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I've only had 1 dumper. Obvious infection that I kinda predicted. That was due to my neglect. Had a bunch of off flavor brews that I drink every last drop of. Makes me think long and hard about making mistakes! I've still got a couple bottles of coriander laden soup stock left that I brewed over...

Waking up tomorrow at 4 a.m. to start smoking 3 Superbowl pork shoulders. After the smoke starts I'm trying my hand at an Allagash clone.

Thanks BB. I was thinking experiment time, but I suppose for my first SMaSH I should probably KISS.

Curious to see what others think; BIAB Pils with Saaz. It will be following an Allagash clone using Wyeast 3944. I am debating on wether or not to drop it on that yeast cake, or just pitch some Notty or Muntons. No chance for lagering either. Not sure if the Witbier yeast would impart too...

Update; wow, this one is a keeper. About a week ago I tried one that was really bitter. Did not taste good at all. It had a gross aftertaste from the Ace. Had my first real one last night and it was great! I gotta check my OG/FG again. This one bout knocked my on my tail. SWMBO had a 12 oz and...

So the FG sample was really bitter up front, followed by slightly sweet clove. Really weird. My hefe's are usually drank young (well, quickly), but his one may have to sit and calm down. Recipe looks great. I have exclusively used hallertau in the past; I think your recipe is really more of...

21 shouldn't get you syrup; BJCP says 8 - 15. Ive never used Sorachi before. Its been forever and a day since I had a Sapporo but its bitter if I recall. I am going to look up that now....

Brewed 2/16 2 oz flaked wheat in approx 2 gal, 150° for 15 min 3# Briess wheat DME @ 60 min .5 oz Sorachi Ace pellets (12.1%) @ 60 3# Briess light DME @ 15 10 oz honey @ 15 .5 oz Sorachi @ 15 1 tsp Irish moss @15 OG 1.051, FG 1.012, IBU ESTIMATE 38.56, ABV 5.12%, ESTIMATED 6.77 SRM, not that I...

Ach so! I happen to be in the Carboy breaking business. Guess what's on my list.

And its a great strain. Something different from our exalted 3068.

Oh, right.... Pic 1 Pic 2

I ran out of time yesterday due to craziness. The yeasties on the left were separated from the trub but the second one is trub/yeasties mixed. I have 2 of each. Should I mix it back up and try to get the trub out or leave as is? In other words, 2 jars went as planned. I had to dump the rest...

Are you at NIU? I lived in DeKalb for a few years. My parents live out that way now too. Agreed, carboys are deceitful in many ways.

Additional carboys are a great expense for us noobs!

I dont but you can do it that way as long as you don't put the aroma hops in for the whole boil! Made that mistake as a noob once, turned out like a gross, twangy IPA. Well, as bitter as one anyway.

Really sweet. I figured about 38 IBUs and it wasnt bitter at all. Final analysis in 3 to 4 weeks! The clove really came through on this one. It may have fermented a little lower than my strip said.

Not sure bout adding flour. I would only worry bout tasting it; like how you have to 'saute' flour when making a roux. My hefes get quite cloudy on their own with 3 week primary & no secondary. SWMBO likes the kristall so she doesn't rouse the yeast. I think speise is different from...

I agree. Exploring a specific style for a couple batches will exemplify small changes in ingredients/technique. Everytime I get a new kit I start with the self snobbery & wonder what its supposed to taste like. Then RDWHAHB.

I try to stick solely with DME. The problem is Austin Homebrew has those $21.99 weekly specials. There is the option for mini mash, but how do we suppose we get around the extract issue? Would adding more specialty grains help to some extent? Obviously I am brewing on a budget & trying to help...

Ok so I decided I will bottle today. I really wanted to put off sterilizing some bottles but you inspired me. Stupid infection. I will post FG & tasting note. Maybe I shouldn't be tasting before work.... oh well.