Recent content by -DELETED-MEMBER-

There is a bit of discussion about cloning Unibroue beer in this old Maudite clone thread. It’s worth a read. https://www.homebrewtalk.com/forum/threads/new-obsession-la-maudite-unibroue.7831/

I will be of very little help to you. I do not strain my hops. They go in the kettle, then drain into the fermenter. I guess if I was harvesting yeast I might try to keep the hops out of the fermenter, but after a few years of trying to contain my hop debris I gave up and have noticed no...

Ooh, it is late. It’s not often I’m still awake at 1:00am. Seemed like perfect time to check this thread. It’s funny how often I’ll pick up a few images and ideas from HBT before falling asleep and percolate them around in my dream world. Thanks for the inspiration.

There are no brewclubs or anything like that near me. Been brewing close to 15 years and probably have only hung out with five other homebrewers. Three of those folks were brewing cuz I loaned or gave them brew gear. None of those folks still currently brew. I freely share beer with anybody...

Family dinners. I’ve just recently come to realize that the family bonding time of sitting and eating together with my wife and teenage boys will come to an end in a few years when boys move out. I love that time of sharing funny stories, raving about good food, hearing about the world the way...

Chart topper

Double rainbow

Burning Chrome

I’ve been brewing with both the Gambrinus ESB and MO for the last few years. I think the ESB is a great malt but not a clone of MO. While I mostly use the two interchangeably, there are a few recipes where I will spring for the MO because it is just the right flavour. Otherwise, safe some cash...

We're talking about the mash tun here, so anything that comes out of it is gonna be boiled for an hour anyway. I've done the same thing a few times, with no ill effects. I have never washed my mash tun with anything more than hot water. The smell fades in a day or so.

I found Charlie's Joy of Home Brewing in a used book store. After reading it I started looking around for the beer styles described in it. Bitters, IPA, marzen, cream ale, nobody at beer stores had any idea what I was talking about. I brewed my first beer just to see what an IPA tasted like...

Ugh, I use a mix of two. I keep telling myself I'll commit to metric on the next brew day, but inevitably I don't. The biggest hurdle for me is thinking about mash temps in Celsius. Everything else I do in life is Celsius why can't I just do this? I guess the language in the brew books I learned...

Yeah! I love hearing about first brew days. That sounds like an adventurous one. I hope you had fun. I second the advice to leave the beer in the fermenter longer. But most of all my tip is to just keep brewing. Every time you do it you'll figure out one more piece of the puzzle.

If your grain doesn't smell musty, damp or mouldy, you are good to go. Some of my 25kg sacks have spent over a year in the basement during the time it took me to empty them. I keep them on a shelf to minimize moisture from the concrete floor. I don't know if that actually makes a difference but...

I have definitely noticed that. Of course it really depends on the beer. I notice the malt profile of a beer often moves to the forefront as it warms up. There is definitely truth to the suggested serving temperatures of different beer styles. I've carried a lot of beer around in backpacks or...