Recent content by justclancy

I've read a lot about needing to ramp up the temps into the 80s and even low 90s to get this guy to ferment out, but most of what I've seen has been people starting out lower and then ramping the temp up after a few days. I don't have a good way to control temps in the summer, so I was...

Hmm, I wonder if 38-40 ibus is a little high. I drink Budvar fairly often, and of course I could be off but I would guess Budvar to be right around 30 ibus, maybe just over.

Just wanted to update with my experiences with this hop, as it's so new and not very widely available. It's great. Not quite like an American hop; it tastes and smells exactly the way you might expect it to: like a cross between a citrusy fruity American hop and a German noble(think...

I did not boil water in it first, but before I started getting the flavor I had made quite a few successful batches with it. Then the aluminum flavor started creeping up on me. Could not boiling water in it when I first started using it to brew have lead to the eventual off flavors I've been...

I would if I had a large enough fridge, especially for stubborn yeasts like a kolsch yeast. I don't use kolsch yeast anymore, despite the fact that I love the flavors it produces, because I can never seem to get the yeast to floc out.

After making four completely undrinkable batches of beer, I've finally found the cause of my problem: my ****ing aluminum pot. In each batch there was an incredibly powerful metallic aftertaste, and in some cases it was overpowering in the nose as well. Horrific stuff, I never finished a...

Hey, Has anyone else got their hands on some Mandarina Bavaria? Mine just came in and I'll be making a saison with some of it in the coming months. Smells fruity, and well, mandarin-y. Not quite American hop levels in terms of intensity of aroma, but really nice stuff. Can't wait to...

3.91 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 90.0 % 0.17 kg Caraaroma (130.0 SRM) Grain 3 4.0 % 0.26 kg Brown Malt (65.0 SRM) Grain 2 6.0 % 24.00 g Perle [9.00 %] - Boil 60.0 min Hop 5 29.2 IBUs 20.00 g Northdown [8.50 %] - Boil 15.0 min Hop 6...

Definitely not Perle. Don't look anything like the Perle cones I have, nor do they smell similar. They seem to be more along the lines of Hersbrucker.

Hey guys, I was walking around a park today in Bologna, Italy and came across a rather plentiful source of wild hops. Strange, to find them in Italy I suppose, but they were there. I grabbed a bunch and threw them in a bag I had. At home, upon further inspection, I found that they are...

I mashed at about 154 or 155, but for a full 90 minutes i believe. I did pick up on a nutty flavor from the MO, but it certainly wasn't as noticeable as normal due to the hops. MO in an american style IPA is recommended.

I know it's an old thread, but just wanted to update and say this recipe turned out great. Just enough maltiness in the background to balance out the nice hops and bitterness. Was especially good after about a month in the bottle; the dryhop flavors mellowed out a bit and blended in.

I'm asking because I made a fairly strong belgian ale a few months back(7.5%,) and initially it tasted pretty horrendous. I mean, down right disgusting, awful, vile stuff. Discouraged and lazy I just let it sit in the bucket, and now, 2 and a half months later, it's starting to become...

Sounds good. I'd just use a couple of grams. So half, or a little less, of the 5 gram pack.

Yes, you will end up with a ton of yeast in your bottles. If you're going to throw some champagne yeast in there, you need just a very small amount.