Recent content by thisone

I used 3 ml in a 2.75 gal batch and I could taste it, but barely. It was a light beer (Pre Prohibition Lager) and only noticeable once it warmed up a bit. It wasn’t unpleasant though, I would just cut back a little bit more next time because it’s not the flavor I’m going for. 2 ml is...

Recipe / steps?

I like adding pomegranate juice in second fermentation, although there are plenty of creative options. I’ve had a commercial brand that used apple juice from pink lady apples that was delicious. I might do peach and ginger with my next batch, or be boring and keep it plain

IIRC, Duvel filters out the yeast that they use for primary fermentation and bottles it with a different variety

I would keep the 60 min boil. You'll need the book to also drive off DMS and stuff like that if you're doing all grain

My tap water is bad for light beers, so I've been using a mash/ph calculator to adjust the ph more to my liking. I end up swapping out around 60% of my mash water with distilled water and adding some lactic acid to get the target mash ph down to the lower end of the acceptable range. That seems...

Yeah I came in to say flour. Just throw it in the boil for the last 10 minutes or so

I've had cumin beers with mixed results. I've had it taste earthy and lemony, and I've had it taste like BO. I've only had it in commercial examples though, so I don't know how to get the good flavor out of it.

Pilsner malt, right? In my experience, some pilsner malts could use a protein rest to help it out. Otherwise it turns out a little too "thick"

I have an imperial porter coming up and I've been wondering the same thing. The target gravity is about the same too, but I'm going for 55 IBUs. I may keep it at that or up it a little bit, considering that I'll be using a low attenuating yeast (Scottish Ale)

Looks like a solid recipe

I'd like to see a comparison of yeast strains with hop character, because some seem to emphasize hop character better than others. But keep it limited to relatively common strains that homebrewers use for pale ales/ipas (Chico strain, American II, Denny's)

imo 2.3 volumes of CO2 (what that calculator suggests) is too low for an American IPA. but that also depends on your own tastes and your system (I add .50 gallons to my bottling volume when I do my calculations to get the carbonation to come out right). I like to aim for 2.55 volumes of CO2...

I just stick mine in the fridge

Awesome. I think it's pretty much ready as soon as its carbed