Recent content by MrPostman

Miracles happen! And **** happens too! Let's hope for one of em!

as a sign that i am on the right track with my beer and brewing knowledge, i need to win this. of course if i don't, it will be an excellent reason to drink. of course, if i do, i'm going to drink anyway.

Yesssssss

i made an IIPA with that yeast. Took off way quick I remember. Fermented warm and might have over pitched, it's very esstery and a bit tart. hoping for it to mellow a bit with time!

what sort of water are using to brew? could be a mineral deficiency that's stunting the yeast's metabolism, but i'd only expect this if you have irregular tap water or used distilled water. So long as the temperatures have been consistent and you haven't done anything to startle your yeast, my...

Sounds most likely that you have an infection of a weird Brettanomyces strain coupled with a big boost of carpylic acid which smells rancid, goaty, terribly much like death. :edit: Also, just call it a lambic now and you're good. proceed with fermentation, open up the top of it to let it out...

Ive recently cracked into my latest brew, a 3 month old IIPA with the 1332. i fermented warm and got very intense fruity aromas and tartness but unfortunately had alot of problems with fusels. its still very hot, but its mellowed with time. Its turning out to be a very bright beer, which i like.

i agree about working off flavors in to your recipe and that those flavors, in some styles at certain levels tastes good, even necessary, but I was just thinking with the amount of yeast you'd have to pitch and it occurred to me that the level of the off-flavors might be a bit strong, i.e. the...

my thinking says no, this won't work. the lager yeast prefers the lower temperature because it fits their metabolism. the higher temps will produce more off flavors because the yeast are under stress and have a harder time metabolizing sugars and producing ethanol, thus leaving some molecules in...

temp control is definitely my hang up. one please!

That's how the joke worked! NO one would have believed it if it were a week ago!

Correct, I just boil the water cause that's what eats up most of the time on brew day anyway. And I can do it quicker the day before because I don't have to worry about stirring in DME, overboiling, hop schedules etc. As they say, you can set it and forget it! As for the price, yea a usual...

Hey guys, just enjoying my last APA i bottled a month and a half ago and getting things ready for hopefully another successful brew day tomorrow. Just thought I'd let you guys know, though I've only been brewing less than a year, I think I have come up with amazing amounts of time saving tricks...

I just made a starter for my next brew on monday. This is my first totally original brew and I'm pretty excited. I have all the ingredients already, so I'm fairly limited, but if there's anything you think I should change I'd love to have some input. I'm obviously going for a very bitter that I...

I poured myself a small glass, and even after cooling it the predominant taste seemed to be 'fusel'. The hopefully part of my brain really hopes aging, plus cooling and carbonation will help mute the flavor in turn for some delicious stoutiness. I've never done a beer quite that big (my highest...