Recent content by Ale-bee

Perlick 650SS is what I recommend. It always gives me good pours, even when other taps give nothing but foam.

Hey there all you cool cats and kittens, I’m back with a small update. Both kegs of the harsh beer were left out at room temp for a few weeks, then went into the fridge for a week. I tried the beer after a month at room temp and it was somewhat improved. Noticeably more smooth, less green...

I should have mentioned what yeast I used and so on. 1.050, pitched one pack of Mangrove Jack’s Kveik, fermented around 30°C, and the yeast absolutely tore through the wort. (That yeast is a monster) Seemed like fermentation was finished after a couple of days, leaving it for a full week...

This is exactly what I’ve ended up doing.

Long time listener, first time caller. I took a three year break from brewing, but a few weeks ago got back into it and brewed a hoppy brown ale. After week in primary I got excited and put it on tap. It’s..uhh…very harsh. Astringent. Sharp. Bitey. Hard to choke down. It almost hurts to...

I made this all grain style, expecting to get 60% attenuation. I hit 70% and came out with 1.053 OG. Fermented fairly warm with Mangrove Jack Kveik yeast and the rascals took it down to 1.004 in ten days. So I’m looking at a 6.6% blonde. A big brawny blonde. I guess due to the sheer size of...