Recent content by ikaris

Hey all, I am brewing a Belgian Tripel and normally, I use White Labs WLP500 Monestary yeast but my local brew supply was out. So I went with the next closest, WLP540 Abbey. I brought it to room tempurature while I was brewing. My worry is, when I went to pitch, the yeast came out solid like...

I was fortunate enough to make the trek out to Kern River Brewing Co. to grab a case of their critically acclaimed Citra at their revent release. Willing to trade a few for some rare east coast beers. Let me know whatcha got!

I was fortunate enough to make the trek out to Kern River Brewing Co. to grab a case of their critically acclaimed Citra. Willing to trade a few for some east coast beers. Let me know whatcha got!

Aren't these two styles essentially the same? Both come in around 5% abv. Both are malted with 2 row and crystal malt. Both have similar ibu hop characteristics and both are similarly dry hopped. What's everyone's take? Btw, I am currently enjoying a delicious Kern River BC Gravity Check...

Next up is a Coffee IPA. Not sure to add beans to the secondary, Cold brew or a hot coffee toddy

How did this beer turn out. My OG was the same as yours but I used WLP London Ale Yeast

It may be just a mind trick but I feel like when I ferment and condition in the primary, my beers flavors are off and yeasty, sometimes medicinal. Whenever I transfer to a secondary, it seems the beer is much cleaner tasting and clearer as well. I will try to transfer to keg and condition at...

This may be a dumb question, but when a recipe calls for aging a beer (say 30 days), in what state do you age it? Leaving it in the secondary? Kegging it and storing it at room temp? Cold temp? Force carbonate and leave it in the kegerator?

In the process of brewing a winter Ale that has cinnamon and ginger at the beginning of a 60 min boil and 16 oz of maple syrup added at flameout. My question is how can I add more maple flavor since a lot of the character will be lost with co2. Should I add a bit of maple syrup in the fermentor...

Another thought would be: What if I added the cold brew straight into the keg before force carbonation? If you're adding cold brew liquid, is it even necessary to put it in the primary/secondary fermentor?

How much whole beans should I use if dry hopping them? For a 5 gal batch ipa?

This is a very vague issue. When I started out my 1st few batches came out "plasticy" tasting. I found the problem to be my fermenter that was a plastic bucket I bought off some old homebrewer. The plastic was old and coming off into my beer. Started using glass carboys and my problem was solved.

After recently trying Stone's Mocha IPA, I was pleasantly surprised that I liked it. I'm usually not into flavored beer but this worked for me. Then I tried another local brewery's coffee IPA and it was amazing. From Second Chance Brewing also in Escondido, CA their Seize the Day Coffee IPA...

You lost me at Budweiser

Brewed this a few days ago and on 3rd day of fermentation, it exploded. Anyone else experience violent fermentation with this recipe? Temp is 71 degrees and in a 6.5 gallon glass carboy so plenty of head space.