Recent content by Dasbootjoe

Ohhh yes ....that makes sense now lol ...my apologies Grinder.

5 minutes? You on dial up still

This should help https://www.homebrewtalk.com/f163/expired-yeast-144015/ Cheers!

The one thing I've learned from this wonderful website....RDWHAHB Cheers!

Yeah I have a problem with this....I'm thinking about getting a temperature controlled wine storage cooler and use that as my place to ferment.

Thanks guy! I'm going to let it sit for a few more weeks. Time to move on and worry about batch #2! ....learn from my mistakes! Thanks again guys

Oh and it was an English Pale Ale

Okay ....I opened my very first batch of beer yesterday to try it out. It was 1 week in primary, 2 weeks in secondary and 2 weeks in bottles. When I poured it into a glass it was VERY cloudy. I then gave it a quick taste and it was sour. Had sort of a green apple taste. Anyway, I let it sit...

Is it possible to make a 100+ IBU IPA from a partial boil? 5gal batch... Is there a "max" IBU for a partial boil?

Thanks guys! Great info...

Is the main cause of cloudy beer fermentation temperature and what temp you pitch at? Or are there other things that can cause cloudy beer... Just curious ...thanks new homebrewer

Thanks Yooper! The first IPA I did had a fruity taste to it and it was cloudy. I fermented at around 70F with Nottingham. I have learned a lot since then from this site and I'm hoping my next beer turns out better...

Sorry to butt in on your thread....60-65 is the fermentation temp or the room temp? Thanks new homebrewer :mug:

http://www.answers.com/topic/sierra-nevada-brewing-company Might find some good info in here....

Lol ...from Binny's Beverage Depot http://binnys.com/blogs/post.cfm/top-ten-beers-of-2010