Recent content by jcfontario

The only beer that I have dry hopped when cold is an Italian Pilsner that I made recently (Yes, I know that traditional Pilsners are not dry hopped, but the Italian version is!). I dry hopped it with Saphir hops for 5 weeks when lagering at 38 F. It produced a nice brew with a mild hop flavor.

I do many of the items already suggested here - base grain in 25 kg sacks, frequently used hops by the pound, save and repitch expensive yeasts such as Kveik Voss and 34/70. By doing this, I can make a 14 L batch of Pale Ale with Citra hops and Kveik Voss (working with Gen 5 right now) for about...

I am also thinking about brewing an Italian Pilsner for the first time this weekend. For hops, I was thinking about Warrior for bittering (60 minute boil), Spalt for flavour (10 min boil) and Saphir for dry hopping (some during fermentation and some during lagering). How much hops should I use...

I need some guidance from the experts on this site. I am making a Kolsch style beer right now. After completing fermentation I had it in the fridge at 39 F for 3 weeks to lager, but SWMBO needed the fridge, so I had to move the beer out of the fridge and into the coolest room that I could find...

If you order food, they also put the cost of your meal on the coaster. So, after a business trip, I saved the coaster and stapled it to my expense report as the receipt. It was accepted by the accounting folks!

I will defer to Eliastheodosis' excellent review of the different breweries, but will add that I have been to Koln several times, usually in May, and have often gone to Fruh (close to my hotel) and Peters (for the ambiance). Sitting outside in the late spring sipping a Kolsch for me, is part of...

I have done Pale Ales with Kveik Voss with Citra and the citrus flavor from the Voss goes very nicely with the hops. I just cool the wort down to 90 to 95 F and then pitch the yeast. The Kveik is so damn quick that it usually finishes fermenting in a day or two after pitching, so it really...

I used an almost identical recipe (including mash temperature) this week, except that I used Hallertau Mittelfruh at 60 and 15 minutes to get low 20's IBU. I used Lallemand Kolsch yeast which seems to like fermentation around 66-67 F, so I am hoping that this won't be too warm for Kolsch. I will...

Does kombucha ever go good?:barf: Only had it once, and it didn't appeal to me.

I will go off-board and choose other, specifically Hush Puppies. If I was limited to only the other two choices if would be onion rings every time, especially the ones without a heavy batter.

I do a similar pale ale with kveik Voss and find that citra goes well with the citrus tones from the yeast. A small amount of a bittering hop (I use warrior since that is what I have on hand) and then citra for the rest. Does Lutra give a similar citrus flavour when fermented at the higher end...

I have had good results when using Kveik Voss in an APA. To complement the citrus flavors that the yeast gives at higher temperatures, I use it with Citra hops and it makes a very drinkable beer - probably one of my more consistent brews. I pitch the yeast at 95 F, so I don't cool the wort down...

I will ask an obvious question. You said that you just dumped the grain into the boiling water. Was the grain ground and if so, was it a fine grind or more coarse (larger particles of grain)?

I just sampled my first bottle of HB Festbier today and it turned out rather nice. It was 87 % Pilsner, 10 % Munich and 3 % Aromatic. Hopped for 60 minutes with 23 IBU of Hallertau Mittelfruh and lagered at 40 F for 7 weeks. Initially it had that sulfur smell, but that dissipated during lagering...

Heating with an electric stove, although if I got a turkey fryer it would be a propane burner. A 240 V all in one would be nice, but it would be a challenge to run the wiring to somewhere appropriate.