Recent content by HopsForDays

It was a new vial. The website suggested to pitch between 100-120. What is the reasoning for the 170-180 vs. boil for 20 min?

I have made 6-7 quick sours in the past couple of years. Each time I have used the SourBeerBlog's method of boiling for 10-15 min - cooling down to and holding at 100ish into a glass carboy with a air lock and pitching some acid and then goodbelly for 2-3 days depending on PH. The first few came...

I have made 6-7 quick sours in the past couple of years. Each time I have used the SourBeerBlog's method of boiling for 10-15 min - cooling down to and holding at 100ish into a glass carboy with a air lock and pitching some acid and then goodbelly for 2-3 days depending on PH. The first few came...

http://imgur.com/a/AARSe I read American Sours two years ago and got very excited about brewing sour beer. I decided to brew two that I would let sit for a year. Well that year just became two years and I have yet to taste either one. They both smell a bit like balsamic (naturally i'm hope...

Daddy Brews in South Miami just opened up. Jacob over there is a great guy and helpful. Started up maybe a month ago (maybe longer). He has most stuff and if not he will order whatever you need.

I'm a little over two weeks in, anything you would recommend to get that big grapefruit/citrus flavor by making any fruit/hop additions if I transfer it into a secondary.

I just brewed my first batch and it was this SW clone. How did it come out for the guys that gave it a try?

Thanks for the responses. It has almost been a week. I tasted it with a friend yesterday, and we both didn't think that it had any skunky flavour or smell. Will this develop over time or is my beer ok?

I brewed a clone of Sweet Water IPA on Thursday night. Everything went well and I put it in the corner of the living room as it is the coldest part of my house (I live in miami). Long story short one of the windows was open and the carboy was exposed to indirect light for 2 days. The side...