Search results

30,415. Prost to EdWort and a great Christmas time drink, in our house at least. And Independence Day. And Labor Day. And Veteran's Day, Memorial, and the rest.

I've been following this thread for years now and make 5-15 gallons a year. My wife loves it but asked for a summery version of it since we moved to FL recently. Anyone got any ideas?

I haven’t used a secondary fermentor in years. For this recipe I put in the enzyme after seven days.

The Alamo brewery is awesome, it's only been around a few years. I'd hang out down there regularly when I lived there. It is right downtown with great views of the the city. Good beer, they tend to stick to German styles.

In regards to mash temps, I ferment low, almost with everything. Typically no higher than 150 and shoot for 148. I've never had an issue with too thin a body in my beers no matter what recipe I've followed. I also mash for 90 minutes and in this batch, raised the temp to 170 slowly following...

I brewed this yesterday with BIAB and finished with 5.75 gallons at 1.062, I changed nothing other than the hops. I usually overshoot the OG but not this much... Buck - Try pitching more yeast. I followed the rehydration instructions on the Nottingham package and had activity within an hour.

What did you think of the DIY hoods in this thead: https://www.homebrewtalk.com/forum/threads/easy-cheap-stainless-vent-hood.418665/

Since you are in Tx, you might get away with this. Only will cost a couple ammo cans and a hole bit.

2 six oz additions. 1:1:1 citra/mosaic/galaxy. One at 140 whirlpool and one on day 3 of fermentation. Transferred to keg after 15-18 days following dry hop addition. Haven’t checked pH before though. I’ll check it out.

So to follow up with my brewing off flavor, I dropped off a sample at my brew store and a local judge tried it. He said there was no vegetal flavors, but it was extreme bitterness on the back end. I’m hoping some time in the keg will reduce some of the bitterness. Hard to drink it right now.

Mysobry, that looks great! Did you get it completed?

I’m hoping it improves with some time in the keg. Can’t imagine it getting much worse lol

I used a c02 pressure transfer so my beer should not have seen oxygen since brew day.

So I brought a sample in to my LHBS and the owner thinks my brew has a vegetal off flavor because of over exposure to the hops. The beer was in contact with the dry hops for 15-18 days using the OPs 3rd recipe 1:1:1 with 6 oz post boil and 6 oz dry hop addition. I dry hop on day 3 of...

What's everyone's experience on when the taste is optimal? I brewed 6 Jan and Kegged and force carbed Tuesday. It tastes green to me, but super citrus flavors. Lol my wife says it tastes like dirt though.

+5 = 30,320.5 gallons Tossed some cinnamon sticks and whole cloves in. Probably back sweeten and carb right before Christmas!

But that’s the problem, every question or issue I have had was answered x100, so now I feel there’s no reason to post lol You stay classy, San Diego.

Good work on tracking down that much info. Always awesome to make a beer just as good or better than a favorite brewery. I’ve not had the patience to wait the proper time for most Belgians.

I’ve never had an issue with underpitching with liquid yeast. Only time I’ve had issues was with US-05 dry. In those cases my FG was way too high so it was obvious what the problem was.