Recent content by albino314

@Rb4123, what kind of refrigerator do you use for your Flex? I'm having trouble finding a fridge big enough for the Flex+ but small enough to fit in my available space.

Yes, please!

Yeah, diluting it will work fine. I did that on my last batch, and it turned out great.

Thanks, guys! I'm going to make a split batch so I can teach myself what sugar's effect tastes like. (-: Josh

That makes sense to me if you replace some of the malt with sugar to get a lower FG. The resulting beer would have a lighter body and the same ABV. But if you have two recipes that are identical except that one has extra sugar added, would the increased ABV create a perception of lightness...

It seems like the only reason to add plain sugar is to boost ABV without changing flavor. If I want a lighter beer, can I just leave out the sugar? Or will that affect the flavor? I'm not talking about dark candi syrups or raw sugar like turbinado. I know they contribute unique flavors...

I mashed at 152. My OG was 1.058, I got about 94% attenuation, 7.2% ABV. I only carbed to 3 volumes. My water was basic bottled water, no mineral additions. 50IBU total, here's my hop schedule: 31 IBU Amarillo at 60min 19 IBU Amarillo at 20min 3/4oz Amarillo at 0min

I brewed a 3gal batch of Drew Beechum's Springtime in Amarillo. It fermented down to 1.003, but it still tastes strangely sweet. I can't tell what it is, but I don't really like it. I was expecting it to taste dry and spicy. The grapefruit of the Amarillo hops comes through clearly, and that...

Yes, please!

Really well. Just a bit tart, with a good amount of cranberry flavor, but not so much that it's unbalanced. It took over a month to carbonate. Next time I'll pitch more yeast.

Here's my recipe (3gal batch): 3.33lb Maris Otter LME 4oz Belgian Aromatic malt 4oz Caramel 80L malt 2oz Special Roast 1oz EKG hops (5% AA) at 45min .5oz EKG hops at 20min .5oz EKG hops at flameout Pitch 5g rehydrated S-04 at 70F. Ferment ~8 days at 66F ambient, fermenter temp...

I brewed a batch of English Bitter using Safale S-04. When I tasted a sample before bottling, it was nice and fruity. After a week of carbonation, it still had good fruity esters. But then over the next 2-3 weeks the esters seemed to get progressively less and less. Is this normal, or am I...

Oh, I get it now. The yeast growth is limited to the size of the starter, so if you have the right volume of starter wort you'll get the right amount of yeast. Thanks!

I'm planning to start using starters, but one thing still confuses me. If one pack of liquid yeast is ~1/2 as much as a beer needs, and you make a starter, how do you know whether your starter then has the right amount of yeast? If the yeast grows as much as it does in a batch of beer, wouldn't...

Thanks. I've tried partial mash before, but couldn't maintain the temperature. I just found a thread suggesting to put the kettle in a warm oven. I think I'll try that.