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Brett N. O'Myces

One thing that I do in the summer when ground water temps are high is to use a pond pump submerged in a rubbermaid container full of ice water. I will chill with ground water from the tap to get the initial heat off the wort and then hook up the pond pump submerged in the ice water and have the...

That would essentailly be a "white IPA" as it seems to be called. I know some people who do this prefer fermenting it with a mix of a wit yeast with a less phenolic strain like chico to cut down on the yeast character of a wit yeast. I wouldn't be scared to try it if i were you. I liked my...

Given those hops, I would bitter with Chinook and use the cascade for aroma and flavor. They are respectively better suited for those purposes, though chinook can give you a nice spicy, dank character late so you should be good keeping the rest as aroma/flavor additions.

If you are using "store water" without alot of minerals remaining and brewing pale colored IPAs without water adjustment, your pH levels are going to be out of range for what a commercial brewer would shoot for. That would lead to muddled flavors and possibly lack of minerals that would lead to...

You're describing chlorophenols perfectly. There was still some chlorine or chloramides getting into your beer at some point. Either that source you used was still chlorinated or else you were using your water somewhere else in the process, like making your sanitizer with the chlorinated water.

Looks good to me but I would be careful with that much honey malt. A little goes a long way with that one as it is not a subtle flavor. If you are looking for a more biscuity flavor, may be try maris otter as your base malt instead of the pils and 2 row. You should like the appollo and...

HAHAHA. came here to say the same thing. She goes from Califirnia yuppie to Don Corleone and back again in one sentence. What is the term for lady *********?

Agree with above about your problem. Sounds from your description like astrigency from tannin issue. Adjust your mash pH and make sure you are not over sparging/sparging too hot. Get a water report and use one of the available sources of information about water treatment to get things in line.

Can we all agree that the "my beer was award winning brewed this way" means absolutely nothing? It is so dependent on so many factors that it can't be used as evidence in any case. Award winning in Bumfuk, USA probably doesn't carry a lot of weight in most other places. King of the Apes is...

I agree that boil off rate is extremely high. Proabably too high. Try dialing it back to about 15% an hour if you can. Probably have alot of malliard reaction going on with a boil that intense. Calcium and the magnesium you mentioned are more of a concern in the mash rather than the boil...

There are a couple things to check for. There are some clues in your post as to some things to look out for. The clarity issue could be a clue for a couple things. One is that there are wild yeast in your brew as those are notorious for not being very flocculant and can cause weird plasticky...

Anyone having any problems with fusels with this strain when starting a fermentation as warm as some here have? My usual saison schedule is to start at 68 then ramp up to 80 over a couple days when it starts going hard. I find that schedule gets the full attenuation without the fusels you get...

Here is a handy tip for those small batch apartment brewers out there. I got some of these buckets in the link below to ferment my 3 gallon batches. They are 4 gallons so there is not too much headspace and the square shape makes these much more efficient for those with space concerns. They...

Turns out that will probably work. I didn't think of it at the time but I am assuming I can find some sort of adapter to screw in there to attach a pipe nipple to. So that should work. I also forgot that in the summer we would use that pond pump trick mentioned earlier to recirculate ice...

I have a question for the apartment brewers out there. I am looking to start brewing 3 gallon all grains in my apartment because me and my brewing partners cannot brew as often as i like in our 15 gallon set up, which is at my buddy's house. I also conveniently have a 3 gallon corny kegerater...

Oh, and make sure to do lunch at the Church Brew Works. 4 medals at GABF this year and also small brewpub of the year. Went there recently after a long hiatus from that place and the brews were awesome. Had a brett pale ale and a thunderhop extreme. Both super tasty.

If possible, find out when Fat Head's is having a firkin friday. They are usually pretty awesome. Seem to occur about once a month on fridays at 5:00 PM. They make big hoopla and tap a firkin, passing pints out for free until its kicked, which usually is under a half hour. Last one I went to...

steeping grains will not extract alot of sugar from specialty grains, no matter how long they are mashed because highly kilned specialty malts do not have they neccessary enzymes that a well modified base malt would have to convert the starches to sugar. If that's what you are looking to do, I...

Ive hit 1.066 in a five gallon rubbermaid bev cooler. 1.060 would be no prob. I did have 13.5 lb of grain for my black IPA and had to mash thick at 1 qt per pound but that just left me more sparge to rinse those residual sugars from the grain.