Recent content by BellsBeerDrinker

awesome. thanks for that!

How'd it turn out dry-hopping that early???

I'm good with adding more hops.... I was hoping to get that feedback here! Fort Point isn't incredibly hoppy.... but it's citrus as hell! As for the yeast, I had read somewhere that's what Trillium uses. I'll keep poking around.

gonna give this a go this weekend... 6 gallon batch: 10lb 2-Row 1.5lb White Wheat 12.0oz - Carapils 4.0oz Cara 20L yeast: WLP007 .25oz Columbus @ boil .75oz Columbus @ 10min 2.0oz Columbus - whirlpool 4.0oz Citra - dry hop 2.0oz Columbus - dry hop mash target -150...

I kept the pineapple in for 2 weeks... i took a few samples at a week and 10 days to make sure that it hadn't gotten too fruity. 2 weeks was perfect, imo.

thanks for all the input! I am not offended whatsoever, I come here for honest feedback! I designed the recipe with BeerSmith... It does categorize it as an American Pale. Sorry for the confusion in the op. My buddy that I am brewing with is not a huge hophead, so I was trying to tone down the...

What's up everyone?! I am planning this brew on 3/14... I am wondering if anyone has any input on this recipe... specifications- Batch Size (fermenter): 10.00 gal Estimated OG: 1.069 SG Estimated Color: 7.0 SRM Estimated IBU: 67.4 IBUs Boil Time: 60 Minutes 24 lbs 6.9 oz...

i wasn't going to add any fruit, but i was thinking maybe a little lemongrass... but i don't think that it's really necessary... Also, I wanted to rack to secondary for clarity. I think I will take your advice!!! Thank you!

Hey all! I brewed a Saison Brett on National Homebrew Day and pitched the brett about 3 days after the initial yeast pitch. I have let it age on the yeast cake for 6 months and am ready to rack out of my primary... However, I have been reading that it may not be necessary to rack to a...

i really like cascade... my last IPA was Cascade / Willamette only... i based my citrus pairing fom this chart: http://zekeshore.com/hops_v1.12.png

...looking to brew a citrusy ipa this weekend... here's the grain bill... not very malty, i want the citrus to stand out.. 5 gallon batch: 10 lbs 6.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.7 % 7.2 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 3.9 % 4.0 oz Caramel/Crystal Malt - 40L...

the brew went great yesterday... hit the OG on the head! i opted not to pitch any pineapple at flameout... it seems that the overwelming majority of people here just add frozen to the secondary, so I intend to go that route. thanks for all of the input, i will post pictures and taste notes...

BrewinHooligan, that recipe sounds delicious! i'm going with: 7# german wheat 3# german pils .5# munich .5# caramunich .75 hallertau - @ 45 .25 hallertau - @ 20 Wyeast 3860 mash @ 153 for 90 i was talking with my LHBS guy last night when i was milling my grains, and he suggested just...

i just know that when you simmer down fruit to make a "jam" of sorts, you put sugar on it... i'm up for trying anything though!

i want to combine my love of beer with my love of pineapple... the problem is, i just don't know whether or not the two will combine to make a delicious hefeweizen. i'm worried that if i add straight pineapple to the secondary, that it will affect the head retention... so my thinking was to...