KCWortHog
Well-Known Member
Hey gang,
I finally decided to officially sign up here & hope to spend more time posting (I'm an occasional lurker, typically when I'm trying to figure something out via the interwebs).
I've been a homebrewer for a while now, largely playing a supportive role until recently. My husband (remilard) is a homebrewer and I've done my share of measuring, stirring, and cleaning. This summer, another home brewer and I started coordinating Brew Days for homebrewers in the Kansas City area. We've had 3 brew days so far this year and I've done all the batches myself: a Duvel clone, a Kolsch, a mead, and a braggot. The duvel clone started out great; as it's sat in the keg, it's become sweeter
Disappointing, but I've since learned that sugar is added AFTER the primary fermentation, not during the boil. That triggers the 2nd fermentation which leads to a drier beer. Good to know & I hope to try it that way some time.
We do all-grain, and my blog about both brewing & drinking beer in Kansas City is here.
I finally decided to officially sign up here & hope to spend more time posting (I'm an occasional lurker, typically when I'm trying to figure something out via the interwebs).
I've been a homebrewer for a while now, largely playing a supportive role until recently. My husband (remilard) is a homebrewer and I've done my share of measuring, stirring, and cleaning. This summer, another home brewer and I started coordinating Brew Days for homebrewers in the Kansas City area. We've had 3 brew days so far this year and I've done all the batches myself: a Duvel clone, a Kolsch, a mead, and a braggot. The duvel clone started out great; as it's sat in the keg, it's become sweeter
Disappointing, but I've since learned that sugar is added AFTER the primary fermentation, not during the boil. That triggers the 2nd fermentation which leads to a drier beer. Good to know & I hope to try it that way some time.We do all-grain, and my blog about both brewing & drinking beer in Kansas City is here.
