Search results

I am looking for a strong citrus/spicey nose and taste as well as a dry finish that causes the hop bitterness to linger on the palate for a long time. Hoping the rye will give me that dry finish as well as augment the orange/citrus/spice of the hop selection. I am also experimenting with all...

Just bottled this yesterday and it tastes amazing. The gravity finished exactly at 1.018 which was my target FG. Will be looking for some contests to enter with this one for sure.

Just bottled 11 gallons of this. Went from 1.072 to 1.012, pretty damn spot on except I would have liked it a little sweeter. Oh well, it still tastes very good.

Really? I had no trouble finding them near me. My LHBS had like 3 pounds of citra and simcoe laying around which is why I decided to do this one.

I didnt rehydrate, and I usually don't. Anecdotal evidence around the site seems to suggest it doesn't really show any noticeable difference. Beersmith told me I would need 5 packets.

Opened this up after 7 days to dry hop and it is sitting at 1.019-1.020. 1.017-1.018 is ideal so I am pretty confident I can hit that. The aroma from the hops is overwhelming, very excited.

I brewed this recipe several days ago and thought it would be worth sharing since I hit all my numbers dead on and fermentation took off like a rocket. A word of warning, I have not tasted the final product but I am pretty confident in this one. 33lbs American 2 row (94.3%) 2lbs Caramel/Crystal...

It looks interesting, though the bitterness ratio looks pretty darn low. Maybe it is personal preference speaking but when I do DIPAs I aim for around 1.6-1.8 bittering ratio especially if I am using something as good as citra/simcoe/galaxy.

Mine has been in primary for 8 days and it is sitting at 1.013, its a little too dry but tastes good. For those worried about this finishing too low I would certainly try 1.5 packs instead of 2. I mashed at 153-154 and pitched 2 packs per fermenter of 1.072 well aerated wort which was enough to...

Hopefully I can get some quick insight on this because tomorrow morning I will be picking up materials for a 11 gallon Imperial IPA recipe. This is the recipe I have been fiddling with. 35 LBS US 2Row 2.0 LBS Caramel/Crystal 40L Mash with 10 gallons at 150F, sparge with 10 gallons at...

Gravity is sitting at 1.008 and the bubbles are back in the blowoff tank. So keep this thing warm till bottle time?

Gave it a quick smell today, to say this thing is swimming in esters would be putting it lightly. Will take gravity tonight.

This brewmaster told me to pitch at 70-75ish, stick it in the garage and just let it happen. "If it gets to 100+, sweet." Thanks for the responses.

To be clear, I used 566, not 565. 565 is the one that god a bad wrap for sticking at 1.030. WLP566 is supposed to finish very fast and dry. Also considering I pitched 5000-600ml of high concentrated slurry when 250ml would have probably been adequate... I don't expect this to take more than 7...

I used WLP566 Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78 F Alcohol...

So we just had a massive heat wave here in the Midwest and my Saison was fermenting at a solid 93 degrees in my garage for that time (thank you mother nature). I havent taken gravity but I pitched well over what was needed to get the job done. The bubbles completely stopped after day 3 and it is...

I was under the impression homebrewing was very illegal in Japan?

Well I have Nottingham in both of them now and have noticed some activity return to the airlock. I never like to bottle a beer with a gravity over 20 unless its a sweet stout or RIS or something...

A couple weeks ago I brewed an English IPA with an OG of 1.085 and pitched a 2.5ish liter starter that was periodically shaken. This is -slightly- under pitching but after 3 weeks in primary I feel like it should be doing better than 1.030. I have already roused the yeast once and raised the...

I have a Black IPA going for 5 days now using San Diego Super Yeast. It was a 10 gal recipe with 1 pound carafa 2 special, 1 pound C/C 60L, 1 pound midnight wheat. Hopefully i can knock it down to 1.012 from 1.079. My last few beers have all finished higher than I would have liked and it would...