Recent content by steven_mac

Monocacy's Riot Rye is awesome.

Fairwinds Brewery in Lorton, VA. Located 15 min outside of D.C. Military owned. Great tap room with a large selection!

Fairwinds in Lorton. Pretty easy uber from Franconia Springfield metro. One of my favorites in the area.

+1 on the S airlock. All I use now.

For beers with an original gravity over 1.060 it's a good idea to at least rehydrate the dry yeast to ensure viability. Last thing you want is your primary fermentation to poop out halfway through.

I love my Cool Brew Bag. Keeping under 70 that first week makes a HUGE difference in my beer.

I appreciate all the input so 3 gal recipe it will be. Actually found another oz of simco so I'll add that to the end and dry hop one oz of the Amarillo

Looking to do a 5 gal batch with this. So I've got -3.5lb crystal 40 -0.75lb victory -3.3lb pale malt LME -2oz Amarillo -1oz warrior Using a 4th generation house yeast (Thames Valley 1275) Any suggestions? Thanks in advance.

2 years ago I did a maple wit beer. I did 16 oz maple in the boil at 30min and another 8oz at flameout. (You want to use the purest grade maple syrup you can find) The Belgian yeast strain gave off some good banana esters and I swear it tasted like bananas foster.

I found a bottle of one these from last year in the back of my beer fridge. Save a 6 pack and let it sit. You'll be glad you did.

Soak just about any bottle in Oxi Clean for an hour and labels practically call off. If there are stubborn labels that don't fall off after that, I usually just toss them.

It's only going to be about 4.5avb. I like the hoppy bite though.

A 4oz bag

So I accidentally pulled out the wrong hops from the freezer to dry hop my pale ale this morning. Instead of Cascade I added German Hallertau. How do you think the aroma profile will turn out? Maybe I just discovered a breakthrough in beer ;-).

SAF 05 rehydrated would do well.