Cuban IPA

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About Cuban IPA

  • Rank
    Brewmaster in Training
  • Birthday 11/26/1980

Profile Information

  • Gender
    Male
  • Location
    Miami, FL
  • Interests
    Huge IPA fan, Baseball, Outdoors, Music, Home-brewing, Movies, my Dogs (Nathan and Mia)...and much, much more.

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  1. Than this pic is very misleading lol
  2. I'm two weeks into conditioning my Abbey Dubbel batch and every week I put a bottle in the fridge then I crack it open so I can taste the progress. Now I noticed that I'm not getting any head on the beer but there is carbonation. Is this normally and as i reach 4 weeks of conditioning and beyond, will the head become more prominent like your Belgium beers suppose to have? I primed 1/2 tsp for the 12 oz long glass next bottles.
  3. Creeps, Exactly! Couldn't have put it any other way! My first 2 batches of Belgium I have put to the thresh hold to produce those crazy Belgium flavors.
  4. Ouch! Not cool at all if your talking about my beer..lol. Shit happens and it's a learning experience but you never know if this just inncident just makes my beer even better. I'm rooting for it though! ?
  5. Hey guys, so I managed to keep the best constant temp in any of my batches by placing it in the cooler....73-75 degrees for the last 4 days prior to my incident on day 1 of fermentation when it spiked to 83.4 degrees. This temp will remain 73-75 degree until the 3 weeks are up.
  6. Yeah I decided not to increase it either and let it do its natural course. Hopefully in the cooler, the 73 degree temp will maintains the cooler air temp so it should keep it fine. I'll see when I get home from work where we are at.
  7. Ok...taking your advice and going start putting it in this cooler for better temp control. Current temp 73 degrees. Living in Florida , the temp doesn't fluctuate much and it's always warm. But I know my wife like to drop the temp down in the house to the mid to upper 60 and that might cause problems. This way I have the heat pad on the bottom of the LBK. If needed to raise. I want to keep it between 73-76 for the rest of fermentation.
  8. Over night the temp dropped down to 72.5 degrees from the 74 degree it had when I used the ice packs to bring it down when it hit 83.5 degrees. Should I try to bring it back up to 74-77 or leave it as is?