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Ok. I just tested the gravity and had a taste. Granted--the beer is flat and will taste different when cold and carbonated... but to my surprise--it wasn't bad! It had a real nice nutty bitterness evened out with the sweeter zythos hops. It did, however, lack any sort of body whatsoever...

Hello All. I have been trying to think outside the box lately in beermaking...and the idea came to me one day--what if you made a base malt out of a non base malt (ie--zero diastatic activity) using amylase enzyme? I read a thread on here in the past about using more than 50% victory malt...

I brew in 2 week intervals. That way I get 50+ bottles of beer every 2nd week and I can reuse all of my bottles. And that way I always have something new on tap. Just my preference. I wouldn't mind going 3X per month, but I'm just not there yet.

Had my mother "help" me with an AG beer I'm calling "elusive spring hefeweizen" Screwed the mash up. Was only able to make 3 gallons. so 3+21655=21658

I just need to cross my fingers and pray to the gods of whirlpool that I have an awesome dishwasher capable of applying some pressure to the inside of the bottles. I guess I'll provide my last update in 2 weeks to the day.

my concern isn't that there's bacteria alive in the bottles. Pretty sure my dishwasher took care of them. My concern is that there could be mold floaties or something gross.

Cleaned with oxi clean, sanitized with hot water only in dishwasher--no soap. Twice.

UPDATE: I bottled this morning. I cleaned my bottles last night. I soaked them in a tub full of oxi clean for a few hours. I thought I had rinsed out most of them when I drank them the first time, but man--that water was nasty. The thing is--i used becks sapphire bottles because I liked the...

Lung? Ain't no thang. Just picture chewing on an aluminum-infused sea sponge.

OOOH....uni. Dreaded, dreaded uni. Ok, that one is a stretch for me. I'd eat it again...but I've had it fresh from urchins off the coast of oregon and i've had it in sushi...and it tastes like rotten sea water. Funny you mention that. That, combined with a lung...might be my least...

I can't grow things. I kill everything. What's that old joke? "I killed my cactus which bums me out because it means I'm less nourishing than a desert." Fortunately for me my wife is a professional gardener. She got her Masters at UM in conservation biology and has been doing the organics thing...

I live in the heart of Detroit, MI! All spicy/latin ingredients such as Rocoto peppers? Several Supermercados have them. Along with specialty meats like tongue and tripe and pig/beef head. Yum. More exotic stuff like coneys? Thankfully the Muslim capital of the US is Dearborn, which borders...

You mentioned this Mayan shrimp recipe, and my mind immediatley goes to: Coney stock (am I the only one with rabbit in the freezer? Ok chicken, then) half and half pineapple/orange juice (fresh of course) ginger (fresh of course) scallions (or maybe leeks even!) garlic either tomatoes...

I just did my first BIAB AG last night. Used my new IC wort chiller. Nice Detroit to Grand rapids area is 170 miles... meet ya'll halfway in Dearborn? :)

Wow I would friggin' love to come out and share a beer or two and get your two cents on AG brewing. But Allendale is a long ways...

Boy is that the truth. Brewed this batch last night. Hit my expected OG exactly upon dilution, used my new IC. Whole thing took me less than 3 hours. Woke up this morning and fermentation is bubbling nicely. Awesome. As for if I made a mistake using too much roasted barley/brown malt...I can't...

5 gallons of HOP stout makes 12,041.25

11,771.5 5 gallons of I2PA. 11,776.5

I see...I was thinking brown malt was something it's not. I'm smelling it now and trying to get an accurate bearing on what it'll be like in beer. It doesn't smell that roasted. It smells pretty good. chinook hopped stout eh? That also sounds nice. ok...then based off of all of your...

I reversed the hop schedule, didn't I? Made sense in my head. Yes, magnum is my bittering agent. Add that first. so t60. Brown hops are an enigma to me. They're supposed to be a medium-bodied malt with a nutty character to them...but I can't decide if it's 60L or 0L. I've read both. Apparently...