Recent content by scm81

I'm in the Fairfield- Hamilton area. Good to see some locals on the site!

I live in Cincinnati but had to drive to Chicago for work today. Sounded like a good excuse to stop by FFF!

Just cracked open a pale ale / ipa that was bottled today:rockin: Cant get any fresher than that!!!

This is what I do and have had great results with it. Fist make sure the juice you get doesn't have any preservatives in it. Absorbic acid (vitamin C) is ok as an ingredient. I use Meijer brand apple juice as it is 100% juice, not from concentrate and the ingredients listed are apples +...

This is my first brew attempting temperature control and wanted some advice. My inkbird controller and plant seed mat heater just arrived yesterday. I recently (Saturday AM) brewed an extract w/ steeping grain amber ale and used rehydrated Bry-97 as my yeast. I brought the temp of the...

There is a very good chance it will be fine. Wait it out like you normally would.

I run my kegs at 40 degrees and found that 10 feet of 3/16 line worked the best for me. I started with 5 feet and got nothing but foam.

Another picture

I've got a few chunks of this floating in the top of a carboy. Can anyone tell what this is? The beer is a mixed berry wheat. I fermented the wort then transferred to secondary where I added the fruit. Fruit was mashed and brought to 155 degrees for 20 minutes before I put it in...

I was planning on brewing a simple pale ale (LME and a little crystal 20) this weekend and I have Nugget hops for bittering and Citra for flavor and aroma. Do these hops work well in the same recipe or should I look for a different bittering hops? I'll be using S-05 for yeast. Thanks!

The owner of my local shop had a good suggestion for dosing with different hops. He said to get a case of bud and a french press. Press the different hops into the beer to get an idea of the flavor and aroma. The Sam Adams might hide some of the different flavors.

Thanks for the information. It looks like I'm in a good temp range for what I'm trying to make.

Yesterday I made a simple what beer. 6.6 lbs of wheat lme with .5 lbs crystal 10 as a steeping grain. .75 of hallertau hops at 60 minutes. 5 gallon batch. Chilled to 72 degrees and pitched rehydrated wb06. After 24 hours it is bubbling every 2 seconds. Ambient temp in my basement is...

She likes German wheat beers but wanted me to make some sort of fruit beer for her that doesn't have a lot of hops. I might split it up and only rack half of the beer onto the fruit to see what it turn out like by itself. I'm guessing on a 1.045-1.050 OG so I'll use .75 oz of my hops...

I'm planning on a brew day this Saturday and plan on making a light wheat beer with the following: 6.6 lbs Briess Bavarian wheat LME .5 lbs Crystal 10 (steeping) The only hop addition will probably be at 60 minutes, I'm using Hallertau hops (4.1%), and shooting for about 13 IBU. Here is...