Recent content by Stevesauer

I pitched 2 vials into 1.053 wort. Didn't have time for starter. Fermentation was vigorous. I'm hoping you're correct with thinking another week will allow it to clean up. That's kind of what I'm thinking. It doesn't taste sulfury. Just smells of it. Regarding the water, I have a well and don't...

Quick question. I've noticed some sulfur character in all saison I've brewed and wits for that matter. However I used wlp 585 for the first time on this one and fermentation is all but over, maybe some cleaning up, at the 2 week mark. Still smells of sulfur. Normal for this strain? Will it...

Haha. Hopefully you're onto something here!

I mashed at 150 for 60 minutes and the grain bill was 15 lbs of avangard pilsen malt. I have 50 lbs of it from taking 2nd in a local comp, so I used it simply because it's on hand. I realize it isn't the optimal choice for the style.

All grain. I'm leaning towards your suggestion; I'm at nearly 77% apparent attenuation at this point anyway. Just would like to be a wee bit drier.

Hello. Quick question here. Brewed an east coast ipa with this yeast. Planned on doing a starter but ended up pressed for time. Attempted to scale back recipe to compensate but ended up with OG of 1.079. 10 days later I'm at 1.018. Not bad, but wondering if I should pitch a little dry ale...

Just wanted to provide an update/ask for advice. We are now at 2 months in the bottle. 5 weeks were spent at 78* and still not carbed sufficently. OG was 1.094 so maybe I should've re-yeasted? Anyway is that the answer? Mix up a slurry of yeast and add a few drops to each bottle then recap...

Ohhh....interesting.

So I entered a competition that specifically requests creative beers. My friend has been employed as a chef for years, so I sought his advice on off the wall ingredients that could work well together. I won't question his food knowledge. His beer knowledge? Maybe a little. He suggested a bacon...

Great! Enough to give this beer some fizz?

So when I open the bottles I get the "pfft" noise one would expect. Its pretty pronounced. I can also see the co2 gas flowing out of the neck when i remove the cap. But the beer pours with no head and really no noticeable carbonation. I have read repeatedly that you must chill the bottles for a...

Just wanted to update if anyone is still following this. I was able to move the beer to my fermentation chamber and held it at 77* for the past week and all that stuff is gone. I also get a pronounced "pfft" upon opening. I guess that was unfermented priming solution and yeast rafts? Haven't...

That added clarification is very helpful. As I said earlier, I tend to view things too narrowly. It never occurred to me to think pretzel as a grain. Or cacao nibs as a spice. Looking at things in a different light will help me answer my own question next time. Appreciate the insight guys.

Thanks for the quick reply. That spells it out pretty well. Perhaps I was viewing things too narrowly. So if it's some off the wall adjunct that isn't a spice, herb, etc, then it would be 34? For example, last year I brewed a stout that used several pounds of pretzel crushed and added to the...

I do have a question about BJCP rules generally. Suppose I want to enter a stout containing cocoa nibs. Would that be 34, specialty beer? Would it be accurate to say that anytime you add something that is not listed in the style guidelines for that particular category, it would be specialty...