Search results

Again, I am far from a water chemistry expert but from what I have read, I would not try to duplicate a specific region's water. We have no idea what type of treatment(s) they did to their water before they brewed with it. It would be like having a kid growing up and wanting to make a batch of...

I would say it's not infection from the data you have given. I've only had two infected batches so far and both had a cidery/vinegary taste and/or smell. I use Bru'n Water for my salt additions and usually cut my tap water 50% with RO water. This leaves me with the following levels after I...

I reviewed the original recipe from BierMuncher and realized I transposed one of the Centennial and Cascade additions. In keeping with the original recipe, I'll bitter this with an ounce of Centennial at 60 and 45 then add an ounce of Cascade at 10 and 5. I wanted this to have a bit more...

I'm looking to brew an IPA but since Simcoe and Amarillo are getting harder to find I thought I would try and use some easier to find hops that we like. Since we both like Centennial and Cascade hops, I based my recipe off of BierMuncher's Centennial Blonde recipe making it a bit stronger and...

Entered

Since going all grain back in late March/early April, I usually prepare an extra two gallons of sparge water for my 10g batches and then do a third sparge into a smaller boil pot to collect some starter wort. I seem to average a gravity of 1.015 -1.020 on this third sparge. I boil this down...

Final update on this... The Memorial Day Pool Party came and went and the American Light was a big success! The hop smell had diminished almost completely (at least to me) and it was definitely without much flavor or aroma IMO. It was a big hit with my mom who considers Michelob a...

I've made about 60g of Centennial Blonde so far and most of the time I ferment it for 10 days, keg on day 11, hit it with 30 psi of CO2 for two days then drop it to 12 psi and drink on day 14. I don't think this recipe benefits a whole lot from aging or spending a lot of time in primary...

Centennial Blonde was my first all grain batch and my first 10g all grain batch. It is an inexpensive and easy recipe to brew with the added bonus of being ready in about two weeks if you keg :mug:

Based on the above info I would brew up a 5g batch (a Pale Ale in my case) and re-use that yeast, either washed or re-pitched, and call that my starter. Depending on your planned OG you could either use it all or use half (assuming your OG is 1.050ish) and save half for your next batch :mug:

Just a follow up on this recipe. I used 100% RO water and added in the appropriate amounts of salts to come close to "pilsner" water according to Bru'n Water. I also used some Lactic Acid to hit 5.3 mash pH according to my meter. I ended up mashing in at 152 which was a bit higher than...

I brewed Yooper's DFH 60 clone yesterday and decided to try a third sparge to collect some wort for making starters. I did a 2g sparge and ended up with almost 2 gallons of 1.020 wort. I assume that if I boil this down to ~1 gallon it will have an OG of about 1.040. Is my assumption correct...

If we weren't so far away I would have to agree :D Mine doesn't "help" but she has stood around and had a few brews with me during the boil many times. I too would be thrilled if she wanted to help even if it was only adding pre-measured hops! Same here no matter how silly of an idea I have...

In my short time here at HBT I've had this feeling that SWMBO is usually meant as more of a derogatory term even if it is used in jest. It seems that She Who Must Be Obeyed usually must be obeyed when it comes to brewing in the house, making a mess of the kitchen, or spending money. Lately...

I just re-read this post and found the above mentioned. I have made several extract batches of Biermuncher's Nierra Sevada clone and they have turned out nicely. However, my first AG batch tastes "maltier" after about a month in the keg with a much lesser hop aroma than my extract batches...

I'm no expert when it comes to water quality but it seems that Pale Ales require more sulfate than chloride to accentuate the hop bitterness in them. I wonder if the cl/so4 ratio in his water isn't to blame? Since the three batches that have turned out "badly" were an ESB and 2 IPAs I would...

Larrynoz, Grats on placing in the Boston Homebrew Competition and thank you for the recipe. I have a feeling it will be way too "flavorful" for my family. They are strictly Bud/Bud Light drinkers who can occasionally handle the increased flavor of a Michelob on special occasions, lol. It...

WOW, thank you for your reply KAMMEE! I've only done two all grain batches so far and I've managed to hit 73% efficiency on both of them. I am hoping to get my process nailed down in the beginning rather than try to correct it later on and that was part of my reasoning for trying to make...

Yeah, so I know this will probably get me laughed out of the forum but I would like to do a couple of small experimental batches of American Lager/Light Lager for some family members who only seem to like BMC type products. I really thought BM's Centennial Blonde would be a hit with them but...

Instead of a small cooler have you thought about doing BIAB for smaller batches? It seems like it would be easy enough to do a small batch on the stove top, the sink would be close for chilling and you could either empty the grains into the trash and rinse out the bag or just dump bag and all...