Recent content by Nelrock

Ours

We actually bought Valencia oranges and zested our own. Have a couple toddlers, so the oranges didn't go to waste either.

Whelp...that explains a lot. Appreciate the info...we'll make the adjustments and give it a shot.

That is actually the website/calculator I did use. So I was pretty surprised when we didn't net the expected results. Carbing wise, we used the color chart from the same site, for the style...lately a lot of hefe's and wits...have one milk stout. Anyhow, like I said, we were using the chart...

3/16 tubing. Pressure...we've tried varying it. Unfortunately with little to no success. Started around 12 PSI and lowered it gradually trying to improve things...but it never really did.

Started kegging a few months ago. When we initially setup, didn't catch that the hose length was important to getting a good pour. We started with a 5' hose...and...the pours were a little on the foamy side when first started, but not bad once it ran for a few seconds. Wanting to improve...

Tapped the 2nd go Thurs...and...it's just as good as the first time around. I doubt we're gonna change anything. We like it...guests like it. We've been doing a 5 gal with: 5lb pale malt 4lb white wheat 1lb flaked oat 8oz rice hulls 1oz hallerttauer mittelfrueh 1.25tps coriander seed @ 10 min...

I'd echo Tasunka. When we were measuring out the orange peel and coriander, my wife and I were pretty skeptical that it would be enough for a 5 gal batch. But...we agreed to just go with the recipe. We put the coriander in the boil for the last 10 min. Orange the last 5. So glad we stuck with it...

Made this using the ratios Wayne1 gave...and I have to say...it turned out BETTER than any Blue Moon I've ever had. Wife and I are already talking about remaking it and changing nothing. Very balanced...neither the corriander or orange stands out over the other. We really like it.

How about body? I usually throw a hefe in...every other one or so. They all taste fine...but I'd like em a bit more...smoother...wheatier...if that's a good explanation. Despite not normally using a secondary...mine seem to turn out rather clear. Not coudy at all. I'd like em a tad bit...

Appreciate all the pointers. I make a point to aerate the wort well prior to yeast pitch. Sounds like my starter was insufficient. Next batch...I'll correct that. Hopefully that solves the problem.

I used 1qt starters on the 2 I made starters for. Considering I got similar results as the non...I'm not sure it helped.

I got big enough tubs that I keep the water line as high as the level of the fermenter. I'll drop the temp next batch a bit. Bottle conditioning...I have a hall closet that I keep a thermometer in. I keep the house 70-73F. When I check the thermometer it's usually 68-69F. About once a week I...

Wyeast 1332 Northwest Ale in the caribous. Wyeast 3068 Weihenstephan Wheat in the hefeweizens. The first 2 I didn't make a starter, but did the 2nd 2 after I'd read it most recommending to.

After using dry yeast in my first 5 or 6 batches...I started using liquid Wyeast on the last few. After the same 3 weeks or so bottle conditioning, I threw a few in the fridge, and when I cracked one...it was very green. 6 weeks and still...noticeably green. Even a bit of an alcohol odor to...