Recent content by bushizell

This is a photo I took right after splitting off. Nothing was floating at all at the time

I recently split off half of a batch of Oatmeal Stout in order to Oak age half. Two days after siphoning off, the original batch started developing strange formations in the beer. Any idea what it could be?

Would unsalted RO water be a good substitute for tap water then? Or would you add the calcium chloride and gypsum etc to RO water because unlike tap water, it's been stripped of the basics?

I do something very similar, but do you think the ph of the sparge water matters? I've read varying ideas on this. My tap water is 8.4 ph, and I've read that 6 ph is the right amount for sparge. I guess my question is, have you tasted any astringent flavors etc. from not adding anything to the...

So I'm entering my first competition and I brewed any time I had extra hours... Including a 10pm-3am brew! I'm pretty excited about each batch, but I'm curious which categorys each batch would do the best in. Any experienced competers have any suggestions? Especially for batch 1 and 4. 1. 5.5%...

I starting cold crashing my beers from my busiest brew week 2 weeks ago. I'm entering my first competition and I brewed any time I had extra hours... Including a 10pm-3am brew! 1. 5.5% Cherry Smoked Rye IPA 2. 7% Massively Dry Hopped Red IPA 3. 4.5% Blonde Ale with 2% Honey Malt grist 4. 5%...

Brewed without sanitation

Gasped with delight

18 - 2.5 gal batches (started brewing in January!) 3348 + 45 = 3393

Turns out my brew partner wants to wait on the hazy brew for another day (we're prepping for a comp in 6 weeks) so I'll be holding off on the dry hopping during fermentation as well this time. It's a shame too cause it was at a great Krausen when I left for work today. It's a good thing I got...

My brew is set to end up 12-13ish SRM, mostly because I had to swap in Pilsner malt instead of Pale 2 row. Do you recall what yours was? Also, did you dry hop during fermentation or was it solely the yeast that left the haze?

I think my brew is gonna turn out pretty similar, 6.4% and 69 IBUs. How did you do at the competition, even with the soapy flavor?

That's an interesting thing to know, but I'm not sure if we're talking about the same enzyme lol. Here's the article I read. https://www.sfgate.com/beer/article/How-Brut-IPA-became-San-Francisco-s-newest-beer-12771517.php

I've read things saying that Caramel malts tend to mute the hoppy perception, and that makes me hesitant to attempt this hazy thing.

Anyone made a hazy Red IPA or had one on draft somewhere? I've only read about 1 commercial example so far, and I couldn't find any info about the brewing process. I had a batch 2 weeks ago that got contaminated and I never used the dry hop. I was considering using those hops in my new brew I...