Search results

Thanks again Bilsch. I'll most definitely request to be registered and of course more studying... You may not realize it, but you have showed me more information less than 1 day than I've learned by reading and studying MANY books and I still was grasping at straws. In no way am I trying to...

I read through your YOS thread starter on forum.germanbrewing.net/viewtopic.php?f=80&t=355&start=50 there are many blank replies so it's a hard study... It also seemed to abruptly end. If you don't mind me asking. Do you still use the YOS method for creating LODO strike liquor? BTW the word...

The very first thing to go is my SS homemade sparge arm assembly. I used this to top fill my MLT with strike water. I also used it to Vorlauf and sparge. All which introduces DO into my MLT. The arm will be replaced with a length of silicon hose that will sit near the bottom of the MLT. With...

You beat me to the punch :) my distilled water questions we're answered by reading the first page of lowoxygenbrewing.com. short answer I'm thoughts were correct but it's most definitely not a straight and narrow road to follow, there are lots to twists and turns. I have a ton of learning to do...

Thank you for pointing me in the right direction. And the use of yeast and potassium/sodium metabisulfite. I also make fruit wines and oxygen is very bad thing for wine. I'm somewhat setup for transferring (racking) wine by using CO2, so that concept is a little familiar to me already. It just...

LODO (LOw Dissolved Oxygen) - very interesting... I've already removed all copper, brass, and aluminum from my system and it's 100% stainless, including a stainless immersion chiller. But there are so many steps in my brewing process where I introduce oxygen into my wort pre fermentation it's...

I don't know if you've tried BM's Centennial Blonde or not. But it's a tasty brew that almost describes what your looking for. I swapped the hops around adding Cascade in the beginning and Centennial later. The beer finished awesome with a slight/light taste of grapefruit and tangerine. I...

I was wondering if some experienced German style brewer, would take me under her/her wing and teach me how to brew decent German style beers in accordance with Reinheitsgebot? I'm currently setup for 10 gallon all-grain batches, with climate controlled fermention chambers and a lagering chamber...

I think I would toss it, myself. But that's just me.

I laughed when I read your post only because I've been there myself... Someone once told me "Your not a brewer, until you have to clean krausen off the ceiling" edit - I hate autocorrect, errr

That's exactly what I did after a little research. I kept the IBUs the same though. Mine turned out very good. My daughter in law who is very picky about beer loves it. She says it's like drinking liquid sunshine. There is most definitely a discernable mild grapefruit & orange flavor going on...

Pear Cider Wine 15.6% ABV. Just corked 26 750ML bottles.

After one week of primary fermention the gravity is 1.018, or about 4.5% ABV. Sampling tastes great, a little malty sweet like a festbier should be. I also like the color and it's cleared up nice for just 1 week.

Sounds like you also having success. I'm quite happy with your recipe tweaks on V4. Late kettle addition of Fuggles is most definitely the way to roll, along with East Kent Golding early addtions for the Irish Red Ale style. :mug:

Racked into keg to cold crash and until I get an open faucet. Best I can tell, it finished secondary @ 1.011 or about 4.3% ABV.

First pour of BierMuncher's Centennial Blonde recipe, tasty brew...

So in otherwords... FU Kung Flu Kolsch

I only have a couple more pours left in the keg. I plan on brewing again but I think I'll use Fermentis Safale S-04 for the next brew.

A really nice Sazz(y) German Pilsner 5.5% ABV / 25.5 IBU. I believe I found the sweet spot with this one.

Seriously now? You know someone is going to ask for grape nuts recipe. My nuts generally shrivel up to about the size of large grapes when I get in cold water.