Recent content by DSmith

I moved the carboy very gently from the closet to a nearby table to take a closer look. The sediment had dissolved just from that handling - picture below. I'm guessing it's just yeast from racking after fermentation was complete in the larger carboy. There was nothing floating on the surface...

I made this cider about 18 months ago and checked the airlock regularly so it never ran out of vodka. Does this picture show a ring of mold in the headspace? If so, are there any steps to take when bottling to save it?

Wezeinbock

A pretty good match to Rogue Dead Guy Ale based on the CYBI interview.

Hefeweizen . Brewed with Weyermann Vienna Malt, Pale Wheat & Carafa Special II for slight color preference.

The recipe for the beer in the picture is from post #1 of this thread (link below). The only change was that I used Cluster for the bittering hop to the same Tinseth IBU bitterness. https://www.homebrewtalk.com/showthread.php?t=369109 It recipe seems to produce a beer more like a Dubbel...

Dubbel with D90 candi syrup.

First bottle if Hefeweizen for Easter.

Irish Red Ale

Not quite a pint yet but looking forward to a comparison soon.

I'm brewing this beer a 2nd time, a little over a year since the 1st. I have bottles from the 1st still that are great. I omitted the smoked malt this time, subbed that portion with American 2 row (Maris otter still used for the pale malt), added about 2oz of carafa special II for a browner...

I brewed the beer, 1.106 OG, 1.016 FG (12% ABV). Transferred to a secondary after 3 weeks primary (controlled to 65F for most of fermentation and increased to 72F at the end). I added 1.5 oz of tawny port soaked (4 weeks soaking) medium toast French oak cubes to the secondary. To be bottled...

Flat Ass Tired (similarities to Fat Tire, oven toasted base malt). I'm going to be making a lot more of this. http://www.brewboard.com/index.php?showtopic=20726

I transferred my apfelwein with the 270F sugar to a secondary. The gravity was 1.000, very close to past versions using corn sugar (0.998). The sugar was very fermentable. I didn't have any extra to sample. It'll be 6 months before I bottle. The 270F sugar may not have been fully...

Congrats. I'm also an Eagle Scout. I wouldn't look at the Cl/SO4 ratio but their individual levels. What I suggested (and used) is not extreme and think it works well with a malty beer. I generally brew with more sulfate and less chloride but sweetness of Hobgoblin and low bitterness (and...