Recent content by kawickstrom

i just used red x to make an Amber. It's got a huge Munich taste and aroma to it. So no worries about it being malty. And that's a lot of rye. I would pick one type and limit it to 10% of the grain bill. And you don't really need the roasted barley. The red x will be red enough. Shoot for a SRM...

I just opened my first can. Granted it's 2 weeks out of the brewery. I get tons of Apollo in the aroma with a hint of Columbus. Light toasty malt with a background of Crystal malt. Very orangey on the taste with a finishing sweetness. I would start with 2 row as base with probably 5-6% Crystal...

I have never had a problem with mine and I wash it and soak it whenever I clean my fermenters. Mine are over a year old. What brand do you have

I live right in Westminster. I frequent Appalachian Brewing Company in Gettysburg a lot. Never been disappointed by their beers. Everything is made up in Harrisburg and brought down to this brew pub. 6-7 regulars on tap plus 4-5 seasonals as well. It's kid friendly and they make their own sodas...

If there is a thick layer of foam at the top it's actively fermenting..

I am in for a Maryland group buy. That makes 6

Sent you a PM about your bottles Mirage..

I brewed a porter today for a local homebrew comp in april.

I have always made my starters like this. Just a 1000ml of hot water around 170 degrees, add 1/2 lb of DME, shake, add yeast and starter is made. Nothing to it.

He doesnt have a number to call though..

I havent heard from him either

Interested in a stirplate, sent you an email

I sent you PM on the bottles

I havent been breweing for too long, but I have ended up with a couple brews that were sour and both times the fermantation temp got a little on the high side.

Thats one of my favorite parts of a brew day. Tasting the chilled wort is the best.