Recent content by bkpsych

I wound up brewing a cider last Friday night for the first time, and was wondering if I could get some feedback or if anyone could bring any issues to my attention. I'd also like to know if I should add clove, and if so, how much for a subtle and just noticeable effect? My process started by...

So I've been lazy with this brew I'm posting about. I realized that I didn't correct for temperature when I took my OG, so that should be adjusted to 1.068. Because my fermenter was at 77 F, the beer was really 1.008 not 1.006 at last post (though it was stable x 3 days). A correctly adjusted...

A 3711 relevant bottling question... I'm at the two week mark with an extract-based saison using 3711, and my gravity has dropped from 1.066 to 1.006 and has remained stable for three days. I'm planning to bottle with 4oz of corn sugar for a 5 gallon batch, and I'm wondering if there are any...

I'm planning on brewing a simple and stupid mango saison, and was hoping for some feedback. I'm most worried about what the effects of using a fairly low amount of a single malt (with a bit of flaked barley for head and body). I also want to end up with a very bright, fruity and refreshing beer...

Thanks for the feedback. Does the turbinado have any molasses taste to it, or is it neutral? I've brewed with brown sugar, and would really like to avoid the molasses heaviness for this brew.

I'm looking to brew a crisp & fruity mango saison for spring, and could use some feedback. Here is what I'm working with so far: Batch: ~4 gallons. No sparging (keeping it simple and stupid in a small apartment). Grain 3# Briess light LME 3# Pilsner malt 2# Mango Puree 5 oz Flaked...

Update: 5 days in, gravity is 1.022, and it tastes more like an imperial pale ale (less hoppy than an IIPA). Think of Pork Slap if it were the color of clarified apple cider and was boozier. The 1056 gave me 78% attenuation, and 10.24% abv. The question now is whether I should be content with...

Last weekend I was able to squeeze in a batch, but due to time constraints and a couple far too complicated batches in the recent past (stalled fermentation, bottle bombs), I decided to keep things as simple and stupid as possible. I am wondering if you all could let me know just how stupid I...

Update: Bottled with table sugar 1 1/2 weeks after adding the 3711. FG was 1.030, so no change. There was a slight amount of airlock activity, and the beer became a bit cloudier with the extra yeast and fermenter agitation. I think it's hard to tell whether the increased phenols and aroma...

RG - I didn't add priming sugar at the suggestion of my local shop, who suggested I bottle with EC-1118. I also didn't want to run the risk of raising gravity. I added one packet of EC-1118 about four days before bottling to prevent too much fermentation from happening in the bottle, and in the...

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It tastes good if you've ever wished that Jim Beam also made stout. By the way, thanks Calder and a10t2 for help on this and other threads.

No priming sugar added with this one, bottled one month ago today. The bottle I opened really seemed undercarbed, and far from a bottle bomb. Honestly, I really hope it carbs up more in the next few weeks. Sounds like no amount of carbonation should lower the gravity significantly, but I will...

Update: Carbonating in bottle at a slow and steady pace. Gravity from bottle is now 1.032, and the Rye is noticeable, but starting to settle in with chocolate and coffee notes. Really a challenging beer for people who like sipping at brown liquor. I've started another thread because I'm not...

Hello all, I had a very high final gravity with a KBS Clone (1.040) when I bottled, and opened a bottle tonight to check on my carbonation and see if the beer is still too sweet. I added about a pint of Rye along with a packet of ec-1118 when bottling. Gravity is now 1.032 out of a bottle...