Recent content by TimBilly

I know a stripper named Charity.

Put it all on red.

:cross: I'm thinking wheat beers are supposed to be fruity. Ever have a Hoegaarden? You should be able to find that around on draft anywhere that has a decent bar. Make sure you order it specifically without the lemon or orange wedge, and try it. Most wheat beers I like are really citrusy. As...

Just an update - it's been bottle conditioned for 2 weeks now, and it's great. I think I tasted a bit of sourness (still very, very young for RIS), but it has passed several blind taste tests* with flying colors. Has some real subtle smoky malt flavors, strong hop bitterness, pours like oil...

Blind Squirrel Brewing /for obvious reasons

Thanks, chad that seems to be working.

2:39 pm (3 mb movie)

I'm using a basic kit, with the 6.5 gallon white plastic bucket and a little airlock. I was a bit worried about it clogging once the fermentation really got going, and sometime between when I left for the gym at 12:30 (2-3 large bubbles per second) and when I got back at 2, the thing clogged up...

Well, this is all great information for next time. The fermenter is up to a steady 63 degrees and it's bubbling like mad. I guess I'll have to wait to see what comes out. Got an OG reading at 1.085 after the ice melted. Recipe calls for it to get down to 1.020 to 1.030. Once it's stabilized and...

Yea I'm trying to make used motor oil-type stout. The homebrew store owner happened to have the RIS kit beer (made exactly to the directions) in a keg and let me try it. I think the extra mouthfeel (8 oz flaked barley steeped 20 min) and hop content (2 oz Yakima Magnum bittering, 1 oz Cascade at...

so now I'm reading bagged ice isn't the best idea . . . eh, whatever. hindsight 20-20 or something <optimism> With this much malt and fermentables, plus all the hops, I probably won't taste the contamination. Right? </optimism>

Yea, so a few weeks ago when I made my IPA, after I pitched my yeast, I found out why cooling the wort was important. By some miracle, I didn't kill the yeast pitching it dry over 100 degrees, and the IPA so far seems really good after only 3 days of bottle conditioning. So this time (Russian...