Recent content by zsasbo

I've been brewing for 20+ years and well...I purchased an all-in-one. I had my own home-built system and sold it. Instead got one of these with the brew-boss and hops-boss...

I am using this product as well for a cider. Anyone know what type of apples they use? Recipe is 4 gal North Coast Cider 3lbs Orange Blossom honey 1/2 Gal Pear Juice 1/2 Gal pineapple Juice White Labs Champagne Yeast 2.5tsp pectic enzyme 2.5tsp Fermaid K yeast nutrient fermenting...

Metallic taste does dissipate over time for me as well. Perhaps a MALDITOF mass spec could pick up trace elements...hmmm

I went back and looked at my notes from our last visit for beers and I need to correct my statement....It was in fact the Vitus Hoplosion that was dry hopped. Not the traditional Vitus. Sorry for the confusion!

Hi Slarkin, I am excited to try out your clone. Some friends and I enjoy the Vitus often at a local shop here in Redwood City, CA. In speaking with the barkeep there, he mentioned that they spoke with the Weheinstephaner folks directly and that there is some dry hopping done with this brew at...

I have to concur here. Been brewing for 18 years now and my process has evolved over the years. At one point I was pumping my wort continuously during the boil through my counter-flow chiller as a disinfecting technique and letting the wort splash back into the boil kettle. I started noticing...

The White Downs - Belgian Saison with white sage and butternut squash.

Just finished one of my own Pugilist Irish Red Ales. It has finally matured and tasty!