Recent content by Flyboy84

I have no experience with turbo yeast, but this sounds horrible. I would continue to make incredible craft beers, maybe some recipes that may interest the novice beer drinker if they have had a couple wine coolers, and maybe they will cross over to the dark side. What you're proposing sounds...

An update for anyone interested or for the search engine. A Rye IPA that I pitched two quarts of harvested slurry of this blend on 03Apr15 is just now starting to clear up. It still isn't professional quality, but it is acceptable. I'll try to get a photo up this afternoon.

I like to throw an ounce or two into a mesh bag and leave it in the keg until it's gone; it's nice to see how it changes and progresses as I drink it. Be careful about using too much with this method. If you put too much in, by the time you taste it, it's too late. As for carbing at room...

I'd be worried about losing a lot of beer using freeze dried strawberries.

Zest has very delicate flavors and aromas that are lost when boiled. You would do better adding them to the fermenter, preferably after the more vigorous part is over, to preserve the flavors. As for putting them in the fermenter, they'll sink to the bottom with a good cold crash.

I do a lot of hop bursting in IPA'S and I like the technique. I start at about 15 min left in the boil and end at flame out for tons of flavor and aroma. You will need some amount of bittering hops for at least 60 min or the beer won't taste right.

I doubt it had anything to do with pitch amounts and is mostly mash temp and the specialty grains. Underpitching doesn't mean the yeast will stop working after a while, it just creates off flavors from the yeast in the early phases of fermentation. Please don't dump the beer because of some...

An update for anyone interested. The last decoction batch I made in February has cleared some, but still has a significant haze. The extract batch is almost a month old and is very similar to the decoction batches in the early stages. The beers are delicious and have turned out great, but I'm...

Nope, no bag. I usually let them thaw for a bit and then whack them a few times in a ziplock with a meat tenderizer to soften them up a bit and just dump them in. After soaking in the beer for a couple weeks they will lose their color and sink to the bottom with a good cold crash. To a...

A couple other techniques I picked up in my strawberry experiments are to freeze the berries prior to putting them in the fermenter. When you freeze them, the water expands an bursts the cell walls allowing more color and sugars to escape. I also add them when the beer is about 90% through...

I think that I will probably use 4lbs for a 5 gallon batch. I should preface that with the fact that I make strawberry lagers and not ales. The lagers seem to retain more strawberry flavor and tartness. I should also add that I use a fair amount of honey malt, around 1lb for a 5 gal batch, to...

I just brewed a strawberry lager that turned out fantastic. In my recipe, I use 1lb strawberries per gallon of finished product. In the lager I just brewed, it turned out to be a little much, but that is a good start point to dial in from.

Looks like a good recipe, I make one very similar. I really like the Nelson hops. The only critique I can give is to consider replacing the carapils with crystal 60. It will give you a little more flavor, color, and sweetness that may be needed with that much hoppiness.

I've brewed a couple decoction batches with this yeast and it seems it takes forever for the yeast to drop out if at all. My last batch took two months and two rounds of gelatin to get the yeast to fall out and I still have quite a chill haze. My question is, has anyone else used this yeast and...

Just a question because I'm interested in how others brew, not really a critique. Are you doing a partial mash and how are you doing it? Also, most malt extracts already have some amount of carapils or crystal10. You should probably look into your LME to see if that is the case before adding...