Recent content by marca31

I made this a little over a year ago and it has turned into a very tasty brew. I have never had the original, but am very happy with this recipe. Thank you everyone.

I have made 30, so 4665 + 30 = 4695. I sub Hallertau or Saphir for Cascade. Such a simple and delicious recipe.

I usually have Ed Worts Haus Pale on tap, but with Hallertau (or Saphir) instead of Cascade. Always comes out great, quick turn around time, middle of the road gravity, and most beer drinkers enjoy it.

Making a Flanders red with Roeselare. We'll see how it is in 2017 :) I usually go all grain, but SWMBO is out of town so I am going for an extract brew.......inside.

Whew. Keg it last night. Tasted fine. Looks like I dodged a bullet there.

I'll post back if anything fun develops. It's started raining again here in the NW and my brewing has slowed way down (I got kicked out of the kitchen). I suppose it couldn't hurt to let it ride for a while if it has some funk to it.

Thanks for the affirmation. I like my odds. I guess I'll know soon enough. This was 10 gallons of Ed's Haus pale. I split it with my buddy. I'll give it some more time and taste it before I throw it into a keg. Here's the not dying from botulism infected beer! Cheers.

0% chance of botulism. I like those odds. Thank you. I'll take my chances with other infections. I have three beers on tap now, so if I have to dump it I won't shed any tears.

I already put the yeast in. It's been fermenting for 5 days. It did spend a fair bit of time under 140. All told probably 10 hours. The chiller got it down to 100 pretty quickly and stalled from there. Reboiling WOULD have been a good idea, but that isn't what happened. I am trying to determine...

I was brewing with a buddy, it was late, we were drunk, and the chiller wouldn't get the wort down to pitching temps. We called it a night. The wort was left uncovered on the stove at 85 for about 6 hours. Off flavors I can handle. It is currently fermenting away in my basement. If it is bad I...

I really like Chain Breaker. Since my brew have gotten better I don't drink a lot of commercial beers and when I do I usually get 22oz of something that looks interesting. Chain Breaker is one of the only beers I'll buy a 12 pack of. I haven't tried any other examples of the style though.

I guess on the upside I won't be getting those harsh tannin flavors. Wonder if I have maltodextrine.......

Cautionary tale: always calibrate new equipment. Found the old digital thermometer. The new one was hot by almost 60 degrees! I totally screwed myself. RDWHAHB.

Crap. Working with a new thermometer tonight. It is my third ag batch. Making a left hand milk stout clone. My mash was @156. Went inside to play Xbox. Came Out to check on it 40 minutes later....mash was at 190. Not sure what happened. My pre boil OG was 1.032. I was shooting for an FG of...

I know as a homebrewer I will always be in the red. Homebrewing is a hobby. And like gardening, knitting, and woodworking it is a hobby that produces an economic offset. It is not a 100% offset, but definitely over 50%. Once you factor in equipment and materials you will be hard pressed to find...