Recent content by SoxFan44

So I'm looking to brew a batch of Sah'Tea, or at least something close to it. Without any knowledge of the hops in the beer, how do I pick them, how to I determine when to add them, and how to I come up with the target IBUs? Thanks for any help. Also, if anyone has hop suggestions for the...

Mash the entire grain bill. Mash it thick at 122, then thin out to 1.25qt/lb with hotter water to bring it 150. Any beer software should be able to help you with the calculations for a step mash. Make sure you preheat your mash tun before putting in grains.

I usually love ABs recipes, but I absolutely hated this one. If I remember correctly, it was way too sweet. I would look at reducing or eliminating the apple cider, and certainly add some garlic.

You'll probably get a lot of debate as to whether or not you should even create a starter for dried yeast. But as for your question, I believe the best thing to do is to cold crash it to get the yeast out of suspension then decant the used wort off the top. I just dump the entire thing in myself.

We opened our fermenter to transfer to a secondary for dry-hopping and we saw 3-4 things floating up top that sort of resembled jelly fish. The beer smelled fine, so I just removed them before I racked to the secondary. Any idea what these things are? It was a Rye-PA if that makes any...

It was cooled, we had just pitched the yeast. It's an Imperial IPA. We were going to sweat and cry into the beer too, so we could call it 'Blood, Sweat, and Tears'.

Yea I should have answered that ahead of time, no he has no STDs...so he says!

So we were brewing yesterday and my brother cut himself and a few drops of blood got into our beer post boil. Few questions for everyone out there: 1) Are we going to have problems with the batch? 2) Would you drink it? 3) Would you give it to a friend without telling them? This was...