Recent content by A2HB

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  1. A2HB

    What are you drinking now?

    Lots of trimming to do today, so starting off with some HB Coffee Oatmeal stout to get things rolling!
  2. A2HB

    Hothead ale yeast?

    I’m using this yeast in an Oatmeal stout with Sabro hops, really looking forward to seeing how it turns out fermented cool in my basement
  3. A2HB

    What are you drinking now?

    HB Blackberry Cream Ale clocking in at 6.5%. Delicious!
  4. A2HB

    So who's brewing this weekend?

    I brewed an out of style cream ale today, should come in around 6.5% abv 30 ibus. Two row, flaked maize, and table sugar. Hops were Columbus and Hallertau. Cream ale yeast blend. Plan on fermenting at 60 for a few days then ramping up to the low 70’s.
  5. A2HB

    So who's brewing this weekend?

    Currently boiling up a RIS, 90 min boil Maris O C-80 C-120 Brown malt Biscuit Roasted Barley Black Patent Black Prinz Bit of Magnum and something called German Tradition early in the boil Third beer brewed in the last 3 weeks.
  6. A2HB

    So who's brewing this weekend?

    Just realized this is my first brew for the year, so cheers to that! I'm currently mashing iteration 4 of my I.M.P. imperial mock pilsner ale shooting for about 6.5% and 50 ibus. Pilsner malt, saaz and spalt hops in this batch, fermenting with white labs kolsch yeast. After primary...
  7. A2HB

    What are you drinking now?

    Drinking lots of these while enjoying this beautifully warm Arizona weather.
  8. A2HB

    anyone got a recipe for a real working man's beer

    A real working man's beer has to contain between 2-8% actual sweat. The sweat must be wrung directly into the boil kettle from the grimy rag the real working man used when he wiped his brow from his long day hard day of farming, car fixing, or house building. For extra good measure the...
  9. A2HB

    So who's brewing this weekend?

    I brewed a 3 gal batch of my I.m.P. ale today. Instead of Pilsner malt I tried Kolsch malt for the first time and it smelled great so I'm hoping it brings a good flavor to the final product. Hopped with Warrior, Saaz, and Halltertau. OG came in at 1.074, which was right on target. Edit: I...
  10. A2HB

    Fine taste, but looked infected at bottling

    Yeah that's an infection but if you're tasting it and it's not bad, it is probably a slow one. I would drink those ASAP, and def be careful for over carbed bottle bombs. I'd give them 10 days to carb, then into the fridge to slow the infection as much as you can, then drinking up. Did you dry...
  11. A2HB

    Forgot to aerate....

    You probably don't have the package anymore but how old was that yeast? I've never had S-04 take that long to start fermenting, usually it's at full krausen by 24-36 hours. I wonder if your yeast was old or getting to the end of it's life cycle?
  12. A2HB

    Fermenting in Growlers?

    So how are people getting the beer out after it's done fermenting? Do you have a small siphon or are you just pouring the beer into a bottling bucket? I have two of these growler fermenters going and I'm trying to decide how to best get the beer out. I'm thinking I'll cold crash in the fridge...
  13. A2HB

    So who's brewing this weekend?

    Currently mashing my annual BBA RIS I brew each fall. This is my third year brewing this, and I'm planning on doing a vertical next year and seeing how they compare to one another. This year's batch will have vanilla beans added to the secondary along with a nicely charred bourbon barrel...
  14. A2HB

    Teach me how to read a hydrometer

    Nope I meant 1.013, the line that is for 1.014 is not quite out of the liquid, at least from how the picture looks to me. But really what's the difference between 1.014 and 1.013, it's super negligible. OP I would just say 1.014 and call it good.
  15. A2HB

    Teach me how to read a hydrometer

    That looks like 1.014 to me, maybe even 1.013
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