Recent content by Peleus74

I've been brewing 5+ years. For the first several years I did buy more various craft beers. But I find now that I make beer equal or better than good craft beer, and usually much better than the the stale old stuff found in convenience or groc stores. I'm now at the point where I just drink...

I'm sure many of you enjoyed reading the IPA book published a few years ago. It made me think about how different the brewing techniques were back in the day. The big themes seemed to be a single pale malt, lots and lots of low alpha hops, several seasons of aging, the near certainty of Brett...

I'm an AG brewer with over 60 batches come and gone, but there are two "upgrades" I'm refusing to take on. (1) Aeration Equipment - I do 3 gallon batches, which are so very easily aerated by pouring back and forth between 2 buckets several times. Some may argue that it will promote an...

I need some advice. I love drinking a good dry stout, but I've noticed that my homebrew versions always have one of two flaws. Either they are (1) good and dark but too astringent or (2) they taste nice and smooth but are not dark but brown. So I've been working long and hard on my level of...

That report is pretty much useless. Search the forum for Wards Labs information...that will get you on the road to finding what you have.

I have fought the same problem for the last couple years. This morning I finally had some success. I tried all the "first" things, such as crush, mash temp, mash time, pH strips, everything I could try. The advice is to save water adjustment to the last thing. Unfortunately I live in the...

Just this morning I made an all grain 1.5 gallon experimental batch. The grain bill is a 50%-50% mix of marris otter and 2-row, hops are 3 additions of 0.1 oz Northern Brewer at 60, 15, & 0 minutes. The O.G. is 1.024 and the IBU's are 23. Pitched with Chico yeast. The taste of the hydrometer...

I'm in. Same name.

I had a beard for over 15 years, then it started going gray. Couldn't handle the gray beard yet, too vain I guess. I miss it, and someday I'm sure it will be back for good.

That's a great pot.

I have the 5 gal MLT, it works great for my 3 gallon batches.

I think what you may have heard is that dry stouts are easy to get in the "good" range, but tough to get into the "great" range. Cris Colby of BYO wrote an article with that theme. The article also had some good tips as well. I'd post a link, but I'm sure you and google can find it.