Recent content by HoboBrewery

I once spilled 3/4 of a smack pack while pitching it into a Witbier. I just left it alone for 3 months and it recovered. I agree with the post above that says you'll likely oxidize the hell out of that beer. I had once considered popping bottles and hitting each one with a carbonation tablet but...

The higher the gravity, the longer the beer takes to carb and mature. Forget about them. In 3 more weeks they will probably be spot on. Too early to be worried.

thanks spanish. it was at a homebrew meeting that i learned this. in order to enter the doors of my club you have to be at least 8 beers deep, hence my jumbled confusion. in over my head on that part of the topic. thought it was interesting he said it, until i heard he probably spends 5 hours...

RDWHAHB. Charlie Papazian's phrase- relax, don't worry. have a homebrew. Just try to learn something new each time. Sanitize, sanitize, sanitize. the cleaner your equipment, the better off you are. bacteria=off flavors and many other potentials. welcome to the community. let me know if you...

ive done 3 lagers and you sound a bit more technical than i can get, but lemme feed you my acquired knowledge, since i really had to search long and hard to learn lagering techniques...and of course i'm still learning it. starter- they say it's necessary, and maybe it is, but i just tend to...

i manage to get drunk and freeze my bottles when i'm trying to drink homebrews quicker. i thaw them and they seem to come back from a frozen grave. how far along was your beer? at the very least you could force the gas back into it if you have problems, but i'm pretty sure it'll come back around.

you're good. you did an extended boil so as long as the bittering hops went in during the beginning of the boil, i'd say you're at your target, or close to it. if you're saying that you added an 1oz at flameout hoping to have boiled it an extra 20 mins, you're not going to get the IBUs from...

you're the first person i've come across to say they do a diacetyl rest for an ale. i only thought diacetyl was created in lagers. i've never had a butterscotch problem in about 70 ales i've made. what difference do you notice when you raise the temp every time? i don't have fermentation temp...

ive gone through the same thing. nothing consistently happening, but it happened to me with 3 batches i did. i always said, "How can it be infected? I did everything right." My problem was with a Baltic Porter, a Pilsen IPA (Pilsner hop-fortified, dryhopped, woodchipped, and fermented with Ale...

Yea I posted it above. 1070 og, 1017 fg

Use a handful less than half of that caramel. 40 will make a darker beer. I would use both cascades upfront at the boil and add a portion of the palisades and amarillo every 5 minutes from 30 minutes to flameout. That'll make a crazy aroma and will add an extra dynamic of hop punch to your...

if you want to salvage your current ingredients and make an IPA close to style, buy 8 oz of caramel 20 to steep for 30 minutes at 150 degrees or so before you boil. this will add a slight caramel color to your finished product and add a tiny characteristic sweetness from it since the yeast won't...

you might want to rack the beer out of the keg into a carboy and make some kind of screen to go around that little tube at the bottom of the keg. the hops on the bottom of your keg are causing the issue. if you put your beer from primary to keg, then you didn't allow the sediment and hops from...

Yea I don't use hop bags either. I use pellets and they naturally settle out when i bottle. You might lose a tiny bit of beer, but I feel like I want my hops incorporated into the beer as much and for as long as possible. Thanks for deciphering my hop schedule everyone. Not how much into the...

5 gallon batch 1 oz cascade at 60 bitterin 1 oz saaz at 20 minutes 1 oz saaz at 5 minutes (both for aroma, little bit of bittering dude saaz is unbelievable for cream.