Recent content by DSMbrewer

I have 2 oz Columbus pellet and 1oz Citra leaf to add to 4 gal of Amber wort that sits at about 1.065 go. Any suggestions? Add more? Will these 2 Hop styles be weird together? Suggestions please........Thanks in advance:fro:

Hey gang, I am getting some sweetness in my beer after I keg and carbonate. It tastes good, but when I have a commercial beer I don't get that "sweet" taste in most of them. Is it that my mash temp is too low? Yeast not working enough?? Any thoughts?? Thanks in advance! DSMbrewer :mug:

I am wanting to do an Oktoberfest/Marzen style of beer, but don't have a way to control ferment temp below 60* F. Any suggestions for lager yeast that will do OK in the 65-68* range. Maybe an ale yeast that will bring out the malty side of a Marzen? Any help would be appreciated! :ban:

I've been doing split batches for years and it's time do brew in one pot. I appreciate the help from everyone~! I can arm myself with an alum kettle and attach a ball valve and site glass for less money than a plain SS kettle! Why wouldn't I.............

Thanks Golddiggie~! I'll check it out. I have never found a good explination for this on the homebrew level. I appreciate the help~!

OK gang, I need a larger brew kettle and am looking on pro/con on stainless vs. alum kettles. Any thoughts? Thanks in advance~!:mug:

If I recall Iffy, I used mostly Chinook.....maybe all chinook.....was looking for a double bastard type of beer. Think that woulda done it??

I use pellets for the most part momobono.....I'ma thinkin it's a ph issue....can't recall if I tossed any 5.2 into my mash water with this particular brew...I'm brewing a Cali common this weekend and will pay closer attention to water ph. Our city water in Des Moines is great for brewing...

soapy glass is not the issue momobono....I looked at that already....pretty straight forward DIPA recipie.....is 3 weeks too long??

Thanks Dan! I have been leaving my beers in primary for around 3 weeks. With the hop mass in the double IPA, that explanation makes sense. I did that on a tip that secondary fermentation was not really "necessary". How long should a 1.070 OG beer sit in primary in your opinion??

What can cause soapy flavor in an IPA? I have a double IPA that is good with the exception of the soapy flavor (which is not very pronounced btw, but I can tell it's there). Any comments on how to correct would be appreciated~!

WEEEEEE Heavyyyyyyyyyy.........

Let's do a BIG ole Scotch Ale.....Wee Heavy indeed......

rjwhote.....did not do .136 gal/lb......1.3 qts for me....i guess I need to review in "Designing Great Beers" to review....do you consistantly use 1.5 qts per lb. of water/grist??

wildwest.....in you opinion, is 1.3 qts per pound not enough liquid to mash? Is that what your saying?