Search results

Meant to post yesterday, but I picked this freezer up for $147 at Home Depot in Greenwood, IN yesterday. Online price now shows $147 as well. For the size, it's a helluva deal. No offense to @pbrennan10, but I prefer actual usage pics over drawings and circles (I bought a 7 cu ft based on my...

I don't have one, but thankfully I have know the right people. Turn out it's Pichia membranifaciens. Rare enough, but apparently present in that beer. And as of a week ago, present in the city sewer.

I'm going to take it to a brewery with a lab. This batch was supposed to go in a barrel, so I'm not risking anything.

I should have added, it smells and tastes fine. It's been sitting in the fermenter for 3-4 weeks.

Just about to transfer a beer and noticed this growth on top. Anyone recognize it? I've asked several of my sour brewing friends and they're all baffled. This isn't a microscope, just a straight shot from my phone. Thanks. Steve

It seems odd to have to tighten the bonnet to fix this problem. The bonnet should tighten against the tap handle to keep it from rotating, shouldn't it?

Mine turned out well, note the mods I wanted to do to my original recipe. I have had people request I do it again, but I haven't done so.... too many other ideas.

Just taking a guess ;) but I'd follow the guidelines given here http://www.drinkrangercreek.com/homebrew-recipe-opa/

IBUs are tricky. Did they compute the IBU number, or get it tested? If they computed, which formula (Rager, Tinseth, Garetz, other)?

Here's my recipe, SWMBO likes it hot, if you eliminate the "dry-peppering", you will cut a chunk of the heat out. I think before that step it had great pepper flavor and a bit of heat, I would eliminate them if brewing for myself only. 6 gallon batch (for a full keg after losses) OG: 1.049, FG...

The few times I've made pepper beers, we were able to use a lot of peppers (mostly jalapeno with a little bell for a layer of flavors) by scraping all of the seeds and as much of the white membrane as possible. It gives more pepper flavor and less heat. Through them in the last 5 minutes and...

I have done a single hop pale ale with them, and used them in IPAs also. They are clean, with a citrus-passionfruit to them (smell and taste). I won't do a single hop again, but combine them with some Amarillo, Centennial, Cascade or similar to get a nice contrast of flavors.

FYI, unless you have an account already with Mid-Country, you can't order from them unless you're a brewery or retailer.

Anyone? I guess he may be SOL.

I got my wife and mine's, but my friend messed up and didn't buy his in time. Does anyone have two extras? Thanks Steve

I too would love to know how you did yours. The mouthfeel on mine was too much for me to put up with it. Thanks.

For all my rye beers, I use about a 10:1 rye:rice hull ratio. Here's the recipe on my Imperial Rye IPA. OG: 1.076, FG: 1.012; ~ 115 IBU My efficiency was bad for this batch, the recipe was written for an OG of 1.084 Two-Row (Canadian) 56.0% 10.5 lbs Rye 37.3% 7.0 lbs...

Rye is great, I use it all the time. I've done Roggenbiers, rye brown ales, rye pale, and rye IPAs. I use about 40% in my imperial rye IPA and it's pretty delicious. I did a 100% rye SMaSH and it tasted great, but the mouthfeel was just too slick to be drinkable. It was a single infusion, so...

This place (before it burned down, I guess) was a "wine on premises": http://www.grape-inspirations.com/ You could use it as an example, and maybe get a hold of the people who ran it.

White Labs WLP001