Recent content by robotgas

This is an experiment with the White House Honey Ale, which I've brewed several times. For this batch, I added agave, baking soda and salt during the bottling process. I don't remember the exact measurements, but if you dig through this thread, you'll see. I'll definitely report back after...

I cracked open the first bottle (a little early) and was pleasantly surprised. Before, when opening a little early, the WHHA seemed a little "thin," but then a week later, it tastes fuller and has great balance (as it should.) With this one, it's already extremely full and very flavorful. It...

The older I get, the less recovering ability my body has. I'm not talking about preventing a horrible hangover after getting wasted. I'm talking about wanting to have 2-3 pints in an evening, and not wake up super dehydrated and fuzzy brained. This used to be easy. Not so much anymore. I'm not...

Has anyone attempted this? I just did, so I'll be able to give feedback in a few weeks. I went with the agave method, so I hope the added sugars won't over-carb the bottles. I halved the recipe, because my main interest is to keep the dehydration down a bit. The older I get, the more apparent...

In, please and thank you.

I've found that adding a week to everything (above what the directions call for,) makes a huge difference in taste. Set aside a few bottles to taste one a week to see for yourself. Patience really is a virtue!

I'm definitely giving this one another go. Not only did MY palate enjoy it, but it was also well-received by my beer nerd friends. Balance was the word I heard a lot. I used the Austin Homebrew extract version of this, and I'm not changing a thing.

Rave reviews on the WH Honey Ale last night. Well balanced, smooth, nice honey aroma, perfectly carbed. That's what I kept hearing. I even heard a, "I was going to try it and say something nice because you're my friend, but this actually IS really good!"

I don't think there's anything wrong with appreciating the art of home brewing while also choosing to not drink. I infuse liquors for my friends all the time, but my body refuses anything heavier than beer, so I don't drink (or even taste) it. I take copious notes and adjust the next batch...

Dallas makes it really hard/impossible for a brewery to sell their product on site. There are more and more quality restaurants that choose to support fantastic beer, even the local varieties. Look these up (I'm sure I'm missing a few:) Goodfriend Meddlesome Moth Common Table Strangeways...

I'm only 1 1/2 batches into home brewing, so everyone else here will have more wisdom on this, but I'm in Texas, and a wort chiller is essential to getting the wort temp down in time. I can imagine if you're up north, it wouldn't be as much of an issue.

I finally cracked a honey ale open. This is my very first batch, and I'm still learning to distinguish the different hops, notes, etc., but I'd say it's pretty tasty. The honey is very subtle until it starts to warm up. It doesn't take over, but definitely makes itself known. The ABV has to be...

Good tip. Thanks!

Google your city name + chloramine to see if that pops up. That's how I figured out Dallas uses it.

I put a small fan on my swamp cooler, too. I have room temperature set to 75, steady water temp at 68, steady temp on bubbling carboy at 70-71.