Recent content by tadkays

Nice report! Glad it turned out well for you. Cheers.

Looks good to me! Did you add CaCl2?

Should we all brew one and enter it in the Macon homebrew competition? Entries due 7/15.

I think the magic in this beer is the water chemistry and I suspect it is a more attenuative yeast than 1968 ESB.

drop it. you are wasting post space.

4 sites down, 8 to go! Good luck to all in waiting.

We are making a variation of this today. 2.5# ginger and 10 lemons through the juicer yields ~40 oz liquid. Add that to 4.75g water at 180-ish and stir in 2.2-2.5# sugar and .4oz cream of tartar. Let sit at temperature for an hour or so, chill, and keg!

Mine is nearly carbonated and it tastes real good. I used Rahr 2-row instead of pilsner at 78%, Munich at 10%, Wheat at 8%, and C-20 at 4%. Apollo to bitter, then Mosaic instead of Galaxy, Citra, and Centennial with hop burst and double dry hop. I used Pacman yeast instead of their Fullers...

I just kegged mine. 1.060 to 1.011. It's not carbonated yet, but initial observations are that it is overly bread-crusty, so I plan to decrease the Munich a bit. I like the hop flavor though, so I think that's going in the right direction with the tropical fruit/citrus and the combination of...

I substituted Mosaic for Galaxy and Pacman yeast for London ESB. Malt: Pale, Munich, Wheat, C-20 Hops: Citra, Centennial, Mosaic 65 IBU hopburst & hopstand 1.060 OG Hoping to get 1.012 or below. #cravecuriosity

Back to 1968- does it attenuate enough for a dry ipa?

I know of a brewery that makes a great IPA with this strain and am wondering how such a low FG is possible with 1968 since it supposed to be a low-med attenuator. I came across your post via google. I might try it on my next batch.

Thanks for the update. I did the 7# of juiced peaches and bottled a week ago. Bottling sample was peachy good, so hopefully it will be a winner.

Same experience here. Mini- BOS IPA. I need to make clearer beer. Maybe mess with pH... 2016 in planning.

We shall see. The juice was thick! Expecting some more fermentation.