Recent content by expatbrew

A member of my homebrew club just did a peach beer. Used the Magic hat #9 clone as a base. He also used cascade hops, which I though matched well with the peaches.

Split the vanilla bean, scrape the inside, quarter the left over bean, and soak in a little bourbon for a week or so. Add to your beer. Let it sit for 1 to 2 weeks. For the bourbon. Pull a small sample of beer(6oz), and add a small measured amount of bourbon. Record. add more slowly until you...

Man oh Man, and I thought making beer wasn't supposed to be so hard. Guess I'll have to try a few things: - 60 min, hop-burst, Hop steep (no dry-hop) - 60 min, flame out, and lots of dry hop (no 10 min, no 5 min, and no hop-steep) - 60 min, flame out, Hop steep + dry hops

hmm very interesting. Sounds like I'm going to have to do some experimenting with my IPAs.

Hmm. your logic and math add up, but how would you overcome this prolblem with hop-burst APA/IPA? I like to brew tasty beers, and test out new techniques. I'm not yet at the stage of re-brewing a recipe and perfecting it. I do like using high AA for my 60 min addition so I have less hop trub to...

For hop steep, how do you decide on 1 hour vs. 30 min? Is it utilization rate, or time till saturation? I'm still learning... Hops on hand; Simcoe Belma Zythos polaris Falcners flight Galaxy Apollo Summit Columbus Calypso Amarillo Centennial In the mail, soon to be delivered; Citra Simcoe...

Apollo 18.5% Galaxy 14% Centennial 10% Amarillo 9% No including flame-out or hop-steep, the IBU's should be about 55 IBU thick/sweet/malty = higher amounts of crystal malts and mash temps of 152-153

Living in Singapore I have limited access to grains, and need to use my hops wisely (shipping from US to Singapore isn't cheap:mug:) I prefer dry and crisp IPAs (dogfish 60min, sierra nevada ipa) over the thick sweet malty West Coast. IPA Grain Bill 5kg 2-Row .25kg CaraAroma 400g for...

Okay, as an update. Went ahead and bottled the beer, and everything turned out 'okay'. No of flavor or aroma, but it stayed cloudy. Drank the batch while it was fresh, to no ill effects. Spent the weekend scrubbing all equipment, and giving it a good bleach soak. Fingers crossed it doesn't...

Okay, as an update. Went ahead and bottled the beer, and everything turned out 'okay'. No of flavor or aroma, but it stayed cloudy. Drank the batch while it was fresh, to no ill effects. Spent the weekend scrubbing all equipment, and giving it a good bleach soak.

Day 3 Everything looks normal at this point. Fermentation smells sweet; not sure if that is good or bad. Slow bubbles on airlock. I ferment in a little fridge so temp is about 60 f. Okay so cleaning. I first spray and rinse with the hose about 2 to 3 time. Next, soap and a sponge wipe down...

No other guesses? Wild yeast the best bet? Any way to test and tell what it actually is.

Update; 12 hours after pitching, the saf-05 is starting to grow. I took a sample which tasted bitter and sweet, no sour or strange flavors. Smell coming off fermentor is sweet and a little tropical fruity. I have about 4oz of late addition simcoe in this batch, so that should explain the...

Yes this is before I pitched my yeast. There was an airlock on the fermentor. I sanitize everything with a spray bottle of sanstar. I bought a few lbs of hops while in the US, and brought them back. Not much smell coming off. I'll check again today, and see how it's going.

Long time stalker, first time poster. Forum is a great help, and wealth of knowledge. Did lots of searching but figured a picture is worth 1000 words. After a 5 year brewing hiatus in being stuck in China, I'm now in Singapore and back to brewing. This is my 10th or so batch I a year; all...