Search results

Hope this came out well as I'm trying it today. I'm having a Casdades Hop management problem as they keep growing and my freezer is filling up. This could be the solution.

I'd just use one package of yeast, but make sure I aerate well. I usually oxygenate higher gravity beers. If that is an option it would be best.

Right, the pre-boil didn't make sense to me either. The last 2 times I made this I did as you suggested. Never tried it the other way. The first time I did this, I couldn't tell if the Guinness soured properly. This time I soured it longer until I got some white spots on top!

I would use liquid yeast only when I have to, like for a Wit or Wheat beer where the yeast taste is critical. My most recent brew was a Duvel and I got the yeast from a bottle of Duvel.

Sorry, I've only tried the bottle yeast. At the time, I was very satisfied with the flavor which I assume was from the yeast.

Hi, This looks like the ballpark of the recipe I made in 1995. I'm just getting around to making it again! I used the yeast from the Duvel Bottle. I'll plan on doing this again. Last time I didn't use as much sugar as I thought I should, but it was very tasty and sort of a Duvel light. I did...

I naturally carb. I also was having trouble getting this up to carb levels last time. Seems like it took a month until it was OK. Not sure why. I naturally carb and then put it on CO2.

OK, I'm happy to note that this is the first beer I used a diffusion stone with nitrogen. What a difference. This was ready to drink with a creamy head in one day! Taste was well balanced, some coffee and dark chocolate notes. My FSG was high. 1.018 as I recall from an OSG of 1.062. My wife says...

I brewed this last weekend. Someone noted that the color would not be as dark as Guiness and I agree. I used 1 ounce of EKG and a little of my homegrown Willamette. I soured some beer, but it was difficult to tell if it was really sour or not - didn't smell too much different! I put it in my...

This will be made again 4th time? My wife put in an order for this one. I save a little by subbing in some of my cascade hops for one of the others.

I thought that the rule of thumb was to ferment to 1/4 of OSG which would be 1.022. Wouldn't that say that anything below that would be dry and above that number would be sweet - all things being equal? I can't see anything in your numbers that would indicate a sweet beer. A wild guess would be...

3 - but one is nitro, so I need to order another soon as I tend to brew in 3's - every 2 weeks.

OK, thanks, I didn't know that. I will crank it up a bit before the sparge then.

I don't have all my information with me right now. I have done > 50% Wheat before but I'm sure I used rice hulls for that. I do fly sparge and go fairly slowly. I think that I might try to use my 10 gallon cooler. Even though the bed will be thinner, I think I'll be less likely to have a stuck...

Not everyone I know cares for the style, but I like the Mayflower Summer Rye. I'm trying to make something similar. So far I have, 5# Pilsner 3# Wheat 2# Rye T-58 Yeast I'll use some of my hops I have grown from my freezer - likely Willamette, Halertaur or Sterling. I want to stay...

Last Saturday we had a little dinner party and taste comparison. My 90 vs. the original. I used my own Cascade hops instead some of the hops that the recipe called for. Basically mine had more flavor, body, aroma and strength. The orignal 90 tasted watered down by comparison and no hop aroma.

OK, you are jogging my memory. I have to rack to keg soon, because I'm heading to Floriday tomorrow. I need to remember to throw some hops in the keg before I go. I'll be looking forward to drinking some of this. My last batch went in 2 hours at a Christmas party.

Update on my 1.090 OSG brewed a week ago Saturday. Last night the SG was 1.025. I usually ferment for 2 weeks, so it seems like I am on track. I gave the yeast a little shake and stir to keep them going. I was a little concerned as our electricity was off from Friday night to Monday night, so...

I surprised at the people who do this as their first. It seems like an ambitious 1st whole grain due to the amount of grain, but apparently it works out. I found this brew a bit challenging. I fly sparge and it seemed like I was fly sparging for about 2 hours or more. I also boil while I'm...

Thanks, I'll have to monitor this more closely this time as my OSG was low last time due to too much sparge water - or as you mention not enough boil. I'll be working at this tomorrow. Did you measure your runnings at the end of the extra gallon?