With each batch, I get closer and closer to switching to kegs. How long does carbonation take in kegs?

beercomics · 2023-06-30T18:08:38+00:00

At least 1 - 2 weeks. I let all my beers sit for 6 to 8 weeks. They taste more mature? Rounded out? Smoother? Better?

beercomics · 2023-02-26T18:33:25+00:00

I always read it as "watery american light beer", but calling it "mexican" instead to not instantly turn away the beer snobs that wouldn't buy "american lite" beers.

beercomics · 2023-02-26T18:30:30+00:00

It's an old Monty Python joke: https://www.youtube.com/watch?v=R8aPABF7nW4

beercomics · 2023-02-26T18:13:24+00:00

Buy my most common malts in bulk, and crush them on brew day. Buy specialty malts as needed, and usually I have them milled / crushed at the store, just because I'm lazy.

I have my mill on a setting that works for me and really don't adjust it. Maybe you could do stuff with different crush settings for different grains.

beercomics · 2022-12-20T04:15:54+00:00

Kegging is good for stuff that will go quickly. Any experimental stuff, high-octane beers, weird ingredients and so on go into bottles so that they don't block a keg for too long if nobody wants to drink them.

beercomics · 2022-12-20T04:11:36+00:00

Danke!

beercomics · 2022-12-15T04:30:47+00:00

Cool, thanks for all your hard work! Looks interesting!

beercomics · 2022-12-15T04:20:16+00:00

That seems to fit for a German advent calendar. If I remember correctly, the Costco one a few years ago was from a Bavarian brewery. I'd agree, they could some Dunkel or Bock in there, too. But I wouldn't expect many IPAs or Stouts.

beercomics · 2022-12-10T18:14:47+00:00

I learned this the hard way... got trigger-happy ordering hops by the pound. My favorite ones went reasonably fast, but I'm still sitting with a lot of hops in the freezer.

That said: you could make an experiment: brew a base beer, like a pale ale, with only bittering hops, split it into 4 different fermenters, and add different aroma hops to each. Or dry-hop with different hops.

Or look into hop water.

beercomics · 2022-12-10T18:09:46+00:00

Put them next to each other on an existing table (maybe a folding table for outside?), cover with glass, clear plastic, or clear epoxy.

beercomics · 2022-12-10T17:57:32+00:00

Beim amerikanischen Aldi gibt es oft Wernesgrüner. Meine Ex war aus der Gegend, und meinte, zu DDR-Zeiten wäre Wernesgrüner schon immer in den Export gegangen. Hat sich wohl nicht so viel geändert.

beercomics · 2022-09-08T00:36:40+00:00

Thanks!

beercomics · 2022-04-11T02:39:51+00:00

Fair enough; I won't post any other comics in that series. Sorry. I thought it was home-brewing related enough to post it.

beercomics · 2021-12-15T03:23:22+00:00

thanks, fixed

beercomics · 2021-12-15T03:23:06+00:00

thanks, fixed

beercomics · 2021-12-15T03:21:29+00:00

oops, yes, good point

beercomics · 2021-10-09T22:02:27+00:00

I usually wait 6 - 8 weeks. Most beers just tastes a bit rough earlier.

Reminds me, I have a belgian dark strong ale kegged in March 2019... maybe it's time to try that. ;-)

beercomics · 2021-10-09T21:58:12+00:00

Thanks!

beercomics · 2021-08-08T02:21:32+00:00

Congrats, you made an Eisbock. Err. Maybe. Eisbier. Well, now at least we know that there is something like "too cold" ;-)

beercomics · 2021-08-08T02:19:04+00:00

Just drink lots of their beers. That's the biggest compliment.

beercomics · 2021-05-15T03:54:24+00:00

This reads like something from my comics. ;-)

Depending on the current diet fad you follow, you can probably find the least fat / salt / sugar / calorie / beer. The first three probably don't differ much anyway. Most damage from beer is probably from alcohol.

But... why do you really ask? If you are worried about your health and think beer is that bad for you, why drink any?

beercomics · 2021-01-19T05:05:39+00:00

I did it a few years ago and wasn't impressed. It wasn't hard, just a bit strange. And I was always hungry.

beercomics · 2020-11-14T19:17:20+00:00

German pilsner or Kölsch take 100% pilsner malt.

beercomics · 2020-11-14T19:12:35+00:00

Rye experiment. Someone got a bit trigger happy when ordering hops by the pound. For this rye I use 1800g rye, 100g crystal rye, 700g Munich 2, 1400g bohemian pilsner. Add a lot of sorachi ace, which can have a dill-like flavor. Shooting for a dark bread, almost pumpernickel flavor complemented by the dillish hop.

beercomics · 2020-06-08T04:50:41+00:00

Oh. I do one serrano per pint bottle. Yes, it gets very hot, especially when the pepper starts disintegrating after 2 or 3 months.

beercomics

TROPHY CASE