Recent content by heffe

I think you are right. It did have that flavor. There hasnt been any signs of fermentation. Would you pitch more yeast at a warmer temp? I was thinking i would get a carboy heater.

I'm not sure about the green beer. What would be characteristic flavors for a beer that is still green? I don't notice a pronounced apple quality, but the sour amount would be about on par with a granny smith apple. I hit my mash temp just right, the only thing off was the initial...

Yea it looks like normal beer. Could bad yeast cause it to be sour? Or what other cuases of sourness could there be?

here is a pic of the batch now. I haven't seen any activity over the weekend, so it is probably at it's final state now.

Thank you for the replies. I'll look into making it an actual sour, or just see if I can stomach it, but not a batch I can give out, bummer.

My recent batch I was excited to make was a brown IPA. I used my normal process except it got really cold and I didn't think about it until after a weekend had passed 60ish° F. The only signs of anything going on was very large and clear bubbles. I took the batch inside and warmed it up and...

people have made beer this way for thousands of years. truly old school.

i started with an india brown recipe that called for 8oz of hops which i thought overkill, so i backed itndown to 4oz. I suppose it could be hop selection as well. i guess this is why it is good to take notes because next time i can step it down a notch or try some different bittering hops.

i just did my first all grain batch, an english brown. I tasted it when i switched to secondary fermentation and taking my gravity. It definitely had more of a bitter taste then i would have thought with 4oz of hops added at various times per normal. Can i expect the bitterness to mellow out...

I see beersmith referenced all the time so i think ill end up going that route. Thank you for the info, i found i was around 50% on my first batch, so i will focus on upping that next batch.

Is there a good web app, or perhaps a ball park conversion formula for lbs. of grain to OG assuming 70% efficiency? I'd like to be able to look at a grain bill and modify it slightly if I want it to be slightly stronger or weaker, but do it in a mathematical way. Additionally, I would like...

best answered by someone with experience but i believe you can, i think it would net a lower starting gravity though. is this right? i want to make 2 different batches for variety. i have the bandwidth and 2 kegs so should be good.

i also liked the suggestion of keeping some dme around so if you do need to bump the sugars a bit you can easily.

That's a good idea, and considering I have a bunch of extra hops laying around that need to be used up I think I can find something that would only cost me yeast. If it turns out bad, I can always dump it out, not a huge loss.

okay thanks for the advice ill go ahead and start with a single beer.