Recent content by OldSoup

Someone invited me to a friendly "brew-off" and the selected style is hefeweizen. I brewed a couple batches last year with great success. Now I'm trying to build my own recipe and looking for some pointers from all you masters. Any recommendation for a unique yeast? Any grain or hop...

Thanks for all the feedback fellas! I'll let you know how this little experiment works out. I'm also interested in finding a way to brew with Wyeast 2112 since I'm a huge Rush fan - as if that's a good reason to choose yeast. To hell with it, I'm doing this for fun anyway. I'll wait till it...

I am still a green horn, having only brewed a half dozen batches now (each better than the last), and am unable to lager yet. That said, I am looking for a good recipe that is in the Octoberfest style yet does not HAVE to be lagered. I know this could be a sin to the traditionalist but I'm...

Whats Up?! I'm a Marylander stranded in New England for a few years. I miss my cold Natty Bohs on a hot summer day.

Wait, just read the thread. Thanks Revvy! You're a sage guide through the dark water's of brewing. .peace.

Wow. Thanks. I'll just keep waiting. It's good to know that it was something so easily remedied. Now, will the bottles that are overly carbonated reduce with time? Just as those that are slightly under carbonated come up? Also, the subtle sourness that I taste; will that dissipate as well?

Hey Just moved to the Boston Mass area from Baltimore, MD - the land of pleasant living, and my lifelong home to this point. Don't have much else going on up here so I've already brewed a few new batches - an IPA and a Hefeweizen. Both are decent but I'm still a bit green when it comes to...

After bottling they store in the dark in the basement for at least 2 weeks prior to the first taste. The basement is in the 65 degree F range - give or take a degree or two.

I pour the diluted priming sugar into the bottom of the bottling bucket and then siphon in the beer allowing it to mix from the bottom up as it fills. I've read about the dangers of getting to much oxygen dissolved in the beer at this point in the process. Should I be doing something...

I recently brewed an IPA and Hefeweizen. I'm still new, they're only my 5th & 6th brews respectively. That said they are the best yet and I'm happy with them. However, both have inconsistency in carbonation (from bottle to bottle) and are a bit on the sour side -nothing overwhelming though...