Recent content by oylerck

Yeah, the sugar will brown and get a flavor to it if you add it too early. You want it as clean tasting as possible(probably).

It's cheaper. Basically that's it. There are people that say cane sugars adds a cidery taste, but honestly I have never tasted it. Plus, Pliny the elder uses cane sugar to thin out there beer. If it's good for them it's good for me.

I do this same technique and I have not tasted any bandaid. I rehydrate the yeast with water that is around the temp of my finger. Should be 92-95? Then I pitch when the wort is 80f, put in my ferm chamber (pop merchandising cooler) and aim for 65. Let it sit for a week then bump it up a few...

You'll be fine. With dry yeast you are supposed to rehydrate at 90 degrees. Did you rehydrate? If not, just imagine it's a long rehydration period. From my experience, as long as the temp change is gradual you won't get a lot of byproducts.... I usually pitch around 80 and put in my chamber...

So I took the 5 gallon recipe in beer smith(already had it saved) and deleted the c60 and dropped both wheat and carafa to .5 lb. The color is still in the range for black ipa at 32.7srm and the og is 1.104 so not much different. It dropped the fg by a point to 1.017. However.... if you drop...

For big beers, sometimes cane sugar is added in place of malt to dry out the mouthfeel. Maybe take out something like c60 and try that in its place? I don't drink much but pale colored beers but that is where I would start. That would help lower your fg as well. I've done at most 2.5 pounds in...

I have. I think I have toooo many hops. I can call it a NEIPA, but now I want something that doesn't completely hide the malt.

What is your best IPA recipe? Trying to find a new one.

I must say I was wrong about this beer. 3 days later I cannot agree with my statement above about it being an ipl. This is a pretty tasty lager that is only 2 weeks old. Gelatin does wonders. Vienna malt is coming through even though this is a pale lager and I can taste hints of cascade. Too...

PayPal? Will buy.

Too much cascade at the end, good flavor just not balanced. Almost an IPL... those just taste like hop water to me. The smoke never came through either... so next time I will have to spray to get the grain moistened.

I have not had a sour I like unfortunately. I actually smoked a portion of my 2-row for the lager. I didn't have spray bottle so it was a dry smoke. I don't think it stuck even though it was 4 hours of cherry pellets.

What is the next beer I should brew? I have a tripel and bitter IPA on tap, a Vienna-malt lager with cascade hops that is chilling and another Juicy IPA that is a week old. Suggestions?

I listened to the latest dr homebrew today and the culprit for this guys diacetyl was his Bottling setup. Pediosomething was infecting his brews causing diacetyl. Could be worth looking into.

Where do you dry hop and at what stage? I have never experienced diacetyl, but I have oxidized my beer when dry hopping. So I started dryhopping in a keg and the pushing the beer to a new keg. I must say that I have transfer at 6 days many times and all of my IPAs turn out fine with us-05...