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Forum: General Beer Discussion 05-05-2013, 03:12 AM
Replies: 4
Views: 255
Posted By Sir-Brews-Alot
One of my favorite beers! Never had it at the...

One of my favorite beers! Never had it at the source, but had a 2 week old bottle once...rocked my world!
Forum: General Beer Discussion 05-05-2013, 03:11 AM
Replies: 117
Views: 2,399
Posted By Sir-Brews-Alot
re-modeling my bathroom. fun stuff!

re-modeling my bathroom. fun stuff!
Forum: General Beer Discussion 05-05-2013, 03:09 AM
Replies: 34,576
Views: 740,469
Posted By Sir-Brews-Alot
My Glacier/El Dorado/Mosaic/Amarillo DIPA. An...

My Glacier/El Dorado/Mosaic/Amarillo DIPA. An awesome combination of blueberries, stone fruit and citrus fruits. Sounds like a clusterf*ck, but damn is it tasty. This beer will be on normal rotation...
Forum: General Beer Discussion 05-05-2013, 03:07 AM
Replies: 818
Views: 38,469
Posted By Sir-Brews-Alot
Graphic Designer

Graphic Designer
Forum: General Techniques 05-02-2013, 12:17 AM
Replies: 28
Views: 1,986
Posted By Sir-Brews-Alot
I used this method with my last DIPA. Added my...

I used this method with my last DIPA. Added my hops immediately after flameout, and let steep for 45 mins. By the end of the hopstand the wort had cooled to about 150°F. To achieve the whirlpool...
Forum: Fermentation & Yeast 04-08-2013, 03:46 PM
Replies: 32
Views: 1,482
Posted By Sir-Brews-Alot
Funny you mention 1272, as I have started using...

Funny you mention 1272, as I have started using that strain for my hoppy beers rather than Chico, simply because I get BETTER attenuation with it then with the Chico strain, and I find it highlights...
Forum: General Beer Discussion 04-08-2013, 03:23 PM
Replies: 19
Views: 1,135
Posted By Sir-Brews-Alot
Apparently a lot of the gastric issues associated...

Apparently a lot of the gastric issues associated with homebrew come from, not the live yeast, but from unconverted starches in the beer, which the yeast can't consume, but your gut bacteria will...
Forum: Fermentation & Yeast 06-26-2012, 02:06 PM
Replies: 30
Views: 1,267
Posted By Sir-Brews-Alot
Actually, I'm sure his beer is at exactly 63°....

Actually, I'm sure his beer is at exactly 63°. That's the beauty of a freezer with a temp controller, his beer should be sitting at that exact temp, +/- a couple degrees, since most brewer's either...
Forum: All Grain & Partial Mash Brewing 06-10-2012, 04:05 PM
Replies: 2
Views: 182
Posted By Sir-Brews-Alot
Personally I like to keep primary fermentation...

Personally I like to keep primary fermentation temps at 56°F. Wyeast's 1007 German Ale Yeast works great at this temp, and produces a damn fine kolsch. I ferment at 56° for 3 weeks, then cold crash...
Forum: Fermentation & Yeast 05-12-2012, 12:17 AM
Replies: 4
Views: 176
Posted By Sir-Brews-Alot
I primary for 4 weeks MINIMUM with my lagers....

I primary for 4 weeks MINIMUM with my lagers. You'll be just fine. Patience is a virtue when it comes to lagers, if you rush it you'll just get mediocre results. You'll be far better off to let it...
Forum: General Beer Discussion 01-11-2012, 01:10 AM
Replies: 88
Views: 2,575
Posted By Sir-Brews-Alot
http://youtu.be/rTyUE41FeXM

http://youtu.be/rTyUE41FeXM
Forum: General Beer Discussion 01-08-2012, 01:15 AM
Replies: 9
Views: 738
Posted By Sir-Brews-Alot
I let the yeast ferment for 2 weeks at 58°F, then...

I let the yeast ferment for 2 weeks at 58°F, then cold crash and pseudo-lager for 3 weeks at 35°F. Have always had fantastic results, even won a gold medal for my saphir kolsch at the Schooner...
Forum: General Beer Discussion 12-04-2011, 11:06 PM
Replies: 11,452
Views: 304,040
Posted By Sir-Brews-Alot
Just finished up brewing my kolsch. Decided to...

