Search results

Ultimately? A little too fruity for a true lager and a little too bitter for a Kolsch, but I can't taste any weird off-flavors anymore. I can't say that I'm a fan of S-23 and I wouldn't recommend it to anyone. Just bite the bullet and get a liquid lager yeast (or 34/70, which is good, I...

For the rest, I have ramped the temperature to ~65F. It took about two days to get there and I started a little late (when the reading was 1.010). I don't think it's chlorophenol because I use RO water strictly and Starsan to sanitize. I hope it isn't a wild yeast infection; Florida is...

Yeah, the diacetyl is reduced somewhat, but it still has a way to go. I'm not sensing the chemical flavor as much--I feel that it may have been a volatile sulfur compound that is now being off-gased at the higher temperature rest. I have no idea how to describe the flavor, but perhaps...

The only thing that I can think of that may have produced DMS is boiling for 60 minutes instead of 90. I even used pale malt, boiled in an open pot and chilled below 80 within 15 minutes. I am puzzled if it is DMS. I was thinking that the second off-flavor was sulfurous too. It's really...

So I am fermenting my first lager and I am concerned about an off-flavor that I have detected in my gravity samples. The two samples I withdrew were awful, to say the least. Part of the flavor is cooked, buttered corn. I take that as diacetyl. (The beer is at a diacetyl rest right now)...

I just got back from my LHBS with 2.0 oz of Sterling pellets and I have to say, I am impressed. They smell delicious: spicy, floral, with perhaps a little honeysuckle and lemon peel. I am not proud to admit it, but I even chewed on one just to get more of that aroma. I am...

Shipyard Summer Ale. It tastes exactly like nothing. Pretty amazing really, if you think about it.

What you have described is a real problem in analytical science. Half of the battle sometimes is getting a sample that is representative of the whole. While it may be surprising to learn, two liquids of different density can be quite reluctant to mixing. This even occurs in natural bodies...

From what I've read, pilsner malt is not a prerequisite for a good pilsner. In "Designing Great Beers" it is noted that half of the second round pilsners used 2-row instead of pilsner. It's also nice not to worry as much about boiling longer to reduce sulfur compounds or whether you should...

So I want to brew a beer similar to a Bohemian Pilsner, but with an ale yeast. Here is the recipe that I have settled on. ----------------------------------------------------------------------------------------- Type: All Grain Batch Size (fermenter): 3.25 Boil Size: 3.00 gal Boil...

I really like Amarillo, but after brewing two pale ales that were heavy on Amarillo, I'd have to say that I like this hop best with other hops for balance. On its own, Amarillo is really fruity and a little funky (like underarm or MJ funky). This may also be individual to my beers, but I find...

Alright, for my next brew, I have three objectives: 1. Brew a session APA with an OG of 1.032-1.035 2. Hop this beer with HBC 342 exclusively. 3. Brew it with forbidden rice to obtain an amber to purple color to complement the expected fruitiness of HBC 342. Yes it is a weird idea...

Yeah, my friend's into sweet beers, so that's what we're shooting for. Something similar to Cigar City's Oatmeal Raisin cookie. Sweet beers are not my favorite, but it'll be interesting to try something different. Thanks for the tip about the Special B! I'll look into it.

Okay a friend of mine wanted to get into brewing and he decided that he'd like to try and create an oatmeal cookie brown ale. After reading some, I learned that you can replicate the taste of raisins with dark crystal malt and toasting your flaked oats can give you the impression of baked...

Hey, just an update to anyone in the future who searches the thread. Today, I racked my beer to secondary to allow it to clear and in the process took a sample for SG testing. On tasting it, I noticed no astringency. Whatever flavor that I had tasted in the wort was no longer present. It...

I brewed in the rain today--and I don't even have a porch! I just pitched a tarp and called it a day. Under the tent

Thanks everyone! Your advice will help me tweak my ale.

Alright, I am getting ready to bottle this beer soon and I want to brew it again in order to better learn my system. I am pretty happy with how my gravity samples have tasted, although I feel that the hop character is lacking. I'd also like more of a toasty flavor rather than sweet...

Funny you asked. I generally brew strictly with RO and add salts according to style. This time, I had purchased 5 gals of Primo brand water to get the plastic carboy. Not wanting to waste the water, I used 2.5 gal of it to sparge with. I added it to 5 gal of RO. Seems like that was a...

Did you use a stir-plate to agitate it? If you did not, I am not surprised that your 566 grew a krausen. I just pitched this yeast yesterday and it is crazy aggressive! As long as it smells good, pitch it. Be sure to use a blow-off tube with this one as well. I am glad that I did for mine.