Recent content by RonPopeil

IPA or not is have to say Magnum. Nothing else provides such smooth bittering. With IPAd you're always changing your aroma hops so there's no sense in holding on to one. Controlling bitterness is much more important.

What fg are you looking for? 12% cara malt in your grist is going to make it hard to get dry. Depending on the yeast you're using you may end up finishing way high. Carapils is flavorless. It adds body and points to your final gravity. The biggest flaw homebrew IPAs tend to have is high...

I'm not a cat owner so not much experience with cat piss. I also don't waste citra and Amarillo by adding them early. Always large quantities very late in the boil. "Hopbursting" if you will. Establish 90% of your bitterness with your 60min addition. The rest goes in within 10 minutes of flame...

Roasted barley and chocolate malt is overkill. Depending on what you're aiming for I'd go with one or the other. Roasted barley is more ash tasting imo. Either way, 3lb of dark malt to 8lb of base malt is too high. I'd knock it down to 1.5lb of chocolate malt. I'll second skipping the dex and...

I would combine Amarillo and citra for Orange + tropical flavor profile. Centennial is good here as well either in addition or replacing Amarillo. Just be careful putting them all together in large quantities. When I did that I ended up with fruity pebbles.

Haven't made any adjustments just yet. At this point it screams out grape soda. Has a purple grape flavor going on. Like a freezey pop. Any idea what causes this? Trying to get a clue as to how to handle this stuff.

I have a ton of this stuff. I could dump it back into a fermenter. I don't really want to dedicate a bucket to sours since I don't really do them but the $60 I have into this thing is more than the price of a fermenter. I have some American Oak spiral I could add to it later as well.

I did this batch back in March. Work got busy and I sort of forgot about this one. Realized in June what I had done and figured I was bound to be infected. Decided to just keep letting it ride at that point. I don't have a ferm chamber. This bucket sat in my brew room at lager temperatures...

Brewed on 1/18. Efficiency was poor. Ended up at 1.060 post boil. Had some issues draining the mash tun even with a pound of hulls. Ended up moving it into a nylon sack which i think hurt me some.

This style is, technically, an ale. "Bock" designation does not necessarily mean a lager. It's just a tax bracket used to classify higher abv beers. This style uses hefe yeast and is known for spice and phenols in the palate.

good catch. I clicked flaked in my software. will use malted wheat.

I'm not opposed to decoctions, step mashes, etc. I tend to use Northern Brewer. Due to it's lineage it's similar to noble hops but with more alpha acid which provides a better value for dollar. Weizenbock Boil Volume: 6.7G Target Volume: 5.5G OG: 1.080 FG: 1.019 IBU: ~27 ABV...

I've tried aging my hoppy beers longer as of late. It seems like it takes at least 4 weeks for nice hop flavors to emerge.

Looks good. Not a fan of Simcoe in general and I don't think it would be beneficial in this style. I would consider another fruitball hop like Amarillo. If you're set on Simcoe then I'd consider bumping up the crystal a bit to balance sweetness with that papery dry mouthfeel you get from Simcoe.

Brewed this rendition about a six weeks ago and it's now properly aged and ready. C120/SpecB was replaced with all Simpson's C150 for the total amount of 1.5#. I figured this would be safer than playing with Special B. Citra was sold out when I went in to get this so I ended up with AU...