Recent content by CaribouBrewmasters

Thats just your beer doing it's thing like it should. Don't worry yet.

Sounds like it soured. Lactobaccilus is a ***** to deal with. Get rid of it immediately before it sours everything else. clean clean clean your mash tun really well as those types of bugs will infect everything they are in close proximity to.

Denny's fav 50 gave me more problems than I've ever had with anything. It stalled out at 1.032...again at 1.024 and again at 1.018, what should have taken two weeks took almost 2 months. No problems with my temperature or fermentability that I know of, we have pretty controlled conditions where...

My prefered strains: 1272 Am. Ale II for wide range of ales 2278 Czech Pils for pilseners Fermentis W34/70 for german styles Just recently started playing around with Mangrove Jack yeast. Have tried the West Coast and Burton Ale. Both seem to fit exactly what I want for their given...

When I brew AG german style beers, I will generally first wort hop. I like using perle in alot of my german styles to bitter, as I like the flavour, always comes across really refined. First wort hopping with a small ammount of perle has always seemed to round out the flavour and really helps to...

Depending on the beer, at my work we consistently use all methods. If all I want is bitterness for balance but no hop flavour then I will just use a 60 min addition. If I want to pull out bitterness but leave some flavour, I will use 30 min additions to still get good IBU but have some more...

Crystal 50 or higher but as you go higher, watch your levels. Carastan too. Small ammounts of roasted barley help improve the color to make a more crimson red, rather than amber red.

Brewing a batch takes me 1.5 hrs total to do extract recipes. All-grain, anywhere from 3-6 hours depending on what technique I'm using.

I brew an extract based recipe for my customers at the u-brew I work at. Our die-hards called it "better than the real" thing, maybe it's partially because of the pricepoint but obviously flavour has alot to do with it as well. This is for a 10g batch (48L). I realize that willamette is not the...

Yes! Steeping grains. I use carapilz or crystal 10L - 20L for better head and unfermentable sugars depending on the style. Crystal 40-120 give a wide range of sweetness with everything from caramel to toffee, and then treacle and burnt sugars, sometimes prune and dark fruit characteristics from...

Looks alright to me. I have an extract based recipe I have made for Fat Tug. I presteep my grains at 153 F for 30 minutes. I make 12 gallon batches (about 48 liters). This is my recipe. Forgive my lazy layout and lazy recipe, but my god does it do the trick. Steep@153 for 30 min. 350g...

I have found by using a white bucket and loosely putting a lid on it will help flush them out of the hops. For some reason, things like aphids and whatnot are attracted to white. So by transfering the hops back and forth between a couple buckets for a few hours before drying seems to have...

Perle is beautiful for bittering so is Simcoe. I'm on a citra and simcoe stint. Try those if you can get your hands on them.

I like Simcoe. Great pine resin flavours. Use both pellet and whole leaf if you have the option so you get the best of both worlds. Multiple additions of pellets mixed with a finish and/or dryhopping with the whole leaf produces fantastic flavour. Simcoe generally has a lower beta compared to...

You can condition with honey for sure, always a good idea. Or add it at the end of your boil to have it act as fermentables without blasting off the delicate flavours with heat. Or yeah, do something fun with mead or braggot.