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Showing most liked content on 08/12/2017 in all areas

  1. 5 likes
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    I rack to secondary based on scenario. I don't usually plan on it but if my beer looks super cloudy or something then ill do it. The rule of thumb is that the CO2 in the primary messes with the dry hopping so most people who dry hop so a secondary religiously. It all boils down to this: its your beer, if it tastes good to you then do what you want. Lagers usually require a secondary but not if youre doing a fast lager. Its all situational. For me its usually that the more tlc you put into a beer the better it is. Is liquid yeast a must? No. Does it give you a wider range of styles? Yes. Do you need to keg? No. Is it 10 times easier? Yes. Its your beer, do what you want
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    A side note on the A.M. beer thing- My wife and I were stationed in Germany for almost seven years. Beer is just part of the culture over there so you get used to seeing folks drinking it while on their lunch break. But what I always got a kick out of was when we'd be flying somewhere. We'd get to the airport at 6:00 a.m. and there were already Germans drinking beers while waiting for their flights. Apparently the vacation started as soon as they got through security.
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    theres a method ive developed. Have your glass ready and pour immediately. If youre right handed and you typically pop the top with it, do it with your left. Make sure your pouring hand is ready asap. If its a 12 oz bottle, have a 24 oz mug. PS are you drinking at 10am???
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    Why are you using distilled water? I don't see where you topped off to 8 quarts after adding the wort. Do not shake the wort after a day or two of fermenting. At the worst, you aerated it after it should have been aerated.
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    1st recipe -- YOU MADE BEER! 2nd recipe -- YOU MADE GOOD BEER! Hang in there, Papa DS! You'll be fine! ???
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    7 week update. Had one beer last night. The flavor is certainly there. Tasted much better than the previous tastes. Still not holding much carbonation, but drinkable. Not a fantastic beer, but beer none the less. Looking forward to trying a bottle of wild Wheat next week some time. Also, just got my chest freezer all set up with temperature controller. Looking forward to brewing my first Lager soon (zombie fest). Going to make a starter for that batch today.
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    Translated that means "Too much foam and too little beer"
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    The RB is a Belgian IPA, coming in at 60 IBU and 8%. It is hopped with Warrior, Columbus, and Amarillo. I haven't had it in a long time, but here is how I would go about it. Take the Diablo IPA (IBU 70, ABV 5.5%). Steeping Grains - Brewers 2 row 1 pack, carapils 1 pack, crystal 60 1 pack. LME - 1 pale 2 cups of sugar (maybe 1.5....) Hops 2 Columbus and 2 Amarillo Yeast t-58 Steeping grains - follow Mr. Beer instructions. Depending on process, slowly stir in the LMEs, sugar, bring to a boil. 10 minute boil 2 columbus, 2 amarillo 5 minute boil 1 columbus, 1 amarillo Pitch with T-58 Make sure to ferment around 70 degrees....watch for overflow! Part of me wonders if it should go 2 pale LME and 1 cup sugar.....Like I said, I haven't had RB in a long time and cannot remember if it is more of a dry/drinkable belgian or more of a malty sweet IIPA style. Not sure how close to an RB this would get you, but it definitely gets you into the Belgian IPA territory. Probably darker than the RB though.
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    Well you could also go for VERY malty and use a malt pack instead of the Booster............ you might even give yourself more trangressability.
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    Richard, you were the last one to respond directly to him. I'm sensing a pattern here. Seriously, man... When are you gonna invite me to your house? I'll pick up Hoppy on the way & we'll stay for a bit... week, month, whatever! I'll call ya Uncle Ricky or maybe even dad!
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    8,600+ posts totaling 10,000 words.
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    I am assuming by this you are just talking about overall temperature for you yourself being comfortable.... but what you also need to take into account with the hotter weather is the affect on your mash temperature (obviously, colder can make a difference as well). Take as an example the friend of mine that brewed at Manfish yesterday for us. He told me that his mash temp was spot on after mashing in. As usual, he put the lid on and checked it 15 minutes later. To his surprise the temp went up almost a couple degrees. On a typical brew day for us, this don't happen, it either holds true, or starts to drop. He removed the lid and another 15 minutes later he realized it was up a couple 10th of a degree more. At this point when he emailed me, I asked him where the sun was... his reply was, "Directly on the mash tun". Had he not checked the temp when he did, the mash temp would have continued to rise at that pace (more than likely) and could have been well out of range for the beer he was brewing. The weather, when brewing outdoors, can have a few effects on a brew day for sure
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    3rd recipe - you have lots of trouble because all your friends want to move in with you.
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    don't lose hope... First batch or so its never what ya hope.. . but . Patience and time will make good beer.
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    Tasting Notes 8/12/17 Slap Hoppy Stout, bottled 3/25 - approximately 20 weeks conditioning. In case you don't know, the Slappy Hoppy stout is an 8% stout consisting of 2 St. Pat's, 1 Robust, and dry hopped with Goldings and Northern Brewer. I am almost positive I went with 2 or 3 robust to bring it to 9 or 10, and I know I did not dry hop, but probably went with a 5 minute hop addition. (I did not take notes on how I did this.) First off, this is a really good stout. However, at this point, the hop flavor and aroma has faded dramatically from previous tastings. It is now much more a winter stout. I think I like the hoppier/younger version better, but that could just be that it is currently something like 185 degrees here. If I were to do this one again..... 2 St. Pat's LMEs 2 robust LMEs 1 cup sugar approx 10% ABV (go big or go home) -- Steeping grains - 2 packs 2 rows brewer, oats, carapils..... -- 2 packs goldings, 2 packs northern brewer.....2 of them at 5, 2 of them at flameout. (I don't dry hop.) -- Plan to drink at the 8 to 12 week mark to hop flavor and aroma.
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    Well, that's a pretty good description of Doppels, in my experience.
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    So only 2 packs of booster for a 6 gallon batch? i thought you used 2 packs for a 2 gallon batch which is why I scaled up to 6 packs for the larger amount. Thanks again for your input.
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    I do the two glass dance....use two glasses as the foam fills up the first, use the second one to pour into, once it's foamfilled, the first should have some room to pour into (at this point if you keep the bottle tilted close to pouring angle but not, you should be good to not have any mess) just go back and fourth till beer is poured.... the option to combine the glasses into one is yours and yours alone.
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    Wed August 9 - Added anejo soaked oak chips to La Otra Noche Friday August 11 - added fresh pack of Mr. B yeast to La Otra Noche
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    It will be on the stronger side, as I have a number of transgressions I must do penance for this Lent. Hopfen und Malt! Gott erhalt's! (Through Hops and Malt, God sustains)
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    rinse well after using OBW...