Recent content by njviking

A couple years ago I emailed PBR everyday for like a year trying to get them to redistribute Ballentine xxx ale in cans again. I grew upon a boat with them green canned hop bombs. Unfortunately after countless emails, I was informed that they will no longer distribute in cans. Now I'm left with...

Invasion Ipa 12lb 2 row 1.5lb white wheat 1.5lb flaked oats .5lb c40 Any clean yeast. Any clean bittering hop to 35-40 ibu @ 60 (used Galena last time, it was fine) 1.25 Amarillo @ 5 1.25 Citra @ 5 .5 Simcoe @5 1.25 Amarillo Whirlpool for 40 min 1.25 Citra Whirlpool for 40 .5 Simcoe Whirlpool...

I've been brewing for over 25 years now and have never never ever added fruit to a batch. Now I'd like to. I'm thinking a cranberry Berlinnerish type of brew and figured make my standard batch then add Cranberry to the secondary? Kegging? Would like some recomendations on how much/ What type...

Many beers have this distinction nowadays. I recently had a Dogfishead 120. Talk about trying to fit the old girl in a new dress. Things change/evolve.

How long are you letting the beer in the primary. That may be a contributor to your soapy taste. Generally doesn't happen except for long oh crap I forgot about that beer. It does however happen. Maybe 3weeks in the fermenters then bottle /keg. I generally dump 1out of 10 batches for various...

2 weeks? rookie. In all seriousness; it's a little over 2 cases of beer.... I personally go through 20 gal a month.

I've also heard of using wlp644 for a Ne Ipa doing the tropical thing.

would smell like a cat peeing on a pine tree. citra and amarillo pair very well, eldorado and denali as a combo is probably what your loooking for in a pineapple taste. I also recently had an amarillo pekko blend that was tropical; not a pineapple bomb, but tropical tasting.

I keg hop often. It doesn't react the same way as a warm dry hop. you will extract flavor and some aroma, but the benefit is you don't have to drink the beer in 5 days to avoid grassy or off flavors.

Has anybody ever used copious amounts of acid malt to make a quick berliner? Seems it could be done but maybe tricky dialing in the mash ph? I add a little acid malt to a lot of my recipes to get mash ph in acceptable range , but I have like 10 lbs of it laying around and want to use it up...

Ya, I'm in..

I think I've finally realized that I've crossed into obsessive territory. I was finishing up a 10 gal Batch of "mexicanish ale" and while transferring it into the fermenter took an inventory on whats on hand ready to go, conditioning and fermenting. So on tap I have an Esb, kolsch, pale ale and...

10 gal lught mexican lager 2142

Presently, I have 4 Cascade 4 Centennial 1 Chinook 1 Us Golding 2 Sterling 2 Perle 2 Magnum 2 Hersberker 1 Williamette 1 Neo mex 2 Sorrichai Ace and 4 I forgot what they are. The sterling is my least favorite and am going to put it on the back 40 for the bees this year. I see Comet and a few...

I wasn't even thinking nationally; I was more focused on local smaller breweries. But you are right. I can't possibly imagine how spendy it would be to bring a beer brand nationally. 10 years ago , maybe. Nobody gave this craze an afterthought. When Inbev started buying small breweries, you...