Recent content by sgreene820

Well, I'm hear to report that I produced a complex and interesting beer. I definitely would double the amount of orange peel, as that flavor is there, but muted. The corn contribution is complicated. I literally taste something different every time I pull a pint. The color is unique, almost...

This brew finished out at about 1.014, or 5.8% ABV. Photo is from a taste from kegging. It has a surprisingly dry finish but the corn sweetness and a slight clovey flavor are evident. The orange zest I added integrated perfectly, it's evident, but not overwhelming at all. I plan to add a half...

It is. They should sell a 2-liter pack. I usually only make one or two ciders a year. Local apples can be sharp enough, but they are invariably not tannic enough to make aging your cider interesting. I bought the larger (5-liter?) pack. I used it all at once, and I'm afraid it will dominate that...

This recipe appears to be fermenting just fine without a cereal mash. I'm at 1.018 right now, still going!

I've shaved a little orange zest into a half shot of white dog corn whiskey (more corn!). I'm going to let it steep for a couple of hours, then pour it into the fermenting wort.

I bought it from one of my local homebrew supply stores, Annapolis Homebrew.

Riverbend Malting.

Since I brew with a Grainfather (RIMS), my system is pretty efficient with the mash. It was malted corn, and I took the chance. The wort came out unusually clear (for something with Crystal 80 in it). Fingers crossed!

I started a recipe this weekend as follows: 3lbs pilsner malt 2.5 lbs 6 row pale malt 1 lb crystal 80 3lbs Bloody Butcher Malted Corn 1/4 tsp amylase in the mash to make sure the corn gets converted 0.3 oz Magnum hops at 60 min 0.5 oz Cascade at 10 min 1.5 oz Mandarina Bavaria in a hopstand...

My family has a Christmas tradition of a "Cheese Corn Soup" with a beer base. I'm finding light beers without a lot of hops are best for this purpose. Any recommendations for an all-barley malt light beer with low hops for cooking?

I generally depend on my Thermapen. I calibrate my Tilt2 hygrometer in cold tap water and add a calibration point to match my Thermapen's read out. Better to calibrate at a temperature close to what you want to measure. Freezing and boiling are both pretty far removed from fermentation...

Kegco. Although I'd love to talk to a counterman at a supply house, see what they recommend.

It was about 3 years old.

I had a bought a spare regulator some time ago, so I replaced the one in my kegerator. That appears to have fixed the issue.

The beer is heavily overcarbed at this point. Best policy I've come up with is to wait five minutes, check pressure. Keep lowering it if needed. I guess it takes a while to equalize pressure when you're filling out two kegs that are already low.