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Sorry, I guess I hijacked you a bit. That wasn't my intention when I started typing... Back on the subject of pineapple... Citrus fruit can be difficult to work with because the citric acid naturally staves off yeast production. However, over time, enough yeast that are tolerant to the citric...

I have completely given up on fruited beers and ciders. Once the yeast gobbles up those sugars, everything tastes completely different. Even with a cold crash, I've been unable to remove enough yeast to preserve any backsweetening. For you intrepid brewers that are still up for it though...

I've got several friends that are interested in learning about brewing and beer. At the same time, I'd like to expand my knowledge as it pertains to hops. I was thinking that I might be able to pull off something that worked for everyone. Please chime in if you think I can simplify or improve...

Sin City Brewing (maybe Brewery) is in town somewhere, but I'm not sure where. They have a bar at the flamingo. Met the owner/brewer there one day last year while I was out there. None of the beers made my personal top 10 list, but that's just personal preference. They were all good quality...

for those that were asking about how long to oak. I used medium-heavy French cubes. 1 oz to 3.5 gallons. for 1 week. They had soaked in port for 3 days. It was perfect.

Adirondack, this is what I use for a 6 gallon batch. I lose about 1/2 gallon during transfers, etc. This leaves me 5 gallon for my keg and I bottle 3 22oz bottles that I can store and age off of each batch to enjoy much later down the road. hop bill ounces minutes magnum...

That sounds like some bad news, Roadie. Assuming your first starter was big enough, there's a good chance you didn't get enough oxygen into the wort. You'll see a few pages back that I was having trouble bottle carbing. I tracked it down to a wort oxygenation problem. This beer is sooo big...

I can't seem to track down the edit button so here's a repost with correction. I reported my oak improperly. Original post was double (wrong recipe notes)

Haven't had the clown shoes RIS, but they have a chocolate stout and a Pecan porter that are both very good. Some people buy beers with goofy names because it grabs their eye. Others avoid the goofy names because they assume the name is there because the beer sucks. Clown Shoes definitely...

Without the oak and port, it probably compares most closely to the Stone RIS and Foothills Breakfast Stout. A little more complex in flavor than both though. Adding the oak and port takes it to a whole new level though.

I've done 4 batches of this so far. Each batch was bottle carbed with 1 tsp table sugar per 22 bottle. It was added directly to the bottle because I didn't want to introduce any more oxygen than necessary. I fully intend for some of these to be shelved for a long time. Here's my accounts of...

I've racked onto old yeast cakes before, but usually it's been a new big beer onto an old 4%-5% yeast cake. This time, the 10% beer sat on the cake for 3 weeks and I racked a new 10% beer onto it.

+ 6 gallons Russian Imperial Stout + 3.5 gallons Chocolate Russian Imperial Stout + 3.5 gallons Oak Aged Russian Imperial Stout + 5.5 gallons IPA + 5.5 gallons Mint Cream Ale (SWMBO actually brewed most of this one herself) + 5.5 gallons German Altbier = 17148

I recently brewed a Russian Imperial Stout. I liked the taste of the gravity sample so much that I decided I needed to do it again. So, after the first one had been sitting in the fermenter for 3 weeks, I bottled it in 22 oz bottles to age and condition until this fall. I brewed up...

I'm going to punish myself this weekend by doing two batches. One 6 gallon straight off the OP. The second one I'm going to go chocolate with. Never used chocolate before, but from what I've read, cocoa powder in the boil for flavor and nibs for aroma. Would 1 Tbls/gal be appropriate for...

Aging will make it taste a bit better. Especially if you were fermenting above 72 degrees, but that's not the primary reason that it doesn't taste good. An SG of 1.002 is almost 0 sugar. Sugars help the flavors come out in the fruit. You're going to want to make a small batch of simple syrup...

I use tap water. If it gets sucked in, the CO2 in the fermenter will kill it for me.

12,22, and 24 all use same type of cap? or do you flip top the larger sizes? If the larger sizes use different caps, I'd toss your caps. That little liner in the top is designed to absorb oxygen. Maybe it picked up something else. My only other thought is that it's something very small and...

Working on one of these myself right now. "I" is 240 by default on this thing. Its storing too many data points from early on the heating curve and projecting that you mash is going to cool faster than it actually is. I just set mine to 1 as suggest above and we're now AOK.

I've hit that smell in my better bottles a few times. I know of two things that can cause it. 1. You didn't get the old dead yeast of it after the last use, or 2. Your StarSan has been mixed for too long. StarSan seems to keep fine in it's concentrated form, but once it's mixed with...