Recent content by tsellmeyer

The second thing you said...You add the first hops with 60minutes left in the boil and the second with 5 minutes left in the boil.

Yep, it's fine. Color isn't from hop additions though. You get it from the LME and DME. It will clear with bottling age after it gets cold.

Living in northern CA I am lucky to be able to get Pliny the Elder at any time. I think that it really is a well done "west coast IPA" which is a very low malt profile beer with high IBUs as expected. I find that other IPAs now have a high malt profile to compliment the hops ending up closer to...

Agreed with bad brew. If you have the room, put everything in the fridge and set to serving pressure all will equal out in about 10 days in my experience. Also, the time will help to clarify the beer. If the one keg has to be outside the fridge, no problem. There are some differences in the...

I think that everyone finds out that with experience all beers taste their best with some amount of age. A light ale won't taste bad young, but will taste much better after about a month or so of aging. I actually find that it is the most fun to taste along the way to see the difference. Some...

Edit: Pale horse got in ahead of me so 16759

Edit now 16759

10 gallons IPA 10 gallons RIS 5 gallons green chile ale 5 gallons summer ale 16739

Green chile ale in the fermenter. RIS 5 gallons bottled and 5 gallons in the corney keg.

Hey Chris, you will need to add to the RO water. It is predominately used for that exact reason, so you can make the water specific for the beer style you are using. It does get tough but can be figured out. I like the site http://sites.google.com/site/brunwater/ Hope it helps.

You actually might want to try the local fruit in your area. They are generally covered with wild yeast and will provide an interesting local flavor. Really this is how it all started anyway. Now identified genetically that lager yeast are a hybrid wild yeast from south America crossed with a...

Not to rain on your parade, but I believe the postal service irradiates mail to kill any microbes inserted into envelopes meant to harm the recipient.

Check out the latest BYO magazine. Great how-to use honey in beer article.

Fastest homebrew drinking will be from kegging and force carbonating. With 25PSI in a 40 degree environment, it will be drinkable in 3 days......now, clarity won't happen for 2-3 weeks and many styles need longer aging times to be their best (stout, porter, barley wine, lagers). But a fresh IPA...

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