Recent content by glickmanii

Revvy, what are your thoughts on how long this beer would need to age/bottle prior to get the best flavor? I know that, in general, longer is better, especially when dealing with ginger and other stronger spices, but do you think that this could be deemed "ready" in a shorter timeframe. I've...

I just responded to a similar question on a nitro setup. You can see what I do with my system here: https://www.homebrewtalk.com/f35/nitro-stout-carbonation-need-help-273725/ I've never really noticed much difference in pouring as the FG changes, but I do occasionally "tweak" the beergas psi...

So without adding 6 cups of malted milk, you should ferment down to around 1.020, that sounds correct. Then, on top of your 1.020, you are basically adding 1 cup per gallon of something that is, most likely, unfermentable. I think that would easily explain your high final gravity. I also just...

I ran into a similar problem when I hooked up my stout faucet and beer gas tank; I was never able to find a straightforward answer to "how do i set up a stout faucet?"... So, after a long time of trial and error, this is what I normally do for anything I'm pouring through the Nitro tap: First...

I've never used malted milk before, but I have used lactose to make milk stouts. In those cases, the beer normally ended up with a FG in the 1.028-1.032 range due to the lactose being unfermentable. Also, I normally used 0.75-1lb for a 5.5gal batch. So I'm thinking that you are probably...

I've never really had that issue with US-05. If you're fermenting at a constant, controlled temp (60-75F), that yeast should be producing a pretty clean palate. Also, looking at your grain bill again, you might want to consider increasing the amount of crystal malt you are using (especially...

I'm assuming you put the strawberries in the secondary? I wouldn't worry about it, you should be fine. I've used frozen fruit numerous times w/o sanitizing it and have never had an issue. However, what you are probably going to find is that you aren't going to get any big berry flavor in this...

I second the Warrior @ 15. I generally use Warrior in my IPAs, but only as the bittering hop; you could also try Simcoe or Amarillo at 15min and 5min, as they seem to go nicely with Warrior in general.

Slow cooker for 4 hrs with equal parts bbq sauce and your favorite beer, just make sure you have enough liquid to cover 3/4 of the way. They'll come out fall-off-the-bone tender and will go great with a beer!

Funny I just stumbled across this discussion. My wife (who just started brewing) and I (who have been brewing for ~2.5 years), just returned from Clearwater where we saw the Phillies play the Pirates and the Rays. Luckily for us, we were able to see Halladay and Lee pitch a few innings. We're...

So, before giving suggestions, could you answer a few questions: How long are you dry hopping for? Are you using a secondary? I agree with wildwest that Nottingham is a good IPA yeast; it has left numerous batches of strong IPAs very clean and balanced. The one thing I see is that possibly...

Griglocked 'N Loaded. A homebrewed 9.9% dry-hopped double IPA fermented with fresh Florida grapefruits.

I've kegged probably 20 or so batches now, from wheat beers, stouts, and even a dry-hopped IPA that ferments with added citrus fruits and leaves a LOT of sediment in the primary and secondary. I've never done anything to the dip tubes; I just always secondary for about 2 weeks. After the first...