Recent content by charlesmartin

my 1st ag was good (black ipa). the second (falconer's citra ipa) was fantastic...and the keg just kicked. a very sad moment. two things that took my brews from good to great 1-extract to ag 2-temp regulated fermentation (Johnson and an old fridge) just posting to say that I just had my...

6 lbs of DME sounds right for an extract esb. those grains you steeped are called specialty grains. they give the brew color, flavor, and a little mouthfeel. try this vid: https://www.youtube.com/watch?v=3zK_9HQy9ME

made a starter last week from some rinsed 1332. brewed on sunday night. left the blowoff for monday, tuesday, and most of wednesday. on wednesday eveing, i replaced the krausen filled blowoff with an airlock...it soon became a krausen filled airlock. removed the airlock and replaced the blowoff...

any flavor/aroma news on the 1332 APAs fermented at different temps?

one tablespoon of PBW, hot water, overnight, rinse = just like new.

scottland, thanks for the rapid fire thoughts. -first 2 were warm shelf storage at lhbs...the rest were refrigerated -rehydration was between 90 and 100 on all batches -pitching temp has ranged from 55 to 70 (the warmer ones could easily end up bad here) -a few had serious temp swings as i...

in the past several months, i have fermented 6 batches with safale us05. all of these have had an extreme phenolic aroma/flavor. i fermented all of them in swamp coolers with temps ranging from 55 to 70. some of which had huge temp swings within that range (at first i thought that was the...

i brewed for a while without irish moss and everyone commented on the amazing head retention of my brews. i have tried irish moss with my last two batches and there is no head retention whatsoever. btw, all have been extract. i won't be using it on the rest of my extract brews...especially the...

maybe lower mash temp?

1-i just throw my hops straight into the brew. 2-you can use the plastic tube the hydrometer came in for your measurements. with my first brew, i was trying all kinds of glasses and then reaized i could slap that bad boy into the tube it came in--just had to figure out how to get that little...

when companies make extract, they are basically doing the mashing/sparging process for you. you really have no idea of the grains, quality of grains, or temperature(s) they are using. if they mashed at a lower temperature, then you will have more fermentables and can end up under 020 (sometimes...

If it's an extract beer, it could possibly stop at 020. check your gravity for a couple days straight later this week (maybe Tuesday and Wednesday), and if the gravity is still 020, then it is finished.

sounds like a keeper to me!

some metallic tasting commercial beers i have experienced use hops that give them the metallic taste. as one post mentioned earlier, i think one of those hop varities might be willamete. the biggest example that comes to mind is red hook's long hammer ipa. oh, and don't give up. my suggestion...

i did this with 4 bottles of tha and it turned out amazingly well. it just took my starter a little while to get started. pitched 2 weeks later with amazing results.