Monthly Archives: November 2012

Re-Using Re-Capture Yeast after fermenting, Beer Home Brew

This process comes under different names, re-using, re-capturing, rinsing, cleaning, etc.. etc., but basically after you remove the beer from the fermentor – there is a lot of nice and high quality yeast that is left over.  You can re-capture … Continue reading

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Kodiak’s Belgian Dark Strong Ale – All Grain

        z List of ingredients for a 5 gallon all-grain recipe.  This is considered a higher gravity beer, and so it requires yeast made for high gravity beers of this type.  We use Wyeast 3787 Trappist HG. … Continue reading

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making a yeast starters, beer brewing

  Starters are done to wake up the yeast and get it nice and active, so that by the time it is introduced to the wort (un-fermented beer), it goes right to work.  Starters do a better job of converting … Continue reading

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Cold-Dropping Beer

Many various techniques exists, some people drop after fermentation is over and before bottling, and yet some simply cold-drop the kegs already filled with the beer for about a week, before serving, I will explain both. Most home-brewed beer is … Continue reading

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