Recent content by GoodOleDave

5 gallons of British ale 6 Gallons of Moscato 5 Gallons of IPA

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34 gallons of beer: 11 gallons of oatmeal stout, 6 gallons of peach ale, 6 gallons of IPA, 5 gallons of chocolate stout, 6 gallons of dunkelweizen 30 gallons of wine: 12 gallons of peach moscato, 6 gallons of chardonnay, 6 gallons of red moscato, 6 gallons of nebbiolo Add to that, 5 gallons of...

Good Ole Dave's Ipa. This is my first attempt at dry hopping. It smells great in the fermentation chamber. Also a pink moscato, chardonay, and borrolo. Just kegged a dunkelweizenen.

Heidelberg (if I am spelling it right) is without a doubt the worst beer I ever had. Bought a 12 pack for 6 bucks in 1991. By 1992, the 12 pack, less one beer each stop, had passed through 5 different bachelor pads. It may still be floating around somewhere waiting for a new rube to take a swig.

My first brew was an octoberfest, followed right away with an irish stout. I use a log patterned from Charlie Papazian's book, but with more free-text. I am not much of a journaler, but as I look back it is interesting to see how I have progressed ( at least in my mind). Good article.

Great article. I found a hotter burner made a big difference with my 10 gallon batches. I also heat my mash and sometimes my sparge water on 2 different burners to decrease time.

Brewing with different water? I had a run of off-flavor beer and it turned out to be my soft water.Switched to well water, problem solved.

IPA to bottle any day now, and a Peach Moscato that is almost ready to cold crash. On deck is an oatmeal stout and a raspberry Moscato.

I usually cold crash in a better bottle for one month before bottling (moscato). Prior to that, I have been racking per kit instructions. I have not bulk aged for one year, but would not have any qualms. Are you purging your bottles with c02 prior to racking?

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