Recent content by TimBrewz

It’s not the recipe! ;). Most likely your initial readings were off. I hope the beer is still decent at 1.020 cheers, Tim

That looks beautiful! Happy brewing! Cheers, Tim

I love it!

Hey all! This beer is officially on tap for the holiday season at Cedar Crest Brewing in Redding and Red Bluff California brew pubs! Ask for Enchanter IRA or try any of our other delicious beers! Cheers! Tim

I went with the SS 1/2 barrel uni tank with casters. I just liked the design and features. Also a brewery I frequent went with SS for their commercial scale operation and recommended the brand. Granted, the coil chilling is not good for 5-6 gal batches, but I am never making anything less than...

Hi Tarpon, that recipe looks good. I found the Lager yeast more malt forward and to ( obviously I guess) have that unmistakable lager flavor. So yes they are different enough to do the split and have two noticeably different beers. The Red X is great. I’m a partner in a brewery in N California...

So glad you guys are safe!

So happy to hear it’s a winner for you! Your hop bill sounds great, and yes I use Midnight wheat now for this beer. Cheers!

My experience with 1272 is that it’s pretty slow to finish and clean up. Give it some time. It’s in my opinion almost a hybrid of an American strain/English strain. That said 1056 always does a great job with this beer.

Sounds like you are doing most everything right. I’d say it’s possible that your dry hop technique is the issue. Layering the additions (1-2 Oz x3-4 additions) is what I do and it works well. Also the transfers could be causing some of the volatile aromatics to be lost/ or your dry hop cylinder...

I can’t believe you found this a brewed it!

Good to hear Jay! I'll be getting down to NCal in July. I'll let you know. Beers at your place sounds like a great time! FYI, I am using the Imperial Juice Strain, which I think is London III.

Jaybird, I am guessing this is your version of a certain single hop NEIPA from a brewery in Manton? ;) FYI, I am in the midst making the same beer with Mosaic. Which yeast are you using? Prost! Tim

I’d do more 2 row, rather than Munich for my tastes. 50/50 will be a real malt bomb, but if you are into that go for it.

I use the balanced profile from Brewers Friend