Jdub

Right...can’t see going over 1 cup for a lbk recipe. If dry means less sweet like I think it does, I’m down with that. Don’t care much for sweet beer.

@BDawg62 @Cato thanks to both of you. I don’t know what it is......I’m starting to think about what @Creeps McLane and some others have said about adding honey. I just tasted my 2nd round of horse’s ass ale last night. Has 1 cup honey and I steeped honey malt and added lme this time. Was drier (which I like) and less apple taste. I’m going to start doing more honey. I have a few hme cans that I need to brew bc of expiration dates of the yeast....etc. then I will go get a dme recipe. My local HBS sells dme kits already pre-packed like mr beer kits. I can just 1/2 it. Yes it it is hotter than $&#@ here this time of year, but it’s amazing the temp I can get in my coolers. Works good. Have a good weekend all.

Dawg....the problem is all of the recipes out there are for 5 gallons. Is there a good dme recipe for 2 gal batches? Or should I just half them? I have had way too much apple cider tasting beer and I’m getting a little disheartened as well. I use gallon spring water from Kroger and follow the PM recipes to a T. Maybe the solution is letting them condition for several months?

BBP is the best beer I’ve made out of 14 batches. Love it. Needs to age quite a while though. Worth it.

Ok thanks Josh. I will do just that. It’s a negra modelo clone recipe and I can’t wait to try it.

So I just bottled a lager last week. 3 weeks in lbk at ~55 deg, last 3 days diacetyl rest at ~65 then bottled. Will carb for 3 weeks and then what? Put it all in the fridge for a few weeks? Not sure what to do.

I made BBP earlier this year. I was adding heat to my pot during the steeping process and got distracted. Next thing I know the temp is 180-ish for a short while. I was really concerned. Beer turned out great. Better now that it’s several months conditioned. By the way I don’t cool the wort down ( ice bath ). The cold water in the lbk is sufficient for that unless you use excessive water for steeping. Good luck!

I live in a very warm climate and I’m able to maintain mid 60’s with one normal size frozen water bottle every 24 hrs in a Coleman cooler.

I’m starting to wonder about conditioning temps. I store all mine upstairs where the temp is 68-78. I always figured it’s supposed to be warmer for conditioning. Don’t have a constantly cool place like a basement to store in.

The only thing that I can think of is the water. That is the one constant for me. I use Walmart or Kroger gallon jugs of spring water. My temps for fermenting are in the low to mid 60’s. I still get that apple cider taste. Will let some of these condition longer and see what happens.

This is a great topic. I only have about 12 batches under my belt now but the majority have a cidery twang about them. My tangerous ipa I just tried was completely devoid of cider. I had never used long play hme before either. I did nothing different as far as temps....etc. This is after 1 month in bottles. Then I try my voodoo which I bottled 2 months ago and quite cidery. I’m gonna try a recipe soon with no canned hme. Just grains, hops and dme. I’m willing to bet in advanced that I won’t get a cider taste. Not sure.

I’ve already noticed my Thunder Bay ipa is losing its hoppiness. It was prominent at 1st but a month later the American ale hme flavor has taken over.

Having just had my whispering wheat come online into the drinking rotation, are you saying that it gets worse over time? Or just doesn’t get better? Just had one with an orange slice last night. Pretty darn good. A little extract twang but tasty.

@Cato @Creeps McLane I have a can of nw ipa and I think I’m gonna try the Santa Rita Pale Ale recipe that @Shrike said was good. It has been tough temp controlling now that it’s hot. Think I’m gonna try that hothead yeast on a batch and see how it turns out. I have a lager in a cooler in my 90-100 degree garage right now. 4 frozen bottles every 24 hrs. It’s an RTIC cooler so it holds good temp but still....wanna try an omega batch and just keep it in a closet somewhere, no cooler, and not worry about temps.

With the amount of time invested in a batch of brew, I’d go to my local HBS and buy some proper yeast. But what do I know.....?