Recent content by BrainBeerBrewer

So, I brewed a pumpkin beer earlier this year and ran out of pumpkin pie spice on brew day, so I substituted (without researching first, cuz I'm dumb) some extra cinnamon powder. So now I have a beer on tap with way too much cinnamon. I know the prescription is RDWHAWB and let it age...

The other half of this split batch is pretty experimental (a BIAB Rye English IPA) so I really want this to end up a pretty straightforward beer.

So I am thinking about playing around with a FWH IPA using some extract I have that was going to end up in a partial mash that I am now splitting into 2 seperate 2.5 gallon beers. FWH IPA 5.5 lbs Extra light LME .5 lbs Crystal 40 .5 lbs sucrose (maybe to bump ABV and dry it out) 3...

If you are seeing krausen (the thick foam on top) then you are getting fermentation. Trust your eyes and the yeast. DON'T trust the airlock. It is 99% likely it is just a bad seal. RDWHAHB. :mug: Wow ninja'd like crazy.

Not too experienced with big beers, but 8-10 is definitely big enough to age. Just be careful about oxidation especially when bottling.

Thanks again for all the great advice. I will be staying in Alexandria, and look forward to a fun trip!

Thanks for the quick replies! I will definitely get to Bierbaron as it's been recommended elsewhere as well. I am technically on business so I am not sure a full day's pub crawl is a good idea.

So I will be in DC for a conference in the middle of November, are there any must-see places for beer lovers? I am already planning on visiting a Dogfish head Alehouse, and maybe the brewery if it's worth the extra 2 hour drive. Also, are there any locally available beers that I wouldn't be...

Count me in, The fightin 193's

Bottled this today, and the hydrometer sample was simply amazing. Sweet with cascade-grapefruit overtones, and a deeper spicy complexity and a not too bitter finish. If the carbed version tastes as good as it does flat, I am in for a treat.

From what I understand, You have to leave a lid at least partially off during the boil, in order to avoid getting some off flavors, but pre-boil (i.e. steep and mash) and post-boil, you can and should have the lid on.

Love commodore perry! If it tastes like that, I will be extremely happy. Placed the order, now I just have to wait for my primary to free up.

Recipe changed, thanks for advice! I am not overly concerned about staying within a particular style. Just want something delicious and drinkable.

I am actually thinking about cutting malts down to 6.6 (two cans). What is another hop that might be added that compliments these? I would rather have it be a bit maltier than excessively bitter. Beer calculus has the IBUS at 36.9, which is about where I was thinking (bitter, but not...

I am shooting for a less bitter, but hoppy IPA (APA?), maybe even a little on the sweeter side. I want to do an IPA because I love the style, but most of the people who will be drinking the beer don't like bitter beers. This is my first own formulated recipe, so any thoughts would be greatly...