Recent content by SOB_OCDAVE

I thought 8 oz of malto dextrine made the beer a little too sweet. I used Omega British ale yeast and it finished at 1.020, so I added 32 oz of cold press coffee to cut the sweetness and it really turned out nice. I found a vanilla flavored cold press coffee at the store made by a company in...

I have brewed this recipe every year for about 5 years now and it is one of my favorites. Always in the line up right after the annual spiced pumpkin ale. This year I tried a new yeast strain , Omega 006 yeast British 1, and it didn't finish where I thought it would. Stopped at 1.023. None the...

Not ruined as long as your fermenter was properly sanitized and sealed during the 24 hour period. Go ahead and pitch your yeast and let it ferment. The only way to know if it has an infection is to taste a sample in a week or two. Cheers![emoji481]

I had this issue for quite sometime and finally realized that soaking my immersion chiller in a bucket of Star San for several hours was a bad thing. Using that Star San in my fermenters seemed to cause metallic flavor like sucking on a copper penny. I'm not a scientist but it has something to...

I Used the end of a plastic mash paddle to strip the yeast cake in the 6.5'gal glass carboy. I don't think that oxidation is possible since I pushed everything with co2 after primary. But there is a distinctive off flavor that i perceive as wet cardboard. Also it has a residual sweetness that...

I just experienced this same exact senario. Pitched a nice healthy starter of Omega DIPA yeast and it stopped at 1.023 after 2 weeks. Started at 1.069. I used 2 lbs of crystal 40 and 8 oz of carapils along with the 12 lbs of 2 row. Never had a batch quit on me. So I also mashed at 154 with a...

I finally figured out the culprit for this problem. It was simply the soaking of the oxidized copper immersion chiller in the star San solution for too long. I assume most people sanitize their chiller before dropping it in the boil, but I was soaking for hours until the thing looked like a...

I used 10 ml of hop-shot in my heady topper clone in addition to the 15 oz of late hops and dry hops. Right now i'm 4-5 weeks in and my beer is green from all the hops! I really think the recipe is too aggressively dry hopped. It seemed perfect when i racked to secondary after the first dry...

The block of wood isn't really necessary doing 5 gallon batches. When I do 10 gal batches I slide it under the post when the stand is in place. Also it is perfectly level on my patio. I use a bubble level to dbl check when it's in place. The casters were on eBay at a price of $22.99 for 4...

Just wanted to add my .02 cents. I made an IPA last night (7/20/14) and used 7 oz of dried whole leaf hops that I ordered from Hopsdirect.com in 1 lb bags. They are very dry and absorbed a significant amount of wort. To be more specific, my recipe was for 5.5 gal and my preboil volume was 7...

Threaded 1/2" casters in place and rated at 300 lbs each. This thing rolls like a champ. I place a block of wood under the center post for support when in use. If you move your top tier in and out of the garage or basement, this is the way to go. Cheers!! Sent from my iPhone using Home Brew

Thanks bctdi. That is a good looking report. I need to put these numbers in my BeerSmith program so I can start tweaking my water profiles. The first beer i brewed here was a blonde ale and It was really good. I have a german pils in secondary now. Can't wait to try it. Sent from my...

Has he committed to buying the whole lot? The reason I'm asking is i want to make a Founder's Centennial IPA clone and I am having trouble getting whole centennial leaf hops. I could use pellets but prefer leaf with my new false bottom. Let me know if you would consider selling me just those...

I would be interested in the centennial and the cascade if you want to unload this weekend. I am in east cobb near Terrell mill park. What are you asking per oz? Sent from my iPhone using Home Brew

I would say its a very distinctive taste that is not pleasant at all. My palate is pretty good but this off flavor punches your taste buds and lingers on the roof of your mouth as well as the sides of your tongue. I can only describe it like sucking on a brand new copper penny. I call it...