Recent content by vtron

Is it ruined? Absolutely not. It will still be beer, just have a lower % alcohol. You can also try what BigFloyd suggests, but either way, it's not ruined.

I agree with others that it could be your water. I had a similar problem with all my all grains having a funny aftertaste. I installed an RO water system and added salts per the water primer. Made a world of difference. Try keeping everything the same, but switch to bottled water next batch.

I'd look into the grain crush. It always seems to be the culprit for low efficiency. I had crushed grain from two different LHBS's and two online retailers and all had efficiency in the low 60's. Got my own mill and I'm right at 75%. I batch sparge, by the way.

I've been using straight up Fairfax CO tap since I switched to all grain. For most beers, it's been fine. However, there are some brews that seem to have an off flavor that I think may be due to the water. Either way, I've convinced my wife we need an RO system (having twins, so "we need good...

It's only flipping August until midnight. In my mind, once August ends (and football season starts), it's time for fall beers. I tapped my pumpkin last night and couldn't be happier about it.

Just use a grain bag (or any large fine mesh bag) and do a partial mash with the 2-row, specialty grains and baked pumpkin. I've done this twice before switching to all grain and they both came out great.

Tapped the keg last night while watching college football (it's back! :D). While a tiny bit green, it still tastes fantastic. The pumpkin and pumpkin spice are very well balanced. Not overpowering, but definitely present. There is a good amount of sweetness, but I'm curious what it would be...

Last year I did partial mash and this year's all grain is just in the keg, so I can't comment too much. You want the high mash temp to keep some residual sweetness to compliment the pumpkin spices. I actually didn't get all the way up to 156, closer to 154 or 155. My final gravity was...

I brewed this twice last year and once so far this year (just kegged). Everyone loves it. It's very similar to Dogfishhead's Punkin' ale. Perfectly balanced spices and a good amount of malty sweetness. https://www.homebrewtalk.com/f76/punkin-ale-145060/

I agree. I use the Keep It Simple Stupid method for IPA's. Usually one or two hop varieties and I've never had a miss. Most of my favorite commercial IPA's follow the same philosophy.

Probably average 1 a day during the week and 3 or 4 on weekends. Unless it's football season. Then a lot more :mug:

I brewed this last weekend with a few modifications (added 1 lb honey malt, cut back crystal 60 to 1/2 lb, reduced 2-row to 12lbs). Brew day went well except for the 95 degree heat. I only missed my gravity by 1 point at 1.069. I took a reading yesterday and holy crap does it smell and...

I'm using Wyeast 1056 (American Ale). Unfortunately, I don't have any temp control, but my basement stays a pretty constant 68 during the summer. Also, I think I'm going to cut the crystal to 0.5# and maybe add some honey malt as suggested.

Since it's my first time experimenting with citra, I wanted to go with basically all citra. I threw centennial in there at 60 because I already have a bunch of it and like it as a bittering hop. Next time I may try some amarillo with the citra.

My first time brewing with Citra hops, but I've really liked every citra based ale I've had. Below is what I've come up with for a simple citra IPA/IIPA. What do you think? 12# Pale 2-row 1# Crystal 60 1 oz Centennial (60 min) 1 oz Citra(30 min) 1 oz Citra(15 min) 1 oz Citra(5 min) 1...