Recent content by aknox

Any updates on this recipe? Is the recipe on the first page the current attempt?

I love that article and I love all of the hate for the flour in beer and "new" tactics. I'm working on a Alien Church recipe. I will share if you are interested.

I just locked down some 1318 finally.

I brewed this recipe and kegged up on Friday. My kegerator keeps getting clogged there are so many hops still floating around. I have to pull the handle at least 20 times to free up the line. Excellent beer. Probably the closest I've come to the NEIPA's. I used California Ale yeast since I...

I have read through all 29 pages of this thread after enjoying my first "Not Your Father's Root Beer". I will be using the recipe from this thread with a few changes. But first, a couple of questions. 1. Why not add the honey at the end of the boil? 2. I will be adding 4 ounces of...

Any updates on this? I have 2 L of Pomegranite juice sitting around

This is a one gallon Berliner Weisse with mangos added. It smells like a chemical smell. Almost like those little tubes of balloons that you would blow up with the straw kind of smell. Is this okay to taste or drink?

Made this recipe again two weeks ago with East Coast Yeast Bug Farm. My first batch is bottled and I'll crack one open and post a picture soon. For my next batch, I'm thinking of pitching some lacto followed by Pacman yeast.

Okay. I brewed Yoopers 60 Minute IPA clone two weeks ago. Today, I am drinking my first Aprihop of the season poured from a tap and into a growler. After tasting the continuous hopping of the 60 Minute recipe, and tasting this aprihop, I think the next time I attempt to brew the Aprihop I am...

So many options. i have to bottle my Berliner that is in the carboy this weekend so i can throw a handful of grain in my next batch with some bug County!

If i wanted to make the sourest beer of them all, what are some of your recommendations? Time? Patience?

i made a starter with a cup of crushed grains and 100 degree water. i let it sit with a heating pad for a week and it had the sour apple smell. when i pitched it into my primary, i used a strainer and did not really get any of the yeast cake separated from the grains into the carboy, only the...

Just took a sample. 1.010 and the sourness was there, but only at the end. I just shut the heating pads off and I'm going to let it get down to room temperature and hopefully tonight pitch my German Ale yeast.

Just came home from work and what a great sight. Patience...Something I still need to work on.

Still no airlock activity. I decided to dump in some WLP677 Lacto about six hours ago and still nothing. The temperature is currently at 110. Hoping for something tomorrow. Did I do something wrong?