Recent content by diesel_88

Is 60 psi of CO2 enough pressure for a Sodastream to function effectively? I want to supply my Sodastream from a tank in another room, through the wall (with appropriate adapters, of course). The Sodastream is designed to run directly off tank pressure, but I don't want to run 25 ft of 2000...

Anyone in Huntsville willing to share a bit of their favorite SCOBY? Gave up brewing a while ago to work on my house, but now my daughter is all into kombucha, so gonna give it a go again. Thanks!

Anyone in Huntsville, AL willing to share a bit of their favorite SCOBY? Gave up brewing a while ago to work on my house, but now my daughter's all into kombucha, so I figure I'll dip a toe in again. Thanks!

Glad y'all enjoy the recipe; it's the first one I've tried to reverse-engineer. This info is clearly OBE, but I lagered at 35 for about 3 weeks. (Sorry for the long absence.)

I mashed at 150-something. Mash temperature control is on my need-to-get-better-at list. Thinking about it some more, I might even consider dry-hopping with Saaz, though I have no experience doing that. Let us know how your batch turns out!

I was thinking I'd bump the flavor addition up 10%-ish and at least 50% more aroma hops at flameout. My palate is not very calibrated, though; most of my brews are malty styles with little to no flavor/aroma hops.

Finally finished the head-to-head comparison after 6-ish weeks of lagering in the bottle. I call it 80% identical to Peroni; quite pleased with the results of this second iteration! Percloni on the left, commercial product on the right. Color is almost spot-on, though my brew didn't clear...

In retrospect I do not recommend mashing with cooked grits. 1.6 pounds of grits cooked per the box turns into over a gallon of goop that solidifies in the fridge overnight. I had to use a stick blender to break it up. Plus it turns your primary into Sediment City. Holy cow, I've never seen...

The rice and six-row is a nod to post-Prohibition American lager. Helps lighten the brew up for our non-beer enthusiast friends. Haven't yet tried it on them, however!

Mt. Hood in my original recipe was for its similarity to German noble styles, and it made a good brew. But it's AA was a little on the low side, so I wanted to use a true bittering hop for the second try. I have read that Horizon is similar to Magnum, so I went with it. Since the recipe only...

I used Horizon instead of Mt. Hood for this second iteration, which just went into the secondary. FG was 1.008--surprisingly low--putting ABV at about 7%. Hydrometer taste test was quite promising; looking forward to the first bottle in about six weeks!

Final verdict: quite tasty and getting closer to the goal! Needs another iteration or two. - Color is very pale and appealing - Didn't finish quite dry enough, and the mouthfeel is a bit thick. I think I will try a reduced mash temperature next time, but holy cow that will take a long...

Transferred to secondary today and tasted the hydrometer flask. Promising! Nice extra-pale straw color. Hop flavor was maybe too pronounced, but we'll see after a few weeks of lagering and carbonation. But the primary fermenter was like Sediment Gone Wild. Holy cow, I've never seen so much...

Sorry, I haven't been back to this fine website for quite some time. And I'm not really sure why. I offer penance. In fact, my American Maibock turned out really well, as I remember it. I'm going to try it again brew-after-next, using Horizon instead of Mt. Hood, and trying again for my...

When calculating strike water, how should I account for the water used to cook grits in advance of the mash? Grits take a lot of water to cook, then thicken and solidify almost like jello, so they're almost solid. I intend to heat them up to mash temperature, pulverize the mess with a stick...