazy' about your experiment is the water ...
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  • 36.2k
3 votes
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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 ...
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  • 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....
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  • 3,002
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. ...
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  • 1,191
2 votes
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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 ...
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  • 4,736
2 votes
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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 ...
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  • 1,759
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 ...
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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....
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  • 3,575
1 vote

Splitting a kit five ways: yeast (or other) advice?

Just build a starter for 5 gallons and split evenly, 1500-2000ml is an average starter. Main benifiet here is to decant the starter wort and only pitch the slurry this will minimize the starters ...
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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. ...
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  • 1,142
1 vote

Splitting a kit five ways: yeast (or other) advice?

Maybe just skip the kit yeast and get yourself five packs of US-05. That way you know you've got a consistent amount in each, and US-05 is a pretty neutral yeast, so it shouldn't contribute much in ...
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  • 398
1 vote

Has anyone brewed hop-free beer?

Yes, yes I have made beer with no hops and all malt (and no other ingredients). It was awful. I mean truly vile.
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1 vote

Is Mixing Yeast OK?

Multiple single strain fermentation followed by blending gives much better control over the combined yeast character and is way more reproducible. It goes like this. Split the batch into multiple ...
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