Recent content by messiah

I'd argue it's not less intense if you have patience. My rye was keg hopped and the hops really shinned after 4 weeks.

The main difference is cost, which I why I just use table sugar.

If it as anywhere near as linear as the last one, I am not interested. I've gone back to playing the old overhead ones all over again because the world was so much more open and less restrictive than a lot of today's RPGs. I am playing Civ 6, Titanfall 2, and Gears of War 4 right now if anyone...

Might just be a slow start. I had something similar happen when I harvest a yeast cake from a previous brew with ECY bug blends that I stored for about 6 months and it took a very long time to start. Worth mentioning the brew also sat on that cake for many month before I harvested.

I really don't know what scientific evidence there is behind the early dry hop theory, but I do it on my NE IPAs anyway. I add on day 4, while there is still a good deal of activity. I bottle around day 10, and there have been no issues. FWIW, I also then keg hop using muslin bags, and while I...

I sample when curiosity gets the best of me. I did two different ECY brews. 01 and 20. The first batches were both were a little fruity and funky, even a little tart, but not really sour per say. I didn't sample them until near 6 months out. Bottled way later than that, and not much changed...

Mine is as good as the day I bought it 5 or 6 years ago. I likely just cursed it. My refractometer is utter ****. From what I understand, I am not alone. I wanted something to measure pre boil quickly without cooling, and its never been close to what it should be. I found this...

I always look to make my wheats at least 50% wheat. I have gone over without rice hulls, but your mileage may vary. You might even want them at 50% if you are prone to stuck sparges.

This does not sound like a kit that any of the shops I have used sells. I also don't think many people do buy these. If you want a kit, get one that comes with hops and extract separately.

So I over pressurize my kegs all the time, but I do check them morning and night for carbination and reduce the level once I get there. I don't think that portion is bad advice, but to just leave it for 3 days without checking certainly could be. I dont know if it was mentioned, but make sure...

IPAs are for me just as much as pretty much any other style. Variety is the spice of life. I drink a good deal of IPAs, and I like a good one better than most imperials. I just brewed my most aggressively hopped IPA yet. My efficiency was low and my attenuation was high, making it one of the...

Hops need a good strong malt backbone for balance or the beer ranges from "eh" to gross. Sessions have so little maltiness to them that these session IPAs are all just not for me.

WTF? Who made the business decision to name it that?

So you made some kraut and used the brine to get things going? I guess that is one way of getting the salt in there. Interesting. If you can get something to keep the cabbage down, you really shouldn't see any mold. I have also read to just skim it should any appear.

I once was deep in thought and dumped almost a full tablespoon of Easy Clean in the wrong vessel (my chilling wort) with no ill tastes.