Recent content by Coastie

The CASK meeting for February will be held this Thursday, February 19th, starting at 7:30pm at DoG Street Pub in Williamsburg (401 W. Duke of Gloucester St, Williamsburg, VA 23185, Phone: 757-293-6478) DoG Street has reserved the basement dining room starting at 5pm for club members and...

I'm in

There are a few who bring their wives that aren't members and they are more than welcome. Post do bring her with you.

I'm a member. Sorry that you didn't get a response to your email. What would you like to know about the club?

There are two active homebrew clubs in Hampton Roads. Seven Cities Brewers is on the Southside. Colonial Ale Smiths and Keggers (CASK) is on the Peninsula.

I'm in.

Thanks. Someone else also recommended using an American ale yeast. The other advice was to move the 30 minute hop addition to 15 minutes.

I am looking at trying two new things with this recipe. Using wheat malt and el dorado hops. I would appreciate any feedback. Cheers! Recipe Specifications -------------------------- Batch Size (fermenter): 5.00 gal Estimated OG: 1.053 SG Estimated Color: 5.4 SRM Estimated IBU...

On a whim I decided to put the dregs of a Sam Adams Stonybrook Red into a 500ml starter. It's been 8 days and I'm starting to see "chunks" of yeast. Has anyone else tried to harvest it? I know there's some brett in it. Does anyone know what type of yeast it is?

I'm in.

I just made a Mosaic IPA that turned out great. My malt bill was very similar to yours except that I used Carapils instead of Vienna. My hop bill was; 1oz at 75 minutes .75oz at 30 minutes 1oz at flame out 2oz dry hop for 4 days.

Yep, I'm dry hopping.

It smells great too! Cheers!

I have an IPA that's been in primary for a week now. I was supposed to rack to secondary last Thursday but the fermentation hasn't slowed down. Here's the particulars; OG is 1.065 Yeast is White Labs Californial Ale (WLP001) I used a 1.75L starter which had a krausen that was...

Krausen on my IPA after a week of fermenting