Hi Alex, Does this webpage help any? http://www.beersmith.com/grain-list/ The R/H column shows the 'recommended' max amount of each specific...
41800
Alex Castillo
castillo.ale...
Jan 1, 2012 11:43 pm
Thanks, Both are excellent links, now I know the approx. amounts of them to use. But also I´m confused. If they only provide unfermentable sugars, which...
41801
Fredrick Lee
AreoSpike
Jan 2, 2012 5:15 am
Actually, specialty grains and adjuncts provide different amounts of fermentable sugars, depending on the type and mash temperature(s). It's not as simple as...
41802
tgfoitwoods
Jan 2, 2012 6:50 pm
Alex, Fredrick is right on with what he says about how much of your starches will convert and ferment, In the case of the Strong Scotch Ale recipe I gave you,...
41803
Alex Castillo
castillo.ale...
Jan 2, 2012 10:02 pm
Thank you both Frederick and Z.B. for your info, as always, very important. Welp, I just ordered what will become my first grain bill for an "Special irish...
41804
Fredrick Lee
AreoSpike
Jan 2, 2012 10:14 pm
Looks tasty. Probably make a wonderful ale. ... Looks tasty. Probably make a wonderful ale. On Jan 2, 2012, at 17:02, "Alex Castillo" <...
41805
tgfoitwoods
Jan 3, 2012 3:01 pm
... important. ... "Special irish single malt". The grain bill will go as follows for a 5 ... I'm guessing you'll find it to be a very nice ale. ... ...
41806
Alex Castillo
castillo.ale...
Jan 3, 2012 3:08 pm
... Got it! I think Aberfeldy has some honey notes, and when I´ve mixed chivas with orange juice I have discovered for my surprise a nice honey flavor, (but...
41807
Shot Man
shotman55
Jan 3, 2012 5:02 pm
Good afternoon all, What kind of new build Z Bob? See you, Shotman...
41808
M L
kekedog13
Jan 5, 2012 1:50 am
Reflux columns are for making a really pure flavorless alcohol. I, for the lack of money to spend on materials, have opted to build a thumper, or " doubler"I...
41809
shadlejim
Jan 5, 2012 4:23 am
anybody have any info on poppcorn sutton, also on judging proof by the bubbles in a jar Thank you...
41810
ees_gadgetman
Jan 5, 2012 10:06 pm
is using a gum bung a bad idea? Will it introduce off tastes?...
41811
M L
kekedog13
Jan 5, 2012 11:23 pm
According to "Moonshiners" on Discovery channel he got busted and was given 15 months. He chose to commit suicide rather than do time in prison.His wife tells...
41812
Wes Deviers
hburgwes
Jan 6, 2012 2:11 am
If you can find a copy of "Me And My Likker" its not only a really fascinating read, its also comedy gold. Legit copies can go for $50-100 on ebay. And that...
41813
magickpuffs79
Jan 6, 2012 2:11 am
Hello Everyone, I'm looking for a recipe for Apple Whiskey. Anyone have one they particularly like? Thanks. Rose...
41814
tgfoitwoods
Jan 6, 2012 5:00 am
Hey, Shotman, Sorry to be slow. The new still is as close to a classic "gooseneck" potstill as I can get, using 2" copper and a long tapered (engineering ...
41815
Shot Man
shotman55
Jan 6, 2012 1:50 pm
Thanks Z Bob, It will be a good looking still with a tapered line arm and all shined up. I too have been pondering at least 1 thumper equivalent bubble plate...
41816
John Brase
jbrase2000
Jan 6, 2012 5:23 pm
My apple wash recipe: 5 Gal. unpasteurized apple cider (locally sourced from the orchard) 5 pounds sugar (inverted with 5 cups water & 2 tsp citric acid) 6...
41817
lhill0349
Jan 7, 2012 3:30 am
My third batch of rye developed a powdery mold floating on top during fermentation. I assume this is disaster. Is this cause for dumping the entire batch or...
41818
Fredrick Lee
AreoSpike
Jan 7, 2012 6:37 am
A pic would help us know more about the situation, but it's probably an pellicle forming due to infection. It will make weird chalky big bubbles soon, this...
41819
Rose Keeler
magickpuffs79
Jan 7, 2012 10:37 am
Can I ask why the turbo yeast? And why not a wine yeast? Why use a nutrient? Do these things drastically change the end result? I've been home brewing beer,...
41820
John Brase
jbrase2000
Jan 7, 2012 4:17 pm
I don't use turbo yeast. EC-1118 is a dry wine yeast, not a turbo. I like EC-1118 for a lot of applications because it is a strong fermenter with neutral...
41821
M L
kekedog13
Jan 7, 2012 6:00 pm
The reason for Turbo yeast is because it will keep fermenting up to 23% alc. and most wine yeasts stop at around 16%. Thus getting you the most alc. possible...
41822
fatbloke@...
johnthefatbloke
Jan 8, 2012 1:12 pm
EC-1118 isn't a turbo yeast, its a champagne yeast! Sent from my BlackBerry® wireless device ... From: Rose Keeler <RoseKeeler@...> Sender:...
41823
Harry
gnikomson2000
Jan 8, 2012 1:19 pm
When you guys click to the fact that lower strength washes produce the best products, you will begin to get worthwhile repeatable results from this wonderful...
41824
M L
kekedog13
Jan 8, 2012 10:45 pm
By lower strength do you mean a lower OG? Does it just have to be lower than what the yeast is rated for ? And by stress do you mean that asking a yeast to...
41825
o1bigtenor
Jan 8, 2012 11:24 pm
... Greetings So - - can I keep the yeast alive for multiple runs? If so - - any ideas how to do that? Darald...
41826
John Brase
jbrase2000
Jan 9, 2012 12:07 am
I am not going to presume to answer for Harry, who knows more about the matter than I. But I will happily give you my answers to your questions. Lower strength...
41827
Alex Castillo
castillo.ale...
Jan 9, 2012 2:16 am
Hi Is there any issue if fermenting on the grains an all malt mash? I know that traditionally in UK single malts are doubly mashed for maximum extraction and...
41828
Fredrick Lee
AreoSpike
Jan 9, 2012 6:31 am
Alex, how will you boil the mash then cool it before inoculation? If you boil it on the grains, then you'll get exclusive airfare to tanninville. I've read...
