Recent content by cbrobertson

Seems that Wyeast 2575 can't be had. Was a private collection limited release or such. I'm guessing 2565 is the next best?

Some of the over carbing comes from rushing the fermentation, poor control of temperature, and others I don't know. I'd say 1 out of 10 batches is my average and I usually have a good guess at why 75% of the time. But let me redirect the course of my query. Why is it sometimes the beer lets...

Not a newby but sometimes I still feel like I am. I BIAB and brew a large variety of styles. Over/under carbing remains an occasional issue. My question is more of curiosity. Sometimes the overcarbed ales foam out of the bottle when I open them, despite tasting just fine (what's left that is)...

I am looking for a book or other resource on yeast. The focus of my interest is in the qualities of various strains. Both flavor and fermentation characteristics. At this point I am not so interested in culturing, propagating, & storage. Sent from my iPhone using Home Brew

How to delete? I found the answer once I put FG instead of OG in my search thread. Dohh!

I got rushed and forgot to measure my FG before adding priming sugar. 5 gallon batch, 5 oz priming sugar. How much do I subtract?

Hope you've found an answer by now; but if not here's my 2 cents. Late malt addition in the boil keeps a lighter color. The longer it boils it caramelizes adding a more amber color. To other questions I have no experience in which to pull.

Considering this twist on the Porter recipe. My question is regarding separation of the bourbon taste from the ethanol. I am pretty sure that the 2 beers I add to my chili that the alcohol cooks off in the crock pot but the beer flavor is very distinct. So; to keep from "thinning" the ale even...

BAM!! Nothing new to add, just more kudos to the recipe. IMO aging really helps. Bottled the whole batch; OG 1.075 using BIAB; FG 1.018. Boiled 10/6, bottled 11/13. First beer on 12/4 a little bitter. The ginger was at the front from first sip to finish. Second beer 12/10 and man this is a...

So I took the ginger, cinnamon, orange peel, and vanilla bean leftover from this recipe (used 2 cin sticks) and poured a bottle of gin in simmering pot. Simmered for 10 min's, poured through a filter. Chilled pot in ice bath. Mixed a second bottle of gin with it and served at a party that night...

And I'm in

Bottled. Tasted & smelled fine. White film stuck to side of carboy. Would have loved to be able to get sample to better examine. I think will be OK. Put boxes in large yard bags in case of bottle bombs (Murphy's law).

Search this site for "Baron Von Beightol's Oktoberfest" for details but I used S-23, 2 packs straight to wort, not rehydrated. OG was 1.054 gravity now at 1.014. I can think of nothing but infection but it smells and tastes OK; as much as flat warm ale can.

Where is everyone finding the Belgian Special B? Both my LHBS's don't carry. Substitute?

Painful I know. My apologies. Hopefully better homebrewer than techy.