Recent content by hilts

I brewed a batch and pitched Imperial 'Sour Batch Kidz'. It has been in primary for four weeks. I would like to mimic a white wine barrel. I bought 3oz of oak cubes. My plan is to sanitize the cubes in the oven, add the cubes to a bottle of white wine, let it soak for a month, then dump the...

Digging up this old thread....has anyone used debittered hops in a sour beer? I'm making a sour with imperial sour batch kids. Any reccomendations on how much debittered hops from hops direct to boil, and for how long?

Thank you all for the feedback. I have decided to enter as a 20a American Porter, as everyone suggests. I will post results when they're in.

I would like to enter my honey porter in the state homebrew competition. Should I enter it as an American Porter 20A, or as Alternative Sugar Beer 31B? There isn't a ton of honey flavor, but it is present. There is only 1# honey per 5 gallons. Recipe for 25 gallons: 50lb American 2 row 4.4lb...

I think the color looks good. Calculated 11 srm.

I just read brulosophy's munich vs Vienna, and he used 100% and liked it. I am brewing right now and went with 26%.

It says aromatic munich 20L. I want to make a clone of Deschutes inversion IPA which says it uses 30% munich, but that sounds like a lot. Any thoughts?

I bought a bag of Breiss Aromatic Munich malt, and I'm wondering how much I should use in my grain bill for an IPA. I was thinking somewhere around 30% aromatic Munich, 68% pale 2 row, and 2% Crystal malt. Is this too much Munich?

Looks cool. Any pictures of the build? Did you start with a copper pot?

I tested my water many years ago, and adjusted from there. My well water changes so much from week to week, I just target a mash ph of 5.2. I add 1/2 tsp per 5 gallon batch in strike water , test after dough in, and add another 1/2 tsp if still over 5.4. I also add 1/2 tsp to sparge water. As...

I use dry citric acid.....about 3/4 tsp per 5 gallon batch. It's cheaper and a one pound bag will last forever.

I should have known! What haven't they tried at brulosophy?

Just to be clear.....I'm sure everyone here knows but anyway....you wouldn't really be making a lager, but an ale that tastes similar to a lager. I would be curious though to taste a side by side of a quick, cool us05 healthy fermented beer vs a lager strain. Anyone ever tried?

I still don't see why you would not hydrate. Get a plastic bottle of water from the store at room temp. Pour out half. Add dry yeast. Shake it up. Pitch in 30 minutes.

I havent tried it, but some homebrewers cut a couple inches off of the dip tube in their corny keg to use as a fermenter. That way, you can transfer the beer off of the sediment. You could also prime the beer in a keg, but I personally just hook up the gas and let it sit.