Search results

Maybe it only looked like warm beer...

Hey Dude, thanks for the info! I brewed my Pliny-inspired Big Ass IPA yesterday, and it looking really good. Smells and tastes great! It's a mere 147 IBUs, 1.064 OG. I'm planning to dry hop with 1oz Simcoe, 1oz Centennial, and 1oz Amarillo for a week each, in the keg. Did you just float...

Thanks for the replies!

Sounds like a plan. (I'll also chew on some low-alpha hops while brewing to further maximize consumption.) BTW, while researching (read: googling) multiple dry hopping, I discovered that Russian River alse makes a "Pliny the Younger". Tripple IPA. Guess I need a new name for this thread...

On my very first brew, I used LME and scorched it a bit. The LME sank straight to the bottom, and I hadn't turned down the burner. Doh! The beer came out fine. Did you taste the wort? For me, that's one of the advantages of measuring OG -- you get a small sample for tasting!

Okay, I've been inspired by Dude's Pliny recipe as well as the need to clear out some hops and LME, so I'm brewing something tomorrow. My current thinking is to do an extract+steeping IPA/IIPA with a relatively low ~120 IBUs ;) and dry hop the hell out of it a la Dude's Pliny schedule...

In Dude's thread about Pliny the Bastard, he mentions multiple dry hop additions, each for something like 2 weeks. When doing a multi-stage dry hopping, do you just add new hops, or do you remove the old hops at each stage? If so, how? Rack to a new carboy? I've heard that dry hopping past...

I like "Hops on Pop"! Instead of baby pics, you could continue with the Dr. Seuss theme and use images from his books. How about a "How the Grinch Stole Christmas Ale"?

Hey compact007, Blowing Rock is beautiful! We spent a week up there last year in October, and had a great time. That stretch of the parkway just south of there must be the best of the best!

The other useful phrase to know in all languages is "put it on his tab". :D

Baron, have you brewed this yet? I was just checking out my hop inventory, and I really need to brew one of these to clean out my freezer...

I keep lowering my fermentation temps, and I'm thinking of trying my next IPA at 62-64F. This morning, I came across the following (in an ad for Pacman yeast):

I was expecting "What would Jesus brew?" ;)

Damn, I got July 11, 2016. :(

Whatcha gonna do wit all that junk, all that junk inside your trunk.. ah, screw it. You'll be fine. :drunk:

Yep, it's overcarbonated. I usually carbonate at 12-15 psi at 40F, and serve at the same temp and pressure. As Mikey wrote, the key is to get your system balanced. Too short a beer line will lead to excessive foaming. It's worth the trouble to balance the system, rather than having to...

You can simply release pressure from the keg, either several times or by locking the release valve in the open position for a while, then recarb at a lower psi. Is this 20psi @ ~40F?

We're aiming for next week, which will likely make us the last house on the street to get decorations up. Everyone was out yesterday working like mad on their decorations, but I was making a run to the LHBS. Priorities, ya know.

Just cracked a Saranac Season's Best Nut Brown Lager. Not bad at all.

I'm making my first mead (a raspberry melomel, actually) and racked it to secondary today. It looks great so far! The smell reminds me quite a lot of some white wines from the Finger Lakes region. I had let this sit in the primary two months and was worried about autolosis, but it smells...