Recent content by brices121

Just cut off some leaves of one of my yarrow plants after mowing to try as a tea. As mentioned earlier it seems to have a little bit of a medicinal flavor with a hint of lemon. Does anyone know for sure whether the leaves can be used as a bittering agent or do I need to use flowers? I...

I tend to think that beer darkens as it clears. The thing I would be most concerned about with exposing it to light is it picking up a skunky smell from the hops interaction with UV light (much like the way Mexican Lagers smell). I always throw a t-shirt over my carboy to block any light. Also...

ApotheCary - I've upped the 60 min addition to 1 oz (50 IBU), and then combined my 20 and 30 min additions and moved it up to 10 min. And upped my Belma to 1 oz. The flame out I will do .5 oz at flame out for Centennial and Cascade and up Belma to 1 oz. I will take TopherM's advice and...

Alright here goes All grain single infusion (assume 65% efficency (what can I say it is my 3rd AG)) Batch Size: 5.00 gal Boil Size: 6.00 gal Estimated OG: 1.062 SG Estimated FG: 1.012 Estimated Color: 7.6 SRM Estimated IBU: 71.1 IBU Brewhouse Efficiency: 65.0 % Boil Time: 60 Minutes...

I have a half a pound of Belma and Cascade so I can play around with those. I've only dry hopped once and I ended up with a gusher infection so I will heed your advice and add at flame out. I think I'll follow your advice and put together the rest of the recipe tonight.

I am going to try and brew an IPA in March and I would like to sort out the recipe so I can get all the ingredients. I would like to use BELMA, Cascade, and possible Cenntenial or Citra. Haven't decided what the IBU will be but i am planning on using BELMA for both bittering and aromatic. the...

I just went to a brewery yesterday and they are proud to say that they brew based on German brewing purity laws. The first few things I saw on their menu was a Dunkelweizen and an oatmeal stout.

Your right, I was getting some off flavors. Must've been my pitching temp.

This is the extract version Steep 30 min at 150F 1# mustard .5# caramel 60L 1#carapils Add 6# Brat extract Boil 90 min Pitch 1# sour kraut once the temp cools to 80F

I still am unintentionally making my mistakes. The first PM batch last month ended up being gushers :(. Some people are trying to ferment with wild yeast/bacteria, consider that no problem for me :-).

I was having some issues with my quality and realized last night that I could actually remove my spigot and take a look at it. Sure enough it was dirty. Just has to be a breeding ground for bugs. Anyone have concerns that an infection from the spigot could creep into the bucket? I don't ferment...

Where is the best place to stop when I come in from Iowa to get 3 Floyds?

Finally tried 3 Philosophers this weekend, man that stuff is good.

Great instructions Deathbrewer. Did my first partial mash this weekend. It was an English Pale ale with Fuggle Hops. I am calling it Mind the Gap Pale Ale. I used the Lowes paint straining bags and used the oven to maintain my mash temp. I discovered the hard way how long it takes my...

Smaller than a bagel?