Recent content by hopsyeastblog

my first kid is on the way and this thread got me excited. 5 year from now ill have a brewery assistant! great pictures everyone

ill probably just use the spring water. rather have that then campden even though the campden seems to be used with most large scale commercial brewers. never used bleach. i use 1step for its environmental friendliness. going to rebrew this week with a slight adjustment to the recipe and also...

probably the chlorine in the water. maybe ill use spring water next go around. this was the first time noticing it though and this is my 6th batch

It's slowly been fading away every day sine bottles has been done. I'm guessing it's an off flavor produced by spices boiling.

brewed up this recipe; Grains 9.5 lbs. American 2-row 2 lbs. Munich Malt .5 lbs. Crystal 80L .5 lbs. CaraPils/Dextrine Malt Hops/Fruit/Spices and Schedule 3.63 lbs. Canned Pumpkin (2 big cans of 100% pure pumpkin) boiled 90 min. .75 oz. Northern Brewer (Pellets, 9.0 %AA) boiled 60...

checked out that hopville.com site. wow! thanks for leading me to it super helpful. :mug:

yeah i thought it was. i brewed this same recipe but divide the grains in half and minus the spruce. it tasted on the sweeter side with very subdued hops. friend and homebrewer called it a little barleywine due to 4%abv. thought it would be a good idea to double grain and spice/spruce it up...

all grain 10lbs 2 row pale 1lb 2oz caramel 40L 1lb 8oz caramel 120L 1oz uk challanger 1oz cascade hops cuttings from spruce tree sized to fit into hop bag(use as much as your taste buds require) 1 packs safale us-05 boil 10g uk challanger at 60 10g uk challanger at 45 8.4g uk...

hi everyone. cant wait to get some insight and hopefully will have some to contribute as well. cheers.