Recent content by Bauzer

Read your Blog on this, nice! I'd be curious if you had a clearer beer sample, how similar it might look to that brackish result. Have you tried taking the plunge and brewing something to completion? I'm considering making something, but trying to figure out how best to implement the pea...

So.. in the end, I continued through the styles and landed on Best Bitter as the closest to what I think it could be. So I supposed in a pinch, we could continue to do BJCP. I had thought someone perhaps has done a SMaSH comp, and used another method for judging. Still open to input!

An answer that I've come across a few times. I've also heard of a few comp's that say its too difficult to judge based on a style, since this is more experimental. It is true, that lots may be lagers, or more likely Pale Ales or IPA's, which is fine, since many of these are pretty dynamic...

Hey guys, So I'm running a Homebrew Club, and for the last year and a bit we've been having competitions bi-monthly on a given style. We've been judging these based on BJCP standards, with the idea that it could help us learn and edit our beers to get better and possibly enter in regional...

We all make mistakes! You live and you learn! When you get in to stainless make sure you read up on how to treat and clean it. I myself have been brewing out of a deep fry turkey kit, and I'm getting worried the metal is pitting and releasing iron in my beers :(. Planning on upgrading to...

Dang, wish you lived closer to the west coast. Like that Keezer.

I was going to ask about sanitizer too until someone else piped up. What you are going through right now is why I have yet to get in the sour game. It can infect your whole brewhouse if you aren't careful. They are resilient strains, as you are realizing. If some day you make an Ale or...

Ya, you can get an astringency with chocolate/black malts, especially in higher doses. One of our brew club members says to use baking soda to help give a more creamy mouthfeel and will cut the astringent behavior of the black malts, focusing on more of the pleasant tones of those grains. When...

Mmmmm, ya that is probably a good idea. Though I'd be also interested in seeing how it tasted while it ages, so ya know.. maybe 1 bottle now and again until its juuuuuuuust right. ;)

After brewing I wash everything with Oxiclean, I pump it through the siphon a few times to make sure it gets a good run. Then I will do the same in a bath of warm/hot water to get the oxiclean residue out. Then I will cycle it through star stan a few times, and let sit for a minute or two...

I second most of what Oceanic_brew mentions. I would have been leery about dumping and referming personally.. do you have some extra yeast you can toss on to help the ferm? I'd be seriously concerned about oxiding with the back and forth, but if you are only doing 1 gallon batches, they...

Nice. Have you bottled/kegged yet? Probably not gonna taste until early next week perhaps?

only 1 oz? How big is the batch? General rule of thumb is about 1oz per Gal, so you are probably okay, even if it continues to ferment, which it may do. but with such a low FG, sounds like you under pitched, or you mashed too high. It may ferment out a bit more in bottles, but it might oddly...

I'd do the IPA first. IPA's are best fresh, and it will be something you'll want to want to drink as the weather begins to get nicer I suspect. Since the Belgian would just sit for an extended period of time, you might as well do it second. Now if you have LOTS of beer already, then do the...

What is the spectrum of IPA you enjoy? fruity? Floral? Spicy? Piney? If you love the smell and juicy taste, I strongly recommend lots of late hop additions to the boil, and strongly suggest dry hopping.