Recent content by AventinusCam

First things first...recipe. 5 gallon 8.5# wheat 4.25# Munich I 2.25# Pils .25# chocolate About 1/3# DME leftover from my started thrown in for good measure. Intended OG: 1.082 Real OG (temp corrected from hot wort): 1.056 Basically I hit all my temperatures, but my gravity...

I did a mosaic/columbus blonde ale early in the year and it blew me away. The combo of the two was really something special.

I might be late to the thread, but I love Columbus. It is easily my favorite hop that isn't chic or fashionable (mosaic, amarillo, citra, nelson, ect). It is very earthy. The good thing is the balance is pretty nice. Big citrus aroma/flavor to go with the earthy/piney flavor and aroma. Have also...

Mine was a 3 week primary due to a stalled fermentation at 60 degrees. Contemplated pitching more yeast, but just decided to let it come up to room temp (68-70). It worked. Then I lagered for about 4 weeks, 2 with dry hops. Turned out great.

Leaf hops are easier to strain..but for my money I like using pellet hops better. I always read that pellet hops lead to better flavor and aroma, but who knows if that is true. Where I do like pellet hops is when it comes to bottling/kegging. Leaf hops absorb a whole lot of beer. I can easily...

Finally got to sample some of my mosaic blonde ale I made a few weeks ago. First here is the recipe: 6 gallon batch OG: 1.056 (overshot my gravity a little) FG: 1.010 IBU: 48 9 lbs 12 ounces American pale two row 1 lb Wheat malt 1 lb Vienna 12 ounces CaraPils 1 lb rice hulls .5...

I had these in Russian River's Happy Hops. Tremendous beer. I am making a blondeish ale with Mosaics I got from freshops (in conjunction with a little Columbus) to try and get a taste for it again. Excitement level is high.

Right now this is our pride and joy. Racked 1 gallon off to age on oak chips for blending in a gueze. This is almost a year old and sitting on a lot of peaches. A lot. Both yellow and white peaches. We used Wyeast strain and I added dregs from Tilquin Geuze, Fantome, Goose Island, 100% Brett C...

Dump it, Clint. Just dump it.

My favorite is tough. Really it comes down to 3: Cantillon Lou Pepe Kriek, Russian River Supplication and New Belgium La Folie. I hate and love this thread at the same time. I love talking about sours, but now I have a massive urge to go blow some big bucks at my local bottle shop.

I am a huge fan of amarillo and simcoe together and separately. Great balance of bitter, citrus and resinous qualities. I say dry hop if you can, but if not, just combine the hops at each scheduled addition and make sure you add at 5 minutes to flameout. Sounds like a quality brew.

In Pittsburgh we have the Strip District...basically a massive marketplace with lots of vendors. Usually where I get my fruit and other additives like cocoa nibs. If you don't have access to a market, I say just go to a better than average supermarket.

This is a matter of.preference. personally I like bitterness that isn't a palate killer. If I were doing a six percent beer, I would not go over 70 IBU's. Also, you need to take into consoderation that your yeast slurry will steal anywhere from 20-30% of you IBU's.

You can absolutely make this chocolate and cherry flavored. I have aged beers in secondary on cocoa nibs and fruit many times. And I tend to stay away from concentrate, and just add fresh fruit. It isn't nearly as aggressive.

I love that dank aroma and flavor of columbus, but after sharing some pales and IPA's, I realize not everybody agrees with it.