Recent content by Suminorudder

If it were me merely experimenting on my own, I wouldn't put much more than a few individual lemons, maybe 3. The one thing I have heard is that even though lemons have a very large amount of sugar, lemon juice does not ferment well. If you did decide on adding lemon, I would also add a decent...

I've kind of thought that Belma would work great alongside citra, I want to dovsomething hopbursted, especially since belma is so inexpensive right now. The thing I would wonder about is trying to get the timing right since i want the hefeweizen to be nice and fresh without sitting for to long...

Hmm, very interesting. Eventually I want to do a Belma IPA or a pale ale. Would adding a puree at bottling time make it overcarbonated perhaps? Though hefeweizen is usually a lot more effervescent than most styles, so it may not be an issue.

So while at my local grocers yesterday, we saw that strawberries were on a really deep discount right now. This morning my wife suggests I plop some into my hef I have that's finishing up its primary fermentation. My questions are, how much should be enough to get a strawberry flavor without...

My beer pipeline looks like this right now: Primary 1: bavarian hefeweizen kit. Primary 2: air Secondary 1: arrogant bastard clone kit. Bottle conditioning: smooth and spicy rye IBA.

I was pretty close to getting a stir plate and an oxygenation kit, but I really didn't need it as much as what I ended up buying instead.

It's called "Intaxication." The overwhelming feeling of joy at getting your refund until you realize it was your money in the first place :D I was close to getting a bayou burner and a 10 gallon kettle, but it would have pushed the expense a bit to much. Also, its still really cold, and my...

Well here we are at February 2nd, and taxes are starting to slowly drop into peoples accounts or get sent to mailboxes near you, so what are your plans to expand your home brewing operation? With my decided upon portion of the tax return, I purchased a brewers best wort chiller, a 6 gallon...

Well opening it up does increase the chance of an infection, and if the beer has mostly finished fermenting, can cause oxidation related off flavors. A good rule of thumb is after primary fermentation has finished, try to keep it protected from air exposure as much as you can. Opening the bucket...

Well, it's all done, pitched my starter around 5 pm. I decided on summit for bittering and simcoe and Amarillo for the flavor and aroma additions. The wort taste better than any I've tried before, like cream and spicy chocolate. Just delicious, loved it! Very excited to get this finished.

So let's try refining a bit further then... 11 pale 2 row 0.75 c 60 2.25 rye malt 1.00 flaked oats 0.75 carafa 3 Does that seem a little more proportional? I got the oats idea from a visit to red hook brewery in Portsmouth NH. They had a small batch oatmeal IPA which was fantastic on draft...

So then, if I were to drop off the cara pils perhaps and bring the C 60 down to 0.75, would that help? What about the oats and rye? Is there enough rye to give that nice spiciness I'm looking for? I've never used it in a recipe before, so I'm curious about it :D

So my brew day got moved up to today, so I'm looking for as much advice as I can get before I commit to the recipe and purchase the ingredients for it!

Hey there, I have my brew day coming up, likely this coming Thursday, and wanted to bounce this idea off of some knowledgeable noggins. Expected OG 1.078 Expected FG 1.019 11# Pale 2-row 1.0# Rye Malt 1.5# Flaked Oats. 0.5# Cara-pils 1.25# C-60 1.0# Carafa 3 Wyeast 1056 Starter...

I would guess based on the amount of water removed that its somewhere in the range of 6.5 to 7 percent perhaps? I'm not exactly sure how to calculate ABV when it includes removing water content. The priming sugar was added to the five gallon batch which this got pulled from. Most of the...