Search results

I actually did brew this and it came out awesome. A few weeks/month in the keg conditioning and it became one of the best baltic porters (or porters in general) that I've ever had. Very chocolatey and viscous just the way I remember Olfrabrikken being. It's probably not an exact clone but I...

I'm curious what the differences between this and the brewpi are in terms of temperature control? Do they work the same way, learn the same way, switch the power sources the same way? If not, what are the differences? I'm definitely leaning towards the brewbit as it works out of the box and...

So has anyone used their brewbit yet? What are your thoughts and feedback so far? I'm considering buying one if only for the temperature profiles.

These have all been sold. Thank you.

I have 4 of these for sale. They were purchased from Beverage Factory new. 2 of them were used only once, while the other 2 are still in their original packaging. They're going for $50 + shipping right now. I'm looking to sell them for $45 each, or if you buy all 4, I'll let them go...

Man...beer science is so frustrating sometimes...I wish it was better understood. I'm going to hope this ages out. Thanks for your replies InityBrew!

Yup, see my reply above. 2012 Simcoe crop from farmhouse brewing supply. Vacuum sealed and opened and measured on brew day. Resealed (not vacuum) and placed in the fridge (approx 48F) for 2 weeks until used again for dry hopping. I don't see an issue here do you?

I've never had this issue with anything but beers that I've dry hopped. Hop age may be a factor for you, but if my beer tasted amazing before dry hopping (and I had a few late additions as well) then that can't be a hop problem. Also my Simcoe hops are 2012 crop. Like I said, everything...

I really hope you're right, because it's very unpleasant. I'm curious about the science around what the hell is going on...and why the beer in the picnic line tastes good but in the keg it doesn't...

What happened with this beer? Did the vegetal/grassy flavors eventually subside after conditioning in the keg/bottle? I'm having the exact same issue in my beer (I used only 2oz dry hop) and it tasted amazing before the DH - now it tastes all vegetal... Any feedback would be appreciated. Thanks!

I know this thread is a few years old at this point, but I'm having the exact same problem (https://www.homebrewtalk.com/f13/dry-hopping-vegetal-flavor-391549/) and was curious whether just conditioning/aging fixed your problem or if you ended up dumping the beer? Really curious as I'm having...

Seriously? Are you cold carbing it during those 2 weeks? You're the only other person that's corroborated my issue so far!

So this is weird and I'm not sure what to make of it. I just came home, and took 2 small sample glasses with me to the keg. I emptied what was in the picnic tap (and maybe a bit more from the keg) into the first glass, and then filled the 2nd glass up with fresh new IPA from the keg. The first...

I had the strainer bag dangling through the opening of my sixtel sankey keg, and the the end of the racking hose was placed into that. When I started racking off the beer, I hear it "splash" and immediately tilted the keg so that the hose/strainer were not just dropping/aerating wort into the...

I don't think it's cardboard...and I doubt it was oxidized. It tasted like this just after I dry hopped it. Immediately after the carboy was empty and I sealed up the keg, purged the O2, and pressurized it at 10PSI, I tasted it.

Keg was thoroughly cleaned by soaking overnight with PBW, rinsed, and sanitized with saniclean. The IPA was racked into the keg with a mesh/paint strainer bag to catch any hop debris and instantly sealed, pressurized and any excess O2 bled out. I honestly can't see anything I did wrong process...

I know there are a few threads on this already, but I just can't wrap my head around this one for my particular situation. I recently did a 10 gallon IPA batch. The best tasting IPA I've ever brewed (single hop simcoe IPA). I split it into 2 5 gallon carboys and fermented one with WLP002...

Unfortunately, after discussing with Jess Caudill at Wyeast, it seems as though the minimal hops I did use in my Berliner brew, caused the 5335 to stall and have a lot of trouble. My 5335 only carboy stalled out at around ph 4.2-4.3. Did you use any hops with your brew?

Update: FG is down to 1.010 and PH = 4.19. Not as much as I'd like it. It does have some tangy/tart quality to it now, but I think I'm going to let it go another week to see if I can get it in the 3.0-3.2 PH range.

Thanks, I am keeping it consistently warm. I emailed Jess Caudill and he said to keep it at 90 not 100, so I'm letting it cool a bit and will maintain 90 for the duration, at which point I will cool before pitching sach (no aeration).