Recent content by lumpher

I've never used them, and with such a "glowing recommendation", I'll strike them off my list.

https://labelpeelers.com/beer-making/adjuncts/flaked-maize-10-lb/ You can use that, then go here and request price match and it's free shipping at $75. https://www.howdybrewer.com/products/flaked-corn-10lb May not get the full match, or you might. Worth seeing what they'll do for you.

Put 5 lbs of blackberries from my garden into 2 bags and into some k-meta water in prep for cider. Froze them to break up the cells, then mashed them up really good. Next step... add the apple juice.

I'd just order the ingredients or even a kit from an online store. Easiest way to get everything, unless you have a real hankering to do it all from scratch. If so, there are some here who can help you with those steps. You can also find how-to videos online. I've never malted grain, and only...

Wise decision. It would get a bit tedious serving tap draft out of 12 oz cans. You'd be changing out the source pretty often. :ghostly:

Brewers have been using brown and black malt for many centuries, but what we think of as crystal or caramel malt didn't start being used until the late 1800's. Most likely in the 14th century they would have used brown malt. By saying "adapted recipes", he's giving himself a little wiggle room...

I'd like to try this.

Short answer: No, they did not backsweeten, but they did add to it so it wasn't just honey, water, and yeast. Here is an interesting article I found by the guy that wrote "Make Mead like a Viking": https://fermentology.pubpub.org/pub/cwi5cero

I'd be willing to say that batch is infected. If you can, ride it out, but don't get your hopes too high.

What size of vessel are you going to use and what size of starter? 1l starter in a 2l vessel? 2l starter in 5l vessel? 2l in a 2l?

Lager ferm temp depends on the yeast and the process. Traditional lager temps are 50-54F. However, some yeasts do well in the low 60's (e.g. 34/70). Pressure fermentation can be done at a higher temp, also. If you're using lager yeast and just a regular brewing bucket, 52F (11-12C) is a good temp.

The reading could have caused some off-gassing, which is a fancy term for knocking some of the remaining co2 out of suspension. What type of beer is it, what was the recipe, and what was the yeast? That will help determine if it's already lower than it should be. Scum/grain around the edge is...

I doubt it will affect it that bad. May be a bit of a chlorine bite, but nothing a couple beers before drinking these won't fix.

Never brew when you're in a hurry. Who knows what can happen and distract you. For all I... I mean you...know, systems may go down right as you're starting to chill it and you have to turn it into a no-chill because of a work emergency. Wait... who said that... it wasn't me... :rolleyes: lol...

You know it's a clear beer when you can see the color of the grass through it.