Recent content by Tir727

Bit of a late bloomer hearing about Pliny, but living east not all that uncommon. Anyway, once I heard it's the "benchmark" of IIPAs, I had to have it. I contacted a Fraternity brother who lives in L.A. Took him a week to tracked it down in 500ml bottles, one week to gain rapport with store...

Thanks. I emailed him this morning. If/when I hear hear back, I'll share the results.

Anyone know what malts 21st amendment brewery uses in the back in black or hop crisis imperial ipa? there is a unique aroma/flavor. The best I can describe is a "coconut-type" aroma/flavor...I've tried some chocoloate and toasted oatmeal in a black ipa, close, but not quite right. Anyone...

I can't be the only one that's thought this is a good idea. Anyone tried it...successfully or otherwise? I'm near Atlanta and thinking it could just be my calling...maybe some exotic meats and cheeses too boot. SWMBO is interested to be business leader...she doesn't drink beer but wants to...

You are going to find great info here...I can say from experience. And like a wise man said...relax, don't worry, and have a home brew...or a good craft brew until you get a home brew. My first batches were stressful as others will attest. Hoppopotmus explains "growing up" to be a home...

Sorry to hear the Strawberries burned you... This is a follow up with my results of two variations of the 15-Min Ale concept. Both batches are now in kegs now and go down smoothly. :rockin: The Simcoe/Centennial/Glacier version came out quite good with the citrus flavor and aroma you...

This fermentation just won't end...its not a problem, but I'm use to WLP001 which goes from none to done in 3 or 4 days. Patience is a virtue...more easily accepted after a few 7.5% home brews. Nice!

Less time to brew with 2 little ones running around the house. Anyway... I've got two "15 Minute" batches going as we speak; one with 7.5/1.0lbs of LME/crystal, simcoe/centennial/glacier, WLP051 and the other with 8.25/1.0lbs of LME/caramunich, chinook/centennial/glacier, WLP041. I'm...

tyring picture again

Pitched approx 16 oz starter of WLP041 to my 15 Min APA (O.G. = 1.054) at 68 degrees F. Based on some research (white labs), swirled carboy several times over 18 hours to resuspend yeast and trying to keep wort at approx 65 degrees F. Most reviews said to keep fermentation <68 degrees F...

This is all less than stellar feedback...:eek:. I have a starter already made up, which come to think about was a bit lackluster compared to California or California V. Anyway, too late to turn back now! The Pacific will go into a 15 Minute (boil) Chinook/Centennial APA. I will report back...

I hear ya...this just happened to me last night with a Stone IPA Cloner (Yooper's). Saturday I put about 5.25 gallons of wort into a 6 gallon glass carboy, pitched, and left it in my basement. I used slurry (WLP001 and stuff) from a previous batch, which as suggested by others, took off with a...

If it smells like uninfected beer, and tastes like uninfected beer, it must be uninfected beer. I would think the yeast would be okay if the above is true. I would harvest and plan a starter before using again. Sort of similar...When using my immersion chiller with ice water coolant...

**Update** I am very happy to report that strong fermentation is currently ongoing, and considering the amount of krausen, it's been going for a couple hours. Therefore, fermentation likely started before 12 hours from pitching the yeast cake/trub slurry.:ban: Given the perceived success...

I had been fairly efficiently using/culturing my stores of WLP001, but blew it (underpitched) during my last brew and had to use my last two mason jars to get going. After checking threads about yeast washing ("bernie's" illustrated yeast-wash, and others), here's what I decided to do...