Recent content by joeirvine

Got the aquarium and tote already. I'll flush them damn fish and put it to use... I like your thinking. @RM-MN, I'm in college, I'm always going to find a way to afford being able to drink. Hence the 55 degree house... Maybe even skip a car payment or two if I have to.

I brewed an Irish Red two weeks ago that I'm planning on saving for St. Paddy's day. I've done the recipe before and I call it Irish Republican Ale or IRA for short... Anyways, since it is for St. Paddy's day I upped the fermentables a bit and after all is said and done, it seems my Notty has...

Just moved and didn't even think to bring my brewing stuff in the house yet..... So basically I left a bunch of ingredients in a box in my garage to freeze and thaw in the crazy Michigan weather for the past couple months.. Is my yeast still any good? I believe I have like 20 packs all dry...

oooo I am using my plastic ale pale.... Not sure how I'd rig up a blow off on that..... Maybe I'll transfer a cup or two of the cake to my glass carboy and use that for the second batch. Not going to lie I was really just looking forward to skipping the santization of the fermenter lol. Oh well...

I was actually wondering about the red but figured I'd just wing it when it came time. Thanks though, I'll make sure not to pitch the red onto it as well.

Hello, Just finished an Irish stout and I've ordered enough ingredients to do another stout and a red (beer prices went up here). Anyways, I didn't even consider it when I bought my ingredients but I have a pack of Nottingham for both batches, but I was considering bottling and brewing...

Anyone else severely disappointed in this one? It was a Sam Adams variety pack that lead me to the Sam Adams Black Lager which is one of my favorite beers so I thought I'd give the summer one a chance. First of all, don't get me wrong I actually like Boston Lager and even Sam Adams light, but...

I'll just leave it alone, worst thing that happens is it's not as bitter as it should be isn't too bad. I've had a lot bigger mistakes and it's turned out just fine. Oh my bad on that two the whole things been wrong lol. The kit came with 2oz of Nugget, I bought 1oz of E.K. Goldings because...

1.052 is what is was at..... I have another oz of hallertau and I'm a week into primary, should I dry hop it?

Not quite a mistake, I am away from home for an 8 week internship and I thought it would be a good time to get a stout brewed and bottled while I'm here to enjoy throughout the next semester. Anyways I thought I brought all my ingredients but I accidentally forgot my E.K. Goldings and only...

Haha, nope no purpose lacto or sour mash. I have made the recipe plenty of times before and I always hold the temp around 70+ in order to get the banana flavor and have never used a starter. I used WL 300 Bavarian Hefe for the yeast. I washed the yeast so I'm going to make another once I have...

I have a hefe that is 3weeks in the bottle. It had two weeks in primary and I let ferment at about 70 ambient temp. For some reason it is sour. It's surprisingly actually really good, just different. I'm wondering if anyone else has had this happen?

I typed in this recipe into beer calculus after reading up on the vienna in the stout: 6lbs gold LME 2lbs 2-row .5lbs Vienna 1.5lbs Roasted Barley .33 lbs flaked barley 2oz nugget (60) Min Muntons Gold and I came out to a OG of 1.065 and an FG of 1.018 with 74.2 IBU 34 SRM with an ABV...

Ok so the title is a little misleading, but basically I have some left over grains from previous batches and a dry Irish stout kit and I'm wondering what if any of this anyone could recomend to add into the kit to make better. So the kit is 6lbs Golden LME 1lb Roasted Barley 2oz Nugget...

Oh wow. I know what I'll be doing every weekend for the next 8 weeks. I'm pretty pumped Pontiac has one, I'll probably be able to make that one during week days. Thanks for the help.