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Found 3 results

  1. First time making a home brew and I only had a list of ingredients and some directions. My quest is was it ok to pour my entire wort into my container for fermenting? My wort was made up of Munich Malt, Vienna and Chocolate grain, all put into a bag for steeping. Then I added DME Golden Light (Dry Extract) dissolving it in. The added Perle boiling for 45 min and adding another round of Perle for 15 min. I coolded to 70 deg and poured it all into my container and added yeast then agitated for ten minutes. So again my question is what I did ok and I will wait for 4 weeks and filter when bottling? PLease let me know Thank you.
  2. I did my second brew on Saturday; Ocktoberfest. I don't know if it's the wort cooking or the supplemental pack, but my wife does not like the smell at all! I didn't think it was as noticeable on my first brew (American Ale), but I could be wrong. My wife made me boil some cinnamon sticks after I got done with the beer, to kill the smell. Personally, I'll take the wort smell over the cinnamon sticks.
  3. I am new to home brewing, but have taken to it like a fly to sh*t.... I just can't get enough of watching brewing videos, reading posts and instructions...etc.. So I am still in the "educating" phase. I have my first batch of the "Classic American Light" fermenting right now, and would like to add some flavoring via, fresh blueberries, lemon zest, and Pomegranite juice and maybe some other spices. From what I have found so far, I should add 1lb of fruit p/gal of wort shortly after the fermenting has subsided, so about a week in to the process. Does anyone have any suggestions as to refute or substantiate this experimental information? thank you very much for the input.
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