Recent content by Gaviao

Okay so I tested a bottle of each batch at exactly the two week mark.... The carbonation was excellent and it retained it's head pretty well too. VERY happy. HOWEVER... I definitely noticed that the flavors were not super developed. It was weird as the flavors were present, just not prominent...

So I'm going to be moving around 35 miles away within the next month or two. What are the rules of thumb for moving beer? I'm assuming that beer in primary fermentation would be bad, but what about beer that is carbonating or conditioning?

Okay so I moved a bottle of each batch (I made two small batches of the same style with slight differences) and moved them to the fridge one day shy of two weeks carbonating as a test. My plan is to give the rest of the batch another week and then test again. Right track?

So I am sure that this has been covered a 1000 times, so I apologize for that.... Anyway... is two weeks enough time for bottle carbonation?

Good to know. I'll leave that sucker in primary for a couple of weeks then. Though I have to say that makes me a little worried for my batch before the ESB. I racked it after a week to secondary over strawberries, then a week in secondary before bottling..... no I didn't take a reading which is...

To be honest I'm not sure where I heard this but.... I thought that leaving the beer on the yeast cake for too long can produce off flavors. Am I wrong in this?

So I brewed an ESB this weekend without double checking my schedule to see when I will have time for beer work. I was hoping to move it to a secondary fermentor after a week in primary but I will be out of town at that point and it might be another 3 -4 days before I'm able to do so. Are a...

WOOOOO! BEER!! Welcome to the addiction my friend!

Not afraid of the foam :p It was about a 1/4 of my line, if that makes sense, so definitely more than residue and foam... but I will "relax and have a home brew" :mug: Okay maybe not RIGHT NOW because I'm at work.... and it's 10 AM here.:tank:

So I was racking my beer to my secondary fermentor and I wasn't paying attention.... and a little bit of SanStar got into my beer... less than an 1/8 of a cup. Am I good?

So I'm getting to a point where I want to brew on a more consistent basis... perfect right? :D The only problem is that I don't have a "beer" fridge, and getting one is not feasible right now so I put all of it in our normal refrigerator which of course is also full of.... well.... food...

So I am planning on going for my Cicerone Certificate and I was hoping someone out there has experience with this. I know that getting that certificate will take considerable study and effort on my part, however before you can even take the test for the Cicerone you have to become a certified...

So I finally tasted my first batch and.... Well it resembles beer lol. To be honest I'm not that disappointed seeing that it's my first batch and I used 2 year old ingredients. I'm looking forward to my next batch though, I'm going to try a spiced (coriander & orange peel) Belgian...

The more I read the more I realize that what I really need is a good Belgian Blonde ale recipe. Then I just start playing with coriander, orange, and strawberries.

I'm looking for an extract clone recipe for Arbor Brewing Company's Strawberry Blonde. It's my wife's favorite beer and if I can come up with something close or better I can justify more brewing stuff :D Here's a description from the website "This special brew starts with a flavorful...