Recent content by B33F

I've got my first ever all grain fermenting away. It's actually the first time I've ever gone for a straight clone of a beer: Ruination IPA. Unfortunately, as it was my first all grain, I was waaaaaaay off the mark with my efficiency and was shooting for 1.072 and wound up with 1.055. So in...

Hey guys and gals! So I'm having a 30th birthday bash which I'm calling my 30th Revolution party because I'll have completed my 30th revolution around the sun at that point. Nerdy... I know. Would you expect anything less from a soon to be software engineer? Anyway, I figured I'd share my...

Update! My beer was definitely infected and it must have been pretty bad seeing as it was giving noticeable signs after less than 48 hours. For anyone wondering, the signs included a nice sulfur smell (read: rotten eggs) and a strong ethyl alcohol smell once that dissipated. After from about...

Unfortunately, I had the brewing fever and my Local Brew Store didn't have any. I'll definitely order that before my next Imp Stout. Wow! Thanks for the tips! Like I said above, I had some brew fever yesterday pretty bad and I couldn't wait so I went with it. I'm sure it won't be a exemplary...

You're making me feel better already. I may have to RDWHAHB with one of my aged Barley Wines. Anyway, I'll update to let you know when it comes down to bottling how it's going. I was just so surprised by the smell because of the 20+ batches I've brewed, I've never had any that didn't smell...

I only took it off once to get a look and took the pic. The other thing is I leave a thermometer in that guest room and it was pretty steady at 17 C which is roughly 62.5 F. I don't think there's any possibility that it got over 70 in there during that time. Why do you think it was giving off...

Alright boys and girls! I brewed up a solid DIPA on Sunday with an OG of 1.085 and pitched some yeast that I harvested from a bottle of Sierra Nevada Bigfoot. This was before I knew that SN uses readily available yeast strains for their beers... :o Anyway, it took about 24 hours for first...

So this'll be my first Imp Stout and I really like creating my own recipes so i figured i'd have a go after doing some research into what it is that make a stout... I brew in metric so I'll be giving the malt bill in % and the hops in IBUs. This is a partial mash brew cause I like the flavors...

Here's hoping it's just stressed and not infected. Is my beer gonna taste messed up as well or is that something that we'll have to wait and see with, assuming this is a stressed yeast and not an infected batch. to answer your question: Ignorance. :o I should have googled but I didn't know...

Is there any way to tell if it just has an abnormal amount of sulfur-like aromas or if it's just plain old infected?

Hey guys and gals! I did a quick search through here and didn't seem to find any other threads directly answering my question so I really hope this wasn't taken up before but here goes... I managed to harvest some Sierra Nevada Bigfoot yeast from a bottle I had and used it for a DIPA I...

Hey guys! A few weeks ago i brewed a simple IPA with about half Amber and half Pale DME. The results were not as good as i was hoping unfortunately. The thing is though, i've used that same combo for another beer which is still in fermentation so I'd like to try and find the website of the...

I brew cause I developed a taste for good beer at a relatively early age (@22) and then I met my girlfriend, who is Swedish, and moved to Sweden with her. Fantastic country but the alcohol prices are nuts here. They recently got in some SN Celebration ale and it was over $4 a beer. Yes, ladies...

So as the title suggests, I'm going with my second try at a IIPA today. I'm going from this recipe from Stone: https://www.homebrewtalk.com/f12/6-stone-clone-recipes-dec-08s-byo-mag-89903/index4.html#post1014589 The thing is though, I had their 10th Anniversary Ruination and it was liquid gold...

I'm just wondering as I've made some continuous hopped brews as of late (still fermenting) to try out the style. They smell amazing but I did add nearly a third of my total hops to steep while cooling. The other third will be dry hopped. Like I said, I'm new to the craft so I've been...