Recent content by Fienix

I cut the beans the long way, scrape out all the black stuff, then cut the beans into little chunks. Then toss them in a tupperware with enough vodka to cover everything and let it sit for 5 days. I dump the whole thing into secondary. I put 2 beans in a stout that I brewed in October and the...

Batch Size: 5 Gal. OG: 1.042 FG: 1.007 IBU: 18 SRM: 4 ABV: 4.7% Malt 7# Pilsner 1# Crystal 20L Mash @ 150F for 60 min. Boil/Hops 60 min boil. .5oz German Perle @ 45 min .5oz German Perle @ 10 min Fermentation Safale US-05 Ferment mid-60s Fahrenheit.

1. As long as your water tastes good, I wouldn't worry about messing with it before brewing. 2. I think you are suppose to do 1 tablet per 10 gallons. I think you would be better off measuring out some Irish Moss for one gallon batches. 3. I don't know, but no cutting with Irish Moss. Might...

I also took my LHBS recommendation and used the Wyeast 1968 London ESB.

Extract: http://www.northernbrewer.com/zombie-dirt-pale-ale All Grain: http://www.northernbrewer.com/zombie-dirt-pale-ale-all-grain-kit I just brewed the all grain version. So good.

I appended 'IMO', which means I can say what I want! Right? lol On a serious note I do find this to be true with MOST styles. Even IPAs. But that's probably because I'm in the minority who appreciates a balanced IPA instead of just putting in as much hops as possible. This is also a Belgian...

I like to ferment with 2565 on the colder end of the range. And then give it about 3-4 weeks at <=40F. EDIT: Weeks, not degrees.

Should work great for a Vienna Lager. Could consider an Oktoberfest as well. Or some type of American Lager even. Here's some more information on what styles will work well with that yeast: https://www.whitelabs.com/yeast/wlp833-german-bock-lager-yeast

Never used Liberty hops, but I'm a big fan of single malt with US-05. Sometimes simple recipes are the best. Crazy attenuation, what was your fermentation temp?

I might try upping the Caramel 40L and lower the corn sugar. Will add better color and a little more sweet caramel flavor that I enjoy in IPAs, especially with the amount of hops you are using. Will balance it out a bit.

I second water chemistry. Also, you probably already do this, but yeast starter and fermentation temperature control have really improved my beers.

I wouldn't be afraid to let it sit 4-5 months, especially if you bottle it instead of keg. Here is Northern Brewer's clone in extract form. It's not perfect, but its pretty close. http://www.northernbrewer.com/gaarden-hoe-witbier IMO almost all beer styles benefit from at least 1-2 months...

Is that a common thing? I've had other extract batches have similar taste, I just chalked it up to something I did wrong in my process. But I've made this one several times and its always come out great prior to this. Might have to switch to all grain...

I brewed two extract kit Kolsch beers on the same day, one right after the other. Following the exact same process with both beers, same yeast, same fermentation temperature and length, gravity readings nearly identical. When I kegged the two beers, one is light and tastes great (like it should)...