Recent content by dizzymizzy

yikes. OK, thanks for all the helpful insight.

Hey, guys. I'm on my phone, so I can effectively search for this topic at the moment. I apologize if it has already been covered. - I have a 5 gal. true brew beer kit. i was wondering if i could make wine in it, if i got a 15 Liter prepackaged wine-kit and scaled everything down to 5 gals...

I cracked one open! SO TASTY!!!! SO FRAGRANT! Yum.

The IPA was bottled today. The flavor has mellowed out a lot!! It is a lot more palatable, and the beer is a very clear, light-amber color. I'm going to let it age for a few more weeks and then tip a few back. Will report then.

It was a kit: ~2Gal boil ~7 or 8lbs of LME 1.5 lbs of amber candi sugar 1oz Vanguard hops added at 60 Vanilla bean, 2 cloves, and about three tablespoons of allspice, cinnamon, and nutmeg added at 15 Dry Ale Yeast... QUESTION: I'm thinking about dry hopping it with 1 oz Simcoe, to give...

Got a Spiced Christmas Ale fermenting as we speak. Delayed gratification? This stuff is going to be wicked in 6 months.

Sorry, I meant to say "priming sugar" instead of dextrose. So, how long do you recommend in the primary before "ripping it away from its yeast mother"? Perv. ;)

Bubbling has stopped. Gravity reading, about 1.018. OG, about 1.06. Gunna wait a day or so and rack to secondary with dry hops. It smells wonderful. I tasted a bit, and it is pretty bitter (as expected), but there was a weird aftertaste that I can only assume it will mellow out after...

Hehe. I really wanted it to be bitter, so I came up with this: 1.5 @ 60 .5 @ 30 1 @ 15 .5 @ 10 .5 @ f/o I'll add a bit .5 or 1 Dry Hop.

So. I pitched the yeast. 72 hours later and it was stagnant. I repitched new yeast and now it is going. Will update later.

Ok, we are looking for a recipe that does not require a secondary fermenter to maximize our equipment's usage. Bottle fermentation recipes could work too. What are your favorite recipes?!

Sunday is the day. Considering one of the following, just to mellow it out: #1, FOR ~ 65 IBUs 1 oz @ 60 .5 oz @ 30 .5 oz @ 15 with .5 Dry Hop -OR- #2, FOR ~ 59 IBUs 1 oz @ 60 1 oz @ 15 .5 @ 1 with .5 Dry Hop Thoughts?

In terms of taste or smell, you ought to probably taste/smell an IPA that features only one type of hop so you can "get to know it" without other hop varieties interfering.

This is my first non "kit" brew. I tweaked another recipe I found somewhere. I'll be happy to read any comments or suggestions. I'll touch base with results when complete. Type: Extract Batch Size: 5 gal Boil: 3 gal Total Grain/Extract: 10.25lbs Dextrose Priming Sugar Yeast: Liquid...

In your opinion, which are the most aromatic hops for those citrus/floral tones achieved by dry hopping? Either take into account the amount of hops used (in terms of potency, or the "bang for the buck") or not.