Recent content by DanBeamer

Made this a few weeks ago. 2.5 gallon batch, mostly wheat DME 3lbs , but added 1 lbs of 2-row and 0.5 lbs of flaked oats. BIAB , Steeped the oats and 2-row for 60minutes are 152 F. Removed grain, Brought to boil, added 3 lbs of the DME. Added 4 oz of dextrose OG 1062 Added 0.25 oz of...

Making a Vienna kveik beer - based on basic brewing porchtoberfest - 100% Vienna malt and hallertau m . With a kveik yeast. Got some “krispy kveik” that is supposed to ferment quite clean. Originally an isolate of 2 skare kveik yeasts. Never fermented this before- any thoughts on temperature...

Expected ABV is around 4 % - I will be adding about 0.7 lbs of DME likely and should get some residual sugars from the cherry . Also have a bit of dextrose if it’s going to be very light. Brewers friend indicated around 4% and they usually seem bang on from past experience

Hey team I am currently brewing a test batch of 2.5 gallons kettle sour 1.1 lbs 2 row 1.1 lbs wheat 4 oz honey malt that I mashed at 150 for 60 minutes, then heated up to 200 F and then chilled to 99 F. I then pitched a bottle of Bio Kidz raspberry gluten/dairy free. Which is 12.5 billion...

Congratulations! That looks great- quite an accomplishment for a first homebrew! Also major props for reviving a 10 year old thread, this thread to me epitomizes the homebrewing online community-just a bunch of folks looking to help each other out--will now have to brew my own and post it....

I like my beers around 2-2.5 volumes generally , so I would aim closer to 2 . I bottle so this is relatively easy to experiment with a few bottles add extra priming sugar . But to each their own !

Yes it is still made (by Heineken) and not at the original brewery which was sadly closed. There is a very cool book about the History of the Brewery that is available and even gives break downs of some of their early brews.

I haven’t used that yeast but their website says from one of the longest producing stout producers in Ireland - so I imagine like the wyeast 1084 it’s probably the Guinness yeast . Cool that @bierhaus15 has the actual yeast !

Very cool to see this post come back to life : after reading several blogs I attempted this beer I do small 4 gallon batches : 62% marris Otter 8% wheat 8% roasted barley 3.5% chocolate 11.5% caramel 30 7% dextrose 4.9% ABV Sorry for the weird percentages was using up some extra grains -...

I made a stout recently that has definitely been the best beer I have brewed. I read the Chris McKenzie https://brewublog.com/stout/. blog and listened to the basic brewing podcast where they discuss it and what he felt made the biggest differences. Tried to read a few blogs on cloning an Irish...

Centennial blond that has been fermenting for 1 week, glass carboy, used starsan on everything religiously . US-05 yeast . Noticed a few white spots, is this an infection or yeast rafts?

I did my first BIAB with a 6 gallon kettle last week . The preboil volume was 4 gallons , definitely keep a spray bottle on hand and a big spoon or whisk to keep the foam at bay early on in the boil . After that brief moment I was fine for the rest of the brew

Thanks for the assistance everyone ! Took a bottle out and chilled it and popped er open. The results : a totally mediocre beer. But really I look at this like a success - did I miss my final gravity and basically brew a 2.5 % session beer ? Yes yes I did . Can I taste the galaxy dry hops ? No...

Yeah pair this with an inkbird controller and you have pretty tight temperature control--I'm a mega newb at beer brewing but this seems to me the most straightforward and inexpensive method.

Got a fermwrap heater of amazon...