Just finished up brewing my kolsch. Decided to try the No-Sparge method discussed in a recent BYO mag. Everything went great, though I anticipated 55% eff and got 65%. It worked out though, as I had...
Forum: Fermentation & Yeast 12-03-2011, 11:56 AM
Replies: 14
Views: 799
Posted By Sir-Brews-Alot
1.110 to 1.030 = 71% attenuation, which is right...

1.110 to 1.030 = 71% attenuation, which is right in line with this yeast (73-77% according to Wyeast). I think you may be fully attenuated, particularly considering the amount of specialty grains in...
Forum: Fermentation & Yeast 11-26-2011, 01:57 PM
Replies: 37
Views: 2,179
Posted By Sir-Brews-Alot
I think it mostly has to do with the OG of your...

I think it mostly has to do with the OG of your wort. If there are enough yeast cells to ferment the beer, without the need to reproduce, then oxygen may not be required. BUT if the yeast do, in...
Forum: All Grain & Partial Mash Brewing 11-24-2011, 03:11 PM
Replies: 3
Views: 284
Posted By Sir-Brews-Alot
I just use iodophor.

I just use iodophor.
Forum: General Beer Discussion 11-17-2011, 10:13 PM
Replies: 3
Views: 294
Posted By Sir-Brews-Alot
Any other ideas? Surely I'm not the only person...

Any other ideas? Surely I'm not the only person to accidentally brew a beer that tastes like peppers, lol. I should mention, the first time I brewed this there was no pepper flavor. I think I posted...
Forum: General Beer Discussion 11-17-2011, 04:27 PM
Replies: 3
Views: 294
Posted By Sir-Brews-Alot
Phenols, ok that makes sense. As far as the...

Phenols, ok that makes sense. As far as the yeast, I bottled the kolsch a week prior, I harvested with a big spoon and slopped some trub into a mason jar (all adequately sanitized of course), which I...
Forum: General Beer Discussion 11-17-2011, 12:43 PM
Replies: 3
Views: 294
Posted By Sir-Brews-Alot
Chile Pepper Off-Flavor?

So I recently brewed up a brown ale, this one to be exact:
http://www.homebrewtalk.com/f85/rainy-brew-day-205914/
With the only changes to the original recipe being, that I brewed 5 gallons, it...
Forum: Fermentation & Yeast 11-13-2011, 01:37 PM
Replies: 5
Views: 242
Posted By Sir-Brews-Alot
Perfectly normal. I almost wonder if they...

Perfectly normal. I almost wonder if they shouldn't put a warning on the package for English Ale strains. "Warning: This yeast will look like cottage cheese. It is perfectly normal. No need to fret!"...
Forum: All Grain & Partial Mash Brewing 11-09-2011, 10:27 PM
Replies: 16
Views: 548
Posted By Sir-Brews-Alot
Correct, that is why people are saying you have...

Correct, that is why people are saying you have to actually pitch ENOUGH yeast to where they will not need to grow, and can start fermenting right away (using Mr.Malty to figure out how many yeast...
Forum: Fermentation & Yeast 11-09-2011, 10:21 PM
Replies: 14
Views: 587
Posted By Sir-Brews-Alot
This may seem like common sense, but to actually...

This may seem like common sense, but to actually see any yeast "growth" with a stepped up starter, you have to essentially double your fermentables. That is to say, you can't just do a 1L starter,...
Forum: All Grain & Partial Mash Brewing 10-26-2011, 12:34 PM
Replies: 3
Views: 275
Posted By Sir-Brews-Alot
Just a good rinse is all ya need. I usually...

Just a good rinse is all ya need. I usually partially fill my tun with warm water (initial runoff from my chiller), soak it while finishing up the brewday, then open my valve and let it run dry....
Forum: All Grain & Partial Mash Brewing 10-24-2011, 11:58 AM
Replies: 68
Views: 2,666
Posted By Sir-Brews-Alot
I have always batch sparged. Though, I intend to...

I have always batch sparged. Though, I intend to use no-sparge for my next few brew sessions. I figure if I can cut time off my brew day, and produce a tastier wort, for just a few extra pounds of...
Forum: Fermentation & Yeast 10-22-2011, 12:31 AM
Replies: 20
Views: 1,243
Posted By Sir-Brews-Alot
So...what's the word?

So...what's the word?
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