Search results

Is 60 psi of CO2 enough pressure for a Sodastream to function effectively? I want to supply my Sodastream from a tank in another room, through the wall (with appropriate adapters, of course). The Sodastream is designed to run directly off tank pressure, but I don't want to run 25 ft of 2000...

Anyone in Huntsville willing to share a bit of their favorite SCOBY? Gave up brewing a while ago to work on my house, but now my daughter is all into kombucha, so gonna give it a go again. Thanks!

Anyone in Huntsville, AL willing to share a bit of their favorite SCOBY? Gave up brewing a while ago to work on my house, but now my daughter's all into kombucha, so I figure I'll dip a toe in again. Thanks!

Glad y'all enjoy the recipe; it's the first one I've tried to reverse-engineer. This info is clearly OBE, but I lagered at 35 for about 3 weeks. (Sorry for the long absence.)

I mashed at 150-something. Mash temperature control is on my need-to-get-better-at list. Thinking about it some more, I might even consider dry-hopping with Saaz, though I have no experience doing that. Let us know how your batch turns out!

I was thinking I'd bump the flavor addition up 10%-ish and at least 50% more aroma hops at flameout. My palate is not very calibrated, though; most of my brews are malty styles with little to no flavor/aroma hops.

Finally finished the head-to-head comparison after 6-ish weeks of lagering in the bottle. I call it 80% identical to Peroni; quite pleased with the results of this second iteration! Percloni on the left, commercial product on the right. Color is almost spot-on, though my brew didn't clear...

In retrospect I do not recommend mashing with cooked grits. 1.6 pounds of grits cooked per the box turns into over a gallon of goop that solidifies in the fridge overnight. I had to use a stick blender to break it up. Plus it turns your primary into Sediment City. Holy cow, I've never seen...

The rice and six-row is a nod to post-Prohibition American lager. Helps lighten the brew up for our non-beer enthusiast friends. Haven't yet tried it on them, however!

Mt. Hood in my original recipe was for its similarity to German noble styles, and it made a good brew. But it's AA was a little on the low side, so I wanted to use a true bittering hop for the second try. I have read that Horizon is similar to Magnum, so I went with it. Since the recipe only...

I used Horizon instead of Mt. Hood for this second iteration, which just went into the secondary. FG was 1.008--surprisingly low--putting ABV at about 7%. Hydrometer taste test was quite promising; looking forward to the first bottle in about six weeks!

Final verdict: quite tasty and getting closer to the goal! Needs another iteration or two. - Color is very pale and appealing - Didn't finish quite dry enough, and the mouthfeel is a bit thick. I think I will try a reduced mash temperature next time, but holy cow that will take a long...

Transferred to secondary today and tasted the hydrometer flask. Promising! Nice extra-pale straw color. Hop flavor was maybe too pronounced, but we'll see after a few weeks of lagering and carbonation. But the primary fermenter was like Sediment Gone Wild. Holy cow, I've never seen so much...

Sorry, I haven't been back to this fine website for quite some time. And I'm not really sure why. I offer penance. In fact, my American Maibock turned out really well, as I remember it. I'm going to try it again brew-after-next, using Horizon instead of Mt. Hood, and trying again for my...

When calculating strike water, how should I account for the water used to cook grits in advance of the mash? Grits take a lot of water to cook, then thicken and solidify almost like jello, so they're almost solid. I intend to heat them up to mash temperature, pulverize the mess with a stick...

Okay, time to try this sucker again! Going to cook the grits first this time, cut the boil time in half, and change the hop schedule. Adjusted recipe: Percloni rev 01 OG 1.055 FG 1.012 (est) 5.1% ABV 22 IBU By weight: Pilsner 75% (1.39 lbs/finished gal) Quick Grits 25%, cooked (0.46...

Welp, tried the recipe above; missed by quite a margin. I don't think the grits converted fully, even though I mashed a long time--missed my efficiency target and had to make less beer. Could have been the proportions (2-row malt with 25% adjunct), or maybe the "quick" grits are not...

I worked up a dampfbier recipe because I enjoy this one. Used WLP351, Bavarian Hefeweizen yeast, and it came out way phenolic (fermented at 65 degrees). Traditionally, dampfbier is barley ale brewed with wheat beer yeast, and phenolic is a characteristic flavor. I just want to tone it...

I'm working up a clone recipe for the only beer my wife enjoys. I usually brew recipes with only bittering hops, so I'm not familiar with the times and quantities for flavor and aroma hops. Can someone review my flavor/aroma hop schedule and tell me how it looks for Peroni? Too much? Too...

Peroni is the only beer my wife seems to enjoy, so I'm taking a crack at a clone recipe. Comments & suggestions welcome, especially on the hop schedule (I usually make malty styles with only bittering hops). Based heavily on what I found on the Peroni website: Percloni OG 1.051 FG 1.012...