Recent content by Pluto035

1760 + 5 American IPA 1765

Hey everyone, I had to take almost a year off from brewing due to travel for work, moving across the country and getting married...Whew! I'm now in a place where brewing makes sense again and just finished brewing an American IPA last Saturday. I hope to be spending some more quality time on...

Getting everything ready to brew a Fat Tire Clone tomorrow!

Interesting, I didn't think about that. It would be a pain to clean the thing out after sitting for years with about a half gallon of beer (probably vinegar) left inside. But yea, that would be a ton of Apfelwein. :off: On a side note, when I first started brewing I tried making some. I made the...

A few weeks ago one of the floor managers where I work found out I was a homebrewer. In the process of talking to him about that hobby he offered to give me an old keg he had sitting around. So without thinking things all the way through (and concentrating on my dreams of a 10 gallon boil) I...

I buy online, I use to buy at my LHBS but they are almost an hour away. If they were closer I'd probably buy there more.

Getting all setup to brew a AHS Texas Blonde.

Thanks everyone for the advice. I may attempt the acid malt or leaving out some Guinness to sour on the next go at this style. I'm pretty sure the tap water here sucks, so the last few beers I've used distilled water. I'll probably cut down on the hops next time as well. On a side note, is...

I ordered the kit from Austin Home brew supply. If I order it again, how would I get soured beer to add? Leave out some Guinness? How would I control what strain of wild yeast would soured it? Sorry for all the rapid fire questions.

Hey everyone, I recently tried my hand at making my first stout, a Guinness draught clone kit. After being in the bottle for almost two months they still seem to be more bitter than a typical pint of Guinness. The hops tend to overpower the roasted flavor more than I would have liked. Is the...

My guess is that it is not mixed up very well. It's hard to get the OG that off with an extract kit.

Well I heard some chemicals can be tasted in as little as ppb concentration so I'm guessing it's possible. Adding the campden tablets was really the only thing I changed.

After many months I believe I finally nailed down the bad aftertaste I was getting in my beers. It was from the water I was using to sanitize my carboys and bottles. Just that tiny bit of tap water was giving my beers a nasty lingering aftertaste. Almost like a hops bitterness, but harsher and...

I had a grasshopper in the Rubbermaid bin cooling my better bottle haha. I guess no critters have found their way into my beer yet.

Maybe you could do a barley wine, or age some apfelwein really well. Maybe a wee heavy. I've never brewed one but I seen quite a few recipes for them on here. https://www.homebrewtalk.com/f65/scottish-wee-heavy-37974/