Recent content by MetalandBeer

Hey Guys, I've got 5 lines of hops attached to a trellis that I won't be using this year. They're still on the bine and will be ready in the next week or so. If you want em, they're yours. The varieties are -- Cascade (2 bines), Nugget, Centennial, and Magnum. I'm located just...

I made an Irish red about 3 months ago and used 3 oz roasted barley, and it came out deep garnet. I think with the additional gravity coming from mostly pale extract and sugar would benefit from an extra ounce over what I used - 4 oz seems fine. And you won't (in my experience) get any roasty...

I usually ensure my beer is about 68F when doing sugar calculations. My Belgian was primed with just under 5oz table sugar and after 2.5 months the carbonation levels just now seems to be about right for the style. As for your porter, if it is 7.3% ABV, three weeks may be a little early to be...

I wrote a post about my Dubbel using this yeast. The only word of caution I would throw your way is to make absolutely sure the Gravity is stable before you bottle. I know that goes without saying, but that yeast kept fermenting for a total of about 5 weeks for me, and the last three weeks was...

If it were me I would cut the 60 minute addition in half and then double the later additions with centennial and cascade, if you're going for a citrusy IPA. It's all up to personal preference about mash temp - do you like your IPAs dry? Then mash low and add sugar. Like them with a bit of...

Wanted to give everyone an update to this beer. It's been about a month in the bottle now, and I was a little apprehensive about opening one so early given the almost 8% abv. I primed the batch with about 5.25 oz table sugar for 3.0 volumes of C02. It's pretty well carbed -- not Belgian Dubbel...

I've been able to crank out a few more points by heating and rousing the carboy, then leaving it for about another week. Usually good for a few more points. You're at the point now where off flavours are less of an issue with a warm fermentation.

Yeah, the sulphate number is missing. I put in 25, because I found a report from 1987 (haha) that had that number listed as my areas sulphate level. I figure the sulphate level should remain at least relatively constant since the source water has been the same. Sounds like my water isn't too bad?

Title says it all. Got my water report from the city, and I'm looking for any glaring warning signs. Tossed it into Bru'n water, but figured I'd also like to hear from some more experienced brewers on this forum. :rockin: Water report is attached.

Wanted to give everyone who commented on this thread an update. I found this yeast to be a little finickety. It blasted through the first 0.5 gravity, bringing it from 1.070 to 1.020 in about 8 days. Then those little buggers went for a long sleep. After ramping up the temperature (74...

I'm sort of with day_trippr on this one. I've only been brewing for a year, but I've found the KISS approach to hopping has given me my best results for hop bombs. I usually stick to two or three varieties, and that way you can taste the effect of all the different additions. My latest hop bomb...

"By the way, in a different batch I've gone as high as 85F with WLP530 to get a pronounced pepper and clove flavour. Very satisfied with that yeast." Wow! 85?! That must've been a spicy meatball!

The suspense I get from this is better than a horror movie. Good luck...keep the mop bucket handy.

How did you find the yeast character in your beer? I'm fermenting mine a little cooler than you did and I'm wondering if I should ramp it up a bit to get more esters and phenols in the finished product.

Awesome! Thanks for the replies! This is my first beer above 1.060, and I heard they needed a bit of babying. I just didn't know exactly how to do it. Sounds like the consensus is the extended primary and then bottle age. I'll update when I open the first one In a few months. Cheers!