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Forum: Recipes/Ingredients 09-05-2012, 02:52 PM
Replies: 4
Views: 1,994
Posted By phasedweasel
Just bumping this thread out of interest. Mike,...

Just bumping this thread out of interest. Mike, I saw your post (I think) on the Babble Belt saying you thought Bruery used Brett B for this beer. Do you have an updated opinion or recommendation? ...
Forum: Recipes/Ingredients 03-04-2011, 12:44 PM
Replies: 8
Views: 1,324
Posted By phasedweasel
Dirty_martini, what are you water levels? I have...

Dirty_martini, what are you water levels? I have soft water, around 50 ppm sulfate but not much else. I generally add about 2g each CaCl2 and gypsum to get the overall calcium up and roughly...
Forum: Recipes/Ingredients 03-04-2011, 12:20 AM
Replies: 8
Views: 1,324
Posted By phasedweasel
How to make a clean tasting IPA?

I've made two IPAs so far, and neither was quite what I'm looking for. In the good commercial IPAs they taste "clean" and "pure". What I mean is I get hop aroma, bitterness, malt, maybe some fruity...
Forum: General Beer Discussion 02-14-2011, 07:30 PM
Replies: 85
Views: 8,120
Posted By phasedweasel
I, too, am really curious what the "green beer"...

I, too, am really curious what the "green beer" the aging advocates talk about tastes like. Can you describe it, or point to exaggerated examples? I don't care if I bottle in 2 weeks or 2 months, I...
Forum: General Beer Discussion 02-14-2011, 07:22 PM
Replies: 27
Views: 2,190
Posted By phasedweasel
How do you transfer the cooled wort to primary?

Hey, I was wondering how you guys transferred your cooled wort to your primary. How do you filter our the hops and hot break? If you rack, how do you avoid them?

I know one recommended method of...
Forum: Fermentation & Yeast 09-22-2010, 12:27 PM
Replies: 295
Views: 62,787
Posted By phasedweasel
I bottled my saison made with 3724 last night. ...

I bottled my saison made with 3724 last night. Bottled September 21st, and I brewed it July 25th. Two months in the primary!

I fermented at 75-78, and when it stalled out at 1.034 (OG 1.064), I...
Forum: Fermentation & Yeast 09-17-2010, 08:14 PM
Replies: 36
Views: 10,596
Posted By phasedweasel
+1. 3724 is just a different kind of beast. ...

+1. 3724 is just a different kind of beast. Starting warmish and warming later doesn't work. I started at 75 and brought it to 90 as it slowed down, but it was too late. This yeast actually does...
Forum: Lambic & Wild Brewing 07-16-2010, 11:58 AM
Replies: 19
Views: 1,514
Posted By phasedweasel
The tannins only make it taste drier than a beer...

The tannins only make it taste drier than a beer with that FG would have, they do not actually lower the FG.
Forum: Fermentation & Yeast 06-16-2010, 12:27 PM
Replies: 13
Views: 4,877
Posted By phasedweasel
I made an altbier using 1007 and keeping it at 60...

I made an altbier using 1007 and keeping it at 60 with the swamp cooler method. I highly recommend trying the swamp cooler as it costs next to nothing. In addition, because it provides a more...
Forum: General Beer Discussion 06-16-2010, 12:21 PM
Replies: 231
Views: 20,512
Posted By phasedweasel
Are you trolling? What's with the hostility and...

Are you trolling? What's with the hostility and insults?
Forum: General Techniques 03-24-2010, 06:45 PM
Replies: 14
Views: 2,421
Posted By phasedweasel
Yeah, it wasn't anything close to a clone, all I...

Yeah, it wasn't anything close to a clone, all I got was a really just an "inspired by" kind of beer. I was expecting the Howl to be a lot closer to a schwarzbier, but I thought it had significant...
Forum: General Beer Discussion 03-10-2010, 10:31 PM
Replies: 231
Views: 20,512
Posted By phasedweasel
So a California Common should have been named...

So a California Common should have been named after Northern Brewers, then? We're naming the beers after the growing locations of the ingredients?
Forum: Recipes/Ingredients 03-08-2010, 05:49 PM
Replies: 4
Views: 1,852
Posted By phasedweasel
I was not adjusting my water at the time I made...

