Recent content by the-adjunct-hippie

Haha clever. I know I've tasted this somewhere before, and I finally got it. It tastes exactly like these ...

Been fermenting for 15 days, and was originally supposed to be inspired by Ten FIDY with a few tweaks, but due to my RoboBrew not being able to do small batches with huge grain bills, I ended up diluting it a bit. Since my O.G. was nowhere near where I was aiming for, I simply shot for what I'd...

I have tried doing different things and new sanitization practices and simple recipes. I have refocused and tried starting over. My bad batches started when my brother in law moved in who never ever showers (he's autistic/retarded/lazy) and after we kicked him out things still haven't improved...

Welp. Time to give up. It's just too bad I have a bunch of hops and grains. I'll try to find a Homebrew club that will take them. Thanks for your input.

All my SMaSH IPAs taste like lemon and grapefruit. It doesn't matter what hops I use, that's always the result...oh and with a touch of yellow 'Joy' dish soap. grr.

If it doesn't match up to something I'd drink on a regular basis (I've developed my palate to pretty much only anything above a 4 overall on beeradvocate or I dump it) it goes down the drain or to other friends that honestly don't know why I thought it sucked. Regardless I gotta be proud of what...

Wow. Either I'm entirely too hard on myself or I just suck. Damn.

When compared to commercial examples - being as good as the pros, what's your ratio of the recipes you keep because they're really good versus the failures i.e. the dumps/meh/won't do that again? I've brewed about 50 different batches of beer. Out of those 50 I have about 5 recipes I've...

Just thinking as I sit in the ER, what if someone replaced 2row barley with flaked Barley as the primary base malt? Enough protein conversion? Head retention? Thanks from a relative newb.

It's -10F outside and I'm trying to cool my wort down. Obviously it's slow-going with the lid still on the bucket as it's providing thermal insulation within itself. Although I know I won't get responses until after it really matters this time around, but... ...can a guy really leave his lid...

I overshot the gravity on this one. 1.124. whoops. I'm boiling a little water now to help dilute it, but what say you of an actual 14% (assuming it finishes at 1.010) Tripel?

How would you build a mineral profile? Like with Burton salts and calcium carbonate etc? Thanks

Incredible!!

Been scratching my head on this a lot lately. Some areas have hard or soft water. I know as a beer drinker I absolutely love most beer that comes from Michigan. Is it "in the water"? Or does everyone just have RO systems? Cheers

If I know I'm only gonna use a portion of the yeast (very small batch or mixing strains), I make a straight cut across the top with a sanitized scissors and then fold it over neatly, then place a bag clip or paper clip over it. Tape or clothespins (though large) also work.