Recent content by GrizzlyBier

Would love to hear how it tasted!

I definitely smelled the sulfur during fermentation. What is a POF yeast?

I brewed a British IPA with the following ingredients: 24 lb Maris Otter 1 lb Crystal 60L 6 oz Chocolate Malt 3 oz Challenger (6%) 60 min 2 oz Challenger 15 min 1 oz Challenger 5 min WLP023 in 2L starter 24 hours prior, pitched at 68F Measured OG 1.064 Fermented at 67F for 3 weeks in conical...

Update on the 93F starting fermentation temp wheat ale: It's actually quite good. Definitely not a dumper. I may have smelled a strong-ish alcohol smell right before kegging but I've made worse beer. No off flavors, pretty easy drinking. So maybe I got the temp down fast enough? It seems like...

I brewed 10 gal of blueberry wheat yesterday. I used 2 packs of Safale US-05 rehydrated. Wort was 68F when I pitched. Then, like a dummy, I put a space heater near it and covered it (my conical) with a blanket. To my chagrin, I woke up this morning and the temp was 93F!! It wasn't fermenting...

I use Camden with my filtered tap water. Does it take out chlorine AND chloramines? Or do you let it stand over night to let the chlorine evaporate out?

Beer is fermenting nicely now. I harvested the yeast that I used from a prior brew. It's only a couple of months old. I'm thinking maybe the lag was due to pitching temp being a bit low (65F). I left the jar of yeast out during the day and it popped and deformed the mason jar lid so I know...

I did classify the grains properly. Source water is 106 ppm. Brun Water says it goes to 9 with 0.1 tsp (.5ml) per gallon lactic acid. I really shouldn't have even messed with it. The software said it would only decrease from 5.6 to 5.4. Not sure why I felt I needed to be on the low end vs...

OK Yeah, need to get the storage solution for my meter.

I added 20 grams to about 20 gal altogether. I only needed 16.5, but have to add 4 gal to HLT to cover the herms coil. I end up leaving about 4 gal in the HLT after transferring the sparge water. My mash and sparge volumes are 7.8 and 8.5 respectively. Brun Water and EZ Water Calculator both...

Hello, I brewed 10 gal of IPA yesterday. I used 3 different water calculators that told me to add 1 tsp of lactic acid to bring the pH to 5.4. Well, I should've measured it before I put that in because I measured it afterwards and it was about 4.6 according to the test strips. I made sure to...

My new all copper CFC is having trouble chilling my wort adequately. My cooling water is from an indoor faucet which I measured at around 70F. I can't get it below 80F, and if I turn the wort flow up past the tiniest trickle it jumps to 90-100F. It is hot inside my garage (~78-80F), so I...

So I just read in Noonan's New Brewing Lager Beer that the "brown scum" produced during low kraeusen is the stuff you don't want to fall back in. "If oxidized scum is allowed to fall back into the ferment, it will impart harsh, bitter tastes to the beer and provide a nutrient source for...

It's bitter, like hoppy but kind of stays on the roof of my mouth. Also a kind of tangy buzz on the tip of my tongue. divrack suggested acetaldehyde. I'm getting out my Noonan book.

Yes, the tangy buzz that hangs around a little too long. Thanks bro!