Recent content by edognight

I am a 3 gallon guy. For me it is easy and convenient, easy to scale, and though I am a pretty strong guy, I am old enough to know I am not always going to be. I just grab, and dump everything, and it is working great so far.

So I have been brewing away. I am much better, than when I started with one gallons, and I have made something very close. The gravity is way off, but the hops are close. I need a bigger dry hop, and another hop in there, I'm going to add cascades...The recipe below was almost a IIPA lite, like...

I have done that countless times, where I was worried about the cloudiness, and then it came out perfectly. In my case, kegging made all my beers clear, and cold crashing the Kolsch for a month, or at least a few weeks did the trick.

I like the oz of amarillo at 5 min. Should be lots of hop 'flavor,' but not really 'bitterness' if that makes any sense. The best SMaSH beer I ever had was marris otter mashed high and Amarillo dosed similarly to bell's two hearted.

A bit of a noob question: I have been having good luck with bottling, letting it sit a week or two at 70deg to condition, then lagering it in the bottle (in the basement at about 40deg.) for a long time...Could anyone tell me if this might be a good idea with this specific strain of yeast...

I researched the same question once. Some people said a starter with dry yeast is a no no, but I do it often and have good results. In my opinion, the only thing to avoid is completely underpitching yeast. I have pitched low gravity beers on a huge yeast cake, just to see, let them ferment in a...

I am proud to say, I have made some pretty good beers in attempting to clone this, but I am far from grace. The beers that I made fermented way too hot and had some spiced rocketfuel to them. Maybe some phenols and maybe some gasoline that i spray around the kitchen for fun. I am going...

I prob did not wait until fermentation was absolutely complete, but it is more of a comparison issue, so I am not sure of the relevance. I think the best hypothesis is the first pour, least gunk theory, but I am pretty sure the first pour was into the three gallon fermenter, so the last pour...

I agree with above. I repitch yeast with reckless abandon, ignoring all caution about re using yeast from a big beer, and never wash rinse or otherwise, and I have yet to have a problem. My .02$ is repitch, get a huge dosage, and save money.

I thought I would bring this up: I did an abrasive ale clone, its a local beer, up here in American Siberia, and I messed it up horribly. But the result is still good (as far as taste as it went in to the secondary). One of the things I messed up was the volume, I do three gallon batches...

If I might chime in, that beer I made was pretty good, but overly malty, as not all of the sugar got eaten, a little sweet. But this spring when trying the iipa again, I got a really fresh one (maybe too fresh) and it had a strong funky hop characteristic. Almost schwag weed (in the southeast US...

I did something in a one gallon that was similar, and just guessing, I think you might need some more hops than that. I did the equivalent of four oz mostly in late additions and it was big, but you need to match all that malt, esp with willamettes. I wish I would have used more, columbus and...

I did a one gallon barleywine/triple IPA with columbus and centennials. Columbus added heavy early, and centennials added heavy late, and it was very good. I am going to scale it up for a 5 gal extract today, and hope it turns out 1/2 as good, and I will be happy. Love me some centennials at...

The first time I pitched on a yeast cake, the krausen clogged and it blew the airlock off in two hours. I do 1 gallons on top of the fridge, and it fermented like a raging hurricane. It was memorizing. I now use a 1.5 gal bucket for primaries.

So next time, its 1/2 american 2 row, 1/2 marris otter. (maybe all marris otter?) Centennials, EKG, Citra and ??? Anyone have any ideas? This is way above my head, but I am having fun.