Recent content by Sweetwort-Hopkins

Sounds like fine practice! Man, good luck narrowing it down

Oxidation somehow? Are you getting a paper-bag/cardboard flavor?

Subbed! Sounds incredible!!!

I got really ambitious about two months ago. I brewed my first RIS which is bulk aging in a corny, it'll be just over two-months old at Christmas. Following that, I brewed a Robust Porter (10gals) which will have spent 4wks bottle conditioning at Christmas. Then, a mistake was made -- I wanted...

That recipe does sound delicious!! Hope you can lock it in :mug:

So, how'd it come out?? I would imagine the hops have diminished a bit in 7yrs lol :D

Yes please!!

Any notes on this one?? I like the sound of it! I do a DIPA with a similar grain bill - minus the Crystal, added Flaked Oats and Dextrose.

This beer is coming up on one month of age. It tastes pretty wild already. I have it kegged and sitting at about 60F. There is a slight banana thing going on but it is very slight and I'm hoping it will fully disappear with time. It actually has somewhat of a 'barrel character' to it - very...

New Bedford here.. Cheers all!!

Propeller Porter

Giving this one a shot on Sunday! Sticking to the OG recipe but scaled up for 10gals. Still can't decide whether I want to add some vanilla or coffee to half of the batch.. Using WLP013 London Ale Yeast. Fingers crossed

Doing a 10gal batch of Porter on Sunday. Got the starter going last night and i'll be stepping it up today and tomorrow. Half of this batch will be bottled and given to my brother as a 'thank you' for helping out on a bunch of brewdays. The rest will be kegged and guzzled in-house. Cheers!!

Hey all, does anyone have experience with this yeast?? I recently used this strain on an RIS. I semi-cloned Dark Truth Stout by Boulevard; they were kind enough to send me their recipe and process! They use a Trappist high gravity strain and ferment at 66F until it slows, then ramp up to...

I would certainly try to simulate 'lab-like' conditions if I were to open her up now! And that is the funny thing, I'm not necessarily worried about the beer fermenting by any means because it is definitely rocking. I just wonder if it's worth trying to copy their procedure to such an extent.