Search results

Yes, PBW and oxyclean both are hard on some counters. Don’t leave it on for any length of time. I like the sound of dilute vinegar wash, but haven’t tried it. I’ve seen it haze my old garage countertop from the 70‘s. Of course, it was already gouged, burned, and scratched. You definitely...

62 F is on the low side for US05. It lists 64 F. I recommend bringing it up a few before you’re done to drive down the diacetyl.

1370.5. + 5 gal Belgian Golden 5 gal NEIPA = 1380.5 gal!

+1 with Erik’s advice. All of my bottle conditioned west coast ipa’s and APA’s improve greatly with age. The best advice I’ve gotten is to age them 2 weeks at room/cellar temp and 2 more weeks in the fridge. It helps drop out tannins and alllow the hop aromas to emerge. The body improves...

Enjoying a well-earned HB Belgian Golden after brewing up first NEIPA with Citra/Centennial/Sabro. Making my move from Murky to Hazy :mug:

Lots of great LHBS’s in the SF Bay Area, but Jade and Roberto at Hoptech in Dublin are tremendous. Great stock and friendly expert advice!

Drinking 3 week old Sabro Belgian Golden. Turns out 62 F is a little low for 3522 Ardennes. I think it has a very slight diacetyl note at the end. Bottle conditioning it has morphed it from butter to sherry. It’s tasty, but I’m not sure it’s true to the Sabro hops. Recipe at Brewer’s Friend

Really strange... I got sensitized to old degraded latex gloves at work and have to be careful about the gloves I wear when cleaning with Oxiclean or PBW. I sure hope your situation isn’t related to your brew.🤔

Doing ‘research’ for next brew. These two are real stand-outs for hazy's with Sabro. Original Pattern has Sabro, Citra, and Centennial. Almanac Love has Sabro, Citra, and Mosiac. Both are great and really showcase the pineapple and coconut notes. Sabro was somewhat subtle in the...

HB Belgian Bathwater (Dubbel) First experiment with D-180 Dark Candi. Tasted awful for about four weeks. At 12 weeks (since Thanksgiving) it’s tasting really good now.

Without more details, I would second this advice to wait a while. Earthy/bitter flavors could be from tannins. Fortunately, they will transform and drop out with about 4 weeks in the bottle. A rule of thumb for bottle conditioning: 2 weeks at room temp + 2 weeks in the fridge

Revision Hop Anatomy (Sparks, NV. - Reno’ so close to Hell you can see Sparks ;-) Really full flavored, guessing Simcoe in the dry hops plus something citrusy.

I’m about to dry hop a Belgian pale ale with Sabro.

So just in round numbers, 50 g of sugar into 7 L is about 0.7% wt, which is about 0.7 degP. On my hydrometer scale, that corresponds to a 0.003 SG difference. That suggests that the beer was around 1.009 before priming. That’s sounds like a pretty well attenuated APA, if it was stable. My...

Amarillo Honey Pale Ale HB

I had my first sour starter last weekend. I had harvested 1056 yeast from the bulb on my Fastferment conical from my last pale ale a week ago. (It was fine.). I washed it with boiled water using sanitized mason jars and had stored it in a sealed jar in the fridge. I had saved residual wort at...

I’ve got a Honey Pale ale in the works now. I use Honey malt to get the aroma and 40/50 Crystal to get a honey flavor note. I use Perle or Willamette hops at 20 min and dry hop with Columbus and Amarillo to emphasize an orange-blossom note in the aroma. 0.5 lb Honey malt 0.5 lb crystal 40/50...

I’m not sure exactly what you’re seeing, but a couple of things come to mind. The first is carbonic bite from the carbonation itself. To my taste, it seems to amplify the bitterness. With more time the bitterness of my hops mellows out. The other thing I’ve seen is that there is a...

Since Oct, add 2 ea. 5 gal. American Pale Ales = 6688

That glass clean?