Search results

Did a quick "American" Wheat beer with 10 minute additions of Huell Melon and Belma. Also did a Huell Melon and Belma whirlpool. Named it Melon Degenerwheat for now.

Thank you for your detailed insight! Definitely taking your recommendations. I will see if I can get an old school bucket and then use the kegs for secondary. Then probably not going to degas. And I will likely use the finings in secondary since it's a white wine and I may let it sit in...

I brew beer mainly, but I got a Finer Wines kit from Label Peelers to test it out. I ferment beer in 1/4bbl Sanke keg with a floating dip tube and a ball lock conversion using a tri-clamp. Should I buy a glass or plastic fermenter to do a 6 gallon batch? I can't see the exact volumes in a keg...

Sounds like you made an ESB per the BJCP guidelines. Please throw it away and mail your trash can to me. :D "Moderately-low to high fruity esters."

I think I'm way too serious. This hobby is supposed to be relaxing?

I actually have done this... I used Philly Sour in 6.5 gallons of Apple Cherry Motts. I called it Tart Vader. It is insanely sour because of the amount of glucose (I think) in the apple juice. I still poured a few glasses of it, but we joked in my home brew club that it would rip the enamel off...

This recipe was well received by the European family. I would probably make it again with some German Pilsner next time. This recipe is pretty cheap to make with the 2-row which is nice.

860 is a great yeast. I made my Helles, Oktoberfest, and Festbier with it last year. I think I would prefer 34/70 for the Festbier. I am going to try Cellarscience German and see how that goes since its so cheap.

I split my batch into two and fermented one with S-23 and the other with Diamond. I like them both, but the S-23 does leave a bit more from the malt and has a definite fruity flavor when I tasted them side by side. I tried to do a triangle test the other day, but failed half the time. I have...

Make a yeast starter if you can. Especially if you plan to cool ferment. If you warm ferment you maybe alright, but 860 has some decent esters.

Hey if you can have 60F beers in May it sounds like heaven to me. I don't have any health reasons why, but I like San Diego weather without the San Diego prices. You can ski on a knee replacement these days. But the fused vertebrae probably makes it tough to be super mobile. I'm planning to...

I don't know how big it was when I used 1469 last time I had 6.5 gallons in a 7.75 gallon kegmenter. I remember one beer spraying ever where out of my spunding valve last year but I didn't take note of which beer it was. I have a picture of the 1.5L starter I made using 1469 that blew out of my...

Like typical English strains it is moderately quick. If it's too cold it will be sluggish. My buddy bought on this group buy. He pitched yeast in an English mild on Tuesday. It is kegged as of today.

Do it! The recipe works really well for any fruit. I currently have a tropical version that has mango, guava, pineapple, and passion fruit. If you want simplicity I'd do RO water 3.4g/gal sea salt (canning salt works as well, especially if you build a water profile) 3.2g/gal freshly ground...

60F? Where do you live? Heaven? We hit 96F last weekend. Beer was NOT going down easy.

Never Gose Full Tropic and Here We Gose Again.

Both of them are 2023. It's possible still. I consider myself sensitive to caramel flavor, but an American Oktoberfest typically has 5-10% at a brewery so I would say it's less sweet than those.

Good luck to you as well! Awesome you are entering in lots of locations. I guess I should be considering sending mine out to other places for getting as much feedback as possible. I have been doing a ton of iterations on my Raspberry Gose. Goal is to go after NHC next year with it. The medals...

Thanks for the recap on the MB Marzen. I have entries due tomorrow, but I will let these two age for another month for the following competition. Gives me time to worry about some other beers. My recipe actually uses the MeanBrews water profile. Mine is very tasty, but I still fear the...

Not even trying to be rude here because I have a Marzen I decided to not enter in competition because I used 3.5% Caramunich and I think it has a residual caramel sweetness in the aroma and the flavor. This recipe posted in this thread is approximately 10% Caramunich. I am sure this beer is...