Recent content by xwass

Thanks for the encouragement, I let them carb for 2 weeks and plan on trying one tonight. I plugged the modified recipe (instead of the original i designed before mishap) it into brewersfriend and see that it estimates 1.006 for final gravity. That seemed a bit low IMO, but I'm not complaining...

Coopers Cave Ale Company-almost all their beers are awful (I would like to see how they brew to figure out how they make it so consistently bad) but the IPA tastes like bitter sweat-socks.

Also used Clarity Ferm during fermentation. Not sure that would change anything, but forgot to put in the recipe.

I brewed a Belgian amber session ale recently. My first brew in the last 8 months so I was a bit rusty to say the least... This is the basic recipe (5 gallons packaged): 13lbs pils .75 Special b 1.75lbs Caramunich II 16oz Maple syrup WLP 550 yeast (its a beast) 1oz styrian goldings @60min, 1oz...

Maybe post here http://discussions.probrewer.com/ if no interest on HBT

Looks like a simple design overall and a bit cheaper than the Beer Bug. Their FAQ does not answer a whole lot of questions I have. How would this work with a blow off tube? When you drain trub from a conical would that mess up the calculations? How about when krausen gets in the device? If...

Hefes are my favorite style, but my stomach and head feel like hell when I have them so I avoid now (probably the wheat as I have problems with bread, etc. also). If you have issues with yeast unfiltered styles like a Hefe may affect you more despite the relatively low ABV. Hopefully that is not...

Maybe try bittering the beer with tea leaves. I have had beers with tea "infused" or included in the recipe, but they all had hops also to my knowledge. I have left green tea steeping too long (more than a minute or so) and it creates a lot of bitterness. There are many different types, some...

Thanks for the input, I agree that the cost of G testing at this point seems to make it less likely on a commercial scale. I do not have Celiac (so I'm intolerant, sensitive, whatever you want to call it) and am trying to limit my exposure as much as possible. Personally I would try your beer...

I started a thread on a slightly different topic (adding an enzyme like CF to a "normal" beer rather than treating the entire batch during fermentation) and wanted to post some related info here: I contacted White Labs. They responded said the main reason that Clarity Ferm is added during...

I guess I am really good at hijacking my own thread... I contacted White Labs as I had no response from DSM. They responded said the main reason that Clarity Ferm is added during active fermentation is that the turbulence helps keep the enzyme in suspension better. In a fermented beer it would...

redundant see post below

Ordered some called GlutnGo which is made with Tolerase-G. Going to give it a try with a regular beer and see how I feel after. Drank 2 New Belgium Glutiny and felt pretty normal, so I am hoping my next batch brewed with Clarity Ferm will work out for me. Otherwise the neighbors will benefit...

I have been reading up on here about Clarity Ferm, and Brewer's Clarex. I am brewing a Belgian Dubbel currently and added Clarity Ferm for the first time. Hopefully it will produce beer that is more tolerable to my cranky gut :tank: I came across a product by DSM (the manufacturer of Brewer's...

I have done several batches with an Anova One Sous-Vide. Probably my best All-Grain brews to date. I heat the strike water with a propane burner, then use the Anova to maintain mash temp. Haven't done multi-step mashes but seems like it would be very easy. As noted above I also learned that it...