Recent content by LittleHoudini

lol yes. 5 gallons. this current beer has bottle conditioned for about 6 weeks.

all my beers have a lame, fizzy head that dissipates really fast. ive seen a lot of pictures of your pints and i see some big fluffy heads that look like a lemon marange pie. I WANT THIS. how do i get this? i do 5 gallon batches.

lol its a show ya bunch of beer nerds, you arent going to learn anything and they arent going to lay out a giant spreadsheet about how they converted to a larger brewery. every documentary show on discovery channel is successful based on the incredible ability of their editors to splice...

i think i may be perceiving the bitterness of the dark uncarbed beer as having a soy saucy flavor....i dont think theres anything wrong with it. its all pretty new equipment and i sanitized real well. after a month or so in the bottles i think the flavors should mellow...itll probably be fine...

7lbs maris otter 1lbs chocolate malt 1lbs crystal 120 1lbs cara red 1lbs dextrin malt 1lbs roasted barley 1.5oz fuggles(60 min) .25 oz kent goldings(15 min) 8oz lactose and 8oz unsweetened cocoa(boil in water, add to boil with 10 minutes left) wyeast trappist 3787 pitched at 75F ssssssooooo

hm...i did not. wikipedia seems to agree and its never steered my wrong. any reason to why my sweet delicious stout would smell like soysauce?

a little more than a month ago i brewed a chocolate cream stout. after about 3 weeks i moved it to secondary and its been about 3 weeks since then. tonight i popped it open to rack into my bottling bucket and i smelled the distinct aroma of...soy sauce...i ran my finger along the side of the...

distance in the boston area is all pretty short but i dont drive so i have to take the train down town, transfer, take the train to cambridge, then walk my happy ass about a mile to the brewstore. sorta sucks when im picking up a 55lb sack of base malt and a new better bottle but its a nice...

about 3 months ago i brewed my first batch. simple recipe i found online, 9lbs marris otter, 2lbs crystal 40, 1oz amarillo at 60min, 1oz amarillo at 5min. very simple brew so i didnt expect much. after a week, fermentation was done so i racked into secondary. after a week in secondary, i...

20 gallons so since i started brewing 2 months ago. =30,342

my crappy amarillo ale. first brew i ever made from about 2 months ago. pretty odd tasting. just drinking it at this point to free up the bottles

not sure if things are different for IPA's but ive read a lot of posts on here about how leaving brews in primary, on the yeast cake, for a few months is very beneficial for the end product. as far as dry hopping for 3-4 months, i didnt really know anything about dry hopping other than that it...

so like 3 days ago i brewed an american IPA but i dry hopped right after i chilled the wort because i didnt plan on racking this brew into secondary at any point(after reading many posts on here about how leaving a beer in primary rather than racking into secondary can be very beneficial to the...

So when i started brewing, I read some of the books out there and basically came to the conclusion that i should ferment in primary for a week, then rack into secondary and let it sit there for..well...however long. now after reading master revvys posts, ive learned that the newer belief is...

not really but im obsessive and i can learn