Recent content by ipopiad

Grains: 3.85 kg Pale Malt (79%) 0.63 kg Rye Malt (13%) 0.22 kg Rye Crystal (4%) 0.22 kg Torrified Wheat (4%) Strike Temp: 74° C Mash Temp: 65° C Mash Time: 60 Minutes Mash Efficiency: 80% Hops 18 g Pilgrim (leaf) for 60 minutes 60 g Willamette (leaf) for 5 minutes Adjuncts...

Turned out great, the dry hop actually toned the mango down a bit, into a more traditional hop character. I'm trying this recipe again as a partial mash, and with a temp controlled fridge. Depending on how it turns out I'm thinking about entering this one at a homebrew competition.

My God, it's a mango-peach explosion. It finished at about 1.017, so the malt sweetness really brings out the fruit flavors of the hops. I'm dry hopping it right now, and changed to 3 oz dry hop, because when I transferred it there was almost no aroma.

Necropost, I know. I just made this beer, and it's pretty good for such a simple recipe. I used Sparkolloid to clear it up, and you can actually read text on a page through it!

I have one of those, but for some reason the metal reacts with my skin and anywhere it touches turns this really gross green color. I have no idea why or what it's made of that makes this happen, but I don't wear the ring anymore because of it.

Basically I added the DME (dry malt extract) and rock candy sugar at the beginning of the boil, then the hops at intervals, then the LME (liquid malt extract) at the end of the boil, so as not to scorch and caramelize the sugar. If you're looking for more general instructions, check out the...

It's also worth remembering that most of those syrups have a pretty hefty sugar content, so make sure you take that into account if you're adding it into bottles. You don't want to have overcarbed beer or bombs. Actually, it might make sense to just use that as your priming sugar instead of...

Thanks, hopefully it'll turn out. My apartment averages about 85° during the day, so temp control is a bit difficult... I just have the carboy in a swamp cooler, and 75° is about as cool as I can get it consistently. I'm looking into getting a temp controller for my kegerator but I don't think...

Title: South Pacific Pale Ale Brew Method: Extract Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 5.5 gallons STATS: Original Gravity: 1.057 Final Gravity: 1.018 ABV (standard): 5.14% IBU (tinseth): 142.62 SRM (morey): 5.1 FERMENTABLES: 6.5 lb - Liquid Malt Extract -...

I brewed this the other day with Australian Galaxy instead of Cascade, with Citra for the dry hop. I've brewed this before and it's a pretty good basic pale ale to showcase the hops. I've never used Australian Galaxy before, so I was hoping to brew something that really brings out the character.

I got mine about 6 months ago, it's my family crest. Fortis Et Fidus is Latin for "Brave and Loyal". I'm planning on getting another soon, I'm thinking about the outline of Lake Superior on my other shoulder.

I dropped a floating thermometer in my carboy, shattered all over the bottom. There were bits of broken glass and little steel beads in my beer. I was crushed. I talked to the guy at the LHBS and called the company, and since the red liquid didn't get into it I decided to try to save it. Left...

When you go to the LHBS so often you just say **** it and get a job there

Yeah, that's totally normal. The CO2 is building up in the container, so it's pushing the liquid down. You should have it bubbling in a few hours, if not less.

Nice! I have a 1936 Mosin and I just picked up one of the 880-round cases of soviet surplus ammo packed in spam cans and the wood crate. It ended up being about $0.22 per round, but I haven't had a chance to go shoot any of it yet. I've heard that the surplus soviet rounds use corrosive...