Recent content by Chimone Theo

Nice, thanks all for the info. I ususally use whole hops from freshops so this stuff was a bit from the norm for me. after a bit of detective work i found out it was isohop from morebeer. It is intended for adjusting bitterness after fermentation not really creating it before hand. I...

So does anyone know if oxyclean is really one-step? does it leave residues. I'm a iodophore guy myself. Any reason for changing. 50+ batches no spoils!!!

Has anyone out there used any hop extracts recently. I bought an ounce from the hbrew store in town for 20$!!! The guy in there didn't know what strain they were or the alpha acid but you can taste two drops in a pint of bmc type beers. How should i calculate using them instead of just spiking...

Well I know it's not the season for this type of brew, especially when you live in phoenix (100+ degrees for 100 days!!!!). But I like my scottish ales any time. The key is to lighten them up with some rice or sugar substitute. Not an adjunct fan but desperate times call for desperate...

Bamalajam- A fine mess, awkward situation or some brownish, stale, low-grade fruit preserves.

Sounds a little like my weizenheimer. for 11 gal. 8 #German Pilsner 9# German Wheat .5 # Chocolate (debittered) 1 # Dark Munich 1 0z. Liberty at 60 I used the Wyeast American Wheat but I wish I would have used a european maybe the Bavarian. Nice work on stepping...

Actually, I have had the true Koelsch in a few Brew Halls in Koln. That is where I thought the recipe came to be. Great, Great city and those tall thin glasses of golden beer went down very easy. :mug: No dissrespect to that beer or origin. Now what I was refering to earlier was...

So I want to make a real crisp Kolsch using some rice to lighten the flavor. I am a cooler all-grainer so a single step mash is critical. How can I use rice efficiently with a 152 deg. Mash? What is the difference between Flaked Rice, Rice Solids, or even minute rice...

I just finished off a keg of our house pale ale and we always dry hop it with 1 oz. of cascade or amarillo for 1 week in the secondary. Much longer than 10 days and you will definately get the grassy taste. Try out an ounce then scale up if need be. You will love the results!!!

Has anyone out there tried an all grain Pacifico. My dad likes water- flavored beer. From my understanding, it's a pilsner. What type of yeast would I be using? I also single-step mash so multiple rests are tough for me.

I Also boil in a Converted keg which i get a ton of milage out of. First it heats my mash water quite rapidly. During my mash I get 10 gal. of sparge water ready and put in buckets or cooler 5 min. before end of mash. Right after I get the first runnings into my now empty keg, I sparge...

So I'm on my eighth batch or so and have found a distinct "lambic" / caramel/bready twang in my more delicate beers (Blonde, Light Ale, Caramel Cream ale). The taste is noticable after the primary fermentation all the way through to bottle/kegs. I'm trying to track down the source of the...