Search results

Just started back to brewing. Pm me

Was actually looking at the Falconers Flight. Didn't pull the trigger on ordering yet. Was waiting for the thoughts on hops. Every wheat beer I have brewed before had been a fruit beer. Thanks

My lhbs doesn't have any Mosaic atm. Any ideas for a substitute?

All valid points. Thanks guys. I tend to be impatient and want to taste the process.

Bump.

Just tasted mine after about five days in the fermenter. Has a slight astringent taste. I think I let it get too warm towards the end of mashing. I also squeezed the bag(which I always do). Any chance the flavor will ferment out in the next week or so? It's still taste like it's going to be very...

Just tasted mine after about five days in the fermenter. Has a slight astringent taste. I think I let it get too warm towards the end of mashing. I also squeezed the bag(which I always do). Any chance the flavor will ferment out in the next week or so. It's still taste like it's going to be very...

Boiling away now. Had to substitute Centennial for the 60 minute so I would have enough cascade for the rest and to dryhop. Hoping it won't affect it too much.

Definitely, quick and I figure the non-craft drinkers will enjoy it on Thanksgiving.

I actually looked at that recipe. Wish I had time for that long secondary. Just going with the Centennial Blonde...again. Can't go wrong with that. Thanks though.

As stated in the title. The simpler the better. I definitely appreciate whatever it is you have to share. Feels great to get started brewing again btw! Oh, I prefer it to be AG but if not I can convert it.

I supppse you could but the beer really takes on the cucumber super fast so that might be unneccesary and increasing the risk of contamination. Also, puréeing the cucumber might make the flavor way too intense.

Started an american wheat last night. Bittered with Saaz and used S-05 slurry. I already have strawberries cut and frozen for it along with cacao nibs but I'm considering using cucumber in it.

I agree. Booze is distilled.

Thanks! Going to try dunk sparging instead. Now I'll just wait at the door with my nose to the glass in anticipation of my ingredients coming today.

I normally mash for 60 minutes with NO mashout and I sparge by pouring 170 degree water over my grains/bag after the 60 minute mash. Any suggestion or tips to help maximize efficiency are greatly appreciated.

A .125oz/1 dram container should be plenty.

Thought the same thing. The cucumber addition would be great in an american wheat.

Probably not necessary or search the threads and you can probably find a similar replacement. I was just experimenting with new grains I haven't brewed with.

Fermentation temps and being impatient. I still have a problem with patience so I aim for quick beers.