Recent content by fortyseven

what's it like with crystal? i've quite honestly never been the hugest crystal fan and i felt the german hops in this recipe were part of its charm.

making my second batch of this today. first batch was simply excellent! only small difference is I dry hopped with 30g perle three days before bottling. very popular with my lager drinking friends.

i also went through a low efficiency stage; no matter what i tried. then i discovered no sparge brewing and my efficiency improved dramatically. look into it.

i'm not a regular poster here although i have lurked for a long time. a few years ago a stumbled upon this recipe and thought to myself, i should try this sometime. i bookmarked the page and quite honestly, completely forgot about it. last week, i was going through my bookmarks and found this...

ALWAYS keep the airlock in.

I brewed this a few weeks ago before: after:

I was having a few crappy, commercial beers with my brother-in-law one Sunday afternoon. I never really drank much beer because I considered beer to be tasteless and generally, quite bad. We somehow got into talking about why we were drinking this piss and why all beer tasted the same. My...

embedded linux developer

Outside of brewing, I'm pretty uninteresting really.

It's too early to toss it now; keep it and drink it when it's ready. If it tastes crap after that, then pm me and I'll give you my address. Send them my way; I'll drink them! :-) Welcome to the world of homebrewing. You're gonna have a whole lot of fun!

Lol, I'm watching that as we speak! :mug:

Turned out very nice, I must admit. Had quite a few bottles already. Three of my favorite hops I usually use in IPA's.

So I eventually managed to get all the ingredients together and brewed this this past Wednesday. Everything went perfect; probably one of my most stress free and best brews to date. The OG was somewaht higher than the recipe, 1.062. On Thursday morning I checked on it but no bubbling from...

No point in adding more yeast. Measure the gravity; that will give you a good idea as to how fermentation's progressing. It's more than likely probable that the majority of the fermentables have fermented out already. Just put the beer in a cool, dark place and leave it there for 10 - 14 days...

I used about 8.5 lbs 2 row pale malt, 2.5 lbs carapils and 1 lbs caramunich. Cascade and Williamette @ 60 mins and Chinook @ 0 mins. So far, it seems to have turned out brilliantly although I've not really had much yet; just bottled it yesterday.