Recent content by theheadonthedoor

Great info! I'll definitely take this all into account. I've never fermented in any of my corneys but perhaps now I will. I hear it's the new thing anyways. But it might not fit in my fermentation fridge, which would be a problem.

I'm not sure what forum to post this in so I hope it gets seen here. How does one go about making a good logo for their homebrew endeavors? I've been brewing for about 7 years and never much called it anything nor have I named all too many beers. But I want that to change. I want to order...

I've noticed it in every homebrew version I've tried, which worries me about brewing one. As for professional breweries, I've noticed it tremendously in hazy ipas from Fort George (I love everything else) as well as beers from Revision, Three Magnets, Trap Door, Matchless, and even Modern Times...

Brew a beer that is dark, a clone, and easily accessible for comparison. Something you can easily get once it's complete to observe side-by-side. I would say like Founder's Robust Porter or Deschutes Obsidian Stout. There's tons of great recipes on here and elsewhere online of them.

I am finding this to be more and more common with the style, and honestly the most off putting flavor I can think of for the style. I get how and why the yeast make diacetyl, and how they attempt to clean it up. But as I am about to brew my first "NEIPA", I want any advice on how to avoid it...

Any good facebook beer groups you all know about that I can join? I'd love to be able to share more with like-minded individuals. :) Thank you! -Adam Edwards

Now, I get that on a basic sense, more alcohol means more carbs generally, as it is harder and harder to leave behind less starches and unfermented sugars, but what does that say to the use of amylase enzymes to drive the final gravity insanely low? Also, are there any grain alternatives that...

I live and brew adamantly in cowlitz county, which is is southwest washington. I'm having a hard time finding other brewers in the area to talk to, collab with, have try stuff, etc. So if you are, please write me here or message me so we can get in touch. Thank you! -Adam Edwards

I know my last post caused quite the debate, so I am not trying to pissed anyone off here, I am just curious if anyone else has experienced poor hop quality through certain vendors, farms, sites, etc? And if they have experienced better quality through others? I like living close to Yakima...

Here are a few good articles. Probably biased, just like all of us, so feel free to look into any claim however you can. https://www.bostonglobe.com/business/2016/11/06/beer-importer-distributor-pay-play-and-intimidation-tactics-cost-million/xggomENVLTEHkdJ3kqkJsL/story.html...

No shame on anyone that will continue to drink these, but due to their ownership of AB In-bev, MillerCoors, North American Breweries, Heineken, and other beer conglomerates, along with their market control exploitation, pay-to-play unethical practices, and millions in big business lobbying to...

That yeast is good, but 3711 French Saison IS SERIOUSLY THE BEST THING EVER! Especially for a summer saison, it has so much awesome flavor of lemon and hay, and it really pushes the citrusy hops to the front. Beautiful, super attenuative yeast!

My friend wants to make a sour with flavors of pear and apple, whether it's from yeast, hops, or actually adding fruits is entirely up to what works to achieve that flavor. First, what yeasts give off the most esters of pear and apple? I assume English but specifically which yeasts have...

Yes, I did read it. BECAUSE I WROTE IT. HAHAHA

I'm both people. Haha