Recent content by zickefoose

So I brewed an English IPA and when I transferred it to secondary I was really happy with the results. However, its pretty much like bitter orange juice. I additions were Citra and Cascade. I was going for a citrus profile, but this is just over the top orange. Any suggestions on dry...

My new burner typically boils off a gallon in about 45 minutes. Is it okay to just do a shorter boil if IBU's isn't a factor? I'll get more than what I need out of 45 minutes of boiling and it will get down to my target fermentation volume. Any suggestions?

Thanks :) lowered profiles would probably work well with this beer anyway. I'll pitch it today, my fermentation has slowed considerably.

I've got a bock that I am fermenting as an ale with Trappist Ale yeast. I've done this before and it came out with a great fruity flavor, pruney. Although this time I spiced it up for christmas and I was thinking about pitching some belgian strong ale yeast into it. I've read it has a great...

I'm brewing a braggot soon and I really wanna squeeze as much ABV out of it as possible. I'm thinking it will be more like a mead than a red ale (atleast that's what I hope). Recipe: 15.5 lb 2-row 2 lb Crystal 60L 1.5 lb Crystal 20L Warrior Hops Cal Ale and Champagne yeasts 6lbs...

I'm about to do a rye beer and I need to use rice hulls, I've never used them before so I might have a stupid question... When people say "rice hulls" do I just use regular old rice from the grocery store or is there a certain thing I need to buy? When I asked the guy at the brew store he...

Sorry it took a minute to get back to all you. Its AG. I wanted to have a medium to heavy body so I was going to mash at 156°F. So should I lower the amount of specialty and up the amount of pale malt?

So I'm brewing a Double IPA and my original gravity is 1.087 which is good for the style. But my FG is 1.022 (too high for the style). I want to keep the OG where it is but I want the FG to be lower (1.020 is the highest for the style). Is there some way to do that? maybe add a little sugar...

We didn't change any methods or equiptment from past batches. Syphoned into out keg and held it at 30psi for about 24 hours. Then brought it down to about 8psi before pouring. We use a picnic tap connected to a 12in hose. Worked fine in the past.

I brewed an APA and it turned out fantastic, the only thing is I have to leave about 1psi in the keg for it to pour only half foam, anything more than that and I get nothing but foam. Is there anything I can do and how do I keep this from happening in the future? Recipe: 8.5 lbs 2 row 1 lb...

I didn't think about it until now but we started using a new sanitizer when we racked to secondary. A no rinse that we picked up from sam's club... guh, I was so excited about this beer.

We pitted and pureed them. Then froze them and threw them in at flame out. The beer was still at around 180° when they went in.

We just tried our first peach blonde ale. When we transfered to secondary it tasted great, kinda dry, but amazing peach flavor and... well... perfect. Now however (2 weeks later) its sour. Good for a sour beer... but its not supposed to be. What happened!? Fermentation temp was fine, about...

Peach ale... When do I add it?

Boil? Fermenter? When!? I'm half way through my boil already and I noticed the package doesn't say when to add it. Thanks :)