Recent content by mttfrog13

Did you use too much coriander, and boil it for too long? It can be a little weird if you use too much. Also, the higher the temp with a belgian yeast, the more funky, banana-y, clovey smell you're going to get. Is there a chance that the temp went into the 70s? How long did you let it sit in...

I'm brewing my pumpkin ale this weekend... Brew Method: Partial Mash Batch Size: 5 gallons (fermentor volume) Boil Size: 3 gallons Boil Gravity: 1.037 Est. Efficiency: 67% (brew house) ESTIMATED STATS: Original Gravity: 1.065 Final Gravity: 1.018 ABV (standard): 6.11% IBU (rager)...

there was a pumpkin saison recipe on an episode of the brew session that sounded really good. I'm thinking about trying it out.

Sounds like people were trying to say (and assuming you didn't know) that IBU's don't necessarily correlate with "perceived" bitterness depending on what method one uses to get to a certain IBU level. I think most of us probably have a basic understanding of hop bitterness vs hop "flavor". My...

I do partial mash recipes with a bit of extract. My rules for using extract are pretty simple... 1. Only use light, extra light, or wheat extract. Dark malt seems to be more sensitive to boiling, especially if you're not doing full boils. I have used amber and munich extracts in the past and...

It's nice to see more people doing 3 gallon batches. My method improved tremendously after switching to 3 gallon batches. I did a full boil, used less extract, and had better yeast pitching rates without having to bother with a starter. On top of all that, there is less to bottle, and you get to...

It turned out great. I'm getting mostly fruity aroma, with only a little grapefruit bitterness. Less grapefruit and more of a fruity/flowery aroma than typical hops. I think I should've only dry hopped with 1 oz of nelson sauvin though. I'm assuming that the summer is giving me the floral aroma...

A lot of people strain through a mesh bag as they pour into the fermentor. I think some people will use paint strainers to get even smaller particles out but I've never used them. I've never strained because I feel like there's no point of late/flameout hop additions if your just going to...

I agree. I've been brewing 5 gallon partial mash batches with about 5lbs of grain. For my next batch I'm switching to 3 gallon batches with the all grain BIAB method. I'm also getting a minifridge for temp control.

I just did one based on the cottage house saison. Try flaked spelt. I tried a variety of saisons and the one I like best (new holland golden cap) is the only one that used spelt instead of regular wheat. I feel like a lot of saisons are a bit watery and not as spicy as they need to be. New...

Here is my partial mash interpretation of this recipe. I'm not sure what ABV to expect. Wyeast 3711's attenuation is supposedly around 80%, but people seem to be getting their FG down to less than 1.005. What type of FG should I expect? I will use a heated blanket to get the temp of the...

If you don't want to do 5 gallons I would do 3 gallon batches. I'd get a 5 gallon better bottle carboy for a primary and a 3 gallon better bottle for the secondary. The only problem is that you won't be able to buy kits and you'd have a little less beer. I'm sure you could get recipes or help...

congrats. my first beer i believe was a mr. beer kit red ale which I just threw some hops into and boiled "for a little while". It actually didn't turn out too bad and was (barely) drinkable.

I'd do a dry hopped extra pale ale, or maybe something like the white house honey ale.

Here is what I ended up brewing. I cut the caramel 40 in half and changed the hop schedule a bit to lower the IBUs. Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 3 gallons Est. Efficiency: 65% (brew house) ESTIMATED STATS: Original Gravity: 1.051 Final Gravity...