Recent content by Polifemo

I've had a bad experience trying to add fermentables in the middle of fermentation in order to "adjust" a beer.

I primed with the amount of corn sugar that came with the kit. Fusel alcohols are a possibility. Don't know...

I made AHS's Blue Moon clone in August of 2008. They gave me T-58 since they were out of Brewferm Blanche (I wanted a dry yeast for simplicity). I followed the directions and bottled with priming sugar after about 12 days in primary. It refused to carbonate at 68 degrees for months, so I...

It's good to hear I'm not the only one who breaks and/or spills things. Oh yeah, and had my first bottle bomb a few weeks ago. Perhaps one of my most brilliant moves was looking at a package of plug hops and thinking "2 x .5 ounce" meant 2.5 ounces. That was not a very bitter bitter.

Thanks for the ideas... I'll go easy on the juniper but crush them before they go in at flameout. A touch of a delicate aroma hop like Tettnanger at the end sounds good. Would you all use an estery English yeast or a clean American strain?

Thanks, risk. How would you hop it? Should I leave out the aroma hops to let the juniper come through? A clean fermenting yeast as well, perhaps?

My dad wants a beer with juniper in it. I don't think I want to attempt anything like a sahti, so I was thinking a dark ale. What other ingredients would blend well with juniper berries? How should I hop it? When should I add the berries? Any suggestions would be appreciated!

Noooooooooooo!

Very interesting. I might try adding nettles in a basic beer recipe alongside a small hop addition and see what it does.

Has anyone tried to clone Lancaster's Amish Four Grain Ale? It's got barley, oats, rye and wheat (I guess these are the four grains you would want in there, so sorry if that's obvious...). They use Willamette, Fuggles and Saaz. OG 13.8, ABV 5.6, IBU 28. It's a nice beer--grainy and spicy and...

Though you don't have it on hand, I would also go with Nottingham for the Red Ale. I think it would accentuate the richness and slight chocolatiness of a good Irish Red.

When I fermented 2112 at 70 degrees in a lighter beer it gave me some cidery green apple aromas early on, but that went away after a couple of months in the refrigerator. There was also some unpleasant sulphur that dissipated over time. I think 2112 is meant for emulating Anchor Steam, which...

Thanks, YooperBrew, for the response. I am using the standardized package, 5 oz. of corn sugar. I don't measure OG and FG. Since my hydrometer broke, I've just been waiting two weeks and bottling. Not a good idea? I'm fairly short on free time...

I'm bottle conditioning, and have been having low carbonation, even after four months of undisturbed storage at about 68 degrees. I've been careful about rinsing out my sterilant well, and am adding the right amount of priming sugar, which I boil in water. I add to the priming bucket, and...