Recent content by BarleyStanding

Simcoe and galaxy. Why not more Mosaic?

KMAG YOYO Hayes Caril

OK, I'll throw a crate on the dumpster fire. Since we've wandered into the kitchen now, a fruit cake is likely more expensive to make, have a more complex ingredient list, more fruit, and more flavor than a plain old rum cake, but I would wager that most rational folks would not choose the...

If you like bitter, clear, piney, citrusy, vibrant, crisp West Coast IPAs, your headed to the right place to get them in SD. While down there, look for Beachwood, El Segundo, RIIP, and Chapman on the guest handles. They are some of the OC and LA breweries just up the freeway that are also...

When I roll into a brewery I don't know, I order a flight, taste some beer, then order a pint of what I like. Most restaurants serve common names and styles, so that usually isn't an issue where I live. Back to the OP, I don't care for Hazy's and have been waiting for the fad to run it's course...

Thanks. That's what I'm looking for; flavors that are "stout" but with a Belgian twist in the background.

Thanks. That's what I'm looking for; flavors that are "stout" but with a Belgian twist in the background.

It's a little late, but I want to brew a stout to pop on Halloween. I've made Belgian Dark Strongs the last 4 years, but I have a great, hoppy, stout recipe (along the lines of Yeti) that I want to make, and pitch a Belgian yeast on it this year. I'll modify the grain bill to 8-10% alcohol and...

Beer is in the keg and tastes great; it's a crowd pleaser with friends and family. I kegged it several weeks ago and have been enjoying it, just no chance to get on here and update the post. No funk outside of the normal funk this yeast kicks off. So, I think the take away here is: if you do...

Still in fermenter. I was away for a few weeks and haven't had a chance to look in on it since returning, might get to it tonight. It's sitting at 60 F and I won't keg (and taste) until I have some space (2-4 more weeks). I don't like to crack open the fermenter until it's time to keg or...

I ran the wort through it but it wasn't boiling. I just get the counter flow going and cut it loose. Wort was about five minutes after boil. Maybe 190-200 F? I run boiling water through the chiller about every 20 gallons as one of my cleaning regimes, or after a particularly chunky chill. In...

I've run about 400-500 gallons of wort through it without issue. You keep them clean, it's not an issue. The trick is to never let it "sit till tomorrow"

Yeah, I run about 4-5 gal sanitizer through my plate chiller into the fermenter, gives everything a good sani-rinse and then into a bucket for all for the odd and ends during the transfer from kettle to fermenter. So I went through the regular process, but it was just tap water, forgot to add...

I went through an entire brewday yesterday thinking that my 5 gallon bucket of sanitizer had Starsan in it, only to realize this morning, that the Starsan was never added. The lack of foam should have given me a clue, but I didn't notice until this morning when I went to clean up a few odd and...

Ingredients on deck for a Wallonian Farmhouse Ale Saturday. Gonna use Citra, maybe to low 30s IBU, and a light dry hop, see how that plays with the esters.