Recent content by bigmikebrews

Thanks everyone! I'll holler at Earth Eagle - I'm casting my net wide 😀

I appreciate everyone's advice, and I also appreciate your advice to not use a pale ale as the base, fully aware that the outcome with any attempt won't be palatable. I'm brewing a sausage beer regardless. My intention on this thread was to figure out what approach, if any, would be my best bet...

Even if it tastes like car oil, it's more about the novelty than anything else - I don't expect this beer to be a gem. I'm willing to try it one time. I'm thinking my best bet is a pale ale, and to introduce a mild sausage link or two at 45(ish) minutes?

I help organize an annual food festival where 15 of my friends and I prepare a sausage food item. This year, I want to brew a beer that's beef sausage-infused at some point in the process, but am not finding existing commentary from a brewer who's attempted something similar. Can anyone point...

Thank you both. I'm not sure which phenol compounds are present, but it's medicinal/robotussin like. Perhaps I sparged too hot or pitched my dry yeast in too hot of water. Is it dangerous to drink phenolic beer?

Not during the work week, but I gravitate towards pale ales in spring/summer. For some reason I prefer canned beers earlier in the day. Can't go wrong with Oskar Blues dales pa. Especially mowing the lawn on a hot summer late-morning/early PM

Hey all, I brewed a partial mash wee heavy 10 weeks ago and it developed phenolic flavors. I'm not a novice homebrewer but by no means a veteran- I've brewed 15 or so batches but never encountered phenol taste. I'm wondering a couple things: 1) is phenol more common on the east coast? This was...

Awesome, thanks everyone. I aerated in the carboy rolling it back and forth manually for a few 5 minute increments. I am going to get the tubing for the blowoff tube and switch it out tonight. Cheers! One last tidbit-- I put in 1 oz of ground coriander and bitter orange peel approx 10 minutes...

I brewed a hefeweizen 3 days ago and racked it into my 6.5 gal carboy. I used WLP300 Hefeweizen Ale Yeast and vigorously aerated the wort, which I am wondering if I overdid. Within one day of fermenting, the yeast bubbled all the way up through the rubber cork and airlock. I am worried of...

Thank you both. It is a 5 gal batch, OG is 1.090 so I see why I should curb my restlessness and ferment for at least a few more weeks. I've never skipped the secondary before but I reasoned that in anticipation of March 17th. Cheers!

I brewed a wee heavy 10 days ago using 10 lbs LME and White Labs WLP028 Edinburg Scottish Ale yeast. I aerated for approx 10 minutes and it's been stored in 70 degrees and is still bubbling nearly every 7 seconds. I am skipping the secondary and want to bottle this weekend in order to have...