Search results

I have never detected onion-like flavors in any Stone beers. I bought two of the Enjoy by 420 IPAs yesterday. I had one last night, it was "Devastatingly Dank"...

:smack:Its my understanding that the hot break is important. It is during the hot break that the starches released from mashing are converted to sugars. The more vigorous the boil, the more body the bear will have as more unfermentable sugars are produced. If you are brewing a wheat beer or...

you are right, it is granola, I just checked the empty bottle I have.

Drinking DFH American Beauty right no. Had a Moylans hopsicle last night, that is one of my favs. Best new beets I have had lately are Stone's latest enjoy by IPA Rogue's Harvest Series 7 Hop IPA. The 7 hop IPA is freekin amazing.

I like this beer a lot and I find it interesting that it is brewed with oatmeal. Anyone have a good all grain recipe for it?

Thanks all for your input! :D

I see your point. Mb that is what happened...

or it is just a coincidence of timing.

Like I said though, there was pressure in the blow off tube, bc the water level in the tube was lower than the water level in the jug of sanitizer. the lid was on for sure, it is one of those gasketed plastic lids, and the middle of lid bulges when there is pressure, which there was. maybe...

and it just seems odd that within a few hours of cracking the lid to take a look, the blow off tube started bubbling one every 10 to 15 seconds or so. The next morning the blow off was bubbling about once every second or so, full blast. I guess it could be coincidence, but I have had the...

But isn't the primary supposed to be aerobic fermentation in the beginning? That is why oxygenation is necessary right?

I suppose it could also be a coincidence in the timing. The ambient temp in the closet that I keep the fermenter in is about 65 degrees F. I suppose the lag time could be due to my chilling the wort to a colder temp and the fermentation just doesn't take off until the wort warms back up. But...

I aerated prior to pitching, I usually do it by pouring the chilled wort back and forth between two fermenting buckets until it gets really foamy. I usually chill the wort to 55-60 F. As for the open fermenting, I have heard of doing that by putting cheese cloth over the fermenter instead of...

I brewed a clone of Elysian's Space Dust IPA this past Sunday. I pitched the yeast around 2 pm on Sunday. I came home from work yesterday, around 5 pm, and I could see that there was pressure in the blow of tube but no bubbling. I cracked the lid open to take a peak inside and saw that a...

Any thoughts on substituting simcoe for citra?

Of course, dont keep the wort at 40F or 50F, let it come up to around the low 60s

I recommend chilling your wort even colder, around 40F or 50F, then pitch your yeast. Your will get a cleaner ferm. Just be sure to oxygenate the wort really well, and be aware that it will probably take 2 to 3 days before you see any activity, hence the importance of oxygenating well. I have...

i recommend glycerine ice packs over ice, they stay cold longer

I recommend chilling the wort colder if possible, to somewhere between 40F and 50F and then let it come up to room temp, your fermentation will be much cleaner. Chilling the wort colder will make unwanted proteins drop of of suspension from the wort, which will also make your beer cleaner. t...

It seems to me that the manufacturers probably designed the thermometer so that if it does break, the actual thermometer on the inside is shielded. the steel balls are also harmless but are necessary to conduct the temp