Recent content by uwmgdman

I would agree. I'll just say from personal experience, this made a big difference in my hop aroma longevity. I had always thought fast as possible for a hoppy beer, fresh fresh fresh--but I've found slowing things down by a few days and allowing for clearing helped a lot.

Electrostatically the hop compounds and yeast cells have opposite charges and therefore will bind to each other. As the yeast falls out, so does the hop compounds since it is bound to the yeast. Reduce the number of yeast cells that can bind up hop compounds and more hop compounds remains in...

I had issues with IPAs losing their hop aroma far too quickly as well. After reading Vinnie Cilurzo's 2 page dry hopping section in Sam Calagione's 2006 Extreme Brewing, I determined my problem was yeast contact--I was dry hopping too soon. From the book, "..I find the more yeast I can remove...

I can vouch that batches with blow-off do not lessen attenuation. It is a sign of a very healthy fermentation. I'd say 60-75% of my batches blow-off. Every batch I brew gets a tube into a tub of water until high krausen passes and I know with certainty it can be replaced with an airlock...

7704 +5 TEN (black IPA) +5 Rye IPA 7714

Thanks! You could brew a 1 gallon rye IPA recipe. If you wanted to go simple and compare it to something you know, take your favorite IPA recipe, and substitute 15-20% rye for your base malt. I like the spicy dryness with rye. We'll see how we like 30% rye in this IPA.

This is an easy one for me. Florida Beer Swamp Ape Double IPA. Saw it when visiting family in Flordia about a year ago. Thought oh a local dIPA this has to be at least decent. It was &$&-ing terrible. Sickly sweet, not bitter not hoppy, a bit fusel. My BIL and I dumped it and I don't dump...

Bitter dry IPA @ about 6% ABV.

Long time no talk HBT! Had a 2 IPA brew day last Friday. A Black IPA that's my 10 year brewing anni brew and a rye IPA a buddy and I are splitting. The black IPA is using Midnight wheat and some pale chocolate for the dark malts, Tomahawk, Equinox, and Nugget hops with Wyeast 1335. The rye...

Good idea, I'll have to pick up a stout similar to something I would brew and then rosemary that. I love to chew on fresh rosemary while in the garden. It would kind of be like dry hopping with a very piney hop and would maybe add a little bitterness, which I think would play well with some...

Has anyone brewed a beer with rosemary more than once? I ask more than once because it implies you liked the result enough to do it a second (or more) time. I'm considering a rosemary stout--I think the rosemary may be too muted in a IPA application. I'd use the rosemary from the garden...

We're on the same page with the attenuation. Curious to hear from more. What kind of yeast did you use in that brew?

Curious to where people like target their American Barleywine FGs? Obviously a big part should be depending on where the OG starts. I haven't done any barleywines in the past and brewed up my first one at the end of October (condensed recipe is below). I always get good attenuation in all...

The blowoff had stopped as of this morning, but fermentation was still going hard. The worst part is loses of just over 1/2 gallon of beer. At the peak of fermentation (when the picture was taken) the stream of co2 out of the blowoff tube alternated between a continuous stream and bubbles 4-5...

In the nearly sixty batches I've brewed I never have had blowoff like this. This is a 1.092 barleywine with 2 packs of rehydrated Nottingham fermenting in the upper 60s. Only downfall loss of 1/3 of a gallon.