Recent content by RexPDX

I'm just starting to get interested in soda making- and these are exactly the kind of sodas I want to make. The thing is- I don't have any equipment to force carbonate. Would this recipe work with a yeast carbonation? I would assume I would have to add more sugar to get it going. Anybody have...

Perfect. One last thing- do you think that I should add an additional type of malt to add a darker color for this style? And does this really matter?

Hi Oldsock- thanks for the response. You definitely gave me a few great pointers that will help me tweak this a bit before brew day. When lowering OG (and maximizing flavor) with this recipe, what would you recommend? Lowering the grains, extract, or adjunct sugar? Maybe a little off all...

Hi Guys- I am working on a recipe for a Belgian inspired Imperial IPA. Does this look like it could work? Here is the recipe I came up with using Beer Smith. Partial mash Batch Size: 5.50 gal Brewer: Ryan Boil Size: 4.00 gal Boil Time: 90 min Equipment: Brew Pot (5 Gallon)...

Thanks guys- I'll definitely take your suggestions into consideration and play around with my recipe a bit over the next few weeks prior to brewing day. Any other feedback is greatly appreciated! -Ryan

Thanks Poobah- I'm primarily interested in the hope profile of an IPA, and then finding a yeast strain that won't clash. I'm not too worried if its flavor profile of the yeast gets lost in the hops- but I do want to avoid the off flavors of a yeast that is fermenting above their temperature...

Hi all, I have limited space to brew in my Portland Oregon apartment- the area I use for fermentation in my basement storage unit maintains a temperature between 72-74 degrees. My experience making American style IPAs and Belgian Saisons with extract has taught me that the Belgian yeast strains...

Revvy- this is just a quick note to say thanks again. I've learned a ton from you by lurking the forums. Whenever I have a doubt or question it is usually one of your posts that sheds light on the answer or puts my doubt into perspective. This thread is just another example. My Ale Pail was...

This sounds like a lot of work. Many on here use a no rinse sanitizer such as Star San and bottle right into the wet sanitized bottles. This sounds like the easiest way to do this. If you don't mind doing a little extra work you can try the oven sterilization method I got from John Palmers How...

I want to thank you all again for your the great advice, and I'd like to thank my yeast for being little asexually reproducing freaks. As I said earlier, I made a starter and pitched about 6 hours later. The starter was healthy and churning up some heavy foam before pitching. I don't really care...

Right on! East side!:rockin:

Well, its been about 4.5 hours since I made my starter and there is some serious activity going on. The yeast are churning around and a foamy head is forming at the surface. They should be making their way to the wort in about an hour and a half. We shall see...

You are awesome, Revvy. I'm going to make a starter and pitch later today and hope for the best. I know this time frame is not ideal and will vow to nail my starter the next go around. Cheers! :mug:

Thank you all so much for the great replies. This is definitely one of the most important lessons I've learned so far. I'm surprised I got this advice- I checked the White Labs FAQ and this is what I found. So this sounds like it is old news to all of you. I wonder why my LHBS didn't give...

My FIRST beer is conditioning in the bottles. On to the next. I plan I brewing this recipe from Clone Brews tomorrow --> Saison The owner of the LHBS I went to said I could use White Labs Pitchable Abbey Ale Yeast (530) without a starter. He said just give it a good shake a few hours before...