Recent content by Fatty

I have developed a fondness for room temperature beer. Years back I worked at McMurdo Station, Antarctica. My first season, my dorm room didn't have a fridge, so for months I mostly drank what the McMurdo store sold, mostly New Zealand ales like Speights and Tui, at room temperature.

I made some beer using Wyeast's PC 3942. As I sampled during fermentation, it smelled and tasted great. Spicy on the nose, a lot of bubblegum flavor. I didn't notice any sulphur. Now that it's kegged, there's plenty of sulphur odor and a little flavor. I've never used a Belgian yeast before...

3942 is said to be the strain from De Dolle Brouwers, who produce some of my favorite beers. Wyeast has it available this summer. Has anyone used it before?

I've used several ingredients that I've foraged here in Alaska including fireweed, fireweed root, wormwood, yarrow, crow berries, watermelon berries, birch leaves, birch bark, roasted carrots, pumpkin seeds, dandelion root, rhubarb. It's been pretty hit and miss, and most of the failures were on...

Glad to hear the oysters impacted the beer in a positive way. I've thought about doing it, and there are a couple oyster farms nearby and I often use local ingredients.

Thanks, McKnuckle. I hadn’t seen these, but they’re cool. I appreciate the reply.

Thanks a bunch for the feedback, McKnuckle. Sounds like part of my problem is I’ve been conditioning at room temperature just as I bottle conditioning. I’ll lower the temp and see if that works. The venting shouldn’t be a problem either, though I had worried that if I let the Co2 escape, that...

Hi friends. I was hoping some of you might have some helpful guidance. Has anyone else used bag-in-a-box for conditioning and serving homebrew? I love a good cask ale, though I live in Alaska, and before the pandemic there were only 2 places in the state that served beer through a handpull, and...