Recent content by Zebulon

Thanks for the responses. For a little back story, I'm not exactly fresh off the boat here. I've been writing my own recipes for over five years now, but started out like anyone else copying and modifying recipes for an earlier six years. I've got a fair understanding of what hops are usually...

Can anyone point me to an exhaustive hop guide that will help me master the groups and appropriate uses of all types of hops? Not a chart or list, but a real guide, something that could be stickied here maybe? Thanks, Zeb

28954.5 +5g IPA 6.3% +5g 3C IPA 7.2% 28964.5

I've made three brews recently, after a long hiatus. The first batch was brewed using the old ways. The second used some new tech, and the third was an all-out attempt at modernization. I now make temperature controlled starters on a spin-bar, do full boils, do late malt additions, use a...

+5 gallons Pale Willamette smash +5 gallons english IPA 27162.7

+1 283 My wife killed the 8 year old hydrometer that came with my first brew kit, just last night. By dropping a pint glass on it. Poor little guy. Buried him in an old cigar box out in the back yard.

If I find someone who is nutty about the stuff, and actually try any combos, expect a belated update to this thread at some point. Seems my next option is to start experimenting, but I don't feel interested enough to use any precious fermentation/aging space at such a high risk. Food for...

Here's some fun to add: This spin bar is so well balanced, teflon coated and magnetic that it works as a freaking compass on my desk. I spin it around lightly and it stops on north. So if anyone needs directions on how to get here, just ask the sickest spinbar on Earth.

I got into this line of thinking because I realized how much sugar is in ketchup, that you could theoretically make hooch out of it. It is as serious as you want to take it.

Hmm. If I was trying to create the ketchup flavor within the beer I could use unfermentable sugars to keep the sweetness, right? Souring could theoretically be used to make it tangy, then. This seems plausible but not very practical. If it won't work to brew with it's not as interesting to...

Yeah, I could probably sell this thing but, I decided pretty much the second I saw it that it'll be well worth the 30 bucks total investment to have the sickest yeast starter rig on Earth. Once it has been expertly Bedazzled, you'll see what I mean. ;) But seriously, 5 liters for free, that's...

Look what just came in the mail:

Little trivia: There's three kinds of Konas: The made in Hawaii stuff is only kegged, and served on tap around the islands. There are two mainland breweries that brew the bottled versions for east and west coast mainland distribution. Ironically the bottled kona brews available in hawaii are...

Yeah, so did Google when I did my first search for "cork ring". ****.

I didn't know vinegar was harmful to yeast, i thought vinegar was made via fermentation of some sort i guess. I claim no knowledge of the process. Any ideas about making a beer tangy/zesty without any vinegar? That could be a deal breaker for the particular flavor, maybe?