Recent content by 00Seven

You could decog it. This has become a staple on my taps. I changed the corn and rice ratio a bit but everyone loves it

Not uncommon for hops flavors to fade over time especially when bottling. A lot of brewers who keg will add additional hops into the keg directly to help fight that.

What tap of taps do you have? There is a huge difference between my perlick taps and when I use a picnic tap at a party. Picnic tap is way too foamy at 2.7 volumes and 10psi serving. I carb to 2.7 volumes usually with 10psi at 38 degrees after a cold crash. I hook up the CO2 to run through the...

Must be on the nice list this year. Found an older gentleman on Facebook who I guess is getting out of brewing or got a serious upgrade. He put his whole system up for sale. It’s nothing fancy but major upgrade from my single infusion igloo mashtun piecemeal setup. It’s a 5 gallon horizontal rig...

I’m not a micro biologist but the glucoamylase basically takes the stuff that isn’t fermentable and makes it to where the yeast can consume them and make more alcohol from the sugars. You don’t have to secondary. I’d wait until the gravity stabilizes like normal then add it into your primary...

4.5# 2 row 2# minute rice 0.5# flaked corn Mash for 90 minutes at 152 Balanced water profile .25 oz centennial hops @ 60 minutes 1 tsp glucoamylase in secondary This is a nod to Cream of 3 crop recipe by Biermuncher that my friends all loved and raved over. For me the original recipe had a...

Was a bit of a fiasco getting the glucoamylase here. USPS apparently took the scenic route as it went my direction then 500 miles back the opposite direction. Anyways I finally got it and got it into the tank last Thursday evening. I'm now 7 days out and I'm at 1.002. I cranked the temperature...

As best I can tell I'm 2 1/2 hours 1 way drive from the closest brewing group, that isn't feasible for me to do even every so often. I haven't run across many home brewers in my area but I know there have to be some around. So I think I want to start a club just to get folks together. I have...

Plan is to get it to 1.000 then lager for another week or so. Hydro sample this morning was good. Miller lite but with flavor which is what I was going for

Awesome. Just ordered the 2oz just to get this brew done. 1tea spoon in secondary? Will the alpha amylase i added hurt anything? Keep at room temp or can I get back to 55?

For the questions on why, I want to try to make a low cal/carb beer. Tried for an OG of 1.032 and an FG 1.000 for an abv of 4.2 with a dry crisp finish on a beer. Yes the flavor and body will be minimal but that’s what I’m shooting for. I keep one light beer on tap all the time and one craft...

This is what I ordered https://www.austinhomebrew.com/Amylase-Enzyme--1-oz_p_1038.html

The stuff I bought just says amylase enzyme. I also have it sitting at 55 right now. Do I need to move it inside and bring it up?

W 34/70 got me down to 1.010 by Sunday on a light lager I'm trying. Moved to secondary, made sure to leave some yeast in the secondary, added 1T of amylase to secondary and 2 days later there is no change in gravity. I have the yeast I harvested from primary I can add in there, also have some...

You make a great point. If I make something that has a similar profile but even better it can be a great window into introducing people to craft beer and the range of flavor it provides. Nothing worse than bringing 10 gallons of beer and leaving with 9 gallons 4 hours later. As mentioned I...