Recent content by smarek82

I had the hoppy bunny once before. Definitely a big fan of it. Sent from my iPhone using Home Brew

Can you post the recipe? I don't see much firestone out here on the east coast. An occasional bottle here and there in specialty shops. Sent from my iPhone using Home Brew

Uinta is one of my friend's favorite breweries because he is vegan. However I've never had any of their products. Sent from my iPhone using Home Brew

Looking for options...so far mine is 21st Amendment Back In Black. Go!!!! Sent from my iPhone using Home Brew

I would try less yeast as others have suggested, but I think I remember reading somewhere that during anaerobic metabolism yeast use glycolysis and acetylaldehyde is a byproduct of converting the sugar to alcohol. Which leads me to believe you don't have enough oxygen needed for optimal yeast...

How is your fermentation? Does it get off to a quick start? Have you tried yeast nutrient? My guess would be maybe not enough oxygen in the wort. Splash around when transferring to your fermenter to get some oxygen into solution for yeast metabolism. Then the same goes what others said. If your...

Stir it up real good, that should do the trick. Typically when using yeast from a previous batch you want to plan accordingly. Your first beer was big. You should work your way up to big beers. I.E. brew OG 1.045, stepped up to 1.065, then to 1.075, etc. not exact science, but your yeast is...

I'm in drums pa. Just north of hazleton. JRA I thought northeast PA was in regards to the geographic region. I just mapped ur location and ur near North East, Pa town. Is there a thread for Erie or western Pa?

Figured I'd bump this. Totally forgot I even posted it.

The most recent van porter I had was breckenridge and really wanna get the same intense vanilla character. I guess I'll have to see how much she actually uses and hopefully it is 5 as you suggested. Yes free is very good.

I have a good robust porter recipe I'd like to add vanilla to. My neighbor bakes and offered vanilla pods without the black specks. Questions would be: can I just use the spent pod? How much? And what part of the process do I add it? I brew AG if that makes a difference. Thanks

I've made a couple ESBs so far and def one of my favorite styles. One thing that I tried to play with was using crystal malt that was lighter than one of my first batches. I can definitely tell you not to be afraid of the darker crystal malt. After about 6 weeks it is phenomenal. My recipe is...

What do u think of this? My one friend lives in Elkton MD and had him look for it, but he couldn't find it. Def wanna try it. Drinking Yuengling Premium and 8 wk old home brewed dusselsorf alt.

Then top off with some dme cooled down if you wanna boost your OG. What is your gravity on your 3.5 gal

From what I know, bacteria is not going to produce those kind of results in such a short time