Search results

brew peeps, Has anyone else had varying results from citra hops? I’ve brewed many times with it and more so than none I get very grapefruit (bite/tangy) characters. Once I was able to get the more “stanky” character I wanted out of it. I guess more so honeydew? Any ideas? Looking...

Update. Just used pumpkin purée. Along with other spices, this beer turned out great as a blonde pumpkin pie. I used 2 tablespoons of vanilla extract for 5gallons. Next time I would double that I think. But all in all a great brew for the season

Great suggestion. Might also add Gravy for Smokey flavor

It seems everyday I read something crazy another brewery is doing. I bring this up as I’m getting ready to do my first pumpkin recipe. So I ask? What’s to say we could “purée” a pumpkin pie and just put it in the mash? Wonder if this has ever been tried..

Tbh... I’ve used straight GP and not bothered dabbled with the Pilsner. I only used Pilsner for the color.

No treatment. Just froze it for 24hours. Yesterday I actually grabbed the handles and gave it a couple spins. We’ll what it looks like in the morning

I’m kind of putting that off since either way it’s going to sit in the fermenter for some time and I’m also trying to save the beer. I guess I’m just not seeing 1. Any additional krausen 2. No airlock activity on an otherwise tight fermenter. I’ve heard the fruit can cause pretty robust...

Well I worked with a wlp066 strain which tend to ferment pretty fast in a Speidel fermenter that has a great seal . I’d say it was pretty much done. And I gave it about 5lbs of mango. If it doesn’t Ferment anymore I guess I’m ok with a sweeter beer. I’m just hoping I didn’t take a big...

So just like the title states.. no fermentation after I threw some purée’d mango into the primary. Its been a little over 24hours. Any cause for concern? Thanks

I used to do loose hops but found weird off flavor from maybe my hops sitting in the fermenter? Almost like a medicinal taste. Could never really pinpoint it but bagging has seemed to help

Hey all - had a question on the process of hopstand/whirpool that I seemed to be getting confused on the more I read. So my process to date has been: chill from flameout to 170 or just below. take out wort chiller. Add hops. put the lid on and let steep for 30- 45min. put wort chiller...

So i do force carbing all the time now. And im still getting that harshness. Im still not sure about water chemistry but i use a deersrk spring water. My last brew was dry hopped with Motueka, which on the nose and in the fermentor is very.. “tangy” and im wondering if thats why it was so...

To be clear ive only semi nailed this once with a 100% citra hop bill. It was great to the point of almost having a mary jane smell belive it or not which i loved. Absolutely no clue what i did differently. Most of my brews are relatively similar. I can only think my hopstand temp isn’t...

Right. Aroma and flavor. Its like the hop harshness is overpowering the rest of the hop characters

It is juicy but i get that hop harshness thats like chewing a hop. Ive brewered quite a few now and they all tuen out lretty similar. Not sure what the deal is. Someone recommended lowering my hopstand temp. Maybe ill give that suggestion a shot

this is interesting. so again, after sitting in the keg for a while then it should be OK? I mean.. right now its def drinking like a green beer

so theoretically after its been in a keg for a little bit, it should drop some of the that harshness. I did do a high krausen dry hop. I feel like Motueka specifically sets off a tangy/harsh flavor. idk if anyone is familiar but wondering if that could be it too

yes, 5gallons. I was wondering if Im doing too much in hop quantity or if it just hits kind of a terminal limit. so you think the 170degrees is making a difference here? I wanted to be sure that I pull enough from the hop and was concerned at a temperature too cool that it wouldn't

hey everyone, writing this one out as I've been brewing a ton of NEIPAs lately and noticing that Im getting some considerable hop harshness from a lot of my brews. Im sure if its one particular hop that is throwing it or what but hoping for suggestions. My grist is pretty easy 77% 2row 19%...

I can attest to this. Ive used GP in my last 4 batches and havent hit my expected gravity. At first i thought i was mashing too high of a temp (i wanted some sweetness to back the hops) so i lowered my mash temp to gain more fermentable sugars. Didnt help and gave me a more dry beer. Im...