Search results

This is my take on The Mad Fermentist Soft and Juicy IPA . Something about this beer looked so good to me and i love Boddingtons beer so the idea of using that yeast in an ipa sounded great to me. My recipe did slightly vary from his original take, but overall i think the beer should turn out...

I'm curious as to how much you should actually look into the bottle for signs of conditioning. My batch was a APA with 3 Gal getting brett c and 3 Gal getting brett b. Now that i've capped both of my batches i was wondering if you should be looking for or checking the bottles for activity. I...

So i bottled 2 separate batches (brett b/Brett c) of an APA i made. It was a co-pitch fermentation and i waited about 6 months to bottle(which from what i've read should have been plenty of time). I used the normal 1oz priming sugar per gallon like you'd do for a normal batch. My main...

So, I was making a Flanders Red on what was starting as a good brew day when after the 90 min mash i go to remove my bag and it has melted in 2 spots. Grain falls into the beer(not much but still more then i would like) and now i know the whole batch is most likely ruined. Flame out i...

I felt creative today and decided to make a 6 gallon batch, split it into two 3 gallon batches. I will have 2 different Brett's going WLP645 and WLP650. It's my first time ever using Brett and I'm stoked to see how it turns out! I'm not sure what the beer "style" is but it is 10lb 2 Row 4...

I've got my first Berliner going and it's been in the primary almost 3 months. I added some Raspberrys to it and it still has a nice Bubbly Pellicle on it. I took a gravity reading today and noticed it is at 1.002. I think it's pretty damn close to being done. The beer tastes great, just like a...

I recently brewed a barley wine coming in at 1.1 SG and pitched 3 packs of US-05 to make up for my lack of a big Yeast starter. For the first day and a half every thing was going great. I pitched the yeast at about 70 degrees. Well, today I'm pretty sure it is in the 80s. My question is since...

I moved from Colorado down to Dallas about a year ago and this question has made me very interested in other peoples responses. Colorado was a beer paradise IMO. I went to college in Fort Collins CO where we had the best breweries like Odells, New Belgium, Funkworks and if you are ever there you...

Used US-05, it looks good to me, the clear thin bubbles are usually something I don't see though. What's your vote, Krausen or Pellicle?

After about 2 weeks and a nice taste test i found this bad boy today on top of my Berliner. The beer really isn't that sour(which i'm not sure how it isn't...) but tastes great! I'm going to rack and age on some raspberrys this week.

I've never brewed a Brett beer before but am deciding to in the upcoming weeks. I found a great video on how to best us it. I'm looking for help from anyone who has played around with Brett enough to know certain esters or flavors to look for at certain Primary fermentation temperatures. Also...

I'm using the WLP051 California Ale V yeast on a borderline Oak Aged Imperial IPA I brewed a couple of weeks ago. My fermentation was pretty slow starting, probably my slowest starting batch but in a rarity for me my temp held around 64-68 degrees the whole time and lasted about 12 days. I was...

I'm making a Berliner Weisse and have a few questions from more experienced brewers of sour type beers. 1) im debating adding Orange Zest, thoughts? I was thinking perhaps throwing it in with primary fermentation to give it more of a sour orange character. Any advice would be appreciated... 2)...

That's what i am thinking. Has anyone out there tried this before? I myself have personally never used Brett but think it would work well with a Wit. My thought was to make a traditional Wit then add the Brett to the secondary. Any suggestions or opinions on if its a good idea or not are more...

I just brewed a Belgian stout that I'm very excited about but have some questions about the style itself and just general questions about what to expect from the beer. The recipe looks like this: 3.5 Gallon Batch BIAB partial brew with a little extract added for the boil Grain Bill: (BIAB...

This is my take on New Belgium's Hoptober Golden Ale. It's my definition of a perfect Fall ale. Ingredients can be found here: http://www.newbelgium.com/beer/detail.aspx?id=6780bca7-5177-4fb5-8665-1a2721d12236 Fermentables: LME 3lb Wheat 1lb Light(pale) Grains 2lb Rye 2lb...

This was one of my favorite IPAs in Fort Collins CO. The picture attached shows the ingredients not the exact schedule the beer was made. I'll list them anyways and show how i brewed my take on it. You can do all grain, partial or LME if you want. Won't be a exact clone, but will more then...

Honesty you can be creative with this and use it as a guideline, I'm getting ready to brew it again. Really enjoyed the original batch. I leave a lot of options up to the brewer but if you like IPAs this is a pretty good recipe. Cheers, Ruckus IPA 5 Gal Batch 6lb LME Marris Otter 1lb corn...

I'm pretty new to brewing(have only done 3 batches) and started with more general beers before I took on ones with a harder, hoppier edge. I've been reading up and came up with a recipe I think would be great for an IPA but was wondering if more experienced brewers especially with IPAs could...