Last Activity:12-16-2013 5:46 AM
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24 Likes on 24 Posts
Posted in thread: Barleywine Advice on 12-15-2013 at 04:43 PM
I've always had to run off more wort and then boil a bit longer to achieve that kinda of
starting gravity. The issue that on my system (and most systems, I'm guessing) is that I'm
never able to get a ...
Posted in thread: Name your shortest fermented beer! on 12-12-2013 at 01:16 PM
Sour mashed Berliner Weisse. I was drinking it via keg 7 days after mashing in. It was
Posted in thread: Blending beers? on 12-12-2013 at 01:07 PM
I done it a number of times with good results. I particularly enjoy blending strong ales to see
what sort of complexity I can squeeze out of different beers. I did a write up recapping a five
Posted in thread: Homebrewing Blog on 12-12-2013 at 01:01 PM
It's been a long time since I've pimped my blog. The blog has been up for over a year and is
doing well. Updates are regular and will continue to be so. Check it out:
Posted in thread: Skunky smell/taste right out of the fermenter on 12-08-2013 at 07:40 PM
Light struck off-flavors can often be confused with simple sulfur compounds that are produced
as normal parts of fermentation. With some more time, things will likely improve. How old is
Posted in thread: Oskar Blues Imperial Stout? ? on 11-24-2013 at 04:22 PM
Give it some time. The hops will drop out with some more age and it'll likely round out to your
tasting. Aged Ten Fiddy is quite good. If your beer is similar, you should be good as well.
Posted in thread: First Imperial IPA - Advice? on 11-23-2013 at 02:37 PM
Looks really tasty to me. Pretty textbook west coast DIPA. I might bump up the whirlpool
additions a touch, but that's about it. Good luck!
Posted in thread: Bottle Bombs. Help me figure out what went wrong. on 11-10-2013 at 03:13 PM
1.040 to 1.020 is only 54.5% attenuation. That is extremely low. There was almost certainly
fermentable extract left when you bottled.
Posted in thread: Help my beer is smokey on 11-09-2013 at 02:40 PM
I'd also suspect the heat elements. That said, a peaty type smoke can also be indicative of
wild yeast which can throw phenolic compounds that are smokey.
Posted in thread: Question about krausen in carboy (picture) and bottling... on 11-09-2013 at 02:12 PM
Yes, it is fine. Just make sure the gravity has hit terminal before bottling.