Recent content by Boy

Asking for open minds, opinions, new ideas. Thinking 1-3 BBL fermenters and the flavor given by their shapes and timing. I do 4 weeks primaries and I'm curious as to why not to do this with conicals. Read tonight that the yeast and trub becomes compacted to where the dump valve doesn't...

Cold press the coffee and add it at bottling. Pull a sample before bottling and try to figure out a ratio of how much to add for the flavor you are going for.

Here's what I did: I added the cubes and bourbon together to the batch. However I was worried about over oaking and having the oak and whiskey flavor being to intense. I pulled 1 gallon off the batch and added the oak and whiskey to that and let it sit for a month while tasting weekly. Once I...

I think it is because IPAs are not only popular but really fun to brew. Honestly. With lagers you are pushing for clean flavors and light tastes. With IPA you can push boundaries and get crazy with all the different hops and techniques. This is also why I think more people are getting turned...

I've thought about using a strainer or paint strainer, but heard(urban legend?) that the beer passing through the holes in the strainer or bag could cause oxidation. Really not certain about this but it seems to make sense.

Borders around your text blocks and image blocks would make them pop and stand out against the background a little better. Keep it from looking muddled.

^^ Your bottom line statement is dead on. You just have to be dead on with it. This is why I like blending the batch. You have a little more leeway by splitting it and working each batch. Lets you experiment and not screw up the whole batch at once.

Blending the two left pics together into one image would be incredible with the detail and hard lines. Or just reverse the top and bottom and see how you like it before blending.

^^^^ Great post.

I really hate to be pedantic on this but I can name numerous beers on the commercial market that have won awards that I still don't like because they are overly bitter and not enough hops. With the advent of hop bursting, breaks in cooling for more hop flavor, and FWH/Dry hopping more and...

My experience is that since the FWH amounts to less bittering and more smoothness in flavor it is sometimes beneficial to add a small amount at 60min. for a little bite. I brewed a IIPA at 9% with 100 IBUs and it was incredibly smooth to the point it was almost an IPA but knocked you out. A...

Pellets and cold crashing work really well. You can also cold condition your beer in the fridge. After it is done carbing leave it in the fridge for a week. Should come out perfect.

I rework my FWH until it is almost similar to my 60min. The FWH gives a much smoother and more flavorful add. I only add at most a .25 at 60min just to give a small bite of bittering.

When I did a bourbon barrel age I split the batch. I pulled 1 gallon out of 5 or 1/5 of the batch into a gallon jug. I used this with Makers that aged on oak for 3 weeks. By splitting the batch I could control the infusion better. Let the jug age for 4 weeks until it was stronger than needed and...

New label I've been working on today. Haven't pinned down a name for the beer yet so Pale Ale is the place holder. Going to be either an IPA, IIPA, or Pale.