Recent content by BrewManChoo

I used re-pitched cider yeast for an ale, which under-attenuated...until I primed it. The priming sugar woke up the yeast and it just kept going. Miraculously none of these puppies has exploded. I should say going in the other direction (Ale --> Cider) is fine, since the sugars are going from...

You guys, it actually turned out pretty darn good. I gave it a gelatin treatment to try to clarify it a bit. But the flavors mellowed with some time, and bottling. I appreciate everyone's feedback!

I was following a roggenbier recipe, and wanted to experience a blast of rye. I honestly didn't know this yeast would turn out this way. I'm a relatively new beer drinker, so hadn't experienced a true weizen at the time of brewing. Maybe I'll try mixing the beer at the time of consumption?

I have a roggenbier almost 2 weeks in primary, and I can't stand that weizen yeast flavor. What can I do to minimize the yeast character at this point to make it more drinkable? Cold crash? Rack to secondary and give it some age? Add another flavor to suppress? Add another yeast to compete...

Thanks guys, the thing is, I've never used this yeast, these hops, or rye. I've also never made such a big beer. So hopefully it is just green. Any thoughts on the recipe itself? Perhaps it just needs some age. By bad, I mean it just doesn't taste good to drink. It doesn't taste like rotten...

I was experimenting with a new rye recipe, it tastes and smells bad after a week in primary. I've never had this happen, and this is my 14th batch. Does this look infected to you? Or is it the recipe, or even the style? It is right at FG after a week. Roggenbier All Grain (5...

Hey dude, I made this recipe and loved it, but it was a little too citrusy for me. (Still very drinkable! Just had another pint...) But I made another 5-gallon batch with Chinook instead of Centennial and really liked it! (I also dry-hop with any leftover hops...since I buy them in 1-oz...

I know it's an old thread, but found this interesting: http://redrockbrewery.com/how-a-hop-shortage-became-the-mother-of-invention/

i know this is an old thread, but i bought some kefir grains on etsy and they have been great for a daily homemade probiotic.

At first this stuff was harsh and nearly undrinkable, but it just needed some more bottle conditioning (I was impatient). Now it is awesome! Been about a month since brew day and I'm really stoked with how the flavors have mellowed out. I think the pound of honey needed a little more time to age...

After the mash, I do a quick drip drain of the bag into the wort (10lb grain bill wet is pretty heavy...so good little workout...it's too hot to squeeze with my hands at this point). Then I drop the grain bag into a bucket with an overturned mixing bowl at the bottom. This allows for a little...

This is about 15 hours into primary, using about half a yeast cake from the last batch. I am hoping the increased air pressure suppresses the krausen enough to not need my blowoff tube. So far so good. There is a tiny hole in the balloon, and it is a 5 gallon batch in a 7 gallon bucket.

whoa! right on!

hahaha didn't see that. no matter, plenty of people search and lurk...like me. it's for those folks.

You can get a cheap headstart with carbing in primary with a balloon on top of the airlock. Put one tiny hole in the balloon. I don't like a lot of carb anyway, so it works for me.