Recent content by distributistdad

I recently had a conversation about this with a local pro brewer in his taproom. He had made an absolutely incredible pale ale using Mosiac. He said that the brew was an experiment, beginning dry hopping the day krausen fell (4 days into fermentation). He was fermenting using US-05 @ 61. Dry...

The only reason I did it that way was to hit the IBUs I wanted and use the 4 oz of Mosaic I had on hand :).

First, I apologize for not checking this in ages. Thank you to the moderator who moved the thread and the other replies. I've only brewed this once, and I agree about the honey making it too sweet. It's certainly not bad, but probably .5-.75 lb would be better. As far as the hopping is...

So, putting together a pale lager recipe to brew this afternoon. I've got a nice 40-45 degree garage for the foreseeable future, and I've had a packet of lager yeast sitting for a while, waiting to use it. That said, LHBS is closed today, so I'm limited to the ingredients I have on hand. I'm...

First of all, thank you very much to the OP who shared this recipe. When I upgraded systems 2 years ago, this was my first 10 gallon batch. I followed the original recipe's grain bill and used Magnum, Simcoe and Amarillo for the hops. It was the height of summer when I brewed this and I...

I just want to add my 2 cents on this one. My father-in-law, brother-in-law and I brewed a 15 gallon batch of this, followed the recipe to a "T" except used Trader Joe's "Joe" for the ground coffee, rather than Sumatra. We've had it bottled for about a year now and have done several side by...

I love an impromptu brewing session and today fits the bill. Decided mid morning while working at my computer at the dining room table to take the afternoon off and make a batch of this. Decided on a 10 gallon batch, and to tweat the recipe to suit my tastes a little bit (Maris Otter for base...

? Could you clarify?

So I know it's only been three days, but I chilled one and had it tonight. It tastes like Belgian Strong Ale that's somewhat green. No sour taste to it at all, but at 10.3% alcohol, it tastes like booze and frankly is a little tough to drink a whole one. I read every thread on here I could...

To clarify, I had washed and saved the yeast from a previous batch. It was in a sealed jar with no headspace in the fridge (this was used for the initial pitch back on 8/17). On 9/23, I racked a session pale off a fresh cake and directly racked the Belgian on the cake. The fresh yeast chewed...

Well, it tastes good so here goes nothing. I'm actually going to bottle all three beers that I were in fermentors tonight, so I can get everything clean and disinfected before I get going on another batch. I suppose a picture of something down the road would be appropriate :).

Thanks. From something else I've seen, it may be a good idea to wait to bottle at least a little while to make sure the infection doesn't encourage more fermentation (though I can't think of how that would work). I may go taste it, just to see. 4 days ago it was a burnt red-orange in color...

Hello All, I have a Belgian Strong Ale that I am pretty sure has an infection. I've attached photos of it, I just noticed the film today. Short story on the beer is it was brewed on 8/17, I pitched half a cake of WLP500 from a BPA that was about 4 weeks in the fridge, no starter...

I've now brewed the final beer, a Belgian Strong. I a lot has occured so I'll try to get to the point. Brewed 8/17 - pitched half a cake of slurry from the BPA, it was about four weeks old when used. The beer started in the 1.102 range and has came down to 1.030 in about 20 days, seemed to be...

I generally use a secondary. Clarity is always better for me when I do so, but I only use Irish Moss in the boil and I don't have the ability to cold crash. I have the carboys to use, so I use them :).