Recent content by shagington

As I say almost like, it has those flavors from the hops and the pilsner malt, but is a bit sweet and bigger in mouth feel. But then again as stated earlier it could just be fruity esters that I'm perceiving as a cloying sweetness. Anyone close to the Delaware valley that I could drop a bottle...

The beer is 34 days old, 10 days in the fermenter and then 24 in the bottle.

I've had a beer turn out like that DMS/vegetable character and this one doesn't have it. If i were to liken it too a commercial example, I would say almost "HOUBLON CHOUFFE Dobbelen IPA Tripel", which is what I was aiming for. That or the Captain Lawrence Xtra Gold.

I used two hydrometers, my original hydrometer and a new one I bought that day because I couldn't believe that I had such a high apparent attenuation percentage. Both were used at the 64F temperature range.

I'm using 4 different thermometers. A digital temperature probe at the out valve of the mash-tun as it recirculates, a dial thermometer at the out valve of the mash-tun as it recirculates, a digital in the actual mash-tun and a lab thermometer in the actual mash-tun.

Maybe you're right on the not liking of my beer's style, but I hope not. Could the sweetness issue come from hop utilization? In the sense that when I boil, I keep my flame on low so that the boil is more of a simmer. I mean you can see the wort in the kettle moving and the hop particles...

The carbonation is actually really good, like I said it has a nice rocky/creamy foam stand with those little Belgian bubbles. I'm a bit lost where I went wrong...

Hey everyone! I could really use some help on this brew! I recently put some information from BYO Magazine and "Brew Like A Monk" regarding Brewery Ommegang's Step Mashing schedule to good use in my American Tripel recipe. I was very happy with my original and final gravities, however the...

Thanks for the help everyone! I'm going to try a couple of split batches and bitter with the different aforementioned hops. That Glacier hop has me interested. I looked into it and a couple hop distributor sites say that it has citrus and candy-like Styrian Goldings notes. Could be...

I recently brewed a Dark IPA / Cascadian Dark Ale using Columbus, Cascade and Citra Hops. I used Columbus in my bittering, flavoring and aroma additions, blending in Cascade and Citra in the flavor, aroma and dry hop additions. When I pulled a sample off before dry hopping I noticed that the...

I notice that a great deal of Smoked Robust Porters use about 2 - 3 pounds of Smoked malt, while Scotch Ales use a minimal amount of Smoked Malt to give only a slight hint of smokiness. If reduce the smoke addition to a low percentage of the recipe somewhere to 2%, might that help? Looking...

What if I reduce the smoke malt down to half a pound or less? How noticeable is the Maple Syrup in your beer? Is it noticeable in the flavor and aroma?

All-Grain - Smoked Maple Brown Ale Recipe Type: All Grain Yeast: Safale S-04 English Yeast Ale Batch Size (Gallons): 5 Original Gravity: 1.063 Final Gravity: 1.017 IBU: 31 Boiling Time (Minutes): 90 Color: 24 SRM Primary Fermentation (# of Days & Temp): 21...

I have created some pretty tasty beers over my 2 years of homebrewing and probably 5 off flavored beers that have come out tasting exactly similar. I just brewed and Oktoberfest Ale, in which I added English Ale Yeast. It has been fermenting for 5 days now but very lackadaisically. The SPU is...

This may be a silly question, but I stumbled onto lets just say 2 dozen cases of empty wine bottles from a wine dinner we had at work. Now I don't make wine, but I thought, "Just maybe I can cork my beer in these bottles!!!" I just wanted to know, is this possible? These bottles seem as thick...