Recent content by rhythmsteve

I plan on making a Porter I've made before but I brought back some bags of cocoa husks from the Dominican Republic and want to utilize them. Anybody have any experience or tips on how to best use these?

A great alternative is a type of mint called Lemon Balm, adds an amazing lemon aroma and taste without added sugars. Mash up leaves like you would for a mojito and add to secondary

Come on guys help a brother out

Long story short, I won a couple competitions with my home brew recipes, and I have been asked to be brewmaster at a new 15bbl micobrewery. I am confident in these recipes, confident in my skills, and confident I can help make this a great brewery. How do I take my award winning 5gallon batches...

I'm in

I have always loves sucking on sumac buds, they are tart and refreshing and have loads of vitamin c, and they grow everywhere here in western pa. I was wondering if anyone has ever used this in a brewing capacity? It seems it would be good in a saison or wheat beer application, or even a light...

I always secondary into a glass carboy, I always strain for primary and secondary. I don't think it's a bug, because the taste doesn't change, and this only happens with dry hopped IPA's. I am very meticulous about sanitation, and I have multiple tubing connections for individual types of beers.

It's almost like i need a hop rocket or something, there's just no replacement for the hop leaf making direct contact with the beer in the carboy. I've tried hop bags but it just doesn't give the same result in aroma, and it's hard to get out of the carboy. I don't want to filter, so I may have...

I have an octoberfest ale recipe I've made a few years in a row and it's been a hit, let me know if you want it

Update: 3 months along and the beer is getting nice and funky. Sourness is coming along and the stale, flatness taste is starting to give way

This particular IPA had a whole can of Heady Topper put into it as well, and I don't know the attenuation of that yeast, nor am I entirely sure it was even present, but grav readings were at1.010 and stable for 2 weeks

Thank you for the breakdown, I have also replaced boil kettle, and glass carboy. I also have dregs and sours going. But I'm maniacal about keeping all equipment, separated, and quarantined from one another. I definitely would taste Brett, lacto, or civil disobedience if it was present. But then...

Gravity readings are at baseline when I bottle, however I don't filter or cold crash so yeast is obviously still present. Hop flakes are present, not many but they are there, usually 1 or 2 minuscule remnants

I've gotten pretty successful brewing, I've won a few homebrew competitions but I'm stumped on something. Every time it make an IPA if I don't drink them within a few weeks after bottling they turn into gushers. The beer still tastes the same but I'm wasting half a bomber at a clip. I use 5 oz...

Just got done with the finishing black pen