Recent content by dotsoj

I added a teaspoon of nutrient each time. Its the wyeast nutrient I use for beer. Hmm, well crap, I guess I should have paid more attention to the yeast. What should I do to fix this thing?

Hey guys, so I'm new to mead making (made beer lots), and have a question. I had 1 gallon (10 lbs) of local unfiltered honey that I used Malkors Ancient mead recipe. I followed the recipe (scaled) and topped it up to 4 gallons and my OG was 1.130 (a touch higher than anticipated). Anyway, I used...

Just age it for a while. I made an IPA like that once and let it mellow for a couple of months and it turned out fantastic. If you want IPA's to drink quickly, try bittering with Mangnum then finishing up with Cascade / Centennial. I think they tend to mellow rather quickly, but you can go...

Hello fellow brewers! As we speak, I am both brewing and brrrrrp drinking some homebrew. I have a relatively new HERMS system that I have 5-6 brews on now. Up until now, I had a thermometer inline between my heat exchanger and my mash tun to double check my RTD, so I calibrated my RTD to read...

I tend to drink my IPA's and Pale Ales fresh as well, 1 week primary, 2 week secondary / dry hop, then 3-4 days at 30 psi until carbonated, finally to 5 PSI and have at it. In the past I have let IPA's carbonate naturally for a few weeks before tapping, but I like the fresh citrusy hop flavor...

Hey guys just wanted to update the thread. I brewed this last weekend. My efficiency was a little low, so with the candi sugar I only hit 1.093. However, I performed the 2 stage fermentation and got the brew down to 1.020 and it tastes very very good, exactly what I am looking for! I am pumped...

I have ~9.5 lbs of left over Pilsen malt and some leftover hops I want to use up and was thinking of making a light ale in the spirit of a blonde but by using the Pilsen malt vs 2 row since I have it handy. Anyone ever tried this or have any feedback before I brew it? 9.5 lb Pilsen Malt 1 lb...

I have a Rochefort 10 clone I have brewed a couple of times and keep having the fermentation get stuck at ~1.050 or so resulting in a "dessert" beer. I want to get this sucker down to the FG of 1.020 so I can have some Belgian goodness. I read in some other threads that you can add the candi...

At the end of the day its all about personal taste and having a good time so who cares....

I agree with you, there is nothing wrong with drinking some PBR or Shlitz, I do the same thing when I wanna drink a few beers and not get loaded. I don't understand or like the stigma our community has put on mass produced pilsners. I say its just being snooty to tell you the truth......

Nope, no idea on the content, its a small community well that is managed by a third party for the neighborhood. I thought about running it through a filter as well, but I can tell that the water is hard also (it leaves deposits), so I dunno how much I want to mess with it. I downloaded the...

Hey folks I recently moved and my tap water does not taste very good so I started using distilled water to brew with. I have noticed that my efficiency is not quite as high as it used to be, around 67% vs 75% before using tap water. I think next time I will try spring water, but I am curious to...

Ha! I did not know they were the same thing, thanks for pointing that out.

There are things other than campden that you can use, one being potassium metabisulfite. I have used it in making cider before but never in beer. It did not seem to add any off flavors, but I do not know the pros vs cons in beer maybe someone else can chime in.

So what did you decide on was it the cold crash method or campden? Can you let us know the results of what you tried?