Recent content by MarkInBuffalo

Brewing this blood orange wit right now with my Ommegang yeast ,decanted and ready to be pitched.

Interesting, I'm actually doing the same with the dregs from 4 ommegang wits, and 1 ommegang dubbel. I heard an interview with their head brewer saying that they use the same yeast in all their beers, and add that same yeast at bottling time. I've stepped mine up quite a bit, first with a 1L...

Brewed this past weekend in Buffalo, high of -2 both Saturday and Sunday. Luckily I've got it down to where the only thing I have to do outdoors is chill the beer at the end of the day. The hose spigot I use for my immersion chiller outside has been frozen the last few times I've gone to use it...

It may have been posted before, but these vials are perfect for soaking a spice in booze for a while before pitching the entire mixture into the carboy. Vanilla bean in vodka... Sent from my iPhone using Home Brew

I'm very excited to use it in my iPas. Sent from my iPhone using Home Brew

Welp, it's been five days since making a small starter with harvested yeast from a sixer of Two Hearted, and it finally took off. Kind of excited to try and keep this yeast on hand at all times now. Sent from my iPhone using Home Brew

I've noticed great improvement in my IPAs after getting water chemistry under control and changing my hopping techniques. I used to add hops 60,30,20,15,10,5 minute additions, now I FWH for 15-20% of my total ibus and then hammer it with hops from 10 minutes down to zero, often with a half hour...

I would use a program like Bru'n Water, but at a quick glance I think I'd be using 100% distilled/RO for any pale ales/IPAs. Your alkalinity, hardness, and bicarbonates are all high. Sent from my iPad using Home Brew

Good idea. I have 20 rhizomes on the way. Sent from my iPhone using Home Brew

Brewed 3 IPAS from Thursday through Saturday trying various hop combinations with centennial being the "base hop". I'm going to open a spent grain funeral home. Q In case you you were wondering. Batch one: Chinook(FWH) Centennial, Motueka, Nelson Sauvin (Hop bursted, 10 min-0 min.) Two...

Hello, all. In general I'm very good about sanitation practices, but my past couple beers have suffered from a white film, with small bubbles, that get bigger with time. The outer perimeter of the fermenter seems to gather a white, crust like substance. I've done a lot of research but have yet...

A couple of things. 1. That's an extremely short amount of time to assume that yeast is unusable/dead. Some yeasts can take 48-72 Hours to show signs of fermentation. 2. I doubt the yeast was destroyed at that temp. 3. I can't anticipate the flavor you will get from that particular...

Hilarious. I'm constantly on twitter searching the keyword: "homebrew". Saw this from that guy the other day.

I had my water tested four months ago, and things have been going great. I've noticed major changes in my beers after getting into water chemistry. What I'm wondering is at what point, if at all, should I have my tap water re-tested? Could changes in the ions over time be drastic enough to...

Buying a 120 Minute IPA usually gets a chuckle/look of disgust.