Recent content by lookwow

Good to know. I still think its a vary marginal amount that is getting in. I only cold crash for 3 days and then it goes into the keg. Never had any problems with off flavors or loss of hop aroma.

I'm not sure what the risks you are referring to or why it would matter if its a hoppy beer or not. I Cold crash all my beers after fermentation to get as much yeast ect out of suspension. Using a 3 part airlock it sucks what is maybe 1/2 a tsp of sanitizer into 5 gals. Any air should stay...

Im making an Apricot Saison with apricot puree added after primary fermentation. Last night a took the FG and a taste before i racked it on top of the puree. To my tastes it was about as perfect as you could get for a saison I almost didn't want to add the fruit. Sure how it doesn't let me down...

I know a wielder but cant seem to find a reasonable price on a 12x12 sheet of SS. Anyone know any sites that carry it.

just let it sit. I brewed a Triple back in march and it ended up just a little harsh. Yeast character was just to intense. In the last month its become one of the best ive had of the style. Bitterness will fade with time and the beer in general will mellow.

Anyone try this yet? Wanting to make a saison with some nice brett character to it. Is this going to give me what i want or should i just use one of there other brett blends with 3724.

thanks for all the input. A Berliner Weisse could be fun but i dont think my mash tun will fight in my fermentation fridge but ill have to check. Saison it most likely will be.

While i love a good Saison is that really a beer you age. I Thought that was one of the styles you usually drank young. What would you gain by aging it?

Well with being on a diet (down 46lbs) ive been drinking a lot less, but im getting an itch to brew. I more then enough beer on tap/waiting in kegs to last me the winter. Looking for a good summer beer that will do well aging until then. Any thoughts?

Irish red incoming this weekend. Trying out Red X malt.

It must of been in pain. it was a kindness helping it die by leaving out the probe :) My Fermentation chest freezer is from 1981. She gets rather warm on the outside when I crash cool. I don't think she has long left.

Have a Fuggle/EKG EBS on tap right now and it tastes amazing.

If I where you I would actually stay away from beers that are looking for a lot of flavor out of the yeast and get a few brews under your belt first especially if you are bummed your first one didn't turn out like you want. Getting the yeast profile dead on can be tricky even with temp...

Beat me to it. looks like that yeast wants mid to upper 70s for banana so you probably wont get any of that in the mid 60s. Let it sit a while and you should have a decent wheat beer, but its not going to develop hefe flavors over time.

Love the Shawshank Redemption reference. Love that movie.