Recent content by Tomahawk47

Without a doubt, controlling pH with a good pH meter, a little lactic acid and sensible calcium additions. Sanitation. It's all in the recipe from that point on.

This Wednesday, Da Yooper's House Pale Ale with 50-50 centennial/cascade at 30, 20, 15, 5 & dry hop.

WHen I first saw this thread, I thought, "Best name for your beer b*tch"... Hmmm... Any takers? Well, I guess that would be hijacking a thread... sorry!

Yes! Let us know how it turns out! Just made one. Calling it, "Louisville Slugger". Not cleared, yet. This one has 2 lbs rye malt (with 22% flaked maize). Tweaking an earlier version.

Louisville Slugger Kentucky Common (Rye'd, of course).

The answer to your question is some variation of historical corn adjunct beers and ales. I have been brewing steadily for 40 years. I have to have something with a good amount of corn in it. I used to steàdily brew a CAP until about 25 years ago. Then I started brewing cream ales. Same recipe...

Golden Double Cream Ale. Absolutely delicious!

I can't compete with Edgar! 🤣🤣🤣

Here's what we are up against... Edgar Allen Poe, Lines on Ale... Filled with mingled cream and amber, I will drain that glass again. Such hilarious visions clamber Through the chamber of my brain. Quaintest thoughts, queerest fancies Come to life and fade away. What care I how time advances; I...

Some good, some better. All are inspirational... Invigorating this 10 year old thread. So, here goes: Let's be real clear. I'm out of beer. I've got one that's near, But it's not very clear. So why should I fear, Tastes great and it's dear. Three weeks is a year Without any beer!

FInally got my order from Northern Brewer. I ordered 3 different varieties of hops (1-oz pellets), 16 oz in all. The alpha acid % was not listed on any packets. While I can ball-park the flavor & aroma additions with those intended for that purpose, the magnum hops meant for bittering is a...

Makes me seriously consider switching to Crystal hops. As long as American and British hops retain their aa%, I'll be ok. But then there's Tettnang, another one of my favorites.

Well, I'm mixing one pkg with 2 pkgs at 4.1%. Hopefully, this will minimize any possible flavor impact.

Good reply! Good article. Thanks. So long as the flavor isn't affected, I guess I'm safe.

Recently picked up some Hallertauer Mittelfruh with a 1.8% alpha acid content. I'll be using it for flavor & aroma additions to llimit the amount of vegetable matter in the spider. However, I've never come across such a low AA percentage. Anyone know of any issues with numbers this low? Didn't...