Recent content by sjb523

Thanks! This is really helpful. Have you ever been to Roy Beer in Milan? I found their website earlier today and it looked pretty good.

Hi, Just moved from NYC to Lugano in Switzerland. I haven't seen much of a community here so far, but there was a homebrew fest in Lugano just before I arrived, so there's hope! Need to find out about equipment and supplies, but mostly looking to find out if there are other homebrewers in...

I just dry hopped the apollo. As noted above, it's possible I went too far with the AAs by using a fixed schedule based on weight. The aroma was really intense when I popped the top on that carboy. It may calm down over the next week and half. We'll see.

Yea, I would use american 2-row if I was going all-grain. That's essentially what I'm trying to replicate. That's why I use munton's dme when I can get my hands on it (since my understanding is it's made strictly from 2-row - no caramel, etc.).

Hi, I was trying to make my first batch of cider this weekend, but something seems to have gone wrong. I used 3 gallons of preservative-free, u.v. cider. I crushed up 3 campden tablets into the cider (I didn't realize that u.v. meant pasteurized), and let it sit for 24 hours. Then I tried...

You think that the nobles are worth the trouble? I've always heard that their better for background on a brew that emphasizes the malts. Maybe I'll reconsider. I'm already up to 18 hops though. Good question. I was thinking about this, and I'm recording the AAs to see if it makes a...

I'm referring to pellets. I would guess that it makes a difference, but I'm not totally sure. The amarillo will be ready tomorrow and the apollo is in the carboy. I'll be sure to post some notes as they finish.

I started SMaSH-y project a couple of weeks ago. I'm planning on brewing the same recipe for all of the hops that I'm interested in, in alphabetical order, every two weeks until I finish. Since it's extract, I know it's not true SMaSH. But I thought it would still fit the same purpose -...

These two recipes line up nicely with what I've been doing. Except that I'm still on extract and I went all citra after the bittering addition. I used 7lbs of light dme and steeped honey and caramel 60. I tasted it last night to see if it was ready to bottle and it seems like it came out great.

That's interesting. It means that none of the Tree House hops are in the Hoppy Thing recipe that Nate posted. I think that makes sense. The recipe uses simcoe for bittering and I assumed that was the first thing that I should change to get closer.

From Nate's recipe: "Ferment at 66°F (19°C) and turn off the temperature control as fermentation vigor slows. Once desired gravity is reached, rest for a few days and dry hop for 4–6 days." I think I'm still in the pre-"slow fermentation vigor" stage. I probably went to the secondary...

The fermentation was still a little aggressive after I moved it over, so I didn't want to do it straight out. If it calms down nicely before Saturday, I might go early, but I'm planning on the weekend right now. Do you think that's too long? I just did a pliny clone and that had me wait two...

Dog slobber not withstanding, my extract Hoppy Thing tasted great when I moved it over to the secondary yesterday. Really sweet and juicy. I'm going to dry hop in about a week and we'll see what happens. I'm also going to convert the recipe over to citra and brew a second batch next week.

That's interesting. Nate's Hoppy Thing recipe has Simcoe as bittering. I was planning on keeping that in there for a round or two once I switch my 20min and dry hops over the Citra and then moving over to Columbus for bittering. There's Amarillo in that recipe too. Maybe I'll come back...

Coulda been In Perpetuity. Looks like the timing is right for that, and it's got Citra and Nelson.