Recent content by Brew252

You are awesome! Thanks for the info. Any experience comparing the two aside from the website description?

On their website, Omega states Pils 1 is the H(house?) strain for the famous Czech brewery(Urquell). For Pils 2 it is essentially the same first sentence but the call it the "D" strain. Anyone have any insight into what this means or what it is supposed to be an approximation of?

is there a common hop in all the recipes? or a common combination of hops?

This weekend I plan to make a belgian single/patersbier, a low abv belgian trappist style beer. My recipe is pretty simple 80% pilsner like 15% torrified wheat, 5% caravienne. My question is about how to treat the yeast when making a lower abv beer, specifically how to get a good expression...

Thanks for the replies!!

I havent thought about the yeast playing a part in the fruitiness, it was fermented at the lower range of the temperature for the yeast though so I figured it would be a fairly clean yeast character. I definitely am trying it and making a judgement early since it was only in primary when I...

I've been brewing all grain beers for a few years now, and for a while have been focusing on making lighter colored beers for some reason. I have made a few darker ones, a brown ale, black ipa, dunkelweizen, and an imperial stout. One of the last beers I made was a robust porter that I was...

Awesome! Thanks for the input. Do you think toasting them would achieve the same goal as boiling as far as sanitizing and getting out some of the raw oakiness?

I know there is a ton of information on different methods for simulating a bourbon barrel aged beer at the home brew level without having an actual barrel, but does anyone around have experience aging something in the same fashion (with cubes or spirals) for wine aging. Some of my recent...

Cool write up, I think it's a great idea to have some examples of specifically how people brew when they aren't using a pre fab system since processes will vary at least slightly. One thing I noticed, when you were talking about fining agents you said Spanish moss. Unless I am just not...

anyone ever tried to brew something like this? not a dunkel weisse, more of a wheat beer with a faint roast character and a big chocolate flavor together with the banana yeast coming through. Seems like it would be a good combo in theory but Im not sure how to go about coming up with a recipe...

so I think ill stick with trying to bump the mash temp up just by itself and see what happens. then make some other minor adjustments from there. hopefully the first batch will stick around long enough for me to compare them:D ill report back and let you know what ive found. thanks for all the...

last year I took a can of pure pumpkin puree and cooked it on the stove top for a while to try to caramelize some of the sugars in it, let it cool and then added it to the end of my primary fermentation. I cold crashed it before I racked it to secondary to try to reduce the haze of the beer but...

do you think 154 would be a significant enough change or should I go higher? any thoughts on aromatic malt?

yea I was expecting it to be pretty malty already myself.maybe it just needs a little bit of time to let all the flavors blend together? I want it to be an american pale ale so I shyed(sp?) away from the british yeasts to avoid the esters that usually come with them. Is there an american ale...