Search results

I love columbus. It's got a nice ruff, dank bitterness.

I brew with an aluminum kettle and I haven't had any problems with it. However, you do have to treat it by heating it in the oven or boiling water in it for at least ten minutes to develop a layer of aluminum oxide which stops your wort or mash from absorbing the aluminum.

my first partial mash was an ESB with maris otter and the difference was amazing. It was one of the most astonishingly complex and rich beers i've ever brewed. Recipe looks good. Enjoy!

You may already be expecting this answer but you know what they say: the number one reason for pour head retention is a dirty glass. It doesn't always have to be visually dirty. Even just the residue from dishwasher detergent can kill your head.

yeah your probably fine. However, you may want to switch from bleach to iodophor or starsan. Bleach residue is super hard to wash out and I'm told that bleach reacts negatively with maltose.

1. West coast IPAs (Green Flash, Racer 5) 2. British strong/old ales (I am a huge fan of the Fuller's vintage ales) 3. Imperial Stouts (The Abyss, Rogue's and mine) 4. Love an good Saison but have yet that to brew one up to my standards after two tries.

Check out this awesome photo essay on the brewing of saucer. The hottest brewing porn I've ever seen. Homebrew Chef: Brewing with Matt Bryndilson - A Saucerful of Secrets Reveiled

I'll drink pretty much drink anything and enjoy it. I'll drink commercial lagers, wits (although I'm not a huge fan of the starchy finish), I would even try a cilantro wheat, but I cannot do flanders-style beers like Duchess De Bourgne (totally not spelled right)--too much funk for me. Oh yea...

simcoe, centennial and amarillo

I believe that not only is Hoegaarden a good example of the Wit style but it is the original Wit (in the way that anchor steam beer is the original steam beer). Also, I've heard that the secret ingredient to Hoegaarden is chamomile along with orange peel, lemon peel, et cetera. Go here and...

I don't know what you guys are talking about. My two favorite things combined!! This is surely a gift from the heavens!

Yeah, that's totally normal.

I'm brewing a saison that is traditional in all ways except for the use of Amarillo hops. I bought a "brew belt" to help achieve the proper fermentation temperature. When I get home I read the warning and it says never to use the belt on a glass carboy. I only ferment in glass. I call the...

Hennipin is one of my favorite beers and I will probably be drinking it a lot this summer. I've also had three philosophers and thought it was an amazingly complex beer. I've been trying really hard to get my hands on Ommegang's Funkhouse Saison (bretted).

Unless it tastes horrible to you, don't ditch it. Messing up is one of the joys of homebrewing. As for the bottle bomb thing: let the fermentation finish and maybe even pitch a small starter of a drier yeast (for this purpose, you really want to pitch active yeast). If you don't want to do...

I have to agree. I pay $10 for the Abyss( for those who don't know: the biggest, richest and most complex imperial stout ever) but $16 for a decent, 5% beer is pushing it.

A few years back, a friend and I were making an imperial stout. There was so much beautiful inky, black runoff from the steeping grains that we saved it (unboiled) and used it to top off the batch in the fermenter. It tasted like plum and charcoal.

Someone mentioned just throwing pellets in the secondary and I would warn against this if you are bottling. I did this once and it was an astounding pain in the ass. The pellets break up and clog all your bottling equipment.

OMG! DO NOT MIX VINEGAR AND BLEACH UNLESS YOU KNOW EXACTLY WHAT YOUR DOING!! Listen to the brewing network Brew-Strong podcast on sanitation. If you lower the PH too much, the solution will release chlorine gas. You will die.

I'm really happy that someone put this thread up. So many people turn there nose up at extract brewing and jump into all-grain before they even begin to understand and master fundamental things like pitching rates and temperature control.