Recent content by Taranis

All my attempts to dry hop in Keg have resulted in a grassy/vegetable flavor unless I pull them out after about 1 week.

For me the most distinctive flavor in OSH is the yeast characteristic. Im also a big fan and I get that flavor from fermenting with 1968 at 68F.

He's using a spreadsheet called bruinwater (google it) it's A free download. If you get a water report from your city, or send your well water to be tested then you can enter the details into the spreadsheet and it will tell you what to add in order to brew with your tap water. Or just keep...

Probably this, other things that coul have caused this: You added less DME then you thought Added way more water than you thought Thermometer is reading low and you mashed above 165 Ph of your water is too high

Don't worry, relax. After a week try another one. Keep them stored at around 70 and put the one your going to try in the fridge at least a couple of hours and preferably overnight before you pour it into your glass. Co2 gets absorbed into solution at colder temps.

This

Not sanitizer - You switched process Not water- you switched to bottled What does that leave? - Corbonic bite (my vote, as I had this exact issue before) - Infamous 'extract twang' (not usually bad enough to cause one to discard a batch) Have you let the beer age in the bottle for...

In homebrewing you must always choose the lesser of two weevils.

I did a first runnings (2g) of this as a partigyle. The Second runnigns (3g) was made into an 'East India Porter'. - imagine a fairly strong hopped up, Burtonized porter w/ English hops. Here is what I did. Adjusted the grain% to make the total 5g grain bill closer to the color of a brown...

I was thinking the same thing:mug: Seriously though, this thread reminds me of advice my dad gave me when I was a teenager. "Son, don't do/consume anything so much that you have to quit" That advice has guided me well.Since I started home-brewing my consumption went up to levels that made me...

Sorry for the late reply! I entered it as an IPA and won second place in the Judges choice category - similar to best in show. There were only 30 or so entrants so the categories were popular vote (It was open to the public) and Judges choice/Best in show)

I would LOVE to see a ward labs report on Santa Rosa city tap water. What I have is: Ca+2: 22 Mg+2: 14 Na+: 18 Cl-: 7 SO4-2: 13 Alkalinity: 142 (HCO3) pH: 8.4 What you say about the space requirements for an RO system makes sense - yes they brew in @ both the Pub and their offsite...

Double post...

I also live in Santa Rosa and have to treat the mash with acid to prevent astringent flavors caused by having too high a PH. Santa Rosa water is treated with Lye, and is ridiculously alkali. I've pretty much given up on using SR water - BTW, I talked to the guys over at Russian River and they...

Congratulations! Ill have to try that one. Did you do anything special to get good attenuation? (Like swirl the carboy after a couple of days or add late sugar in primary, or pure o2) I just made a Pliny the Younger inspired beer with San Diego Super yeast and was happy with the attenuation...