Recent content by fantomlord

Yes please

in please

anyone interested still...seems like this was a dirty diptube and/or line issue. Bought a brush, ran it through all my diptubes w/hot PBW soak, ran hot PBW through all the lines, rinsed and sanitized well, and it seems to be gone now. had a guy from my homebrew club tell me he had the same...

Anyone have a good tutorial on how to get your homebrew on Untappd? I know it can be done, but I've had a tough time finding the infos on how. Thanks! :mug:

second time I'm having this issue...getting a strong off aroma in my pours intermittently. It's pretty overwhelming, and very similar to what I assume is diacetyl--everyone has described it as either movie theater butter, or butterscotch. It seems to only be present in the first pour of the...

that's pretty close to what I do for my RIS, and I love how it comes out...I usually use MO with some Munich for the base. Last batch went from ~1.100 or so down to 1.024. Key is a big, healthy pitch.

I'd cut your 10 min and whirlpool additions in half, and double your dry hop.

I did about 20 IBU of tettnanger at 60, and about 0.2 oz (5 gallon) at 15

I'd go with 9 # Pils 5 # Munich and decoction. that's pretty close to what I did for my last Maibock, and it was fantastic :ban:

a mild would make a fantastic sub 4% beer

Yooper's right on about the recipe. I used WY2206 (Bavarian lager) for my last Maibock, and it turned out great.

I like somewhere around 4 oz of roasted barley in 5 gallons to give a nice deep red color to my Irish reds.

^that's your issue

looks nice...how's the taste?

looks fine for a not-quite-saison. 3711 fermented "coolish" is relatively clean. Should be a decent, easy drinker.