Bach's Brews

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About Bach's Brews

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    Brewmaster in Training
  • Birthday July 30

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  1. So it's settled. I will keep the current hop schedule with the Galaxy as a late addition. I'm excited to give this a try. Not sure when I'll be able to brew this. Probably next weekend hopefully!
  2. Yeah, this definitely fermented at too high of a temperature. I did that with my first batch and it had a green cider taste. Trust us when we say, don't give up! We've all made mistakes and that's the fun part of making your own beer, you learn to make things better. Whether it's your process of doing things more efficiently or learning what NOT to do for next time. DON'T GIVE UP! Bottle it and let it condition for awhile, who knows maybe you made a great sour beer. You won't really know until it's conditioned for awhile in bottles to truly taste and see for yourself. As long as YOU enjoy it, that's what matters!
  3. The reason I did the Australian Galaxy at the end was due to NB recommendation that it would be a good late addition or flameout hop. Soooo, not sure where to go from here. Haha!
  4. I feel like after my full first year of brewing beer my patience has grown a lot! At first I was as giddy as a fat kid in a bakery shop and couldn't wait. So I tried almost all my beer I made in the first 6 months right at 4 weeks conditioning, then at 5 weeks, then at 6 weeks. What I realized was that for most of them I had to wait a little longer. My first IPA was fantastic at 8 weeks. Now my IPA tastes great at 5 or 6 weeks. My stouts and darker beers take a little longer for things to mend and mellow together and I try one at about 10-12 weeks. For the higher ABV beers I've made, I usually wait to crack one open until at LEAST 16 weeks. I've grown patient and have a huge pipeline to enjoy and don't feel the need to rush the process. I think if I didn't have any in the pipeline, I'd still have the patience to wait it out now that I've been brewing for a year. Everyone is going to give you their feedback and advice, but I think you really have to decide what you like and when the beer seems ready for your enjoyment. Obviously conditioning longer (for some beers) doesn't hurt anything and only makes the beer taste better. Plus, you learn what the beer tastes like at certain stages of conditioning. Cheers.
  5. This is what I'm thinking about doing: 6lbs Pale LME 1lb Light DME 8oz Caramel 40 8oz Carapils 1oz Cascade @ 60 1oz Australian Galaxy @ 10 1oz Cascade @ flameout US-05 yeast. Any tweaks I should make? Different hop schedule. I have these Australian hops I bought from NB and want to use them! :-D
  6. Thanks for some ideas guys! Supposed to be a beautiful weekend. I'd like to get out and brew! I do need to make my Bourbon Barrel Stout still! Might just do that.
  7. Anyone make any good Pale Ales lately? I have the makings for a base 5 gallon Pale Ale beer, but thought I'd ask you guys if you've made any stellar ones as of late! Thanks for the ideas! Cheers!
  8. I've made a few coffee stouts and ales and I usually add the cold brew at bottling. I just buy a 16 oz thing of cold brew from my local coffee shop and use that. Worked great in the Sunday Comin' Down Stout.
  9. I actually toasted these chips at 250 for about 10 minutes, added to water for 24 hours, then transferred them to my whiskey for 72 hours. I'll skip the water part next time and probably toasting them. Although a great bourbon flavor, it was missing more oaky taste. Hope that helps!
  10. Thanks for "liking" this post @dale hihn. My review after it's aged for 7 months in bottles is......TERRIFIC! It definitely has a bourbon taste to it, which I love. It has a sweetness to it, but not too sweet, and definitely smooth. A beer you can enjoy and sip. I'm proud for my first round. I already know what I'm going to do different and I'll be making this a 5 gallon batch. Should be ready for Christmas 2017.
  11. I think you meant something else....
  12. Welcome! We all start somewhere! You'll find lots of good threads on here, like the one how most of us got started. You may find some inspiration there, as well as the Homebrew Fails. We've all been there and you'll always have an ear listening to your questions.
  13. I just made a Cream Ale and used between 12-16 oz. I may have gotten a little carried away, but had a total of 4 pounds of grains in that recipe with extract. Of course I made sure to use some 2-row as well.
  14. I really think #3 is the MAIN reason, right?
  15. Sell them on Craigslist. That's what I did.