Search results

My GF spilled about a gallon of beer on my basement floor bottling one day. the basement still smells like it and time did not heal those wounds hahaha

Thanks JR - Schwarzbier is one of my favorite styles. It was just green when I wrote my OP. Fermentation was vigorous all the way down to 1.010. Maybe ill brew a Schwarzbier next haha!

Hi All, Just a follow up. I just tried one after 3 weeks of bottle conditioning and its almost a completely different beer. Super clean and crisp and no real off flavors/rsters. Moral of the story is..... RDWHAHB.

Thanks Brother. banana/bubblegum esters aren't the worst things I've had happen to a beer - but I really put in the extra effort to get this Kolsch super clean. Ill let you know how it turns out.

my fermentor has a temp strip. I use a chest freezer and a small space heater with an ink bird controller. Ive ripped through ferments with notty yeast before and esters aren't usually a problem for me - just think its strange because this yeast is supposed to be known to result in a clean and...

here is the timeline: 2 week primary - 3 weeks at 34 (took about a weeks time to gently lower temps down) - rack off the yeast and bottle I tried the sample about a week into bottling - so ill let it condition for a little while longer. Maybe what im tasting is just green beer

Thanks for the tip. Yes Im a beginner but usually get fantastic ferments. Im concerned I raised the temp too high too soon - after 4 days up to 68.

Hi All, I am in the middle of brewing a Kolsch and used Imperial's G03 Dieter Strain. I pitched a 1.5L starter at 60 degrees in 5G batch after aerating for a solid 90 seconds with pure O2. Once airlock activity slowed (around 4 days) I let the temp rise to about 68 which took a couple days...

I was able to build out a fermentation chamber for about $100 $35 - ink bird temp controller $50 - Chest freezer from Craigslist $15 - Space heater from Home Depot I can hold temps within roughly 1-2 Degrees for weeks at a time without having to constantly check like you would with a swamp...

I brewed an APA a few months ago based on a recipe kit I found on Norther Brewer with: 1 oz Chinook 60 min .5 oz Chinook 5 min .5 oz Chinook Flamout 2 Oz Citra Dryhop Fermented with Wyeast 1056 (Chico) and was in the primary for roughly 3 weeks. Pretty straightforward and simple but dam it...

Yeaaah. I'm drinking an apa that I brewed over 3 months ago. Has the citra hop aroma and biterness faded, yes. Is it still pretty good and drinkable yes. I'm 3 deep

Agreed id save the citra, cascade and mosaic for the late hop addition. Depends what style of beer you making and what type of hop flavor you are going for at the end of the day. No rules though, sometimes when I have hops lying around I add them in just to experiment. What you going for?

Here's a good article. I have a 6 pack of barleywine in my basement 1.5 years old that I probably wont even touch for another 6 months - but thats kind of an extreme example https://www.kegworks.com/blog/beer-cellaring-basics-a-guide-to-aging/

yea I think thats a fair timeline. This is also an opinion but when I say fresh I mean as soon as they are carbed up and chilled is when they are best. I watched a video with jon palmer and i think he put it well that they just tend to taste less interesting over time. Hoppy beers will also lose...

I had the same problem with the Block Party Amber from NB which was also the first beer I ever brewed. Before bottling I tasted a sample and other then the slight taste of fusel alcohol (I pitched the yeast way too warm) it was good not great but def drinkable. Being impatient I tried 1 ever...