Recent content by moon_street

Curious about opinions regarding brewing tasty dry beers. I've tried lots of strategies over the last 1 1/2 years. Adding sugar as part of the grist (careful going over 10%) Mashing at lower temps Step mashing (~136F, ~147F) Mashing for longer time (2 hours or so) While all of these help...

One more comment on this beer. Taste has really come around over time... and it eventually did clear. But I really do not enjoy drinking it. Not 100% sure, but I think there may be a considerable amount of fusels in this one. Most likely I let the fermentation go a little too fast. But...

Still not clear. Yeast is still settling out of this beer. And it is bone dry. BE-256 is one tenacious mother. I knew there was something up when it went down to 1.003 in 3 days flat.

Golden strong is getting better every day i try it. It actually seems to be getting more body and sweetness as it ages. Not sure that is possible... just an observation.

How does someone with Homer Simpson on their profile pic ask a question like that?

Thanks for that. Funny you bring that up. I was actually looking into an online program UC Davis offers: Master Brewers Certificate Program. Seems geared for people looking to go pro. (My wife frequently complains I take things too far... but that is part of the fun) Went back and forth on...

It's all a matter of taste. But for me... next time i would add something. I guess my preference leans more towards a tripel than a golden strong. A tripel on the dry side would be is something i might try soon. I have some T-58 in the fridge (trying out some dry belgian yeasts as you may...

I'm not going to pretend to be an expert on Belgian yeasts, but here's my two cents. I read this one was more expressive on the esters and less so on the phenol flavors. I would agree with that. But would add that is is subdued on both counts, just skewed to the fruity side. Another thing...

I boil 1/2 cup water in a covered pot. let it cool a little to about 160 f or so. Sprinkle about 3/4 tsp of gelatin on the surface of the water. Let it cool a bit. and pour into the keg.

I was looking it some inline filters. Not sure i am ready to go there. Reviews weren't great. Thinking about experimenting with yeasts. The flocculation tendency of the different strains just went up in priority in my selection process after this experience.

Starting brewing 1 year back... first brew was 12/11/2021. Loving it. My sister said no one sticks with beer brewing... this forum alone proves her wrong. I was an organic chemist at FMC corp as my first career out of college. This bring me back to those days. Stir plates, Temp controllers...

It's been a little over three weeks since putting in the keg. Still not fully clear, but finally drinkable. BE-256 is an interesting yeast. Reached FG in 3 days (17 Brix down to 1.003 SG). but took 3+ weeks to clear. Step mashed this one agressively as the recipe called for. Still could...

Pitched at 67. Slowly ramped up to 22 over 5 days. But the bulk of the fermentation was done after 3 days. This yeast is super active. I actually tried it in a stout i just brewed. Had an extra 1/2 gallon of wort. Used about 1tsp of be-256 I stored in the fridge from the Belgian Strong...

Brewed a strong golden ale about 3 weeks back using the following recipe: Strong Golden Ale Recipe Things to note about the fermentation: Brewed down very dry in a matter of days. Very strong banana flavor. Harsh flavor early on. A few questions: How do i get the yeast to clear? I added...

Just brewed a chocolate stout. Turned out great IMO. A dry stout with deep chocolate flavor. Kind of like drinking a very dark chocolate bar. Step mashed to dry it out a bit. Went from 1.060 down to 1.006 using US-05. Just a touch of crystal for some gauranteed residual sweetness. Added 4...