Recent content by DD2000GT

Just mu $.02 - I have added honey to my fermentor several times with absolutely no infections. Honey is naturally resistant to bacteria. Add after high krausen.

I stir the bajeebers out on my mash and sparge when I first add the water, then wait "about" 10 minutes to let it settle down. I usually hit 75% efficiency on my batches.

Several good choices are listed, but since you say Rockwall area - I will focus on the two close beer places as I live in Garland right next to Rockwall. The Flying Saucer is a great beer place real close to Rockwall on Bass Pro Drive off Highway 30. More taps than you can imagine - anything...

Kolsch goes great with Spring

To the OP - nothing worth worrying over To the others that say to use the search feature - have you ever tried this? The search feature is horrible for anything over one word. Lets say you type extended fermentation issues - you will get 499 results utilizing EXTENDED, FERMENTATION, and...

That is what I was thinking as well - but suck at envisioning taste combinations. I also forgot, my wife has a bottle of sweet chocolate wine (like a dessert wine). Might go well(?)

Made a quick unplanned trip to my property and grabbed some fresh venison backstrap out of the freezer. I am looking for a marinade but did not plan or bring it. I have basic seasoning but 5 kinds of beer (see where my priorities are eh?) I am wondering what would be the best beer to marinade...

Ah... the old timid "gave my homebrew to a friend to try" symdrome. Believe me - NO ONE is more critical of your home brew than you are. Almost all folks have only mass produced beers to compare to - and will do so when trying home brew. The best people for honest and helpful feedback are...

Breweries have been covered - I agree with the post on Jester King - look for Black Metal. In Plano there is a nice beer store called S&K that is a craft beer lovers paradise - they have Jester King from time to time. In addition to the actual breweries, there are several brew pubs that are...

From memory - it is about 97ish if I understand your question correctly.

To update on the replies: Yes, could be racking tubes or something is harboring an infection. My only experience with infection has been the dreaded Lacto bug and if I remember correct it caused gushers and made the beer sour, not bitter. Might be another bug though... On water report -...

Ok - a few months back I posted a thread about all of my beers all the sudden developed an overpowering bitterness/astringency and several of you offered suggestions: https://www.homebrewtalk.com/f36/why-my-brew-always-bitter-263771/ Just to update THAT thread - I opened a bottle of that...

I just cracked my first vanilla porter open yesterday I mad a few weeks ago. I used two whole beans from Penzeys Spices, cut them lengthwise, scrapped the insides out, then cut the husks in 1/2" pieces. I added this all to a small amount of vodka for 2 weeks, shaking every day to mix up good...

Many here will tell you ph of the starting water does not matter and not to worry about it, it is the mash ph that matters - true for most of the county I suppose. After chasing down a weird astringency issue that just started about 5 batches ago - I finally discovered my water district changed...

I am currently boycotting Shiner (and I live in Texas). My son got two seperate six packs - one 102 wheat and one Blonde - that tasted horrible a few months back. Not like bad because we don't like the style (I have had both several times, like the Blonde) - bad like possible batch infection...