Recent content by 954surfer

We've been doing a beer fest for 6 or 7 years. Consider making an instagram for your brewery. You will meet a lot of people interested in getting into brewing and want to know when you're going pro lol. We like to have fun trying to be like the breweries, such as doing visual displays with...

The milkshake was a hit, but i prefer the plain

I made a double batch of this but with half the oats and I wish I had used more... used 13 lbs 2 row and no cara, wheat, or munic..also I don't modify my tap water...to half I added (after crashing) 4 opened scraped beans vanilla, 2 qts pineapple juice and 1lb lactose for the "milkshake" as...

thanks for the info Im gonna give it a whirl

I fermented this yeast at 65 in 5gal wort made with 6oz hops and 10 lbs pilsner. Lets don't worry about why for now. My question is, should I dry hop, or don't bother to waste the hops on garbage. I should add I love fruity ales

Okay, looking up our Escondidian clone attempt ("E" caps)... 67 % LDME; 8% crystal 80, check. We used 8% munich, not sure if that factors... 5% chocolate malt, 5% candi sugar, 3% carafa II, 2.6% smoked malt, 1.3 % black patent. Came out waaaay to much dark stuff, to my taste buds. God knows what...

I think I already posted on this thread, but I was looking at my recipe for my single hop IPA that I did with belma and now drinking it... Its fine for bittering, sucks for aroma. But I think where this one shines is for flavor additions. It has a really unique berry flavor, but in my beer its...

This seems like the right way to test yeast, do multiple batches at different temps Thank you very much, will Definitely be trying this sucker once I dial in the ferm temp.

Didn't you see my post on the beer-powered time machine? My bad. I didn't write the year on them. But I knew it was a while ago...

subscribed. Love this brew

Reminds me of texts I used to get from my ex gf. This is an awesome thread. My comment is, we tried to clone this when we were still doing extract. Did a ten gallon batch, and it turned out terrible. I still have bombers of this even around though we made it in 2010. Funny though that the...

I think one of my favorite beers, More Brown Than Black, a stone/alchemist/ninkasi collaboration, was fermented with conan. BIPA is not my strongest suit, but I hope one day to try and recreate this one.

hey man, how'd your stuff turn out? I guess we decided if there's CO2 then there's booze? I just had an 1809, and it definitely has a brett character I had not realized it had before. It seems to really compliment the tart of the lacto, and dry out the beer with effervescence at the same time...

I did two yeasts from the same (IPA) mash, conan and London ale 1028. The ambient ferm temp was 62. The conan yeast wort was slightly stronger, 1064 and the London was 1055. The London came out better (the hop flavor was nicer), but the conan attenuated slightly better. The conan beer is WAY...

Im tasting my single hop belma ipa. I FWH'd it, kettle hopped and dry hopped. The dry hop is def on the berry-fruity side (as opposed to citrus or pine), and the bittering has a spicy side. I don't agree that its subtle, but its not strikingly distinctive like all-simcoe would be. So, it was a...