Recent content by djinn88

Hello, just had a similar problem and read through this thread. What worked for me in the end was opening the Tilt app on my phone that does the logging, going into the settings of the phone (not the app itself), and deleting the cache/data from the app. That allowed my app to start a new log, I...

I have made a coffee blonde 3 times so far, will be doing more in the future. I use 8oz by weight of whole beans (medium roast) in a 5 gallon keg at serving temp for 24 hours. For easy dosing and removal, I keep them in a sanitized hop bag in the keg. I treat it like making a cold brew coffee...

Here's another revival! Made it mostly as is from the extract version above and it was a huge hit. The only difference is I kegged the blonde plain, got it to serving temp, and added a bag with 8oz (by weight) of Starbucks Pikes Place whole beans for 16 hours. I probably should have taken it out...

I'm no expert, but I believe you are running the risk of infection without superior sanitizing. Isn't wort just something that is begging to be colonized? Then again, if you leave it un-pitched long enough you might get some Samuel Smiths spontaneous fermentation.

Last night, in my dream, I was bottling my 5gal IPA that is currently fermenting and somehow it only yielded about 8 bottles of beer. This forum is for drunken ramblings so I thought I would share. Has anybody else had similar scary dreams? This one seems mild, but it did make me wake up around...

"Wow man this stuff tastes great!" Usually a good comment about my beer, BUT it was the only (partial) batch I've screwed up so far and was presented to him as such. It was BierMuncher's Centennial Blonde that I spiked a gallon of with about a quart of fresh strawberries. I don't know what was...

It doesn't change as far as I know. I've brewed it partial mash, with a partial boil with the same instructions. It was a damn fine beer to be sure. Just go with what is already written. The only difference I think you may see between a partial and full boil is possibly hop utilization and color...

I don't know how it would lose hop taste within six days. The best prescription for this is to wait the usual 3 weeks from bottling and try again. As for overall time lines, hope taste will diminish over time (3+ months at least), certainly not 6 days.

I second that. I think that as long as your water is drinkable i.e. not acid or base, which water usually (a neutral 7) is I presume, you are okay. I don't keep it mixed for more than a few hours though. Still, no problem batches due to infection as of yet.

I've never pre-boiled my tap water for top offs here in Orlando. I have never had any chlorine taste or smell issues. I think it depends on what quality of tap water you are getting. I'm no expert, but if you don't get a chlorine taste from drinking it, it should be fine.

Making a half batch of this stuff today. In reality I should make a full batch, cause this stuff is awesome. I let a couple of 22oz bottles chill in the fridge for about 3 months after bottling and let me tell you.... champagne-ish cider. My batch really evolved over the course of drinking it...

What's the problem? Sour beer is the next big thing! Sorry, I don't have anything constructive to add other than that.

Mittens (my obese cat)

Granted, you may drink your homebrew right now. However, all of your beer is infected and you boss caught you. You're FIRED! ================= I wish I was done with college and could start a great job!

Big Kahuna