Search results

If those don't work, try discarding the first 3-4oz of beer from each night that you pull a draft beer. I have pharma grade tubing for my keg system and all SS parts and perlick faucets, but the first 3-4oz coming out of the keg ALWAYS taste funky. Try that and see if you get the true flavor...

Depends on whether the middle of nowhere is North of the 39th parallel or not... If you freeze anything you brew in the winter or can't get wort to boil... its tough to brew. Down where I'm at, ferm temps get HIGH in the summer.

PRECISELY. I agree that using something that has great flavor or aroma that just goes away in the vapors is just a bummer. I use a lot of magnum early on for clean bitterness, even in IIPA's that almost require some resiny edgyness in the bitterness. Willamette and cascade, hallertauer are...

Not sure if that's necessarily the best place to be getting your brewing advice from.... Plenty of better breweries in the area Just sayin...

Cats out of the bag now isn't it? ;) Just say the tickets are for splitting the cost of the commercial beers.

for 3068... i've used it a handful of times, and have never really gotten a completely clear beer, even with a protein rest in the mash (hefeweizen with a lot of wheat). you "could" wait a number of weeks for it to finally floc out, or get it as close to 32F as possible to help and then rack...

For what its worth... I use the 5.2 as a phosphoric buffer in my sparge water to keep the pH down to mash pH. Tannin extraction is tied to higher pH not only just temperatures over 170*F (want proof? why do you think that german beers that use a decoction mash - that straight up boil grain...

+1 to Cascade & Chinook, dont have any Citra experience but heard its good. if you use whole hops of cascade (and i highly recommend it) do one of these things... Whole hops and a hop sack are awesome ideas if you use sanitized aquarium marbles to weigh the hops down into the beer...

Isn't beer supposed to hold more CO2 per volume naturally at lower temperatures, and lose CO2 concentrations at higher temps. I Think about opening a new soda or beer bottle cold vs. warm and the louder "psssh" at warm temperatures.

So here's my 2c, You say your tasting a citrusy/acidic old wine flavor. So what can make a beer taste/smell acidic: Infection - Specifically vinegary taste (from the OP's old wine taste comment) - can develop early or later - especially in plastic - experiment with glass carboys, Oxidation -...

Congratulations on your new stomach ulcer.... :drunk:

speaking on kegging tasting issues, i ran into a HUGE problem when i first started kegging. I noticed that all the beer just tasted "funky". couldn't put a finger on it. But I found that if i pulled two beers off at once, the first was bad but the 2nd was good. found out that the platinum...

If you don't mind my saying, if that's what your looking for in the final, try 8# 2-row 2# Munich 1# C-60 3/4# C-20 I think that would tone down the malty but be a solid backbone to the hops flavor. Do you have any Magnum? that would be a good clean bittering hop to allow you to put a...

What do you see the final product looking like? Do you want to offset the caramel from the amber with a citrusy hoppiness from the amarillo and cascade? Or a more subtle, woody and floral presence from the NB and willamette? I would either group it one of three ways: Amarillo/Cascade -...

Agreed. Sub away on the high OG stout. I have played a little with NB in single hopped steam beers (go ahead Anchor... Sue me for using "steam") and have found that NB generates a herbally, almost woody taste to the beer that compliments the fruity tastes of the yeast. If there is a minty...

its got to do with the pH of the liquid you are boiling. typical mash pH is 5.2-5.8, which is safe to boil. Typical sparge (city/well) water is 6.5-8.5. The change in pH allows the tannins to be extracted, either put some 5.2 buffer (phosphoric acid) and adjust the pH down to the mash pH and...

Don't know if you added a little dark crystal or some carapils during the 2nd runnings mash... but that would help your overattenuation, provide some residual sugars for you without having to actually "mash" again.

Update: Did 2 x 5gallon batches of pumpkin ale on saturday (both with the new notty - one rehydrated, one sprinkled) The sprinkled one not only went off like a shot but the krausen has already fallen (3 days and basically complete) and the rehydrated one is right there with it. pretty...

Hook a brotha up.

So I went to the LHBS and Nottingham is now $3.98, and used to be $2.15. Is it my LHBS or is this something that is happening all over? I'm just trying to figure why the ~200% price increase... All I saw was a new updated packaging label. I like to be thrifty when brewing, and Notty has...