Recent content by pstrohs

This recipe just got me 2nd place out of 42 entries in the Spice, Herb, and Vegetable Beer Category at the Happy Holidays Homebrew Competition.:)

For competition purposes, would the base beer be an American Amber?

I did the following 11 gal grain bill and pitched half with Wyeast 1335 and the other half with WLP 080. I am drinking the 1335 right now and it is amazing. Perfect summer beer. 2-Row - 12lbs Flaked Corn - 3lbs Flake Rice - 2lbs Vienna - 1lb Northern Brewer - 1.2oz at 60min (14.7 IBU)...

What's the grain absorbsion on your system and what is your target boil volume?

What's the grain absorbsion on your system and what is your target boil volume?

I going to brew a 10 gallon batch and pitch a chico strain in 5 gallons. I am looking to do a different strain in the other 5 gallons. Any suggestions?

Looks like yeast settling to the bottom as it was being agitated during the transfer

Sounds like an awesome event

Just keep it in a zip lock bag and it will have a long shelf life.

Go Birds!

I have brewed this beer with Pacman, Nottingham, and London ESB (1968). The beer brewed with 1968 is by far the best of the 3.

Tannins can be the result of milling too fine

I get a lot of grapefruit characteristics out of Citra hop. I brewed an all Citra APA and perceived nothing but grapefruit for the 1st week; however, this died down pretty quickly to become an excellent beer.

I am pretty sure that the sugar will stay in solution if mixed properly as it is water soluble. I would definitely warm it up for at least a week and let it ferment out completely.

I used 1.5ml lactic acid in 3 gal of mash water and 2.5ml lactic acid in 5.2 gal sparge water. If you are an AHA member, the March/April 2014 issue of Zymurgy had a great article on the Brewing Water Series for Bavaria.