Recent content by DDQ

Qhrumphf would you describe the fuggles as giving a stone fruit type of character, kind of fig-like?

Qhrumphf would you describe the fuggles as giving a stone fruit type of character, kind of fig-like?

Thanks for sharing the recipe Adamdillabo! I'm determined to brew a good bitter and that one sounds just right!

No, the previous batch was London Ale yeast. And no fuggles. Thanks for the comments.

I thought I had nailed this all grain recipe. It has a rotten fruit nose, a slightly sour taste. I don't know if I'm trying to make it taste like something it's not. crisp pale malt 9.5 lbs Crisp crystal 60. 4 oz. Dingmanns aromatic 4 oz. weyerman roasted barley. 0.25 oz. Warrior 6 aau 60...

I just legged a bitter I did with White Labs Irish Ale yeast. Didn't under pitch but still very fruity. My wife and I agree it taste like figs. Is that a a common ester flavor?

Sitting here in Hoover, Alabama enjoying a Heady compliments of my dear road warrior brother, and after pouring it up and enjoying several wonderful sips I start reading the can. "drink it from the can" it says. Hmmm? What about all that nose in the glass etc? But wait there's more. The dude on...

Chlorine is listed as 4 MCL. Sent from my iPhone using Home Brew

It's an all grain English bitter. Danstar Nottingjam Ale yeast. Cooled it down to about 72 degrees. Shook the Carboy for about a minute to aerate and pitched the yeast. Fermented at about 67 degrees in a water bath with a wet t shirt. Racked to a keg after 2 weeks in primary. Thank you for the...

I think I'm doing everything right, cleanliness, temperatures, etc. I bottles or legged I seem to have a common tang/sour taste that I would really like to get rid of. Maybe 4 or 5 batches have had this characteristic. My hypothesis currently is that I'm sloppy with the racking cane and...

The plan is to let it age 30 days and not have any and the it's ready for Thanksgiving. Would the outcome be any different if I aged it at 65 deg for 30 day then forced carbed? Is it aging better at 65? Sent from my iPhone using Home Brew

First try at putting a keg of vanilla porter in the kegerator. Got it slow carbbing at 12.5 psi. Temp is at 44 deg. All good. Just wait for the aging and the bubbles. But then i notice the instructions say after secondary let it age for 30 days at 65 deg. What would be the differences achieved...

I found this battery powered pump at Walmart and put it in a big cooler of ice water. I pumped cold water through the IC and back into the opposite end of the cooler. Dropped the temp very quickly. originally thought I would need a secondary IC but it didn't seem necessary after I set it up.

Update: opened a few bottles this weekend. Very little carbonation. So I think the sugar just didn't mix well. Lesson here is stir it to be sure.

Mixed the sugar (5 oz. corn sugar) with a cup of water and boiled it for 5 minutes before adding to the bottling bucket. The OG according to the kit was 1.048, I don't have a hydrometer. Don't know if it was stable for 3 days.