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Found 4 results

  1. I'm a newbie, so forgive me for my dumb question. But in the attached photo, what's the difference between carbonation and bottle conditioning? What are the exact steps I need to take after fermentation? Do I just bottle with priming sugar and wait 5 weeks total? Or is there a step before actually bottling that is needed? Thanks!
  2. I have added a cup and a half of honey into a recipe from Mr. Beer and my question is when I go to bottle my beer should I adjust the amount of sugar I use to prime my beer? The beer will be going into 12oz long neck glass bottles and according to Mr. Beer I should use 3/4 teaspoons of priming sugar for each bottle. Should I cut that amount down because of the added honey or just use the recommendation from Mr. Beer. Thanks for any help.
  3. As a newbie I want to get it right. So i was wondering if anyone have any advise about temperature control. What about just putting it in a fridge? I know it's a dumb question but why not? Thank You in advanced!!
  4. My first attempt at brewing left a lot to be desired. The American Lager fame out horrendous, though I have been letting a few bottles age out of curiosity, and the last one I tasted was slightly better than I remember, but still seems off. My second batch I controlled the temperature much better during fermentation, was extra clean. I used a standard Weissbier refill and boiled 1 ounce of Cascade hops for 5 minutes before adding the HME to make the wort, hoping for a slight citrusy touch from the hops (they were given to me, didn't want to waste them). Bottle conditioned for 4 weeks, and just tried my first bottle. It's drinkable, has a slight molasses smell, and a little bit of sourness to it. Not flavored that much like a wheat. Is that sourness normal? Did something sneak into my brew despite my extreme attempts at sanitation. Will it condition out more? Thing is I'm a fan of sours, lambics, gosse. Even recently returned from a trip to Europe where I tried some great beers in Belgium. Doesn't stack to those flavors at all, but I'm not particularly put off by a bit of sour. I'll let it age awhile more before trying another bottle. Time will tell. I wonder though if something did sneak in, does that mean my LBK might be difficult to use for standard recipes now? I read that when you brew sours intentionally, it's best to not reuse the gear for standard recipes? Either way. At least it's drinkable this time. Next up is a Long Play IPA, and I plan to do it straight with no additions.
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