Search results

Thanks. I guess I should have phrased this differently - I know it won't be the same, but I'm interested in making something in the same ballpark. What I liked about the original recipe was that we had three hops that were very fruit-forward but with three different fruit flavors. The end result...

I'm making an IPA and all three of the hops I use are out of stock at my LHBS. What should I substitute? Here's the hop bill: Belma 2.5 oz FWH Cascade 1 oz 15 Belma 1 oz 10 Citra 1 oz 5 Belma 1 oz Dry Hop (4 days) Cascade 1 oz Dry Hop (4 days) Citra 1 oz...

This sounds great. How long did it take to get the taste right?

I just finished fermenting an all-brett BPA with wlp650 brett b. Should I re-yeast at bottling? If so, will it make the brett superattenuate if i introduce sacch/

In my experience not too tart - more fruity sweet than fruity tart.

I've had success with both 3711 and 3724 doing a day at 68 and then letting temp rise naturally. My ambient temps during the day are 80-85.

I use the analog version, it works quite well. My beer improved immediately when we started using it.

Hmm. Austinhomebrew is my LHBS, and I get my grain crushed there. I haven't had problems with being significantly off when doing partial mashes (generally trying to get ~8# of grain mashed on the stovetop to retain as much control as possible). Of course, if any of you have experience iwth their...

I haven't had a chance to do anything with this, JFK, but I'm curious as to how things turn out for you. Do keep us posted.

So we just switched over to all-grain and are having some issues with efficiency. I'm using Brew Pal for iOS (which is awesome) to do the math and have been using the default 75% efficiency setting. Both of our all-grain batches have come in well below what that 75% efficiency would predict...

If you fermented with sacch and brett you definitely shouldn't be bottling any time soon. The brett is going to keep eating at some of the residual sugar, it should get dryer over the next few months. Brett just takes a while when it's stressed and working with sacch.

Hmmm. So, sounds like if I hold it at 70* for a couple of days and let it rise naturally, I should be good. Think ill try that.

Hmm. My apartment is ~80* ambient temps. Are you getting any fusels at all?

I'm planning a batch of all-Brett beer for some time in the near future. I can't find any info on flavor profiles of different temperature ranges for all-Brett beers. I plan on using WLP650 Brett Brux. Anyone know where I might be able to find that kind of info? Do I even need to worry about...

I dont get grapefruit from Citra. haven't had zombie dust quantities of citra, though.

Fermentation temp control. No question. Single biggest quality improvement in my beer.

The Real Ale brewery down here just put out a dry-hopped porter. Not the same, but the roastiness of the porter actually works really well with the dry hops. It's close to, but not the same as, the flavor profile you get from a dark IPA.

You should be fine. I would have avoided moving to a secondary before you hit FG, as you are essentially moving the beer away from yeast that are supposed to get it to FG. That said, the yeast in suspension will probably still finish it for you.

That's fair. I should have added that we made a Saison a couple of months ago that was all-Belma, and I don't really get any of the flavors from that batch in the IPA. The Saison was done with 3724 and hopped with an oz each at FWH, 5 min, and flameout. I got some creaminess in the mouthfeel I...

Just had our first taste of an IPA with Belma. 11# 2-row 1# munich 12 oz C60 (I think this is exactly the grain bill from Edwort's Bee Cave IPA) Hop schedule: 2.5 oz Belma FWH 1 oz Cascade 15 min 1 oz Belma 10 min 1 oz Citra 5 min Dry hopped for 6 days with 1 oz each of Cascade and Citra...