Recent content by Jhubbard9

Hey everyone, I'm looking at making a pumpkin beer for my next beer and I have some questions. When would be the best time to make an addition of spices to the beer that wouldn't adversely effect fermentation but still carry a good flavor threshold over to the finished beer? Also what...

Yeah its something I have been trying to make something with the bitterness of a double but the alcohol content of a session. Obviously it is a work in progress. Also I asked on here and someone said all you need is some gypsum so I was like sweet. That probably wasn't the right idea either...

Malts*

I also had a beer tonight and it had the same kodn of astringent taste to it but it had a sweetness as well maybe my caramel hops didn't mellow out the bitterness of the hops?

Hmm I have never heard of direct pitch with two vials I'll have to try that and also get a yeast starter. How I oxygenate my wort is just a good shake(which is probably not the common practice) I also filter my final wort through a nylon straining bag for clarity which should let my wort have a...

It was a the straight California from white laps. I think its wlp001 if I'm not mistaken and I direct pitched after letting get to room temp for about fours hours. I take it out of my fridge when I'm getting supplies and let it sit while I do the brew and chill the wort. Then direct pitch when...

I use a 6 gallon glads carboy with a stopper thermowell so it should be the temperature of the beer or close to it. I'll have to try cooler starting temps for pitching and beginning fermentstion. Could oxygenation be the problem? I generally transfer my beers into a five gal secondary and in...

Yeah I've got my OHM brew system with both hot and cold temp controllers. I could have started out too high. I usually like to start out at about 70 degrees( so the yeast can get started) for a couple days then drop the temp to 67-68 for the main part of fermentation. Do you think that is too...

Hello all, So today I racked my double session IPA into my keg and poured some into a glass to try the uncarbonated sample. Well it was disgusting to say the least and had a taste of burnt plastic and rubbing alcohol (keep in mind this beer was not over 1.040-1.045 S.G). I don't know what...

Also if anyone has any good advice on RO water and Ph balance let me know! I'm looking at getting into more of the water chemistry of things and would like to know of some water profiles for different brews and also how to measure proper ppm within a solution. Any help would be awesome!

I have some lactic acid for pH balance but I'll have to buy some gypsum and you can just go to Walmart and pick up RO water?

Do I just need gypsum or would a yeast nutrient also help? I mean the beer is decent but its not where I want it and I think starting to brew with RO would help I just dont know what to add to make it have enough nuitrients for what I need.

I have a question. So every time I try to make an IPA my hop bitterness has the same tingent taste. I can get awesome aroma from my aroma hops and dry hops but my bitterness qualities always come out tasting the same. I dont know why I can't get complexity from my hops. I'm thinking it might be...

Do you have to turbid mash a lambic?

Ya that and also eliminate propane and be able to brew in the basement. Colorado winters get cold and brewing outside isn't too much fun. I was thinking of an immersion heater but didn't know how fast they can produce a boil.