Recent content by damiongrimm

Thank you, that’s kinda what I had in mind as well, more of a pack-and-pray situation. I just don’t want his first batch to come out bad and discourage him from the hobby, ya know? I’ll keep monitoring it and see where it goes. Thank you!

Active fermentation ended about 24 hours ago, but I have not had him check gravity yet to see how far it has before it hits terminal. I tasted it mid fermentation (about 48 hours ago).

My friend just brewer his first batch, a milk stout, and didn’t adjust his mash ph. Tasting it, it definitely has a bitter bite to it, and the water he used says the ph is at 6.0. Are you able to add some gypsum (with proper preparation of course) post-fermentation to lower the ph or will that...

haha that’s fair. Yes that’s exactly what I had in mind was that the bitterness would balance out the lactose. A gallon test batch might not be a bad idea with what I’m seeing so far. My curiosity though is would it be better to boil up a sugar wash and ferment that, then add coffee at keg off...

I’ve made cold brew coffee, and had been thinking about making 5 gal and putting it on nitro. I saw a post about someone that put cold brew coffee, chocolate syrup, cream, and everclear into a keg on nitro and made a “kickass mocha” on tap. This got my gears turning a bit. How would be the...

I used 2 full cucumbers, peeled and sliced into 1/2-inch slices, and frozen overnight.

It actually turned out amazing! I think I will forego the mint next time and just have cucumber, and it unfortunately oxidized a bit (my own fault, equipment issue) but all the inherent flavors are there and the cucumber is a VERY refreshing flavor. I’ll be converting it to all grain soon and...

Not a bad idea. I had intended to bottle condition because my carb system isn’t fully set up yet, but nonetheless I can add more during secondary or something similar. Keeping it whole would help with clarity too.

Given that summertime is upon us, i have decided to throw together a nice refreshing saison, but seeing as I have never made my own before, I would like some help with the recipe(also any opinions or suggestions are very welcomed). I am putting together a cucumber mint saison. Here is the...

Ooo lemon basil pale sounds wonderful! Good to know though, That’s a solid idea 👌🏻

I am throwing together something for the rapidly approaching summertime and would like some help with the recipe. I am putting together a cucumber mint saison. the main thing I need help with is how to add the mint with the best result. here is the recipe: 5gal batch OG:1.045 FG:1.007 5% ABV...

I am planning to make a cucumber spearmint saison (est 5% abv). Just a nice refreshing summer beer. I am trying to figure out when/how to add the mint into it though. I want a fresh mint flavor, but for the cucumber to really shine through. I have seen a few methods, such as adding whole mint...

Oh damn you’re not kidding haha. Wow what an amazing amount of information, that’s fantastic. Definitely want to try some of these yeast options in the future. For now I already have a few packs of Red Star Premier Blanc which I’ve had good luck cold crashing in the past whenever I’ve used it to...

All very good information, thank you! I had planned to cold crash to control the gravity and not let it get too dry anyway, so that may aid me some there, but it sounds like I might just be better off not worrying about it and letting it stay hazy (which I had debated anyway because I like the...

All of this is some fantastic information, thank you all! I had not thought about splitting the addition of the DME I’ll be trying that out with this brew absolutely. Here are my two recipes, the first being the original AG recipe, set up for a 12-gallon batch to be made in my 15.5gal keggle...