Recent content by monkamillion

I've made three hefe's using 3068 just recently, not making me an expert by any means. However, my guy at the LHBS advised to stress the yeastto get the banana flavors, so I started it at 80F for the first 4 days of fermentation. Then I let it drop slowly to 65F stepping down 2 degrees a day...

After 4 weeks including 14 days of dry hopping, this turned out fantastic! The yeast dried out all the sweetness from the "juice", but I added truvia as a back sweetener at bottling. I know, I know. But don't hate it until you try it. The off flavors many complain with artificial sweeter is...

I just made a NEIPA with a similar grain profile using 3068, but with 3 oz of citra and armarillo each at the end of boil. Hoping fermenting at 80F for three days and then down to 75F will bring out more banana to add to the "juice" :)

I fermented a hefe at 80F for the first three days, then dropped to 70F for two weeks after. Bottled with corn sugar and was ready to drink in a week! Flavors were right on, good mix of clove and banana. Three months later the banana is gone, but with 12 bottles left, time to make a new batch...

Well, my wife says her's smells like roses. I reply mine smells like hops. It all comes full circle... Badabing! :D

Sometimes I hold back the beer to see if they really like me or just my homebrew lol

I keep the hard-to-find beer bottles and try to keep the labels clean to fool friends ;)

I'm so glad to see this thread. I just bottled a batch of IIPA with 1.25# of honey, but I mistakenly bottled after 10 days of of it racked and dry hopped in secondary. Using US-05, OG was 1.078 and FG 1.007 (without honey being fully fermented). 3.5oz corn surgar added to bottling bucket for...

Awesome! What's the yeast used? New to the mobile version of this forum. Thx

Thanks, all, for the great input. For me it is one more step and thing to track, but if there is a flavor difference then it is well worth it :)

Just bottled my 35th all grain batch, but my first imperial stout to include oak chips and bourbon flavors. Every post I've read here and other forums assumes the best practice is to soak the chips in bourbon prior to adding to the secondary. As much as I'd love to use a whiskey cask to impart...

I am drinking now an all glacier IPA, made out of curiosity of what it can do. 3 total ounces in a 4 gal batch, including .5 FWH. My assessment is it is very mellow, slight floral aroma, earthy pear-like flavor. Good for bittering as well. I can see how this hop might get over powered by a C hop...

Is there an issue with using 3/4 cup DME and 4 qts with 1 vial of liquid yeast? I'm planning on a Belgian Tripel using WLP500. If I give it 2-3 days, will that produce a similar larger volume? I'm planning to use a 1 gal extract bucket. Much thanks!

Anyone try first wort hopping with Glacier? I am thinking of adding 2 oz of Glacier to a 4 gallon batch during first wort. This will be a small vienna and rye grain bill for an APA. Glacier has a 5-6 AA range per John Palmer. I'm hoping the milder "hoppiness" will come through the 20-30 minute...

On my 7th-ever batch last night I decided to strain the hops out of the wort. I noticed that it also provides aeration, perhaps better than the whisk I had used in the past. I think I will strain going forward for this dual purpose, unless others disagree?