Recent content by Rguardian989

i should probably mention why I was so worried in the first place. We had the back door open when we were cooling the beer to pitch temp when i noticed a mosquito squirming in the top of the wort. I cant tell you how scared i was when i saw it in there. I didnt know what to do so i just pulled...

so waht do you think? healthy fermentation and im just being paranoid?

is it a new variety i've never heard of it before

currently fermenting a double black ipa (yes i jumped on the bandwagon) i didnt really do a great job of filtering out the hops durning brewing and now the trub is a greenish color and quite thick. Its been going for a week and 2 days i think and doesnt show much sign of breaking down. It...

what the hell is a calypso hop

oh and dry-hopped for something between 14 and 18 days

accidentally did a whole oz during FWH so i split up the later additions to make up for it as best as possible. next time around I'll just do a whole oz FWH. I'm also gonna rebrew it in a few weeks so i'll post up when thats ready

it came out amazing. lots of mango flavor. everyone that tried it asked if i put mangoes in it. out of about 30 people that tried it, most being non craft drinkers, one didnt like it if that gives u any indication to its awesomeness.

if nothing else, move the 50 and 40 min additions to 25 mins and beyond. any flavor they will add is going to boil off at taht amount of time and will only contribute bitterness. that amount of hops for a brew is insane but hey its your money

I just had a very very similar issue. i did an arrogant bastard clone OG 1.081 or so. hit week three and popped a few bottles with my friends. dead dead flat. after a few disappointed looks at eachtoehr we drank our flat beers and finished up the night wiht other beers. let the bottles sit...

as for racking to the secondary, a lot of homebrewers, myself included dont even bother with a secondary. they argue that its fine to leave brews on the yeast cake and even dry hop directly into the primary. i'm doing that right now and am having zero issues with it. thats jsut one less step u...

i just opened my carboy filled with a citra ipa i did recently. its been in there for about 10 days and it has a very interesting smell. its not hoppy to the gills like i would have expected it to be but it doenst smell bad like there is an infection nor does it look like there is one. any...

I was just thinking to myself, how is it that commercial made beers rarely ever have that young, catty flavor to them like a lot of home brew does soon after its out of the fermenter. are the bottles left to condition for the proper time before leaving the brewery or are they doing something...

i put my fermenter in my bottling bucket and filled it with water. will that work?