Recent content by BeerAg

It's gotta be different types of summit?? It can't be too related to water quality, because I have had one super-awesome batch and one ceaser salad batch from the same water. What is in the summit that tastes like fresh cut onion?

The first batch of this I made turned out awesome. No Williamette dry hop, but the same recipe otherwise. My second batch of this is in the keg, and it tastes like straight onion. Terrible onion flavor. I have heard of others on this board complaining of Summit and onion flavors as well...

My first batch of Sacred Summit was some of the best beer I ever made. This batch tastes terrible. I don't know why the difference is there. Different cultivars of Summit?

I definately have a batch of onion beer thanks to summit hops. I added in an ounce of pellets in the secondary for a dry hop. The funny thing is, when the beer was young, I didn't get the onion flavor. Maybe it was just hidden by the Acetaldyhyde? Now that the beer is 2 weeks old into...

16053 + 15 = 16068.

I don't care what you call it, I want a Lindemann's clone. Anyone have a good recipe? Besides, I was told by someone that you can't really call it lambic if it came in a bottle. It has to be cask conditioned and served in a cafe in Brussels in order to be called Lambic. Why was this beer...

I have a sulpher small/flavor in my appelwein that mellows over time. I had a bottle that was over a year old, and the sulpher smell oder had gone from powerful to completely gone.

OK, I'm about to start developing one in earnest unless someone is already pretty far along. I have another non-brew app that I would like to develope for the Android, but this project should get me familiar with the environment. Anyone making some progress on an app? I was thinking...

Any chance the pressure release valve will allow external air into the container when presented with a vacuum? I'm pretty sure the pressure relief valves in a corney keg would. Pre-fermentation, there shouldn't be any oxidation issues, but just another potential source of contaminates.

I made this without the Willamette dry hop and a bit more Munich and less Vienna, since I was short on Vienna when I made it. The Summit flavor is, indeed, huge. Fruity, but more like a mix of citris and apricot? Plum? Mine dried out a bit more, adding to the hops bite. I like this...

I have another hint for you: If you get serious about Sake, get your rice from this place: F. H. Steinbart Company - Beer and Wine Making Supplies and Equipment Sake rice is typically milled down, with the more expensive rice milled down over 50%. The rice you can buy here is the same...

So, due to family constraints, I have a hard time making it to the local homebrew meetings. I would really like a book that I could buy that would take me through the tastings of some of the classic examples of each of the styles, so that I could help hone in my palate. I was thinking about...

Just an update. After 2 weeks of Notty at about 70 degrees, one of the 2 kegs has cleared up almost completely, still a little green but should turn out fine. The other still has a hint of butter to it. I am going to crash cool the good keg, and leave the other a bit longer. I am naming...

Did you get any lemon pith into your beer? It is very important not to get pith when you are zesting lemons. Pith leads to tons of bad tastes.

Die - ass - it - tull? Die - ass - it - till? Die - see - till? Die - a - see - till? Please help.