Search results

As I say almost like, it has those flavors from the hops and the pilsner malt, but is a bit sweet and bigger in mouth feel. But then again as stated earlier it could just be fruity esters that I'm perceiving as a cloying sweetness. Anyone close to the Delaware valley that I could drop a bottle...

The beer is 34 days old, 10 days in the fermenter and then 24 in the bottle.

I've had a beer turn out like that DMS/vegetable character and this one doesn't have it. If i were to liken it too a commercial example, I would say almost "HOUBLON CHOUFFE Dobbelen IPA Tripel", which is what I was aiming for. That or the Captain Lawrence Xtra Gold.

I used two hydrometers, my original hydrometer and a new one I bought that day because I couldn't believe that I had such a high apparent attenuation percentage. Both were used at the 64F temperature range.

I'm using 4 different thermometers. A digital temperature probe at the out valve of the mash-tun as it recirculates, a dial thermometer at the out valve of the mash-tun as it recirculates, a digital in the actual mash-tun and a lab thermometer in the actual mash-tun.

Maybe you're right on the not liking of my beer's style, but I hope not. Could the sweetness issue come from hop utilization? In the sense that when I boil, I keep my flame on low so that the boil is more of a simmer. I mean you can see the wort in the kettle moving and the hop particles...

The carbonation is actually really good, like I said it has a nice rocky/creamy foam stand with those little Belgian bubbles. I'm a bit lost where I went wrong...

Hey everyone! I could really use some help on this brew! I recently put some information from BYO Magazine and "Brew Like A Monk" regarding Brewery Ommegang's Step Mashing schedule to good use in my American Tripel recipe. I was very happy with my original and final gravities, however the...

Thanks for the help everyone! I'm going to try a couple of split batches and bitter with the different aforementioned hops. That Glacier hop has me interested. I looked into it and a couple hop distributor sites say that it has citrus and candy-like Styrian Goldings notes. Could be...

I recently brewed a Dark IPA / Cascadian Dark Ale using Columbus, Cascade and Citra Hops. I used Columbus in my bittering, flavoring and aroma additions, blending in Cascade and Citra in the flavor, aroma and dry hop additions. When I pulled a sample off before dry hopping I noticed that the...

I notice that a great deal of Smoked Robust Porters use about 2 - 3 pounds of Smoked malt, while Scotch Ales use a minimal amount of Smoked Malt to give only a slight hint of smokiness. If reduce the smoke addition to a low percentage of the recipe somewhere to 2%, might that help? Looking...

What if I reduce the smoke malt down to half a pound or less? How noticeable is the Maple Syrup in your beer? Is it noticeable in the flavor and aroma?

All-Grain - Smoked Maple Brown Ale Recipe Type: All Grain Yeast: Safale S-04 English Yeast Ale Batch Size (Gallons): 5 Original Gravity: 1.063 Final Gravity: 1.017 IBU: 31 Boiling Time (Minutes): 90 Color: 24 SRM Primary Fermentation (# of Days & Temp): 21...

I have created some pretty tasty beers over my 2 years of homebrewing and probably 5 off flavored beers that have come out tasting exactly similar. I just brewed and Oktoberfest Ale, in which I added English Ale Yeast. It has been fermenting for 5 days now but very lackadaisically. The SPU is...

This may be a silly question, but I stumbled onto lets just say 2 dozen cases of empty wine bottles from a wine dinner we had at work. Now I don't make wine, but I thought, "Just maybe I can cork my beer in these bottles!!!" I just wanted to know, is this possible? These bottles seem as thick...

So I had White Labs email me back today after posing this question. They responded with... "It could be a lot of things, including contamination. But if it is just with WLP005, perhaps it is fusel alcohols. The British Ale yeast produces more then other strains, so this may be coming...

Cool. Sounds like I will do that.

So my Peanut Butter Brown Ale has been fermenting for about 3 weeks now. I took a sample and it has this great peanut butter aroma and nutty taste. The only problem I ran into, and I had this with my ESB when using the same yeast, a dry almost astringent flavor that lingers in the finish. And...

Alright, so my birthday is coming up in 4 months and I'm turning the big 25. Yea car insurance reduction and the ability to rent a freaking car. I want to brew two big beers...A big old barleywine and a knock your socks off tripel. Can everyone take a look at my recipes and let me know what...

That is awesome!