Recent content by thielus_protar

All good points and ideas. Probably won't be an issue to leave it in there as most of the friends and family prefer swill like Mich. ultra and Miller 64. (We really need a vomit smiley as an option). It's a Zombie Dust clone so it would probably melt their faces off anyway. Not sure I would...

Without thinking too much about it I tossed my dry hops in a sack and dropped them into my keg 10 days ago. Flavor is right where I think it needs to be. I popped the keg top and the sack is in there somewhere...just not sure where. My question is how best to get it out of the keg...

Just as a follow up.... I kegged this last week (moving soon and don't want to move bottles) and set it at 10psi, let it clear, pulled my first glass 4 days later. WOW. Is all I can say. Crystal clear and smells sooo delicious. Really cold it is great but the bitter from the orange rind is...

Don't take this as patronizing or insulting, OP, but how sure are you about what you are tasting? How is your sense of smell? I ask because when I'm a little stuffed or under the weather, hoppy beers tend to taste spicey to me and the citrus disappears. Also, when I was first introduced to...

Thanks for the input. I figured it might be ok because of the alcohol but added sulfite just to be sure. We shall see. Thanx again.

So I transferred my JAOM to secondary earlier today. Started it back in March. It fermented beautifully and is crystal clear. Flavor is outstanding, even at this young age. I was just admiring the head on a pint of Cream of Three Crops Cream Ale I poured when it dawned on me that I never...

Well, it's kegged and carbed and tapped. I'm not tasting any off flavors so I guess it's ok. There are quite a bit of hops so if there is anything going on it may be covered up. I would be more concerned if it were a cream ale or something light. :mug:

I use a combo of the two. I keg my beer and crash it fo a couple days then add the gelatin to the keg. I also force carbonate and the beer is typically crystal clear by the time it's carbed up ( usually 5-7 days). I have never tried gelatin in a bottle conditioned beer so I suppose this reply...

A couple weeks ago I taught a friend to brew. We did an extract Irish red and then we did the same recipe all grain. They were Northern Brewer kits. Same yeast, fermented same temps and times, etc. Bottled and kegged on the same day. At kegging we tasted them side by side. The extract beer...

Brewed a batch of Papazian's Goat Scrotum after tasting a friend's batch.His was delicious. I decided to use the "spruce essence" option. I made the decision that the recipe was wrong and the 1 teaspoon of spruce was obviously not nearly enough. I mean, come on! 1 tsp in 5 gallons!!!! Clearly a...

I shall indeed. Thanks again. I will report back with the final results. It's just a bit of a bummer 'cuz Im using the last of my hops....but I am optimistic this will turn out OK. :rockin:

Thanks. Thats kinda what I was thinking. Is there a tell tale smell associated with chlorophenols at the mash stage? I just smells like mashy deliciousness right now. I guess we'll see. Again, thanks.

Been lurking for a while but love this board so here I am. I just mashed in for a 10 gallon batch of APA. I stirred until the temp stabilized at 153 and then it dawned on me that I never treated for chlorine. :drunk: I crushed up a campen tablet and stirred into the mash. Any ideas as to...