I was not adjusting my water at the time I made this beer. The Durham, NC water is quite soft, everything is under 20 ppm except sulfates, around 57. I had no problems with this water brewing...
Forum: Recipes/Ingredients 03-08-2010, 03:33 PM
Replies: 4
Views: 1,852
Posted By phasedweasel
Thanks, if I get desperate I might dump them all...

Thanks, if I get desperate I might dump them all back into a secondary with gelatin. I know polyphenols / tannins bind to proteins, gelatin especially, and drop out.
Forum: General Beer Discussion 03-08-2010, 12:36 PM
Replies: 21
Views: 1,166
Posted By phasedweasel
A handful of Notty packs in the fridge, DME for...

A handful of Notty packs in the fridge, DME for starters and poor efficiency, extra buckets.
Forum: Recipes/Ingredients 03-07-2010, 09:59 PM
Replies: 4
Views: 1,852
Posted By phasedweasel
Fixing tannic / astringent beer?

Hey all. I recently made a small beer from the second runnings of a higher gravity main batch. I know I sparged hot, but it was apparently too hot, or just too much sparging for the poor grains. I...
Forum: General Beer Discussion 03-07-2010, 05:24 PM
Replies: 10
Views: 3,064
Posted By phasedweasel
Shut Up About Barclay Perkins...

Shut Up About Barclay Perkins (http://barclayperkins.blogspot.com/) is the most comprehensive site of accurate historical information on stouts and porters dating back through the 1700s. They have...
Forum: English Brown Ale 03-05-2010, 02:49 AM
Replies: 802
Views: 230,703
Posted By phasedweasel
Tastes good. I let mine sit for 6 weeks though.

Tastes good. I let mine sit for 6 weeks though.
Forum: General Beer Discussion 03-03-2010, 02:54 AM
Replies: 13
Views: 2,481
Posted By phasedweasel
Did you soak the chips first to get the salt off,...

Did you soak the chips first to get the salt off, and maybe some grease?
Forum: Recipes/Ingredients 03-03-2010, 02:49 AM
Replies: 6
Views: 6,545
Posted By phasedweasel
Oldsock of Mad Fermentationist...

Oldsock of Mad Fermentationist (http://www.themadfermentationist.com/) has, I believe: Neo-Kvass (http://www.themadfermentationist.com/2007/07/neo-kvass.html).
Forum: Fermentation & Yeast 03-01-2010, 03:03 AM
Replies: 564
Views: 57,838
Posted By phasedweasel
I've been using Nottingham for the last 3 months...

I've been using Nottingham for the last 3 months with perfectly fine results - just wanted to put some in to the positive column.
Forum: Recipes/Ingredients 02-26-2010, 04:02 PM
Replies: 24
Views: 3,270
Posted By phasedweasel
I disagree, I think there's a lot of crystal...

I disagree, I think there's a lot of crystal malts in there, especially 120 and maybe 80, and that's supported by the response from New Belgium ("lots of caramel malts and carapils"). I also think...
Forum: Recipes/Ingredients 02-26-2010, 02:00 PM
Replies: 24
Views: 3,270
Posted By phasedweasel
Reading that I'd say use a mix of crystals for...

Reading that I'd say use a mix of crystals for sure: 10 (CaraPils), something intermediate, and maybe a blend of 80 and a 120 / Special B. Be careful not to overdo a combination of 80 and dark, it...
Forum: Recipes/Ingredients 02-26-2010, 12:21 PM
Replies: 24
Views: 3,270
Posted By phasedweasel
From tasting impressions of the 1554 I'd reduce...

From tasting impressions of the 1554 I'd reduce the chocolate malt, and add in a dark crystal along the lines of 120L. I'm not sure how much, but it definitely felt like it had the characteristic...
Forum: Recipes/Ingredients 02-24-2010, 07:07 PM
Replies: 34
Views: 5,355
Posted By phasedweasel
What was your recipe, Layne?

What was your recipe, Layne?
Showing results 1 to 25 of 167

 
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