Recent content by Roobiedoobiedoo

I find they're fairly accurate when I've compared it to a digital thermometer. One tip, put a strip of clear tape over the temp sticker as they degrade when wet.

The galaxy hops were really high a.a. I don't recall the % of each off hand, but I know the average a.a. of the blend is 11%. This sounds like a good simple recipe and close to what I'm trying to achieve.

I re entered a modified version of my recipe in the software I use. "American" IPA: 1.5 pounds Canadian 2-row .75 pounds Munich light .25 oz of galaxy/cascade blend @ 40, 15 & 1 minute, and .25 oz to dry hop. This leaves my abv and srm a little low. I'm still not sold on this so I'm...

I appreciate the quick responses and apologize for the lack of clarity. I did carbonate very low on both the special bitter and EIPA. I will follow the advice on the sugar addition and more carefully consider when I use oats and how much.

Sorry for the confusion, the batch I was disappointed in was English (I used EKG and fuggles) and the recipe I'm asking about here is American. The English IPA was barely bitter and too sweet. I used a similar hopping schedule (dry hopped for a week). My best guess is that there was too much...

The oats were one of the things I was on the fence about. They apparently add to body and head formation/retention. I've used 3 oz in 1 gallon batches before to good effect. Before I decided to add the cane sugar I upped the oats to get the OG in the appropriate range.

I made an English IPA recently that I wasn't very happy with, so I was hoping I could get some input to avoid learning another lesson the hard way. I'm using a blend of Galaxy and Cascade with an average (blended) a.a. of 11%. My current recipe (1gallon): Canadian 2 row: 1.5 pounds...

I've heard about gta brews a couple times now. I just got a mentorship through brauhaus t.o. If anyone wants to just start up something small, I'm game for that too.

I've heard that can be a problem. I picked up a bottle to hedge my bets incase the fruit was too subtle or wine-like. I'll definetly taste it as I go and use a light touch if I do add extract.

I just finished brewing a blonde I plan to rack over 1# of strawberries per gallon. I know a lot of the sugars in the fruit will be fermented out, so I plan to use some extract at bottling time to get a fuller strawberry flavour. Will the yeast eat any sugars in the extract? Do artificial...

Check out some of the podcasts on the brewing network. They have years of back catalogs. They can get into some of the technical aspects, so read up on some basic brewing online and watch some YouTube videos if you find the podcasts daunting. Are you planing to start with extract or all grain? I...

With what I've gathered so far, my current plan is to rely on the crystal malts, high mash temp and less attenuative, higher flocculating yeast to leave some sugars behind. My schedule for an average gravity ale would be about 14 days with no transfer, unless I'm dry hopping or adding fruit (I...

I am bottle conditioning, so any pasteurization would have to be post carb. What method would be best if I decide to go that way? Boiling a pressurized vessel doesn't sound like the safest approach. And yes, I'm brewing this one for my fiancé. She appreciates the beer I make, for the fact that I...

So I'm planning to make an American blonde ale as a base for a strawberry fruit beer. I've calculated the sugar in the fruit and punched it into my brewing software as a late sugar addition, to keep the gravity in the appropriate range. I know that virtually all sugar in fruit additions will be...

Our taste buds are pretty limited as far as detecting subtleties in flavour. A lot of what we taste comes from air passing thru our sinus as we eat or drink. A little extra zest would likely add flavour, and if not, the aroma might give the illusion anyway.