Recent content by reverendnathan

Hey all, I'd like to dedicate a keg tap to some flavored water, and I'd like to ideally keep it 0.0% ABV. I've extracted citrus flavors in the past doing a tincture with hard alcohol, just wondering what one would do to make a "calorie-free" Sprite more-or-less and how to handle citrus...

Big ol' bump here, but I'm serving this now, and I thought I'd give some notes. This is Winter Solstice by the way, if you can't tell by the frozen fingertips I'm typing this with. So the rumor the distributor for AVBC only took in so much stock for Winter Solstice, and Total Wine scooped up...

Alright I've got an update on my brew... racked to secondary to rack on slurry, it stayed 68F or within a tolerance of .5F for five days. It worked quick, and hasn't really given a damn about clearing. Notes: Very Belgian spicy, somewhat phenolic. Overall a very lasting Belgian impression...

Hmm... well I'll just have to see how mine went. I'll use it again and changeup my ferm temps slightly to see which direction I'd like this yeast to produce it's notes. This yeast works quick; the krausen cleared up after about 48 hours. Insane.

Hey, I've got a beer with it going right now, this was my idea. It seems like those going on the low end get a neutral ale, and those on the high end get insane flavors. Very few people are reporting on the medium end. I have a temperature controller, I've keeping mine at around 67-68, I will...

You will need: 1 #10 Bung - this is your standard rubber bung that will fit a Better Bottle 1 3/4" ID - 1" OD Vynil tube cut to length - make sure your tube is 1" OD, as Home Depot has failed me in the past with OD measurements. 1 1" Spade Drill Bit, it looks like this 1 Impact Driver -...

This has been asked time and time again, but I wonder if Gypsum from the garden section of your hardware store is really all that different. The guaranteed analysis of Gypsum on the 30# bag says 92% gypsum, 8% Calcium, Sodium, and inert materials. To a novice, this seems pretty... gypsummy. Does...

Brewed, fermented, dry hopped, cold crashed, kegged and served all within two weeks. No notes of green beer here. I followed everything by the book and this beer turned around like a champ. However, some problems: Well first off, LHBS didn't have Cascade (I know, right?!), so I chose Amarillo...

I do want to stick to a late hop addition in the beer, not sure if Centennial is the best call, but I like it's high AA% to get the IBUs on level. Should I try something English or Noble with a lower AA% and bump it's add time up to ~20m? I was reckoning that was too much Crystal, how is this...

I wanted to make an Irish Red 100% my own and keep is SIMPLE. Just looking for some thoughts and feedback, I want to make sure my specialty malts aren't the wrong approach. Also, just how red is Carared? I really want a nice, deep red, but not dark (like what an Arrogant Bastard may come off...

Brewed this tonight, like everyone I had skepticism about the hop amounts, but I know Lagu IPA pretty well, and since the hops early in the boil are high AA, I can believe the hopping rate is going to be correct. I love this beer, I can't wait to have five gallons in the keg of it to drink from!

Perfect, thank you for the reply.

Going to be a ~1065OG beer finishing at ~6.5%, was thinking of just trying to get as much of the cake to come out into the new fermenter... half of the slurry? Is that good? Yeast population is really something I lack know-how on.

Hello, I'm not sure whether the question I'm about to ask is genius or if I should dig the ol' dunce cap out from storage. I have 5 gal carboys, and I'm getting 6 gal carboys in the mail. I'm making a 5 gal recipe using WLP550 Belgian Yeast, which requires a lot of headspace. I already made a...

Torpedo is one of my faves, because it packs a ton of hop flavor. By bumping up the malt load but not considering the hop flavor load, you are losing what you may love about this beer. Whatever you decide to do with that late hop addition... add more to it! Since I assume you aren't going to a...