Recent content by rameses

Here is an article from the WSJ talking about a Trappist monks making some limited beer. Sounded really interested. I searched the forums for Westvleteren and saw a couple hits. Anyone ever cloned anything like it...

I've heard of getting off flavors if you leave your primary at higher temps to ferment, but are you all indicating that pitching the yeast at too high of a temp also results in off flavors? I thought you ran the risk of killing the yeast, but other than that, no flaws. thx

I brewed my first Honey Brown and the temps stayed up on me around 73. The beer smells good and tastes good when you open it and drink it. But about half way through the beer, you'll start to notice a strong rubbing alcohol smell. Most here attributed it to the higher temp for the ale...

The worst head I ever had was still great! :ban: Thx all - I'll avoid JD on this next batch and see how it comes out.

I think the dishwasher is the culprit. I do have JetDry in my dishwasher. I thought that would be the easiest way to sanitize a large batch of bottles at once. If I run them through a cycle to sanitize, should I just rinse and air dry them afterwards? As far as ingrediants - these were...

(Sounds like a letter to Penthouse!) OK - I've brewed two batches now and neither had much head at all. I brewed them in October so they have been in bottles now for over two months. The taste is good and they do not taste flat, but there just simply is no head. I am about to start my...

Here is an article from the WSJ talking about a Trappist monks making some limited beer. Sounded really interested. I searched the forums for Westvleteren and saw a couple hits. Anyone ever cloned anything like it...

Ferminting temps ranged from 68-72 so that jives with what you are saying. I thought ales could go from 65-75. I'm drinking some 420 Sweet Water and letting it melow. No worries!

Tried another for the holiday. It's been bottled for 3 weeks now. Had a much better head on it, but it didn't last long. Beer tasted much better, but after I drank the first half, I noticed a STRONG rubbing alcohol smell. So strong, I had to dump the rest of the brew. Odd.

I boiled 1.5 cups of water and added the priming sugar. I then put it in the bottling bucket prior to transferring from the secondary (so it self-mixes). On my second batch (since I was consciously trying to have more volume), I boiled 2.5 cups of water for my priming sugar. If my...

OK, I brewed a Honey Brown from AHS. I left in primary one week and secondary two weeks. I bottled it and sampled after two weeks. The results? It was flat and tasted watered down. What could be some causes? I followed the directions to a T. I did leave a lot of gunk behind when...

Good tips, thx! I'll definitely try the tipping tactic with this new batch.

OK, I bottled my first batch of beer yesterday and ended up with 46 bottles. the whole process went smoothly (except for the mess I made!!). But even counting the spillage I had, I would have been a bit short of 2 cases of beer. When I was racking into the secondary, I had a LOT of beer left...

Ahhhhhhh, gotcha!! That makes a big difference!!

AHBS: - 1 lb Crystal (60L since they didn't have 55) - $1.60 - 2 oz goldings - $1.89 each - 1 oz challenger - $1.89 - 1 oz fuggle - $1.99 - 7 lbs LME - $18.68 - 6 lbs DME (5 lber and 1 lber) - $19.95 & $3.99 - 1 oz Irish Moss - $1.29 - 1 lb Maris Otter Malt - $1.90 - 4.5 oz priming...