Recent content by Sovietnam

Yeah I was honestly a little unimpressed with DFH 60 minute IPA, But I got it in California too, and it could have been a bit old. It is a good beer but super over-hyped IMO. I like PNW style IPAs ( very bitter, Piney/Citrusy hop flavor) but more isn't necessarily always better as far as hops...

Technically yes, because of the high amount of hops, but that doesn't mea it can't have a substantial malt profile too. Look at dogfish head.

I find it ironic that the area I live in (The PNW) was largely responsible for the "craft beer revolution" of the past 10 or 15 years, particularly with IPAs, but also spearheaded the IBU arms race that has overshadowed all the great balanced IPAs out there. Not to say I don't like the...

Fermentation time? How long are you leaving it in the primary? after the bulk of the fermentables are gone it seems to take exponentially longer to get those last few points down. Although you did say you got one down to 1.009 and still too sweet? Is there any point in your process you are...

Newt? Pardon my daftness but I assume it's not the amphibian. What do you mean?

I built a very basic planter box right outside the west/southwest facing wall of my house and I am going to run a few lines to the roof. Planted Mt Hood from a rhizome and have a nugget rhizome I'm gonna do a similar set up with on the corresponding wall of my workshop. Pics to come.

So this turned out to be a really killer brew, by the way. Finished a tad bit dryer than I thought it would, which ended up being a good thing. Down to the last 22 oz bottle and of course the last few bottles were the best

so I brewed a super dark Dunkelweizen that could also be called a wheat porter(take your pick) I used danstar munich yeast and wanted to know your opinions on fermentation temperature. I pitched at around 72 and it got down to about 62 before any noticeable activity, and after 2 days crept up to...

Thanks for the advice. I am using Danstar Munich, so it's non flocculant, but I don't mind the yeast haze, just wanted to get some of the proteins to settle out before it got to the carboy, and I'll do a careful cold crash and racking to help settle the trub once it's in there. I brewed it the...

Extract: 3# Wheat DME 1# Light DME Grain: (mash @ 155° for 40 min/ mash out @170) 2# Munich 0.5# German Wheat 0.5#Bairds Chocolate Malt 2 oz Black Patent Malt 2 oz Chocolate Wheat Malt 2 oz Chocolate Rye Malt Hops: 1.75 oz Domestic Hallertau(2.7AA) @75 min 0.25 oz Domestic...

Hi everyone. I created a recipe for a Wheat Porter (I am calling it that because it should be a bit darker than a traditional Dunkelweizen) and I was wondering if I should use Irish Moss in it? I know with the darkness AND use of wheat it's not going to be clear anyway, but do you think it...

I would measure out the appropriate amount of sugar for the whole batch, add just enough water to dissolve it into a syrup,(preferably the exact same volume as the sugar) and boil it. If each bottle needs half a teaspoon to reach your target CO2 level, add one teaspoon of the syrup to each...

I'm sure if I used any of the higher alpha Pacific Northwest hops for bittering and the same ones (Cascade, Nugget, Centennial, etc..) or Willamette for aroma/flavor they would have dominated the flavor profile and it would have been very much like a Pale Ale

It was a Partial Mash, the Wheat, Crystal 60l and Carapils were the grain I used, the rest of the fermentables being the 6lbs of Extra Light DME. I agree the hops are kinda all over the place (American/British/Czech) but they seem to work out well together. The hydrometer sample tasted like a...

Just tasted the hydrometer sample (at 1.012 now, OG was 1.049) and it tastes pretty close to an American wheat but a bit more bitter and hoppier aroma/taste. Or like a nice Pale Ale with a hint of wheat tang. Really good though!