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I have been meaning to go to one of these meetings for a long time. Maybe I'll stop by this one and check it out.

I used to go out of the way to go to Brooklyn Homebrew for everything, but got tired of making the trip all the way out to the ass end of Brooklyn all the time. I just go there when I'm looking for something exotic that most of the homebrew shops on LI don't carry. I live about 15 minutes from...

I know I posted my previous user name, but have changed it since then. New name: https://untappd.com/user/_Snotty ...Send me a friend request! Oh, and by the way...That's not my actual name. You can still call me Rob, I just thought I'd change my Untappd name during a heavy drinking...

No, I'm just gonna let it ride along with at the ambient temperature in my house, If it's something that comes out good and worth doing again, I'll ferment with the heater belt on and see if it gets funked a bit.

I used a dry Belgian Saison yeast (Lallemand Belle Saison). I've never used it before so I'm anxious to see how it comes out. I'm fermenting at 68-70. I was going to put the heating belt around the fermenter, but decided not to.

Sounds good! I brewed a "traditional" Saison. I did a little research on the style and found out that there really was no characteristics to this style other than they were thought to have been around 3 to 3.5% ABV, and refreshing, I guess by what ever means to make them refreshing, like the use...

Thanks! That's not up to date though, I can't seem to update/save my new sig. By the way, I couldn't keep my plans today due to the snow, so I stayed home and now brewing a Saison! When all else fails, there's always beer! :mug:

Hey what's up guys?! I'm in Levittown. I've been homebrewing for 2 years, been doing all grain brewing for just a little over a year.

I could use a few more virtual drinking buddies, Send me a f/r please. Thanks. Username is: Robtoast

I found that all the beer that I made using Mr. Beer had a common and distinct "tang" to them. I don't know what it was, but it was definitely noticeable in all the recipes.

Are you guys mashing in insulated drinking water coolers or chest coolers? I use a drinking water cooler type and have done 90 minute mashes and only losing about a degree the whole duration.

I was going to FWH an IPA using Warrior...I've noticed that when adding this option on an online homebrew calculator, the IBU's go down...That is assuming you remove them before the boil, correct? I imagine that if you were to leave them in the kettle throughout the whole boil, you should...

+5 Midnight Black Cascadian Dark Ale +5 Vanilla Bean Imperial Stout 4643

Awesome stuff! Count me in please!!!

I checked that. It's no more than .25 of an inch into the inside.I'm guessing that the high OG cause such an aggressive fermentation. When it was blowing off, nothing but foam was travelling through the blowoff hose into the growler...There it went back into a liquid form, that's all the wort...

+5 gallons Imperial Vanilla Stout = 3676

The reason why I ask is that it doesn't taste like bitter krausen. I guess it's because I tried to get away with adding 6 gallons of wort to the fermenter instead of 5, so I didn't have the extra head space. I tasted a little when I transfered it from 3 growlers into 2. It still tastes pretty...

I have lost about a gallon of my batch through blowoff due to an agressive fermentation. I know that my growlers that collected the blowoff are not sanitized, but they are clean. After drinking whatever beer I had in them they were rinsed at once and dried on my bottle tree, then capped once...

I would use the Simcoe for aroma and/or dry hopping. They have a unique aroma that just smells wonderful...that's what I would do.

Thanks dude! :mug: