Is it just me, or is genuine camaraderie hard to find these days? The virtual world may seem a viable avenue for fellowship, but it is generally fleeting. Don’t believe me? Ask your Xanga account… Of all the social networking venues I’ve been a part of, none have afforded such a real sense of camaraderie as this site and I value the interaction of readers and fellow bloggers.
Thus said, when Peter from SimplyBeer suggested a beer bloggers brew off, I didn’t think twice about... Read Full Story
Here are some recipes of wine to impress your friends and relatives, or even share with that one special person in a romantic picnic of bread, fruit, cheese, chocolate and wine. These revenues are expected to have sufficient knowledge of winemaking. Start with the first of these free wine recipes, wine blackberries …
Blackberry Wine recipe;
It is one gallons
You will need:
5 liters of water 1 49 oz of Blackberry puree 1-3/4 lbs. Sugar 1 / enzyme 2 teaspoon pectic 1 / 2 c. Tea... Read Full Story
Since we were investigating the subject, I thought it would be cool to have a chart for some common malts’ diastatic power.
This list in not complete so I will probably add to it as time goes on.
Malt Type
°Linter (approx)
American 2-Row
140°
American 6-Row
150°
German Pilsner (2-Row)
110°
Vienna Malt
130°
Munich Malt (German)
72°
Honey Malt
50°
Dextrine Malt
0
Crystal 60 Malt
0
Brown Malt
0
Special B... Read Full Story
Since I am brewing a Maibock with it, I thought I would whip up a malt profile for Pilsner Malt .
Pilsner malt is a base malt that can be made from 2 or 6 row malt. It gets its characteristics from the drying and curing steps in the malting process, where in the kiln the temperatures are kept lower in comparison to other malts’ productions. The kiln is also well ventilated in Pilsner malt production so it dries out quickly. The malt is cured at lower temperatures too.
What is produced... Read Full Story
Continuing my brew log for the Maibock lager brew….
The ingredients are pretty simple and I think that’s perfect for this attempt.
I am buying 10.5 lbs. of Pilsner Malt and 5.5 lbs. of Munich Malt .
I am also going to get a half ounce of Magnum hops. One hop addition at 60 minutes to go in the boil is pretty sweet too.
If I can get White Labs WLP833 - German Bock Lager Yeast, I will. If not, I will settle for the WLP830 - German Lager Yeast.
I will probably buy 3 vials of the... Read Full Story
So I have decided to “go all grain” rather than “go back to extract” for the first lager brew.
I think the majority of my hesitation is the performance of my mash tun.
Here’s the back story : I got a bazooka screen for the cooler I bought.
Here’s the admission : I didn’t buy the right one for the cooler size that I have.
Oh well, I can use the screen I have now as a strainer when I use plugs or whole hops in my boil. It will screw into the outlet in my kettle.
Now, I could buy a... Read Full Story
One of the first set of questions beginning homebrewers have is: " What should I ferment my beer in? ", " What are the different types of fermenters available? ", " Is one fermenter better than the other? " and " What does a fermenter cost? ". Selecting a primary fermentation vessel that will convert your wort into beer and act as a place for your yeast to go to work in is not always a trivial task. There are many options ranging from the very inexpensive plastic bucket all the way up to the... Read Full Story
This is part two in a 2-part series on choosing a fermenter for your homebrewing. In this article we will examine some of the more advanced models of fermenters that are available to homebrewers. In part one , we looked at some of the basic forms of fermenters including plastic buckets, Better Bottle carboys and glass carboys. For those of you who have been homebrewing for a while and are ready to step up to something a bit more advanced, we'll examine some of the more expensive and larger... Read Full Story
Disclaimer: Even if you are not a homebrewer, this article is still worth reading, as it may improve your knowledge of beer and the flavors within.
As Mike has stated before, ascertaining good information on a given yeast strain is hard to find
. Yes, one can search around on homebrewing forums; however, I find such tools difficult to navigate and the information is often faulty.
Choosing a yeast is one of the most important steps in the building of a recipe, in my opinion. The... Read Full Story
After a long hiatus, this blog finally turns it's head back towards an old favorite Oregon brewery - Rogue Ales of Newport, Oregon. Rogue is well known for making a wide variety of beer including some pretty potent distilled spirits. Seeing how I'm a big stout fan I wanted to try out one of Rogue's darker brews and when I spotted their Rogue Shakespeare Stout on the shelf I picked one up. Rogue 22oz bottles are well known for that familiar Rogue guy image and on this bottle we see him... Read Full Story
