Recent content by SwampFoxBrewer

I’ve exclusively bottled all of my beers, but would like to look into Kegging. That being said, I’d like to get started with a budget-friendly approach. What are some budget-friendly recommendations for Kegging equipment? I.e., what are the essential items I’ll need? Tips in general are also...

@kurds_2408 Just came across this thread, was thinking about making my own fir tip beer at some point. How much fir did you have to add to your recipe? Encouraging to see that someone has already brewed this and was happy with the results!

Half year old bottle of my Anniversary IPA (so named because I brewed the first batch on our wedding anniversary). Easily my favorite extract recipe I’ve ever built.

Lag screw

Noble Cream Ale (Hallertau Mittelfrüh & Saaz).

What did you sniff through an airlock today? Düsseldorf Altbier for me. Brewed it up yesterday afternoon, makes my heart happy to see that little bobber jumping up and down. Beautiful copper color and malt aroma is on point!

I’ve only brewed with the yeast a couple of times, and both were fermented at around 65F. I will say that both ales have only improved as they’ve conditioned. The “Belgian Impostor” is going to become a regular in my brewing rotation!

Forgot to add yesterday’s items: Started a mead that I’m really excited about. No frills, but used honey from two local apiaries. Also bottled a Hefeweizen brewed with orange peel and coriander. Trying to stock the pipeline with some crisp summer brews. Also ordered some more priming sugar...

Thanks for the clarification there; this would be categorized as a Melomel, not a Sweet Mead. @RainyMonday094 had mentioned being concerned about the sugar content being too high, which is why I had “Sweet Mead” on my mind 🙂 Just looked up some Melomel recipes on the American Homebrewers...

Thanks for the clarification there; this would be categorized as a Melomel, not a Sweet Mead. @RainyMonday094 had mentioned being concerned about the sugar content being too high, which is why I had “Sweet Mead” on my mind 🙂 Just looked up some Melomel recipes on the American Homebrewers...

Welcome to the forum! I’ve only brewed a few batches of mead, so I have limited knowledge to share. Based off of what I can tell, you’re likely going to end up with a fairly sweet mead with that much sugar. I believe the baseline Final Gravity for a sweet mead is 1.024, and I have a feeling...

Sam Adams Just the Haze. If you drink an NA, you can do a lot worse than this. Gotta stay hydrated while doing yard work.

“It tastes good so it’s ok.” More and more this is becoming my motto when brewing 🤣

@dmtaylor, you were spot on: there isn’t a hint of Belgian in this yeast. That being said, I’m not completely disappointed with how my “Belgian Singel” turned out, at least not as a drinkable beer. No way it would meet style, but I ended up with what might closer to a Cream Ale. Still not a...

Packaged my 1 gallon batch of what was supposed to be a Belgian Singel. First time experimenting with Safale S-33 (marketed as a Belgian yeast), and it is anything but Belgian. Still a tasty beer (maybe a Cream Ale?), so decided to keep it. I dub this “Belgian Impostor”.