Search results

I bottled my first batch 2 weeks ago and tried it at bottling time, 1 week after and 2 weeks after. The flavor change has been fairly large over that time span. I wouldn't worry about it.

This section of John Palmer's How to Brew should give you the calculations you need for hop utilization. Not being mathematically inclined myself, I'd stick to using BeerSmith or a similar program. How to Brew - By John Palmer - Hop Bittering Calculations As for the steeping grains, 1...

I made a starter for the first time on my last batch of beer. I was shooting for 1l but somehow ended up at 750ml. As for increase in yeast population, I obviously can't say what took place. However, the reduction in lag time was pretty incredible. I pitched at around 3pm yesterday and saw a...

no not all of it, 1/3 up front, 2/3 at flameout. partial boil... about 3.5 gal.

So, for this batch I'm planning on adding that malt extract at flameout and waiting 15 minutes for pasteurization. I wonder, though, if this will result in a lack of a hot break for that extract? And how might that effect the end product?

No one has experience with this?

I was listening to a Basic Brewing Radio with the guy who founded Wyeast. They were talking about adjusting temperatures during fermentation. He said for less lag time you could start at the higher end and then start dropping it. He also said for more ester production you could start on the low...

Just listened to the BBR podcast with the StarSan creator. He says that it can be used for months if you use distilled water. (The minerals in tap water will raise the ph over time).

Be sure to drink your Ovaltine! Awesome experiment, can't wait for the tasting video. :rockin:

wolverinebrewer: Thanks, interesting read. In the proposed style guidelines toward the top the aroma does mention hints of roast and flavor subdued roast, which I'd prefer to see in the BJCP guidelines. Small but still present amounts of roast flavors, though not to the level indicative of a...

No need to vacuum seal any as they're all shipped in individual one ounce bags. I've been eyeing this deal as well. It works out to about $1.11 per ounce, which seems pretty good to me.

LOL now people are differentiating between the two? I would think if anything CDA would be more roasted coffee flavors as that tends to be more in line with the Cascadian palette. And where does an IBA fall on the scale?

Sounds delicious. Just out of curiosity, what does BeerSmith say your bitterness ratio is? (found to the right of the style comparison)

Don't want to stray too far off topic, just will say that I prefer CDA. I think beer styles traditionally are associated with their place of origin... also a black pale ale is ridiculous. But it's all been said before. To the OP, let us know however you decide to brew your final recipe and how...

I would go with late addition of the extract myself and work from there. I dont have enough experience brewing to speak to the grain bill, but as a beer drinker I want my CDA to have at least a bit of that dark/roast taste. I'm working on an extract CDA recipe right now myself and am using 10%...

So sorry to hear that man. My thoughts are with her and you.

Most people on this forum seem to suggest using a starter. I plan to do this with my next batch but wonder about the risk of infection. What steps do you take for sanitization?

ajf Forgot about the yeast. I was originally planning on using 1968 and am wavering back on forth. Do you rouse with this yeast and what temperature(s) do you use?

I appreciate the input guys. Think I will drop the Crystal 40. As for the hop addition, I'm using BeerSmith to calculate it. The higher IBU I get is due to the late addition of half of the extract. If I move it all to the front end it drops to 29.1. I'm really not sure how much I trust that...

Well, I'm gonna assume by the lack of replies that there's at least nothing off base here. Still interested in hearing about other yeasts. Any experiences with 1968?