Floating dip tubes certainly make life a lot easier and I have them on all of my kegs now. I recommend also adding the filter for them if you’re concerned about clogs. For $3.00 it’s pretty cheap insurance. https://www.morebeer.com/products/floating-dip-tube-filter-attachment.html?a_aid=BrewTogether
What type of porters/stouts do you generally like? Are you looking for something sweet or something dry? There are a lot of differences between say a milk stout and a dry Irish stout, or a Russian Imperial Stout.
I guess my point is that if you’re not making the jump to temperature controlled fermentation, that you’re going to have to accept some small level of off flavors. I used to use S-05 about 95% of the time I was brewing, and that was before I did temperature control. I probably did at least 50-60 batches of pale ales and IPAs with S-05 without…[Read more]
Agreed on S-05. I been using it for years, and it never lets me down. Yes, you’re at the top of the ideal temperature range, and yes, if you were a professional brewer worried about beating out competition you might worry about minor off flavors, but at a homebrew level and without temperature control, I wouldn’t worry about it.
I did one with some Briess cherry wood smoked malt before. Was an interesting flavor. The key is not too much. about 1lb light smoked or 1/2 lb heavily smoked. I’d say 10% of grain bill is a good smoky flavor. 14% was a bit too much and 7% was lacking for me. It’s fun to brew with. Just like most things, it all depends on how much smokyiness you like.
Hi Anthony – welcome! If you’re just getting into brewing, the 1-gallon system John recommended is a good way to start. Homebrewing can become an expensive hobby, and you don’t want to invest too much before you know if you like it.
If you are going to a larger batch size right off, and you’re committed, I recommend a tap system that will give…[Read more]
I’ve been brewing for almost 30 years and most of that was before there was a lot of dedicated brewing equipment that was easy to get for homebrewers, but I admit I am becoming more interested in one of these as I’m getting older. I like the idea of brewing inside without making a huge mess and it might be easier to use than all of the manual…[Read more]
Don’t panic yet! Starters will definitely help you in the future. They will reduce stress on the yeast and have them awake and hungry! For now, slowly bring the temperature up to about 70, and GENTLY shake the fermenter. After that, give it several hours to show signs of fermentation. If that doesn’t work, you can pitch some additional yeast. Good luck!
John, I have to tell you, that sounds awful. If you’re determined to make it, I would wager that Pabst is brewing an extremely flavor neutral malt-based beer with no hops in it, and then adding flavoring and sweetener. That’s the easiest way to be able to sell it canned in the US. You could do the same approach or you could make a (God forgive me)…[Read more]
Northern Brewer makes an Irish Red kit that is actually pretty good and is very cheap. This is the extract version –
– 0.5 lbs Belgian Cara 8
– 0.25 lbs Briess Special Roast
– 0.125 lbs Belgian Biscuit
– 0.125 lbs English Chocolate Malt
– 6 lbs Gold Malt syrup
– 1 oz Willamette (60 min)
– 1 oz US Goldings (30 min)
-Nottingham Ale…[Read more]
I don’t believe there is a perfect 1-1, but a combination of things can definitely help you. Lactose has an effect on sweetness, mouthfeel, and flavor. If I were replacing it, this is what I would do:
Mouthfeel – Add 1.5 to 2 lbs of flaked oats to add a silky. creamy mouthfeel.
Flavor – add a small amount of vanilla extract to add just a bit of…[Read more]
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