Recent content by Steven Barrett

My sister in law harvested and dried the hops that were already growing at the house they bought last year. Since we don’t know what varietal it is, I’m thinking this could be a good recipe to try.

I made it once and decided it needed a pound of turbinado sugar. I wouldn’t recommend doing that unless you like the taste of rocket fuel.

Awesome. Thank your for sharing! I forgot all about this.

Several local breweries have recently been selling “West Coast Hazy IPAs.”

I disagree that fining is required for crystal clear beer. We lagered a doppelbock for 90 days (no fining) and you could read the paper through it.

Every time I have used flaked oats, the mass of protein has settled in the bottom of the fermenter, with clear beer on top.

That dry hopping seems crazy to me. That’s NEIPA level. I’m actually surprised it’s still so clear. Do you think you’re getting good bang for your buck with that level of dry hopping in this beer?

That does look great. What was the amount of whirlpool and dry hop additions?

If you want to brew a classic West Coast IPA, follow a classic recipe by reducing dry hopping to 0.25 oz/gal. A juicy clear beer might be hard to pull off but reducing dry hop time (to a day or less) or using cryo hops could help.

For those that dry hop, how are you doing it without introducing a bunch of oxygen? I’ve seen some posts with magnets or pulleys - seems janky and unsanitary.

@firerat keg fermenting intrigues me (cleanability, slim profile, pressure capable). I fermented one batch in the same keg that I served in but had disappointing results. Muted/no flavor. Could have been from multiple times opening it. On another batch, I transferred the beer while it was still...

@day_trippr do you keep the racking cane in during all of fermentation? It would seem yeast clogging would be a problem. Does the mesh bag with weights prevent dry hop clogs?

For those that keg their beer using closed transfers, what is your equipment setup?

Is the grant money that funded that article refundable? I would argue that making homemade pizza crusts and bread will significantly improve your and your child’s health versus buying store-bought. You know exactly what’s going in -flour, water, yeast and salt (maybe olive oil). I wouldn’t...

It bears repeating that if you regularly drink beers with big flavors, a 4% beer is going to taste like water.