Recent content by theowlman16

I've done hops in iced tea, but that utilizes heat to brew the tea and hops. I haven't been able to draw much flavor/aroma in the cold liquid.

I love IPAs, but am often on call for work...so I cant drink alcohol. I just started experimenting with hops in seltzer or club soda...anyone have any history or experience attempting this?

Best beer I've had in a while...Jai Alai with white oak. I cannot find a clone recipe online...maybe just use the regular Jai Alai IPA clone recipe and add white oak chips in secondary? I'm just wondering of they changed up the grain/hop bill to introduce the oak?

Don't get me wrong, I enjoy drinking and analyzing what I brew...I'm kinda looking for something to have in my fridge for the Saturdays that I grab one at noon, and lose count by dinner.

Yup. I had one last week that tasted burnt. I like "juicy" from the hops, not from other crap they flavored it with.

Okay, I admit, I have fallen in love with their juicy goodness! I like to drink six to ten in an evening, but I'm a father of three who needs to be <finger quotes> responsible. Wanna point me to an all grain recipe that is awesome, but on the session-able side of the spectrum? Thanks!

Just picked up grain to do a Golden Monkey clone. I got Belgian 2 row. Realized recipe called for Belgian Pilsener (2 row). Are these the same thing? If not, will I notice?

Either holiday or winter, just something different from IPAs, lawnmower beers and the summertime stuff.

I'm looking for a recipe for a winter time beer that is sessionable (drinking it all day) without making me need a nap. No pumpkins allowed!

I did a recipe close to Graham's English. Five month's in fermentor. Primed with sugar per most calculator's. But after 4 weeks in the bottle, 2 weeks in the fridge...almost no carbonation. What gives? It seems like there was no yeast left to consume the sugar? Any ideas? Thanks.

Not a cleaning issue. I work in biotech and over do the cleaning and sanitizing. I'm thinking maybe some hop debris was the cause.

FG was stable for a few days. And it tastes great so no bugs. Maybe it needs more time to get CO2 into beer from headspace?

Made u click! Alright, made an all grain hoppy stout. 14 days in the bottle. Threw a couple in the fridge for 2 days. Giant foamy head that took up more than half the glass. I actually under primed this one... .4 cup of corn sugar for 4.5 gallons. What do u think? Will this calm down, or could...

Real beer IS bottle carbonated.

I guess I have a few options for such a filtration..Siphon inlet in fermentor, tubing outlet into bottling bucket, racking cane intake , and outlet in bottle. (4)