Search results

An old thread, but I'm going to pick up a couple of gallons of snowberry honey to evaluate.

When I was more regularly brewing beer, I would keep Duran Blue Cap Lab Bottles that were pre-filled with water that was sterilized by boiling them. I'd keep them in a kegerator dedicated to storing yeast and other things below 40F. Then, when I cranked up my yeast on the stir plate, I'd produce...

Marketing was drinking 'Bud Light' when they made the decision about selling PurePitch

Sadly, I'll be emptying 8 or 9 Corney kegs that are getting old and not worth drinking. Time to make something new to drink.

Were you listening to Blue Oyster Cult's song "She's as beautiful as a foot"?

Although this thread is over a year old, I thought I'd add some thoughts. I'd like to hear everyone's thoughts, as what I'm saying below likely brings up some awkward thoughts. German noble hops shipped across the Atlantic didn't typically arrive in a pristine condition given shipping...

Here is one reference that I found. You might be able to find other references that better explain it. 18 Common Off Flavors In Beer (And How They're Caused)

Let me do some research. It often comes up with off-flavors/issues. I'll see if I can find a reference.

One other thought is whether the grain was too finely milled. I'd just let it lager longer and see how that helps. Today I am actually brewing 13.2 gallons of a 'Light American Lager'. I'm trying to entice graininess by extended mash times and only a touch of 6-row grain. I will not know the...

Another thought is how long has the beer been lagering. Is the lagering in a keg, or ??? If it hasn't lagered enough, it can be "green" and grainy.

Understood. I was just focused on the comment about sweetness. Corn is likely the grainy issue. Modelo ***** is a very nice beer, but it has also been wrapped up in the 'Bud Light' saga. Publishing the mash temps and times can help with understanding the process more thoroughly.

Mash temperatures and times will impact sweet/dry and thick/thinness

Actually tonight, I have started brewing 13.2 gallons of a "Light American Lager". In 2020, the parent of this recipe was awarded a 'silver' at the State Fair (I was competing against my own 'American Lager' in the category that received the 'gold'). One of the most difficult beers to make is...

Drinking is no longer a driving force for me. I don't really enjoy drinking unless it is really good. If I was 20, then things might be different. I'm just focused on producing quality. My problem is that since retiring, I have fewer people around to drink what I produce. I could dump three kegs...

Do you want me to mail you some? I hear they taste good.

If my homebrew isn't competition quality, I have no interest in drinking it. A score under 40 goes to the snails. Note my moniker: "Drinking problem: Can make more than I can drink."

Snail-bait. I have lots of snails that need killed.

British Strong Ale - homebrew (7.6% ABV; 56 IBU; SRM 13).

I've been working on my pizza sauce (a work in progress). This is for my standard 8" Neopolitan pizza. 20g Filippo Berio Sun Dried Tomato Pesto 24g Rao’s Pizza Sauce (or other Marinara) 1g Amore Anchovy Paste (be careful this can overpower the flavor of the sauce) 2g+ Amore Chili Pepper Paste...

I use these gray colored bottles specific to extreme chemicals. I have one for bleach, one for StarSan, and one with a degreaser. I think I picked them up at Home Depot.