Recent content by D_Struct

I just kegged my batch last Thursday, and I can already tell this one is going to be a killer beer.

I live in Lufkin. We actually have a small club of sorts. There are probably 3 or 4 fairly serious brewers here. We've had one brewday, to date.

If you're getting married, you should probably start accumulating beer rather than unloading it. Just sayin'... :P

This is absolutely one of my recent favorites, of late! I'm actually going to be brewing the NB Belgian Tripel IPA next week, hoping to capture some of the same magic.

Yeah. It's the 150-can fridge. I don't plan on using it to store my bottled brew, so I think I can live with 75 bottles of commercial beer chilled at a time.

I appreciate it! Just checked them out, and they've got an awesome deal on a beverage cooler for under $150.

I enjoy BrewPal. It has its flaws, but it's cheap and has built in mash and boil timers.

I'm looking for a mini-fridge for my commercial stuff (around 4.5 cubit feet). I'd rather not have one with a freezer compartment, as I don't plan to use it. Any suggestions?

Delirium Tremens... yum

Given your description, I'm going to agree with the advice to just give it more time. The hop flavor will take a step back and even out with two or three more weeks.

I have left the practice of using a secondary behind. To me, a little extra time in the primary does the trick, and I get optimal clarity every time if I'm careful when I rack to the keg. That, and you get an extra fermenter to use while the other beer is fermenting, as well as piece of mind...

Well, it's quite possible that the off taste is due to the fact the ingredients in the recipe were made to work in unison, and they were balanced accordingly. When one part of a puzzle is lost, you're not going to get the whole picture. It's possible that there is another problem at hand, but I...

I typically just dry hop in the primary for a week. To me, I'd rather not risk contamination through racking to a secondary. That's just my preference, though.

I strain mine out as I pour to the fermenter about 90% of the time. The other 10% of the time, I just dump straight in and I pay close attention when I rack to keg.

With a blonde, the taste difference probably won't really knock you down, but there will be some differences, in my opinion. Depending on the person drinking it, there might not be a big enough difference to really matter. I am a firm believer in allowing no fewer than 3 weeks in a primary for...