Recent content by liebertron

I really like the rye pale ale Terrapin puts out. I have made this twice, and I think it fits the bill as an excellent RPA, but have yet to get that sharp bite Terrapin achieves. Fermentation can obviously be shortened to what you feel best, but I often find patience is important when brewing...

Spent 1 week in primary, 3 weeks in secondary and 1 week cold crashing in the kegerator. Was the first couple of glasses, I do think its the carb bite people have discussed.

Do you know how much time? And should I be degassing the beer as I go?

I have two kegs that I carbed at the same time but believe I over carbed the beer. The beer certainly looks over carbed when I pour it, but it also has a metallic taste to it, and isnt that good. Both kegs have the same flavor and did not have the flavor before kegging, they tasted just fine...

My friend came over and made some really good sangria while I was smoking jerky. There was a bunch left over, and being a brewer I slapped a couple of 22s full of it and figured I would let it sit around and age and see how the flavors changes. got me thinking... What are you favorite...

I also made a GIANT yeast starter. I now remember that I made a 2L starter and then split the 2L into two different 5g primary buckets. Then I added 2 gallons of juice on top of each to make an even larger "starter". I ended up fermenting 10 gallons in two buckets and kept making bigger...

Is it possible to be even in the 15-18% range? Or even 20%?

I fermented some apple cider about 6 months ago and everyone who drinks this stuff gets DRUNK. 16oz of it and you're toasted. Two different people have put the stuff down and gone back for more because of how easy it is to drink only to get sick later in the night because they underestimated...

I brewed this about 5 months ago and it was AWESOME. https://www.homebrewtalk.com/f5/fullers-london-porter-extract-recipe-25325/index2.html You could give it a go...

Being the great home brew planner that I know WE ALL ARE I already have my pumpkin/October/fall beers in secondary for a month now. So its time to get the Christmas recipes rolling out for those winter seasonal beers that we all want to brew only to realize that they are terrible... come on...

I second the Kolsch. I was thinking that right after I read the original post and agree with this poster.

I am planning on making ten gallons of cider, want to throw out a couple of questions. I have 1 liquid pack of yeast for cider. I was planning on making a two liter yeast starter and when done proceeding to dumping the yeast starter and all ten gallons of apple juice in my brew pot (only...

Fall is approaching, though over here in Virginia you really wouldn't know it. I am still deciding what to brew in the coming days so that it is nice and ready for the fall. What are you brewing?

I primary fermented a rye IPA for 4 weeks and then transferred it to secondary for 5 weeks (secondary was just until I killed a keg). It seemed stable but ive noted a few air bubbles in the air lock the past couple days. I am done waiting and put it in the fridge for a cold crash tonight and...

Used it for the first time. Had a 1L yeast starter, seems as though there isnt much going on in the primary. Anyone have any experience with this yeast?