9 votes

What are the benefits of using brewing sugar over types of sugar?

Sorry to revive an old thread but my experience of 15 years is this - controls of the same kit, same temperature, same time, same everything except sucrose in one and dextrose in the other. Result - ...
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  • 91
8 votes
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Amount of lactose (or milk?) to make a real 'Cream Ale',

I don't think lactose is desirable in a cream ale. Don't let the name fool you, cream ales have no cream or lactose or anything of the sort. They're basically American lager type beers fermented with ...
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  • 161
8 votes
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Espresso Shot (size)

I don't see any way you could know for certain. IMO, the best way to add flavoring to beer is by taste. Wait until the beer is fermented and pour 4 2 oz. samples. Dose each with a different, ...
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  • 33.3k
8 votes

Why are there raisins floating in my ginger beer?

I'm not sure if this is true in ginger-beer making, but in mead-making, raisins are sometimes added to supply nutrients for the yeast. The all honey and water mixture which is the mead starting point ...
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8 votes
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Bottle conditioning beer without sugar

Hopefully I can add something here, making the answer non-duplicate. In regards to 'need to add sugar', it is much better to let the yeast ferment everything that they can in the beer, and then add a ...
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  • 3,030
7 votes

Any People with Celiacs Tried Clarity Ferm?

Check out the 3-part article below. It details experiments using different amounts of Clarity Ferm on different styles of beer. The findings were that Clarity Ferm breaks down gluten nearly ...
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  • 329
7 votes

Why are there raisins floating in my ginger beer?

Putting a few raisins in a bottle before you cap it, will let you know when its carbonated as the raisins, will float to the top after. They sink at first.
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7 votes
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Can theatre buttered and salted popcorn be used for brewing brewing at home?

Yes, yes it can. Have done so before with Pumpkin Popcorn IPA. It was really good! Salted will pump up your chloride ion count, so be aware of that, and the buttered aspect makes no real difference ...
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  • 6,993
6 votes

Why are there raisins floating in my ginger beer?

The skin of sultanas or raisins have natural occurring yeast needed for the fermentation process. Older recipes typically used a 'ginger bug' derived from the yeast on sultana skin in stead of ...
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6 votes
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Coriander: Seed vs Ground?

You'll get the best flavor if you use whole, and coarsely crack it before adding.
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  • 33.3k
6 votes

Website for grain bill determination by style

I'm not sure you're going to find anything besides recipes that are especially prescriptive about what goes in to the beer. Check out BeerSmith, BrewToad, and other sites to find some recipes. They ...
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  • 933
5 votes

Any People with Celiacs Tried Clarity Ferm?

I use it in every batch. Several local breweries in this area, including a rather large one (Yards) use it as well. Word need to be spread about this fantastic product, as it opens the door for most ...
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5 votes
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How do you take ingredients from a brewer's website and make a recipe

It's impossible to look at a beers ingredient list and derive an exact recipe from it. You have to go through a process of trial and error, using any information you can get from the manufacturer ...
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5 votes
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The different forms of corn

The big issue with corn is the germ, which is relatively high in fat (at least compared to other brewing grains). Flaked maize - this will always have the germ and the husk, removed. It is basically ...
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4 votes

What is the difference between Caramel Malts and Crystal Malts?

Crystal Malt is a subset of Caramel Malt. Thus all Crystal Malts are Caramel Malts, but not all Caramel Malts are Crystal Malts. Confusing the issue of nomenclature is the fact that Crystal Malt is ...
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  • 2,947
4 votes

What malt should I use to get a red beer?

In first place it's very hard to get a blood-red beer. The beers that are said to be red are actually ruby, copper or reddish brown in color. Just to make it clear because you are probably aware of ...
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4 votes

Any People with Celiacs Tried Clarity Ferm?

I use this in every beer I make. My father is highly allergic to gluten and he is able to drink all of my beer.
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  • 218
4 votes

Coriander: Seed vs Ground?

I buy whole coriander and use a mortar and pestle to crack the shells before adding it to the boil. Whole coriander keeps longer and will give a fresher aroma than pre-ground. To grind it at home, a ...
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4 votes
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Brewing a gruit. Myrica Gale alternative needed

Myricia Gale - Common names include Bog-myrtle and sweetgale. Also be aware: The plant has been listed as an abortifacient and therefore should not be consumed by women who are, or might be, pregnant. ...
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  • 6,993
4 votes
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Will Potassium Metabisulfite prevent store-bought Grape Juice from fermenting?

While I am no expert on this topic, I did a little bit of research to help you out. It is generally understood that in winemaking metabisulphite inhibits bacteria and yeast growth, so I would think ...
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  • 137
4 votes

Brewing with Bananas

IMHO the bananas are best added (mashed up) to the hot wort post boil. Boiling for any significant time can drive off esters that add to the flavour and aroma. Adding to the mash can also increase the ...
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  • 5,611
4 votes
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Will supermarket fruits make a good wine?

The problem with much fresh "Supermarket fruit" is that it is usually picked early and is usually unripe. If one can find "ripe" or "over ripe" fruit in a supermarket then IMHO that is the fruit one ...
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  • 5,611
3 votes

Any People with Celiacs Tried Clarity Ferm?

Just wanted to add the results of my experiments with Clarity Ferm. I've made 3 batches so far with it, in three different styles: an American Pale, a Belgian-ish Saison, and an Amber Ale. I didn't ...
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  • 131
3 votes

What effect does adding flaked corn to a recipe have?

Classic Cream Ales which are an American contribution to the world of beer have use flacked maize or corn as a staple ingredient for three centuries. It started out as a way to brew when barley was in ...
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  • 31
3 votes

What malt should I use to get a red beer?

All those answers above used to be the way to go. Since then, Best Malz has introduced Red X malt. It gives you the reddest color I've ever seen, especially if you use it as 100% of your grist.
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  • 33.3k
3 votes

What are the benefits of using brewing sugar over types of sugar?

There is much more to this question than how much sugar and how much alcohol ! It is about the taste of the beer. My 15 years of brewing has strongly borne out what is stated in "The Art of Making ...
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  • 31
3 votes
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Can I still use malts that have melted?

Dry malt extract, when not completely sealed air-tight, will start sucking moisture out of the air, and the resulting block of DME takes quite a bit of hammering pulverize. Or, you could slowly boil ...
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  • 6,682
3 votes

Why are there raisins floating in my ginger beer?

I'm South African and my grandmother used to make ginger beer all the time when we were little and it always had raisins in. Unfortunately she is no longer around for me to ask her why but whatever ...
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3 votes
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Can I make beer from... liver?

Anything can be an "ingredient" but as a source of fermentable sugar that takes a little more thinking. As you said liver only contains about 5% glycogen (polysaccaride with a protein core and ...
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