Recent content by Bowen1911

That seems like pretty low efficiency. Did you add the lactose?

My batch tastes better now than it did at 1-2 weeks old, which is weird for an IPA. I'm going to kick the keg in the next 2-3 pints I bet. It's crystal clear, flavor pops, and aroma is as fruity as ever. I've been meaning to get a water report on my tap water, but it's just so damn good...

My sample of Lush was darker than yours. Interesting.

Well, after a few more weeks in the keg, the beer is pouring absolutely clear. Surprisingly enough, the hop aromas and flavor are still shining through much more than I would have expected. Aroma is exceptional. Color is a wee bit darker now that the yeast isn't reflecting so much light too...

Nice. Did you bump up the honey malt?

If your grain absorbtion and boil-off rate is incorrect in the calculator, you might just have too much water in there. My first few AG batches were having me use almost 1.5 gallons more than I needed to.

Redmond Oregun. Water that flows in the Deschutes is pretty darn good.

I wrote it as if you were looking at a timer. I don't write it that way anymore. Should be 1 oz Willamette 60 min 1 oz Willamette 30 min .5 lb Lactose 15 min

Mine on left. As the haze settles, it should darken up slightly, but I don't think the exact color match is currently there. Again, bumping up the honey malt should get you there. I had two others taste them side by side as well, and we all agreed on needing more honey to match, however we...

Ok. Having them side by side right now. I’d bump the honey malt to .75 or 1 lb. Since I’m comparing to Lush in a can, id say leave the hops the same, and it seems to be more hoppy from a keg. The extra honey malt should help the colors match, as well as a bit more clarifying. All in all, it’s...

Carbonation always changes the flavor profile (to my palate), so I will have to test again tonight. I got it close to carbed last night with the good old shake it at high psi method, but sitting will do it good. Just based off memory, I would say there isn't enough honey, and the boil...

Well she is kegged. Certainly strong with citra and mosaic, but the honey malt isn’t showing through as much as thought it should. Granted, CO2 levels aren’t correct yet, I accidentally stirred up a couple chunks of yeast while transferring, and I don’t have a Lush to compare it to. I’ll find...

Maybe they are accounting for .5 gallons of liquid below the pickup tube? Or maybe the little Chinese kid that put the markings on screwed up.

It's my unverified and untested thoughts on striking a balance between getting as much yeast to drop out, and not stripping away the delicious hops. Hell, I could be doing it backwards. It works well enough for me. On another note, taking the lid off to dump in the dry hops smelled amazing...

Dry hopped first thing this morning. Smells great. I also dropped my temp control from 65 to 60. I’ll drop it to 55 Wednesday morning, 50 Wednesday night, and 45 Thursday morning. Keg Thursday night. My limited anecdotal evidence makes me not want to have an aggressive cold crash on a hoppy...