Recent content by dan46nbrew

Do you want to cold crash the starter ideally at high krausen or just 2 days later?

If you are planning on pitching a lager yeast starter chilled to fermenting temperature what is the best way to do this? Ferment the starter at this temp the whole time or ferment the starter at room temp and then chill to fermenting temperature before pitching? Second question is, if you do...

Allright, finally kegged the Mean Brews version. Wow, much better! It's what I have read these bitters should taste like. It's less roasty, more malty, and more pleasant to drink, more session-able. The David Heath version isn't bad but its too roasty. Again I've never had a bitter so I...

If anyone is interested, here is the recipe for the 2nd bitter from Mean Brews with 002 that I'm about to keg to compare to the the David Heath modified recipe. https://recipe.brewfather.app/kz5k0Q6...

The WLP002 should be ready in a few days… the Kveik finished a lot faster…

Just kegged my first ESB. I used David Heaths recipe with Voss Kveik and his water profile. Not sure if it needs more time to condition but it doesn't seem to taste right. It finished at 1.010... it tastes earthy, a little dry, moderate bitterness but not from hops, seems to be a roasty...

Most were around $30-$50… a few were a little more :ghostly: but that’s nothing compared to the faucets, regulators, couplers, and kegs… that’s where it really hurt the pocketbook.

I'm going to make a Pilsner or maybe Kolsch Jalepeno flavored beer. I was wondering if it would be better to freeze the jalepenos before putting them in the smoker, or after? I thought freezing them before will open up the cell walls letting them absorb more smoke?

Here's a shot with some taps handles... just have home-brew in it, not the actual beer of the taps...

Raspberry Saison... it really is a pint, my hands are just huge

Ok, this sounds more like it, an alcohol warmth is a good description of what I had.

Hey now, don't knock it until you try it! :p I checked the website of the place I tried it at and I don't think they are making it anymore 😭 You never know, might be a new BJCP category in 2022, Hot Fusel Tripel :mischievous:

Definitely don't want to make any toxins. I'm not really sure if what I was tasting was hot/fusel but I don't I know how else to describe it. I've never had a beer like that before. I figured I would try to make what people refer to as hot/fusel to see if its the same taste. Apparently other...

Back in my college days I used to have this beer at a local microbrewery/restaurant that I think is what people would describe as a hot alcohol or fusel alcohol like taste. Although probably off-putting to most people, for some reason I liked it and it paired well with their roasted chicken. I...

I guess its rice wine? Would be nice to have it all in one section though.