Recent content by jeliasik

Well, it just got a little higher, well after primary fermentation was over. I hope I don't get any off tasting esters. It is now fermenting at a cooler 65-68 degrees.

Added yeast at 68 degrees. Don't think it got much higher than that. I am letting it get higher now to keep fermentation going.

Hey all. Need some advice. I made a barleywine, OG 1.092. Pitched four packets of re-hydrated Nottingham into 6 gallons of wort. Krausen started after 6 hours. Now, a day and a half later, after some good krausen traveling up the blowoff tube, its completely gone. Still quietly bubbling...

well, since it's just a bittering hops, I go for a high IBU, since the flavor and aroma will boil away anyway. Yakima Magnum is a clean bittering hop that does not impart alot of flavor on its own. The flavor will come from Willamette.

here is my first try at a goose island bourbon county stout clone. for any of you who have had this, it is thick and on the sweet side (finish gravity tested from bottle is over 1.040, i'm going a little lighter body). I'm not posting about post-fermentation finishing with bourbon, oak and...

I just tried the french press method to get more hop flavor and aroma in my partial-mash stovetop system. You can read about it here in other threads, but it seems that it hasn't been fully investigated. Here is what I did - with 1 oz chinook and 1 oz willamette, I added a quart of water...

I just brewed a Scottish 80. Fermenting since Sunday. The krausen was noticeably smaller than every other beer/yeast combo I've tried to date. krausen is now basically gone two days later, but still bubbling away.

I plan on enhancing the flavor with some malts with plum overtones (like Special B).

I am in the beginning stages of formulating a "winter warmer" recipe. Thinking about a higher-gravity ale, a little roasted malt, a trappist high gravity yeast AND plums. Anyone have any experience with plums in beer? Any spices that would go well with plums?

for anyone who cares about how this turned out .... no infections, no oxidation problems. just a little dry and boozy, but otherwise drinkable.https://cdn.homebrewtalk.com/images/smilies/rockin.gif

My first beer was a Belgian Tripel. Sounds like a challenge for a first beer, but it really wasn't. It was on the "sweet" side, so using all light DME for the base malt didn't not seem to affect the flavor. And, I only used one "flavor" malt - belgian aroma. Also, bitterness and hop...

In my experience, stouts change the most dramatically in aroma/flavor with aging. I agree with the above. The "toilet" and/or burnt rubber smell might just be the un-mellowed roasted malt.

I was very careful pouring from the bottles into the bucket, but it was hard to angle the bottles to fit them in the bucket and shorten the pour height. I guess I'll leave it be (not re-pitch or add cream of tartar), and have a tripel instead of a dubbel! Still a risk of infection, but I...

Ok, need some help. I brewed 6 gal of Belgian Dubbel. Used 1lb of sugar to prime instead of 1 cup and bottled. Three hours later, realized mistake. Could not think of anything else to do, so I poured the beer out the bottles into a plastic fermenting bucket. Questions: 1. Should I add...

That's alot of sugar! How did these turn out?