Recent content by rwgaro

Just finished brewing this tonight, tweaking the recipe a bit - basically using the as-written hop schedule for an otherwise scaled down to 4 gallon batch. But didn't have the best brew day, missing numbers & losing mash temp - took a gravity reading post mash to check, realized my gravity...

I just bottled this (tasted great, really looking forward to it carbing up). It gets great reviews and is on the homebrewtalk top 100 list, called "Oktoberfast". https://www.homebrewtalk.com/showthread.php?t=39021

Check the link I posted, it's a BOMM (meant to be ready / drinkable in 1 month)...

Bender check out the linked recipe (it's different from the original recipe) and doesn't need 6 months to age. It's a BOMM which is designed to be drinkable in 1 month...

Oh and the version above is a BOMM (one month mead)..

Made the version of this using the linked recipe below - bottled after a month of fermentation - it's got a bit of alcohol burn but wow, love the rich orange and spice flavor! Bottled in 6oz bottles which look really cool... Edited to add the link - duh...

Brewed this and recently bottled - can't wait to taste it given how good it was when bottling! I also split off ~2/3 gallon and added a bottle of "beet beer" to the bottling bucket. The beet beer was a failed past experiment (failed because it was horrifically strong - added beet to a pale...

Awesome man, thanks so much! I'll adjust this based on my approach and scale down based on my reduced batch size. Only other question is how did you get from the grams and volume to the concentration measurements - is there a tool / link somewhere you're using to convert? Thanks again!

Ack sorry (duh)! I've just started using distilled water, following the basic guidelines in the water chemistry thread linked below by dosing with calcium chloride dihydrate (~1 tsp / 5 gallons) and gypsum (~1 tsp / 5 gallons for hoppier beers). So to answer the question, assume I'm using...

Just got the ingredients for this one and looking forward to brewing it! Question - in post 2 you mentioned adjusting water chemistry - what did this translate to re adding how many grams of calcium chloride / gypsum to the 5 gallons? Sorry if this is a noob question, if so my bad...

Not to raise a dead thread but after struggling with a similar issue and digging around a lot, I stumbled on this thread - the post within that described the bitter taste as aspirin-like was a eureka moment for me... Finally know what to do!!!

This is one of my best beers yet - thanks Revvy! It's entered in a local competition which started today: very curious how it'll do!

Brewed this in Oct with a few minor tweaks, bottled on 12/1. This is really good - very malty. I've been having bottle carbing issues (consistently undercard / head issues) until recently, and unfortunately this was one my of last brews where I had these issues. So it's very lightly carbed...

Been saving this one and finally brewed it tonight - dumped it on the yeast cake for a Leffe clone - sweet malty goodness pre fermentation, look forward to seeing how this turns out!

Just bottled my first batch of this - prob the best tasting pre-carbonated batch I've tasted yet! Can't wait for a few weeks to go by...