Recent content by yeoitsmatt

Yeah... big beers taste great if they're done correctly... just like sour beers can be great.... it already tastes amazing and its not carbonated yet; nor will it be ready for another few months. Im going to def open one of xmas eve and let you guys know how it is... i plan on saving a twelve...

Oh, and i have reconsidered the time on the cherries; i'm thinking i'm going to bottle in about 2 - 3 weeks...

I just wanted to thank you guys for your posts and giving me your 2 cents (or whatever value you would like to put on them).... For some reason the cherries i got from the Reading TermMkt smelled really weird when i opened the jars... i didn't even taste them; just tossed them.... I sprang for...

Really? I mean that makes sense but it won't start producing weird off flavors would it?

****UPDATE***** I just racked it onto the cherries today and i took a gravity; it's 1.020... roughly 11.5% ABV.... Now the cherries i have are from a jar, 3 lbs sweet/ 2 lbs sour... i strained the juice out because i just wanted the cherries as is; Half sweet/ half sour. You can find anything...

I know its for all grain brewing but it just sounded like something i should do anyway. I mean it didnt hurt anything, although it may not have ADDED anything either...i think i confused it with a three step mash process... i read about it in Palmers "How to Brew" and i get a lot of things...

UPDATE!!! My OG came in at 1.110... and thats not including the 2lbs of honey that went into the fermenter. I pitched almost 1 cup of slurry (trappist WLP) and it chewed through it! Went from 1.110 to 1.040 in about a week. it's been about 3 weeks now and this weekend will be the last week...

it's not a barley wine. it's an ale. 4 months at the most. February at the latest.

Hello fellow brewers /brewmeisters.... it's that wonderful time of year again when the leaves turn lovely shades of gold and brown, the morning frost greets you when you go to get the paper, and the cool night air makes you reach for big beers that make you feel all warm inside.... I, my...

Hello fellow brewers /brewmeisters.... it's that wonderful time of year again when the leaves turn lovely shades of gold and brown, the morning frost greets you when you go to get the paper, and the cool night air makes you reach for big beers that make you feel all warm inside.... I, my...

Hello fellow brewers /brewmeisters.... it's that wonderful time of year again when the leaves turn lovely shades of gold and brown, the morning frost greets you when you go to get the paper, and the cool night air makes you reach for big beers that make you feel all warm inside.... I, my...

white labs cali... also... the hop schedule according to beer calculus is 140IBU.......... i never usually use beer calc but i also never use that amount of hops.... I'm just trying to explain the lack of bitterness given the hop schedule........................

yea... idk what that other guy was talking about when he said simcoe is in the low alpha acids.... maybe in canada?

simcoe 13%, citra 13%, amarillo 10.4%............ he did a 4 gal boil, then when the wort was pulled off the stove he just dumped 2 gallons of cold water into it....

So my dad is new to homebrewing and loves IPA's. He is convinced more hops is always better hence this recipe/ hop schedule: 3lbs Pilsner Malt (30mins @ 152F) 6.6lbs LME Pils Light 1oz. Simcoe --60 1oz. Simcoe -- 45 0.5 oz. Citra -- 30 0.5oz. Citra -- 20 0.5oz. Amarillo --10 0.5oz...