I loved the Schlafly Hefeweizen when we lived in St Louis, are there instructions on homebrewing Hefeweizen and that is the type I would like to homebrew. I have had more authentic hefeweizen and didn't like it. Hey, I like cheese and Velveeta
As some of you may be aware I have a strange obsession with old beers styles and trying to recreate historical styles. My next idea is to try and create the style Mum. "This is a style originally from Germany but popular in Britain from 1660 to early 19th Century.".[1] Does anyone know of any sources for this, any contemporary accounts or even some old recipes for this beer style. So, far I have a one line metion on wikipedia …
MegaPot 1.2 All-Grain Brewing System VS Northern Brewer All Grain Cooler System Does any one know which one of these systems is more reliable? I’m not looking to build my own; I just want to buy a full system. or can you recommend another system? Thank you
I've heard there are beer styles that purposefully create diacetyl as part of the flavor profile. What styles (or even specific brews) intentionally create diacetyl?
I know this question doesn't really comply to standards but, I wanted to know if we can mix beers after, say cold crash. I want to create different beers using the ones I already brewed. Can I mix ales with lagers for example? I know big breweries mix different batches to keep the profile stable. But, I want to do this to create new and more complex beers. Thanks in advance.
It’s obviously a Lager, but that only describes the yeast. In what style of beer is Carling Black Label made. I drink just about only craft beer, but if I pushed for what I think is a great commercial beer. The Canadian developed Carling Black label is actually a really decent beer. But to this day I don’t know what style of beer is actually is.
Have never made a porter, but may have done so by accident. Was trying to make an American coffee stout, but haven't done much extract brewing in awhile, and probably didn't have enough water volume to properly dissolve all the extract or properly steep(pre-dilution it was very viscous). I missed my target OG by about 20 points (1.065 as opposed to estimated 1.086), and my SRM by a few degrees as well (instead of opaque black, it is brown-ish) after …
What beer styles tend to work well with a warm (at least 70°F/21°C, possibly up to 90°F/32°C) fermentation environment? In other words, what styles will be best to mask or work with the off-flavors produced?
I do not have much opportunity in the way of temperature control when it comes to fermentation but I do have a hallway where if I close the door I get around 13°C ambient (measured about 40cm above the floor). I'm wondering if there are any yeast and beer styles I can make that would be okay at this temperature? I'm worried about both diacetyl and sulphur but guess I could bring the fermentor into a room that is closer …
I really enjoy German Alts as a favorite purchase brew, and as I live in Florida with the lowest ambient temp 72 °F under Air cond., I can't possibly lager without inconvenience. I have a question for you serious brewers about style and your experience with hops for this brew. I have on order some Alsacian hops striesspalt, sp? that I think would fit the bill nicely with a Kolsch yeast and 1 lb or so caramunich plus belgian aromatic …
It is my first home brew. The batch size was 10ltr. I used 100% wheat malt of 2 kgs and used bitter orange peel of 36gm instead of Hop. The OG was1.02 and FG is 1.01 after 14 days of fermentation using Safale S04 of 11.5g at 25 - 27°C. After 14 days though it taste like flat beer but the colour is very light golden and it taste too much citrusy... I have attached an image of it Kindly …
Background I've heard a lot of buzz about the New England IPA lately. After reading this article, I've gathered that it features fruitiness, cloudiness, and somewhat creamy medium bitterness. The specific aromatics and tastes seem to be a bit at-large. Haziness also seems to be a consistent characteristic. After having done a few West Coast IPAs (largely consisting of Cascade, Simcoe, and Centennial pellets), I haven't been able to nail down exactly which hops, yeasts, or other ingredients seem to …
With clear, green, and brown bottles abound (e.g., Corona, Heineken, and Yeungling respectively), is there a hard and fast rule for what color of bottle to use for a given beer style? Also, are brown bottles a good all-around solution?
This is more of a general question that I'd like to throw out to homebrewers that like to 'experiment' with beer recipes. I've been through enough all-grain brews now that know my equipment fairly well, and even though I'm still learning tips and tricks along the way I want to throw out a question on experimenting with different ingredients (different yeast, malts, hops). I like the art and science of brewing as much as drinking my results. So much so …
I've been brewing for a while now, and would really like a comprehensive book on the history of brewing. Something that covers the development of different styles of beer, and delves into the science behind brewing as well. I read Yeast: The Practical Guide to Beer Fermentation and found it extremely informative, and would like other books along this line, but covering grains, hops, styles etc. Any suggestions?
I like Newcastle, and now I would like to brew some. What class / style of beer is Newcastle? Where does it get its brown color? Are there any kits out there that would give pretty close results?