Recent content by ChihuahuaTN

Clearing your beer from 'suspended particles' has little to no affect on taste (assuming no GROSS yeast deposits/hops enter your glass). Retronasal olfaction is effected by too many things such as temperature of the beer, the beer glass (thinness of the glass lip rather) , age of the beer...

"Blue Stripe" - Very Dry (low carb) NEIPA @ 5.12% ABV with Citra Cryo, Citra and Nelson. Yeast - Voss fermented at 95F....grain to bottle 15days!

Brewing a Low Carb IPA Thursday Night.....finalized the recipe and the ingredients tonight. Cleaning and prep work tomorrow night......

Muddy Paws Octoberfest 7%

CPJ (Carbonated Prison Juice) w/ a blood orange ......

Dextrose and Lutra Yeast (W/Propper Seltzer Yeast Nutrient )...ABV 6.5% Neutral Profile and Low Carb ....Abbreviated "CPJ"...... "Carbonated Prison Juice" ....Haters Gonna Hate !!!!!

Birthday Dinner .......

I was thinking Gatlinburg East TN LOL

Follow all your steps you have listed in your update.....my only humble suggestion would be to bottle in 25oz sparking wine bottles w/ little head space. This allow less O2 per volume.... as it ages it reduces the oxidation effects over a longer period of time. 99% of my IPA's are in 25oz...

"Light Weight Baby IPA"- Citra and Nelson Sauvin w/ Voss yeast- ABV 5.13% ~Brewed from Nick Rodammer's low carb/low cal recipe in Zymurgy Magazine great article!!!! Around 155cal and 5-8carbs per 12oz (glucoamylase enzyme used) ~One if the best and easy drinking NEIPA I have made.........

I agree ......

23 year old Premier Cru Volnay Burgundy Wine for New Years Day dinner ........

NEIPA- Columbus, Riwaka, Nelson and Citra and Opshaug Kveik Yeast (Version-2) @ 6.5% ABV

Count me in....

With Lamb Chops on the egg.......