Recent content by spgreene

Who needs this fancy gizmo to take the top off your beer? Buy the right beer and it just opens that way!!

So I should be concerned about the air space in the jar with an actual decent quantity of slurry?

Alright. So information I left out. My last brew day was in May, so that's when the yeast went into the fridge. Is that too long for it to hibernate?

All, as the title suggest, after my last bottling day, I attempted to wash my yeast following the tutorial I found on this very forum. I'm not sure I was successful. Please see the picture below. I'm looking for input to if you all think I can pitch either of these and have another successful...

I grew up in Louisiana. Drinking before 8 am isn't all that uncommon. Especially during football season. I now live in Oklahoma and some of my friends just don't understand the appeal of morning drinking. I tend to prefer a good screwdriver first thing in the morning as opposed to beer, but...

So, brewed this a couple of weeks ago. Went to the lhbs and ended up with Wy3724 yeast instead. It's what they had readily available. The first two day of fermentation were extremely active at around 70-75 degrees. It then seemed to stop so I ramped up the temp to around 90 and it's been...

Lazy Magnolia in south Mississippi. Abita (not exactly small anymore) in the new orleans area.

I did a NB Dead Ringer Ipa extract kit, steeped the grains in a gallon of water for 30 minutes, the sparred with another gallon of water poured through the top of the bag. Overshot my anticipated OG but it sure taste good.

So I bottled my second batch ever a week ago yesterday. A Dead Ringer IPA kit from NB. Popped one in the fridge yesterday. Opened it this evening. Decent amount of carbonation, ok flavor. I think once it's had a couple of more weeks to mellow, it'll be delicious. Next up, my first foray into my...

I went back to the drawing board. Let's see what you all think of this? I'm mostly curious if it'll be drinkable and recognizable as a saison. 5 gallon batch. 3# Pilsen DME 3.15# Pale LME 1# table sugar 1oz Hallertau 60 1oz Citra. 10 1oz Hallertau. Dry hop WLP566

Ok, so what I've learned so far is that I should put in some more time reading other recipes and learn more about the grains before picking them. Maybe I'll read the recipes from some kits. Thanks for keeping me from traversing a terrible path.

First time designing my own recipe, what are your thoughts? 3lbs Pilsen DME 3.15lbs Munich LME 2 Lbs Caramunich Malt (steeped) 1 oz Hallertua 60 1 oz Warrior 5 1 oz Hallertau (dry hop after two weeks) WhiteLabs WLP568 Thanks for your feedback!

In Dallas, I'd vote for Four Corners and Community.

Stone's Throw in Little Rock. It's a nano-brewery and tap room but it's got a good vibe and delicious beer.

Hmmm, just brewed my first batch on New Years. "Sanitized" everything with the 1Step that came in my NB kit. Gonna pop the lid in a day or two to check the gravity, but fermentation seemed to go well from the airlock activity. Should I be concerned about a possible infection?